Steak Tartare of Waller and Red Deer with Pineapple-Jalapeno Chutney


Cut the catfish fillet into fine cubes and mix with lime juice, a little grated lime, and a little olive oil in a small bowl. Finely chop the coriander and chilli pepper, mix in and season with sea salt.

Remove the tendons from the venison then cut into very fine cubes. Clean the spring onion, cut into fine strips, and mix into the tartare together with mustard, ketchup, salt, and some lime zest. Season to taste with soy sauce.

Peel the pineapple and the shallot and cut into very fine cubes. Heat some oil in a small saucepan, sauté the pineapple and shallot for 3-4 minutes and deglaze with vinegar. Reduce the vinegar well, add the preserving sugar and simmer for another 10-15 minutes. Lastly, finely chop the jalapeños and add them according to the desired degree of heat (do not add everything at once). Season to taste with salt.

Form the tartare into 4 equal-sized balls and grill on one side only for about 2-3 minutes.



Use Sriracha mayo, teriyaki sauce and coarse sea salt as well as fine cress as toppings.

Cheese and leek soup with mincemeat from the fire pot

Cheese and leek soup is a party classic that will get anyone through the night. In the Monolith fire pot, the solid cast iron and the ideal cooking climate in the Monolith make it really good! Look forward to admiring looks of your friends when you say you barbecued the soup!

But this soup is also great as a quick evening meal, especially in the cold season.

Tip: If you grill the leeks or onions beforehand (simply place them on the grill grate next to the fire pot while you fry the first ingredients) or smoke them a little, you will get an extra portion of barbecue flavour in the soup.

You are also welcome to get creative with the other ingredients; with a handful of potato pieces, for example, you have a wonderful stew as a full meal.

The soup also tastes good with curry, gyros style (gyros spice, feta cheese cubes), Tex Mex (Mexican spice and chillies, then spiced with tortilla chips) or with tomatoes and mozzarella. Try it out, you will be thrilled.

Here in the classic recipe, I used the large fire pot for the Monolith Le Chef, but of course works just the same on the Classic. To fill the Le Chef size, I multiplied the basic recipe by 3. Make sure you have plenty of fresh baguette and a cold beer to go with it!



Set the Monolith to approx. 150-180°C direct heat, insert the fire pot and let it heat up. Then fry the bacon until golden brown.

Put the bacon aside and fry the onion, garlic, and chilli in the bacon fat with a pinch of salt. Then add the mince and fry, stirring occasionally, until the desired browning is achieved.

Now add the leek and fry for a few minutes, then deglaze with the stock and leave to simmer for 10-15 minutes, then bring to the boil briefly.

Once the soup has come to the boil, place the two deflector stones in the monolith so that the pot no longer gets too much direct heat.

Add the processed cheese and cheddar to the soup and let it melt slowly while stirring. Stir in the crème fraîche and simmer the soup a little more with the lid on, stirring occasionally. Season with salt, pepper, chilli flakes and plenty of nutmeg and then serve with the roasted bacon cubes, some chopped parsley and baguette.

Enjoy your meal!

Mediterranean Meatballs with braised pointed cabbage, tomatoes, pine nuts and feta from the Monolith Firepot!

Meatballs always go well! Here we seasoned the small juicy balls with Mediterranean spices, seared them on the plancha and then cooked them through with braised pointed cabbage, tomatoes, pine nuts and feta in the fire pot. A very tasty dish, thanks to the Mediterranean flavours, not only in winter!

The new Monolith fire pot for the Smart Grid System (available for Classic and Le Chef) offers the very convenient option of braising the cabbage in the fire pot in the Monolith and roasting the meatballs on the plancha.



Heat your Monolith to approx. 180-200°C. Set half of the grill surface to indirect heat with a deflector and place the Monolith fire pot on top. Place the lid over the direct heat with the flat side facing up. With the lid closed, let the fire pot and the plancha heat up for about 20-30 minutes.

Roast the pine nuts on the plancha and put them to one side.

Melt some butter on the plancha and fry the meatballs, turning occasionally. Melt the rest of the butter in the fire pot and first fry the onion and garlic and season lightly with salt. Then add the tomatoes and the pointed cabbage for 2-3 minutes.

Once the meatballs are seared and brown all over, put them to one side.

Add the drippings and leftover meat from the plancha to the cabbage and season it with a little of the spice mixture. Place the plancha as a lid on the fire pot and let the cabbage braise for about 20 minutes with the grill closed.

Then add the stock, stir in and place the meatballs on top of the cabbage. Continue to braise in the fire pot WITHOUT the fire pot lid but with the Monolith lid closed for 10-15 minutes until the Meatballs are almost done. Then add the pine nuts and feta and cook briefly until the feta is soft and warm.

To serve, dress with some chopped parsley and toasted pine nuts. Enjoy your meal!

Tip: You can also cook this dish in the Monolith with a conventional Dutch Oven and lid. However, the Monolith fire pot is particularly suitable for this.

After browning on the plancha, it is advisable to insert the second deflector, as direct heat is no longer required.