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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).
- 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.
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- Paprika and oil
- Salt and pepper.
- 4 cloves of garlic
- 2 limes
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.
Cut the veal fillet and the veal kidney into 2 cm cubes. Cut the
smoked bacon into 2 cm pieces. Thread the veal, kidney and
bacon alternately onto skewers. Season with salt and pepper.
Brush lightly with oil. Grill for 15 min, turning the brochettes
frequently. Sprinkle with chives and serve hot.
GRILLED SALMON STEAK WITH DILL
Preparation time: 15 min - Cooking time: 12 to 15 min
- Serves 4 -
- 4 salmon steaks
- 4 tablespoons of chopped dill
- Oil - Salt and pepper
- 75 g of softened butter
Season the salmon steaks with salt and pepper. Brush them
with oil and cook them on the grill for 7 min on each side. In
the meantime, grind together the softened butter, the dill, the
salt and the pepper. Eat the grilled steaks while still hot. Place
a knob of dill butter on each one. Serve with steamed pota-
toes, also garnished with a little dill butter.
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- FISH -