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40
LAMB CUTLETS WITH BALSAM VINEGAR AND
ROSEMARY
INGREDIENTS:
- lamb cutlets 6
- chopped rosemary 10 g
- chopped garlic 10 g
- balsam vinegar 100 ml
- sugar 15 g
- salt to taste
- pepper to taste
PREPARATION:
Mix all the ingredients well in a suciently large recipient,
cover and leave the lamb to marinate in the refrigerator for
at least 1-2 hours.
Insert the grill plate at the lower and the
griddle one at the upper
and position the grill in CONTACT
GRILL mode. Adjust the lower thermostat dial to 240°C and
the upper dial to 240°C. Press the START/STOP button to
preheat the grill. When READY is displayed, place the cutlets
on the lower plate. Cook for about 11-13 min. according to
taste and the thickness of the cutlets (you are recommended
to turn them halfway through cooking as the bone prevents
the upper plate from touching the meat on the top). In the
meantime, reduce the marinade in a pan and serve as a sauce
on the grilled lamb cutlets.
CHICKEN KEBABS WITH HONEY AND LIME CREAM
INGREDIENTS:
- chicken breast 500 g
INGREDIENTS FOR THE MARINADE:
- chilli pepper 1 tsp
- coriander 1 tsp
- olive oil 10 cl
- spring onions 2
- garlic cloves 3
- grated ginger 2 tsp
- sugar 2 tsp
- lime juice 10 ml
- coarse salt 2 tsp
- pepper to taste
INGREDIENTS FOR THE HONEY AND LIME CREAM:
- cooking cream 5 cl
- grated lime peel 1/2 tsp
- lime juice 10 ml
- olive oil 10 ml
- honey 10 ml
- salt to taste
PREPARATION:
Prepare the marinade: place all ingredients in a food
processor and blend to obtain a smooth mixture. Place the
chicken cut into 2 cm wide cubes on a deep plate, add the
marinade and cover all the chicken evenly. Cover with food
lm and marinate for 1-2 hours.
Prepare the cream by mixing all the ingredients in a bowl,
cover with transparent lm and keep in the refrigerator.
Thread the chicken pieces onto the kebab skewers.
Insert the
grill plate at the lower and the griddle one at the upper
and
position the grill in CONTACT GRILL mode. Adjust the lower
thermostat dial to 240°C and the upper dial to 240°C. Press
the START/STOP button to preheat the grill. When READY is
displayed, place the kebabs on the lower plate, press with
the upper plate and cook for about 11-13 min., turning once
or twice. Serve hot accompanied with the lime and honey
cream.
PROVENCE STYLE CHICKEN LEGS
INGREDIENTS:
- chicken legs 3 (550 g)
INGREDIENTS FOR THE MARINADE:
- dry white wine 25 cl
- olive oil 40 ml
- mustard with seeds 30 ml
- white wine vinegar 30 ml
- Provence herbs 4 tsp
- chopped garlic 2 cloves
- coarse salt 2 tsp
- Cayenne pepper 1 tsp
PREPARATION:
Prepare the marinade by mixing all the ingredients in a bowl.
With a sharp knife, cut the eshy part of the chicken legs at
a number of points to open them slightly. Place the legs in
the bowl with the marinade and turn them so that both sides
are well covered; leave to marinate for 2-3 hours.
Insert the
grill plate at the lower and the griddle one at the upper
and
position the grill in CONTACT GRILL mode. Adjust the lower
thermostat dial to 210°C and the upper dial to 210°C. Press
the START/STOP button to preheat the grill. When READY is
displayed, place the chicken legs on the lower plate, press
with the upper plate and cook for about 20-25 min., turning
2-3 times. When cooked, place on a plate and serve.
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