Chilli Peppered Chicken Steaks & Mediterranean Goat’s Cheese Vegetable Stacks
La Plancha Cooking with VeryCook:
Chilli Peppered Chicken Steaks
Mediterranean Goat’s Cheese Vegetable Stacks
Recipes
La Plancha Cooking: Chilli Peppered Chicken Steaks & Mediterranean Goat’s Cheese Vegetable Stacks
I have always loved the style outdoor cooking, whether it be outdoors or inside…..so, when I was asked if I would like to be the FIRST British food blogger to work with VeryCook and receive one of their La Plancha Grills, I was happy to accept. I have lusted over the La Plancha Grills for some time – in France they are on sale in every large supermarket and kitchen stores, and I have often lingered in front of them, imagining what I would cook if I had one at my disposal! I love the concept of cooking on a La Plancha, for those of you who holiday (or live) in Spain and France, you will probably have been to a La Plancha Party or event, as it is quintessential holiday cooking, although the beauty of these grills is that you can also cook INDOORS with them in the winter or when the weather is bad. I was asked what colour I would like to receive, and although I was tempted with the yellow, red and orange, I went for a classic blue in the end, called Very Jean, as it is denim blue. I was sent an enamelled steel La Plancha grill (RRP: £379) and as soon as it arrived I started to plan my FIRST meal to be cooked on it!
My La Plancha came with a gas pipe and all of the relevant attachments, as well as an instruction booklet (PDF via email) and an apron. It was delivered by courier and was extremely well packed. I was delighted with the quality of the machine and was pleased to see that it was made in France (and not China) how I wish we had more British made goods on offer in the UK. It has 4 sets of burners, designed for outside use, allowing it to reach over 350° C in just a few minutes, plus there is a removable cooking surface and drip tray for easy maintenance. I also liked the “drip tray” feature, which sits snugly in the back of the hot plate and is easily removed after cooking. You can read more about the specifications here: La Plancha Grill , but I was particularly pleased with the ability to light one side, thus making cooking more practical and economic.
Cooking Mediterranean Goat’s Cheese Vegetable Stacks on the La Plancha
The cooking temperature was reached very quickly and the surface was so easy to cook on, as well as being simple to clean afterwards. The size of the cooking surface is generous, and had I not been cooking a complete meal on the grill, I could have cooked at least two dozen sausages, or 8 to 10 steaks as well as a complete English breakfast for 4 to 5 people. I truly LOVED how everything cooked and it was so easy to move the food around, and turn it over. When my Chilli Peppered Chicken Steaks were cooked, I simply turned off one half of the grill and pushed them to one side to keep warm whilst I finished cooking the Mediterranean Goat’s Cheese Vegetable Stacks – it was so easy and the results were superb, as you can hopefully see from my photos.
Chilli Peppered Chicken Steaks cooking on La Plancha
I was able to cook low-fat too, which suits me so well as I am on a low-calorie diet, and my complete La Plancha meal was ONLY 210 calories PER PERSON for a beautiful chicken and vegetable meal with goat’s cheese and seasonings! This makes my two recipes suitable for the 5:2 diet for fast days, as well as Weight Watchers too. If you don’t have a La Plancha (then you should investigate getting one!) then you can cook both these recipes in a low-calorie and low-fat way in a griddle pan, under the grill or on the Barbecue; but, having used one of these amazing grills, I can honestly say that had I not been sent one to use and review, I would have saved up to buy one, as I am VERY impressed with the way it cooks and how easy it is to cook as well as clean. The beauty with the Very Cook La Plancha Grill (over an expensive barbecue) is that you CAN cook inside with it too, in a well ventilated room, as I did when I was “test driving” it for the first time.
La Plancha: Chilli Peppered Chicken Steaks & Mediterranean Goat’s Cheese Vegetable Stacks
I hope you enjoy my FIRST two recipes using La Plancha – I think that they are both wonderful for a family gathering during the summer holidays, and they are both extremely tasty, as well as being easy to prepare and cook. I did serve these recipes with a side salad of green leaves, but, all that is really needed is some crusty bread for mopping up all the amazing cooking juices. I will leave you with the two recipes below, and some more photos of the cooking process and the end results! Have a great day and I will be back soon with a new giveaway and some more exciting recipes to share, Karen
Chilli Peppered Chicken Steaks served
Disclaimer: I was sent a Very Cook La Plancha Grill in Very Jean with an Enamelled Steel Hot Plate worth £379 to use and review; in return for receiving this grill at no cost, I have entered into a partnership with Very Cook to create and develop 8 recipes over 4 months. All views and opinions about the grill are my own however and I will always post an honest appraisal of what I think about this product and any others I review on Lavender and Lovage. This is to be counted as a Sponsored Post, but I have not been paid any cash to write my review. With thanks to Very Cook for sending me this grill and asking me to work with them. Karen S Burns-Booth
VeryCook La Plancha Grill
La Plancha Recipes:
(Please note, these recipes can be cooked via alternative methods)
Chilli Peppered Chicken Steaks
Chilli Peppered Chicken Steaks
Chilli Peppered Chicken Steaks
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Total time | 15 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Formal Party |
| Region | Mexican |
| By author | Karen S Burns-Booth |
Ingredients
- 4 chicken steaks also known as escalopes (100g = 120 calories)
- juice of 1 lemon
- Fry Light - Extra Virgin Olive Oil Spray, 8 to 10 sprays
Rub
- 1/2 teaspoon crushed red chilli flakes
- 1/2 teaspooon crushed black pepper corns
- 1/2 teaspoon dried garlic granules
- sea salt to taste
Note
Delicious chicken steaks that are warm and spicy with chilli, garlic and pepper - adjust the heat to suit young children and non-spicy food lovers, or increase the heat for hot spice lovers! These chicken steaks are cooked in a trice on a La Plancha grill, but they can be cooked under the grill, on a griddle pan and on the barbecue too. They are suitable for the 5:2 Diet for Fast Days, as each chicken steak (100g) is only 140 calories with the spices and low-fat spray.
Directions
| Step 1 | Pre-heat the La Plancha and then mix the rub ingredients together and set to one side. |
| Step 2 | Squeeze the lemon juice over the chicken steaks and then sprinkle the rub mixture over them, turning the chicken around so the rub covers all of the chicken. |
| Step 3 | When the La Plancha grill is hot enough, spray the hot plate with the low-calorie oil and then place the chicken on the hot plate and sear both sides on the highest heat, before turning down and cooking for a further 4 to 5 minutes, turning the chicken steaks regularly. |
| Step 4 | If cooking other ingredients on the La Plancha to serve with the chicken, turn ONE side of the grill off and push the chicken to one side to keep warm. |
| Step 5 | Serve the chicken as soon as it ids cooked and the accompaniments are ready. I served my chicken steaks with Mediterranean Goat's Cheese Vegetable Stacks, which were cooked at the same time. |
| Step 6 | Chicken can also be served with baked potatoes, potato salad, assorted salads, salsa and crusty bread for a chicken sandwich. |
| Step 7 | You can also cook this chicken in a griddle pan, under a grill and on the barbecue. |
Mediterranean Goat’s Cheese Vegetable Stacks
Mediterranean Goat’s Cheese Vegetable Stacks
Mediterranean Goat’s Cheese Vegetable Stacks
| Serves | 2 to 4, depending on how it is served |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Barbecue, Casual Party, Formal Party |
| Region | French |
| By author | Karen S Burns-Booth |
Ingredients
- 1 auberigine (trimmed and cut into slices = 25 calories)
- 2 large tomatoes (cut into slices = 40 calories)
- 1 large onion (peeled and cut into rings = 40 calories)
- 65g soft goat's cheese (I use pre-sliced soft goat's cheese, you need to cut it into small rounds if using a large piece = 160 calories)
- sea salt and pepper
- Fry Light - Extra Virgin Olive Oil Spray, 8 to 12 sprays (= 12 calories)
Note
These vegetarian vegetable and cheese stacks are just wonderful when served with grilled meat, chicken and fish, or as a main vegetarian meal with salad and crusty bread. Can also be cooked in a griddle pan. The total calorie count for all of the ingredients is 277 calories, making each stack only 69 calories per serving, which makes these ideal for those following the 5:2 Diet on a fast day.
Directions
| Step 1 | Pre-heat the La Plancha Grill. |
| Step 2 | Spray the grill with the low-fat spray and then place the vegetables on the hot plate, seasoning them as you add them with sea salt and black pepper. |
| Step 3 | Cook them until they are nearly soft, turning them regularly, and then start to make the stacks, by placing a tomato and/or a slice of aubergine (but not the onions, as they will break up) on the bottom and building the vegetable stack, adding two slices/discs of goat's cheese as you go. (See the photos) Leave the stacks on the hot plate until the cheese has melted slightly and then serve. |
| Step 4 | You should get 4 large stacks of vegetables, one per person, to serve with grilled chicken, meat or fish, or as part of a vegetarian meal. Serve 2 stacks per person for a veggie meal with salad and crusty bread. |
| Step 5 | The total calorie count for all of the ingredients is 277 calories, making each stack only 69 calories per serving, which makes these ideal for those following the 5:2 Diet on a fast day. |
Cooking with VeryCook La Plancha
Cooking on La Plancha
Cooking the chicken
Chilli Peppered Chicken Steaks & Mediterranean Goat’s Cheese Vegetable Stacks
Kathryn says
I saw these in the supermarket when I was in France last week and I wondered whether they were worth the money. I didn’t realise how versatile they were – what a tasty meal you cooked on it!
Karen says
I think I would dump the gas BBQ and get one of these if I had the choice Kathryn as I was truly impressed with how the food cooked on it, and you still get a nice almost charred taste too!
Ash-foodfashionparty says
Lucky you, the grill does look good. The chicken and the salad are perfect together.
Karen says
Thanks! I was lucky, but now I have to make sure I create another 6 recipes! LOL! No problem there I think! Karen
Miss Messy says
Those goats cheese stacks look amazing and In love with this grill!
Karen says
Thanks so much! It was a pretty tasty meal too!
Tracy Nixon says
These look scrumdiddliumptious!!! I only tried goats cheee a few years ago when I didn’t actually realise it was goats cheese I was being served – and I loved it! I haven’t really attempted to cook with it much though but this recipe has inspired me so thank you! Sharing via G+
Karen says
I hope you enjoy these two recipes if you make them Tracy! Karen
David says
Oh wow, look amazingly delicious! I really want to try this out and I hope it’s delicious as it looks. I mean Mmmm, my mouth is already watering.
Karen says
Thanks David!
Dominic says
love the vegetable stack idea with the goats cheese, they look glorious… i’ve always wanted one of those hotplate things, I think they make the best golden onions ever… what a lovely idea to have it like that instead of a grill, it’s genius!… lovely post x
Karen says
Although the chicken was delicious, the veggie stacks were amazing Dom, and I have had requests from Malcolm to make them again!
Janie says
Karen, that looks delicious! I’ve never heard of La Plancha, but being a outdoor cooking nerd I am very impressed.
Is the surface non stick, and can you use metal utensils on it?
Janie x
Karen says
Thanks Janie! The surface is non-stick as in enamelled, so like an enamel roaster and that means you can use any implements on it, such as metal or teflon. It was very easy to clean and I was super impressed with how quickly and nicely everything cooked! Karen
Louisa Foti says
What a fabulous bit of kit, and loving the colour choice! Extremely envious. Both recipes look totally fab, as ever!. Looking forward to see more La Plancha recipes….
Karen says
I really wanted to be daring Louisa and choose red or yellow, but, the jean blue is such a useful colour and I am glad that I picked that one! Karen
Caroline Taylor says
Great recipes Karen and that grill looks great. I can’t believe you can have that much food (and cheese too!) for that few calories!
Karen says
Thanks Caroline! Yes, soft goat’s cheese can be spread and goes further than harder goat’s cheese, or the logs, and it just added a nice cheesy freshness to the stacks! The chicken is only 100g in weight, but with all of the veggies that makes for a filling meal, and low in calories. Karen
Tracy Nixon says
Lovely! Tweeted!
Maggie Osborn says
The goat cheese stacks look amazing! 🙂
Rachel Cotterill says
Never mind the grill, I’m lusting after your veggie stacks! They look mouthwateringly lush.
Ms lisa anderson says
I’ve just ordered all the ingredients for this on my shopping,looks delicious
Gill Bland says
Ooooh stacked food! So pretty
Christine Clarke says
tried this receipe it is divine thank you
Mick McNeil says
Thanks for this and the other great 5:2 recipes on your site (I’m trying the cauliflower Pizza on Tuesday). I’m on the 5:2 diet myself, and I love the look of these two dishes. I can have the chicken + 2 veggie stacks for 280 calories which makes me very very happy.
Karen says
I am so pleased you like my recipes Mick and look out for some new ones soon too! Good Luck on the diet as well…..Karen
Anna says
I’m Mediterranean food lover but I don’t remember if I tried something like this vegetable stack with cheese. Will definitely try cooking it myself. Thanks for this great recipe!
Karen says
Thanks Anna!
Howard Benson says
During a home exchange in Switzerland in September the house was equipped with a Plancha griddle on the lovely poolside covered patio. In the US we’re accustomed to charcoal or gas grills (the cultish Big Green Egg is my go-to grill) but found the convenience and fun of the Plancha so appealing we used it twice. What’s more, upon returning home, I’ve searched for the grills in stores locally without success until having to order one on Amazon just today. Your arrangement to prepare recipes for this company is an inspired move for both of you, and I’ll visit your website often for new recipes.
Kris says
Great recipe Karen. Vegetable stacks are a great idea in summertime when the sun is out and you’ve got friends over. I usually cook on an electric Webber barbeque though, they really work a treat!