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Grilled cockles with tomatoes, garlic and cilantro
This dish is perfect for a summer evening, with the Tiger Fire plancha providing a wonderful smoky flavor to the cockles. The combination of tomato, cilantro, onion and garlic creates a flavorful and aromatic sauce that goes perfectly with the seafood.
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Ingredients
- 1 kg cockles, well cleaned
- 2 tomatoes
- 1 onion
- 4 cloves of garlic
- fresh coriander
- 1 red chili pepper (optional)
- Salt and pepper to taste
- Fresh baguette
TiGER FiRE Accessories
Ingredients
- 1 kg cockles, well cleaned
- 2 tomatoes
- 1 onion
- 4 cloves of garlic
- fresh coriander
- 1 red chili pepper (optional)
- Salt and pepper to taste
- Fresh baguette
TiGER FiRE Accessories
Preparatory work:
- Wash the fresh cockles thoroughly in salted water and rinse several times so that there is certainly no sand left in them.
- Dice the tomatoes and chop the onion
- Finely chop the garlic
Let's cook!
- Heat the Tiger Fire plancha over high heat, brush the plancha plate with oil and let it get hot.
- Add the chopped onion and garlic to the plancha and sauté until soft and lightly browned, about 2-3 minutes.
- Add the cockles to the plancha and gently shake them with the other ingredients. TIP: Use the food bumper!
- Deglaze with the white wine and cook the cockles until they open, this usually takes 5-7 minutes.
- At the end, add the diced tomatoes and cook briefly with them.
- Stir in the coarsely chopped cilantro and chopped red chile (optional) and simmer for another minute.
- Season the cockles with salt and pepper as desired.
- Serve the Tiger Fire cockles with fresh-cut baguette to dip in the delicious sauce. Enjoy!
Suggestion
- Ideal appetizer, use a dry white wine that goes nicely with the cockles.
- TIP: The clams can also be replaced with vongole or mussels.
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