Stop non-exciting, dull Christmas celebrations!


I, Chef Chris, have put together several fancy and inspiring TomYang creations for you.

TomYang offers a comprehensive repertoire of recipes, application and shopping tips with links to BBQ and cooking videos.

THIS will make your Christmas memorable - your family and friends will love you for it!


My recommendation for an outstanding Christmas 2019:

A three-course TomYang menu with video and recipe

The recipe for the 3-course Christmas menu can be found at the bottom.

Furthermore, I would like to offer you a 15% OFF voucher for all TomYang products!


Coupon: XMAS2019
Don't wait - this offer is only valid now!

Chef Chris has many ideas for your Christmas dinner! Here you can see how he creates a 3-course menu with the TomYang and thus also enchants his guests.

1. Course: Duck Satay

Ingredients for duck skewers:

- 500 g duck breast fillet
- 1 orange
- 1 tbsp orange marmalade
- 1 tbsp lime juice
- 1 teaspoon white wine vinegar
- salt and pepper
- 2 tablespoons oil
- wooden skewers


- Peel off the skin of the duck breast and cut the meat into thin strips.

- Skew the duck breast strips.

- Mix jam, some orange peel, orange juice, lime juice, white wine vinegar, salt and pepper in a small bowl.

- Marinate the skewers with the sauce and let them soak overnight.

Ingredients for orange apricots - Dip:

- 1 can of apricots
- 1 spring onion
- chilies, at will
- coriander
- 1 tablespoon of orange juice
- 1 tbsp lime juice
- salt and pepper


Finely chop the apricots, spring onion, chili and coriander.

- Mix everything with a little apricot juice, orange and lime juice and season with salt and pepper.

Grill the skewers just before the meal and eat them with the right dip.

2. Course: Surf & Turf

Ingredients for grilling:

- beef steak (e.g., Rib Eye)
- shrimp
- scallops and cuttlefish

Grill all and enjoy it with the right dip!

Ingredients for the Nam Jim Seafood:

- 1 tablespoon palm sugar
- 4 tablespoons of lemon juice
- 4 tablespoons fish sauce
- 2 coriander stems, with root
- 15 g thai basil
- 4-5 cloves of garlic
- 10 thai chilies or a mild paprika


Mix all ingredients 20-30 seconds and season everything with lemon juice, fish sauce and palm sugar.

3. Course: caramel punch


- 1/2 l of water
- 3-4 bags of punch tea
- 5 cloves
- 2 bars of cinnamon
- 5 tbsp sugar
- 1/4 l of orange juice
- 1/4 l white wine
- 1 shot of rum
- apple, sliced
- oranges, sliced
- 200 g blueberries
- 200 g of raspberries


- Fill the TomYang Hot Pot ring with 1/2 l of water and turn up the device at level 2. Once the water is simmering, tea, cloves and cinnamon can be added to the liquid.

- Distribute the sugar on the grilling surface and allow it to caramelize.

- Pour the white wine over the grill surface and push possible sugar residues into the punch.

- Grill all fruits and flambé them with the rum.

- Pour the grilled surface and fruits with the orange juice