Recently I was invited to an event called Bubbles & Brunch, hosted by JML – the people who make those weird and wonderful gadgets you hadn’t realised you needed so much.
Phil Vickery, Michelin award winning chef and multiple recipe book author (known for his regular appearances on ITV’s ’This Morning’), was on hand to demonstrate a range of new cutting edge non-stick pans, and a big electric griddle called the Grill Circle.
Phil recreated several of his recipes, which were cooked to perfection while he bitched and moaned about a wide range of people from the food industry. We tasted all of his creations, which were handed out in little boats.
Being a bit of a kitchen nerd, impressive as the Copper Stone Pans were, I was keen to get my hands on the Grill Circle. I also wanted to see if I could recreate my favourite of Phil’s dishes served that day.
Fast forward a couple of weeks and a huge box arrives containing my very own Grill Circle.
JML’s Grill Circle
The Grill Circle can be used to grill or barbecue on the main griddle, while the round hotplate can be used to steam vegetables or make fondue or sauce using the saucepan, or to fry or sauté food. Any fat drains away into the drip tray below.
I resisted my usual urge to replace all of Phil’s ingredients with whatever I could find in my cupboard, and faithfully followed the recipe, with only one exception (I used white wine vinegar instead of sherry vinegar in the marinade which I hope I’ll be forgiven for).
Phil Vickery’s Japanese Grilled Marinated Salmon with Fresh Mint Chutney
In this video, you can see me using the Grill Circle to make Phil Vickery’s Japanese Grilled Marinated Salmon with Fresh Mint Chutney.
For the Marinated Salmon (marinade overnight for best results):
- 4 x 175g fillets of salmon
- 200ml mirin (Japanese rice liqueur)
- 150ml soy sauce
- 1 tbsp brown miso paste
- 1 tbsp toasted sesame oil
- 2 tbsp castor sugar
- 2 tbsp sherry vinegar
For the Chutney
- 60g fresh mint leaves, washed well
- 2 large ripe tomatoes, chopped
- 2 heaped tsp green chilli, chopped
- 5 cloves of garlic, peeled and finely chopped
- 2 tbsp olive oil
- Squeeze of fresh lime
- Salt & pepper
The trick is not to overcook the salmon, which should be pink inside. The marinade and quick cooking makes this dish really moist. It just melts in the mouth. This really is food porn.
Since making this recipe, I’ve used the Grill Circle to make burgers to perfection. It would also make a great cooked breakfast. The meat could be arranged on the griddle, while simultaneously frying or scrambling eggs on the hot plate.
We don’t own a barbecue as neither the hubster or I can be trusted with fire, but this machine is a good alternative. You just need an extension lead to plug it into a nearby socket.
The Grill Circle costs £69.99, or £79.99 for the Deluxe package which includes a specially-designed saucepan, steam tray, glass lid and fondue forks. Available from JML Direct
I do love this new addition to my kitchen gadget collection. The only problem is, it’s such a beast. I don’t know where I’m going to store it!
Much love, Vx
[Disclosure: my thanks to JML for sending me the Grill Circle and to Phil Vickery for his recipe. No money changed hands to create this post.]