Handleiding Unold 48356 (pagina 22 van 82) (Nederlands, Duits, Engels, Frans, Italiaans, Spaans)

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Always preheat the contact grill (until the green

lamp turns off). Then place the food you want to

grill. You may grill in the opened grill. If you want

to do contact grilling, close the upper grill plate

over the food which will then be grilled rapidly and

uniformly. Your food will be best with a thickness

of 1.5-3 cm. The times in the below recipes are

provided for contact grilling. Do not close the

handle locking.

The following recipes are provided for 1-2 per-

sons.

Porc medaillons with pepper butter

4 porc medaillons, 125 g butter, 3 tblsp green pepper

kernels, 1 tsp lemon juice, salt, pepper

Beat butter with lemon juice and salt, add pepper,

form a roll and put it into the refrigerator. Wash and

dry the meat, grill it from both sides for approx. 3–5

minutes in the preheated grill, then season with salt

and pepper. Serve with one slice of the pepper but-

ter.

Turkey steak with herbs

2 small turkey steaks

1 bunch of mixed herbs (parsley, thyme, majoram,

rosemary etc.)

2 tblsp oil, 1 tblsp lemon juice, salt, pepper

Wash and dry the steaks. Finely chop the herbs and

mix with oil and lemon juice. Lay the steaks into the

marinade for 2-3 hrs, turn occasionally.

Dry the steaks and grill them in the preheated grill for

approx. 8 minutes from both sides.

Pineapple steak

½ fresh pineapple, 1 glove of garlic, ½ tsp ground

coriander, cayenne pepper, 2 small beef llet steaks,

2 tsp oil, 4 tblsp crème fraîche, salt, pepper

Finely mash one quarter of the pineapple with a hand

blender, season with chopped garlic, coriander and

cayenne pepper. Keep the rest of the pineapple in

the refrigerator. Marinate the steaks overnight in pine-

apple puree.

Cut one quarter of the pineapple into slices. Dry the

meat and spread it with oil. Grill it from both sides for

3–5 minutes, together with the pineapple slices.

Bring the puree to boil, rene it with crème fraîche.

Season the steaks, put a little slice of butter on them

and serve them with the pineapple puree.

Lamb spits with garlic

300 g lamb meat from leg or llet, 1 onion, 3 glo-

ves of garlic, 3 tblsp olive oil, 2 tblsp herb vinegar,

salt, pepper, 2 twigs of thyme , 1 twig of rosemary,

1 bay leaf, 1 red paprika , 2 tomatoes cut into quar-

ters, 100 g yoghurt, 1 tblsp crème fraîche, 1 tsp lemon

juice, 1-2 tblsp nely chopped, fresh peppermint

Cut the meat into pieces. Finely chop the onion and

the garlic. Mix with vinegar and oil, add salt and pep-

per. Tear thyme and rosemary leafs from the twigs

and add as well as the bay leaf. Marinate the meat

overnight in the refrigerator.

Put cleaned paprika pieces, meat and tomates on

wood spits and grill in the preheated grill from both

sides for 4–5 minutes.

Mix yoghurt with crème fraîche, lemon juice and pep-

permint, season with salt and pepper and serve the

spits with the sauce.

TIP: If you should not get fresh peppermint, just take

dried peppermint!

Chicken spits with fruit

300 g chicken breast, 2 medium onions, 1 sour apple,

1 banana, lemon juice, 1 tblsp peanut oil

salt, pepper, curry powder

Cut the chicken into cubes. Cut the onions into quar-

ters, peel and cut the apple. Cut the banana into

approx. 3 cm long pieces. Sprinkle the fruits with

lemon juice.

Put all ingredients on wood spits, brush them with oil,

and grill for approx. 10 minutes in the preheated grill.

Season with salt, pepper and curry powder and leave

for a moment before serving.

Oriental chopped meat spits

150 g chopped beef, 150 g chopped lamb

1 medium onion, 2 tblsp nely chopped herbs (sauge,

pepper¬mint, thyme, rosemary, parsley etc.), 2 gloves

of garlic, 1 egg, salt, pepper

Finely chop the onion and mash the garlic. Thorougly

mix the chopped meat with the herbs, the onion, the

garlic and the egg, season with salt and pepper. Form

small sausages of the meat, stick them on wood spits

and grill from both sides in the preheated grill by

brushing occasionally with olive oil.

Variation: Add 50 g of mashed sheep cheese to the

meat, form small rolls and grill them. In the mediter-

ranean region, this dish is also served cold with a

yoghurt peppermint sauce.

INFORMATIONS AND RECIPES FOR THE CONTACT GRILL

MEAT DISHES

For grilling we recommend the MAX temperature setting.

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