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VEGETARIAN CLASSICS


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BAKED EGGPLANT MELANZANE

Preparation Time: 30 minutes
Grill method: Direct
Grill Temperature: 250ºC

  • Eggplant
  • Flour for dusting
  • Oil
  • Mozzarella Ball (sliced into 3mm thick)
  • Tomato Sauce (pasta sauce)
  • Garlic Minced
  • Parmesan Cheese
  • Fresh Basil Chopped
  • Salt & Pepper
  • Ramekin Mould
  • Weber Roasting Rack & Shield​
  • Weber Premium Gloves
  • Weber Vegetable Basket
  • Weber Tong
  • Weber Griddle
  • First, cut the eggplant into ½ cm thick.
  • Dust with flour.Heat up a griddle and add oil, fry eggplant till golden brown on both side.
  • Once done transfer to paper towel tray and leave to cool.
  • Mixed tomato sauce with garlic, parmesan cheese, basil, and season with salt and pepper.
  • Lightly oil ramekin and lay 1 layer with eggplant, follow by tomato mixture and repeat.
  • Topped with sliced mozzarella.
  • Preheat grill to 250ºC and place prepared eggplant on the roasting shield and rack.
  • Bake for 25 minutes or until cheese is golden brown.
  • Serve warm.

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MUSHROOM QUICHE

Preparation Time: 30 minutes
Grill method: Indirect
Grill Temperature: 150ºC

  • Shitake Mushroom – Sliced
  • Onion – Sliced
  • Fresh Thyme Finely Chopped
  • Parmesan Cheese / Swiss Cheese
  • Mixture:
  • Fresh Cream 250 ml
  • Fresh Milk 250 ml
  • Whole Egg 3 nos
  • Nutmeg Pinch
  • Salt & Pepper to taste
  • Quiche Dough:
  • Plain Flour 600 gm
  • Unsalted Butter 340 gm
  • Whole Egg 1 nos
  • Salt 10 gm
  • Weber Roasting Rack & Shield​
  • Weber Premium Gloves
  • Weber Tong
  • Weber Vegetable Basket
  • Tin Mould
  • STEP 1:
  • Heat up the grill to 250ºC.
  • Season mushrooms and onions with olive oil, salt, and pepper and transfer into vegetable basket.
  • Cooked for 5 minutes on direct heat.
  • Remove and leave to cool.
  • STEP 2:
  • Prepare the mixture by adding eggs into a whisking bowl and beat well.
  • Add milk, cream, nutmeg, and seasoning and mix well.
  • Set aside.
  • STEP 3:
  • Prepare the dough by putting flour and salt, egg, and butter in the bowl of a mixer.
  • Mixed well and set aside.
  • Use 50gm of dough and spread it evenly into the mold.
  • Bake it in a preheated grill at 150ºC on a shield and rack for 10 minutes.
  • Remove set to cool.
  • STEP 4:
  • Add cooked mushroom into the par-baked quiche dough and fill up with the mixture.
  • Preheat grill to 150ºC and place quiche on the shield and rack.
  • Baked for 20-25 min.
  • Once the quiche is done, remove it and let it cool down.
  • Remove quiche from mould and served warm.

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PIZZA

Preparation Time: 30 minutes
Grill method: Direct
Grill Temperature: 250ºC

  • Shitake Mushroom – Sliced
  • Onion – Sliced
  • Fresh Thyme Finely Chopped
  • Parmesan Cheese / Swiss Cheese
  • Mixture:
  • Fresh Cream 250 ml
  • Fresh Milk 250 ml
  • Whole Egg 3 nos
  • Nutmeg Pinch
  • Salt & Pepper to taste
  • Quiche Dough:
  • Plain Flour 600 gm
  • Unsalted Butter 340 gm
  • Whole Egg 1 nos
  • Salt 10 gm
  • Weber Roasting Rack & Shield​
  • Weber Premium Gloves
  • Weber Tong
  • Weber Vegetable Basket
  • Tin Mould
  • First, ensure that your pizza dough has been made. (TIP: you can pre-make your pizza dough and freeze for convenience).
  • Prepare your pizza sauce, cheese on your work top with ample space to spread the pizza dough.
  • Spread out the pizza dough and add sauce, followed by cheese, then toppings. Top it off with more cheese if you desire.
  • Place the Weber Pizza Stone into a cold grill and pre-heat together with the grill until 250°C. Ensure that all burners are on high heat when pre-heating.(TIP: placing a cold pizza stone in a hot grill can result in the stone cracking, always pre-heat the stone in a cold grill).
  • Once the pizza stone has been pre-heated, carefully transfer the pizza onto the hot stone.(TIP: always put on heat proof gloves when handling the grill or hot objects).
  • Close the lid and cook the pizza for 15 minutes at 250°C or until the dough has browned and cheese has caramelized.
  • Once cooked, carefully remove the pizza from the grill using the Weber Wide Spatula onto a cutting board.
  • Cut the pizza into 8 slices and serve warm.

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BREAD & BUTTER PUDDING

Preparation Time: 30 minutes
Grill method: Indirect
Grill Temperature: 150ºC

  • Sandwich Bread 1 Loaf
  • Whole Egg 10 nos
  • Sugar 10 gm
  • Milk 550 ml
  • Cream 550 ml
  • Vanilla Essence 10 ml
  • Raisin / Sundried Cranberry 30 gm Soaked
  • Unsalted Butter 20 gm
  • Cinnamon Powder 2 gm OR Orange Zest 1 no
  • Weber Roasting Rack & Shield​
  • Weber Premium Gloves​
  • Ramekin Mould
  • Cut Bread into ½ inches cube.
  • Brush bitter inside Ramekin mold add in Raisin or Cranberry.
  • Set aside.
  • Prepare mixture.
  • Add eggs into the whisking bowl, beat the egg well.
  • Add sugar, milk, and cream and continue to whisk till sugar is dissolved.
  • Add in cinnamon powder or orange zest and mix well.
  • Pour mixture into the ramekin and let the bread absorb the mixture.
  • Preheat grill to 150ºC and place pudding on the shield and rack.
  • Baked for 25 min.
  • Once the pudding is done, dust with icing sugar and served warm.