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Garden Stone Barbecue and Oven GR65F

- Measures: Width: 390 cm Depth: 120 cm Height: 235 cm Weight: 2500 kg - 2 year Guarantee! - Free Shipping!
Manufacturer: Impexfire
Free shipping
€3 290.00

……………………….. Free Shipping …………………………

 

Measures:

Width: 390 cm

Oven Depth: 120 cm

Barbecue Depth: 65cm

Height: 235 cm

Weight: 2500 kg

 

Dimension of the cooking surface: 72x53cm

 

Delivery time: 7-8 days

 

Payment methods:

- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded,

  more information available at: Paypal

 

Garden Stone Barbecue and Oven GR65F. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

Shipping: 1 pallet

* Except Corsica

 

 

Enjoy this recipe for your BBQ

 

CHARGRILLED PRAWNS

 

16 large king prawns

3 tbsp Filippo Berio Olive Oil

Juice of 1 lemon

For the aioli:

1 clove garlic

Pinch of sea salt

1 large egg yolk

½ tsp Dijon mustard

125ml Filippo Berio Olive Oil

125ml Filippo Berio Extra Virgin Olive Oil

Juice of half a lemon

 

To serve:

Wedges of lemon and salad leaves

 

1. Place the prawns, oil and lemon juice in a shallow dish and toss together, set aside to marinate. For the aioli, crush the garlic and sprinkle over the salt, rub to a smooth paste with the edge of a knife, set aside.

2. Place the egg yolk and mustard into a small food processor. Slowly, drop by drop, add the olive oils. Pulse until the ingredients become a thick paste. Stir in the garlic and lemon juice and plenty of ground black pepper.

3. Cook the prawns over hot barbecue coals for 6-8 minutes, turning once until charred on the outside and cooked through.

4. Serve with the aioli and wedges of lemon and a few salad leaves.

……………………….. Free Shipping …………………………

 

Measures:

Width: 390 cm

Oven Depth: 120 cm

Barbecue Depth: 65cm

Height: 235 cm

Weight: 2500 kg

 

Dimension of the cooking surface: 72x53cm

 

Delivery time: 7-8 days

 

Payment methods:

- Credit Card

- Bank Transfer

- Paypal - When you buy an item with Paypal, you are delivered or refunded,

  more information available at: Paypal

 

Garden Stone Barbecue and Oven GR65F. Free shipping to England, metropolitan France*, Monaco, Belgium, Luxembourg, Italy and Spain. For other destinations please contact us.

Shipping: 1 pallet

* Except Corsica

 

 

Enjoy this recipe for your BBQ

 

CHARGRILLED PRAWNS

 

16 large king prawns

3 tbsp Filippo Berio Olive Oil

Juice of 1 lemon

For the aioli:

1 clove garlic

Pinch of sea salt

1 large egg yolk

½ tsp Dijon mustard

125ml Filippo Berio Olive Oil

125ml Filippo Berio Extra Virgin Olive Oil

Juice of half a lemon

 

To serve:

Wedges of lemon and salad leaves

 

1. Place the prawns, oil and lemon juice in a shallow dish and toss together, set aside to marinate. For the aioli, crush the garlic and sprinkle over the salt, rub to a smooth paste with the edge of a knife, set aside.

2. Place the egg yolk and mustard into a small food processor. Slowly, drop by drop, add the olive oils. Pulse until the ingredients become a thick paste. Stir in the garlic and lemon juice and plenty of ground black pepper.

3. Cook the prawns over hot barbecue coals for 6-8 minutes, turning once until charred on the outside and cooked through.

4. Serve with the aioli and wedges of lemon and a few salad leaves.

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