Can you flame with vodka

Flambéed chicken breast fillet from the fire platter

Flambéing is a spectacular preparation method that is particularly used in French cuisine. The dishes are doused with a spirit. The heat evaporates the alcohol. It can then be easily ignited. The flames make for a fascinating sight, while the flavors from the spirit add flavor to the food. When the alcohol is burnt, the flames go out by themselves. The fire plate is made for this type of preparation. You can find out why in this post.

Safety first

Whenever an open fire is involved, the first thing to think about is safety. This is especially true for flammable liquids, which also include spirits. The open flames in closed rooms are too dangerous for me. Flambéing is much safer in the garden and on the terrace. The fire platter in particular can be a good and safe base for flambéing. After all, there is already a fire burning in the middle that is powered by wood. The alcohol ignites by itself on the fire plate as it runs towards the flame. It is also not necessary to preheat the spirits on the fire plate. But also here applies:

  • Pour the alcohol No way straight from the bottle onto the fire plate! The flames can reach the sink and lead to uncontrolled combustion. Always use a trowel, pour a shot glass of alcohol, and then pour the liquor over the food.
  • Always keep enough distance from the flames, including your hand and arm.
  • Make sure that alcohol does not come into contact with you or your clothes while you are flambéing.
  • Avoid flambéing when children are around.

If you pay attention to safety, flambéing on the fire platter is a lot of fun, ensures a great show effect and delicious grilled food. Another plus point for the fire plate!

Which alcohol is suitable for flambéing?

Any spirit that contains at least 40% alcohol by volume is suitable for flambéing. Otherwise you can use what you like. Of course, you should choose a schnapps that transfers a special aroma to the food to be grilled. Obstler, Cointreau, kirsch, calvados and similar spirits provide fruity notes. And that's exactly what we wanted in our chicken. For this reason we decided on a fruit schnapps. When using liqueurs that contain a lot of sugar, you have to make sure that this only caramelises during the flambé, but does not burn.

Roasting and grilling on the fire plate

Is that actually roasting or grilling what you do on the fire plate? And what exactly are the differences? We always speak of grilling when a grate is used. Part of the heat comes to the food through the air, without the grilled food coming into full contact with metal. When grilling, the food is not in its own juice because it can drip off the grate.

The fire plate represents a specialty. If you place a piece of meat on the metal plate, it only has direct contact with the metal, but thanks to the curvature of the fire plate, liquids run off in the direction of the fire. So you fry without the food stewing in its own juice. The result is strong roasted aromas. Then there is the smoke from the fire that burns in the middle of the plate and flavor the food.

But grilling is also possible with the fire plate. Grillrost.com offers a grill insert for this purpose, which is best placed on the wok top of the fire plate.

This way the fire gets a lot of oxygen and the distance to the flames is greater than if you put the grill insert directly into the hole in the fire plate. The heat can be too intense without this distance. Nevertheless, the grill surface is only something for grilled food that loves the flames. Meat is provided with great roasted aromas, but grilled vegetables are better served on the platter.

We served the flambéed chicken with such grilled vegetables. It becomes wonderfully aromatic on the fire platter, as many roasted aromas are formed.

Fire on for the flambéed chicken

For four people you need the following ingredients:

  • 4 chicken breast fillets
  • 100 ml fruit schnapps
  • 1 zucchini
  • 200 g mushrooms
  • 2 onions
  • 200 g mini peppers
  • 4 potatoes
  • 200 g cherry tomatoes
  • Sunflower oil
  • sesame
  • 1 tbsp honey
  • 3 tbsp soy sauce
  • sea-salt
  • pepper

This is how you do it

Mix the soy sauce and honey in a small bowl until you have a marinade.

Cut the vegetables into bite-sized pieces or slices.

Brush the grill insert with the sunflower oil. Equip your fire plate with the wok and the grill insert and put the chicken breast fillet on top.

Sprinkle a chicken breast fillet with the sea salt and turn it over after a short time. Do the same for the rest of the meat.

Place the grilled chicken breast fillets on the fire plate. Pour some of the fruit schnapps into a ladle. Pour the fruit schnapps over the chicken evenly. Pay attention to the safety instructions above.

The alcohol ignites after a short time and flambées the meat.

Brush the chicken breast fillets with the soy sauce and honey marinade. Then place the meat in the middle area of ​​the fire plate. This area is not quite as hot, making it ideal for cooking the chicken inside. In addition, the honey does not burn at this point.

Spread some of the sunflower oil on the fire plate and place the potato slices, onions, mushrooms, cherry tomatoes and zucchini in the oil. Also sprinkle the vegetables with a little sea salt and turn and turn them regularly until they are cooked through and have taken on toasted aromas.

Sprinkle the chicken breast fillet with the sesame seeds before serving. A summery sangria goes perfectly with the meat and grilled vegetables.

Feed attack, that's Joe and Markus, two friends who share the same hobby: eating, cooking and grilling in all variations. We have been running our Berlin food blog with a focus on fire platters and Dutch Oven since 2016. Originally planned as a private recipe collection for friends, our blog and our social media appearances on Instagram and Pinterest are now visited by several thousand people a week.