Lagrange Grill concept Deluxe Modo De Empleo página 48

LAGRANGE GRILL CONCEPT2:LAGRANGE
BEEF TOURNEDOS
Preparation time: 5 min – Cooking time: 10 min
- Serves 2 -
- 2 beef fillet tournedos, 200 g each
- Salt and pepper
- Béarnaise sauce.
Place the steaks on the preheated grill. Cook for 5 min on
each side. Eat with béarnaise sauce or any other condiment
of your choice.
CALF'S LIVER WITH LEMON
Preparation time: 5 min - Marinade: 30 min
Cooking time: 8 to 12 min - Serves 4 -
- 4 calf's liver escalopes, 120 g each - 5 cl of oil
- 3 lemons - Salt and pepper.
- 2 tablespoons of honey
Squeeze the 3 lemons. Mix the juice with the honey, the oil,
the salt and the pepper. Arrange the calf's liver escalopes in
a deep dish. Cover them with this mixture and leave them to
marinate in a cool place for 30 min. Drain the calf's livers and
place them on the grill for 4 minutes on each side (depending
on the thickness).
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- BROCHETTES -
THREE PORK BROCHETTES WITH ORANGE
Preparation time: 15 min - Marinade: 2 hrs - Cooking time:
15 to 20 min
- Serves 4 -
- 500 g of pork fillet
- 4 chipolatas - 2 pork kidneys
- The juice of 3 oranges
- 1 liqueur glass of rum (5cl)
Cut the pork fillets into 3 cm cubes. Cut each chipolata into 3.
Divide the kidneys into four pieces and cut the limes into 1/2
cm thick slices. Mix the orange juice, rum, crushed garlic, salt,
pepper and paprika in a mixing bowl.
Marinade the meat pieces in this mixture for 2 hours in a cool
place. Drain the meat pieces and thread them onto the ske-
wers alternately, together with the occasional slice of lime.
Lightly brush the brochettes with oil and cook them on the
grill for 20 min at a fairly high temperature, turning them over
frequently.
VEAL AND KIDNEY BROCHETTES
Preparation time: 15 min - Cooking time: 15 to 20 min
- Serves 4 -
- 500 g of veal fillet
- 1 defatted veal kidney
- 200 g of smoked bacon
- Olive oil, salt and pepper
- Chopped chives.
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- Paprika and oil
- Salt and pepper.
- 4 cloves of garlic
- 2 limes