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Vegetable kebabs to grill
Ingredients:
•
medium large mushrooms, as desired
•
1 red pepper
•
20 cherry tomatoes
•
20 small sweet onions, or 1 red, strong, large •
onion, finely chopped
•
1 fresh pineapple, cut into squares (about 1 1/2 to •
2 cm)
•
3 Tbsp olive oil
•
1 Tbsp Balsamic vinegar
•
salt as needed
•
freshly ground pepper
•
1 Tbsp flour (bread flour)
•
3 cloves garlic, crushed
•
tarragon, fresh or dried
•
1 yellow pepper
•
1 green pepper
•
a little ground chilli
Preparation:
Clean the mushrooms, onions, tomatoes and
peppers, cut into bite-sized pieces as needed and thai - fish
then place in a large bowl. Drizzle over olive oil, and a Ingredients:
couple of splashes of Balsamic vinegar. Season with •
a little salt, freshly ground black pepper and a little
ground chilli pepper. Then sprinkle over the garlic, •
tarragon and the bread flour. Mix well. If needed, •
add a little more olive oil and one or two splashes of •
Balsamic. Leave the ingredients to marinate for about •
30 minutes and then place on the skewer. Do not put •
the pineapple in the marinade. Place the rest of the •
marinade into small cups. Place the kebabs on the •
Panini grill for about 10 minutes and drizzle over the
remaining marinade.
italian – sandwich
Ingredients:
•
2 slices of bread per sandwich
•
1 Tbsp olive oil
•
½ small onion
•
½ small red pepper
•
3 anchovies or alternatively:
•
2 sun-dried tomatoes in oil (up to 3 tomatoes)
•
50 g mozzarella
•
6 black olives
•
1 Tbsp chopped parsley
•
½ Tsp chopped thyme
Preparation:
Drizzle the bread with olive oil. Slice the onion into
rings and the pepper into thin strips. If you are using
sun-dried tomatoes instead of anchovy fillets, cut
these into thin strips. Slice the mozzarella. Spread
the prepared ingredients with the olives onto the
bread and sprinkle with parsley and thyme, then grill
in the Panini grill for 4-6 minutes.
Marc`s panini
Ingredients:
•
1 Foccacia bread, quartered, or 4 Ciabatta rolls
•
1 tomato
•
1 cucumber
4 slices melting cheese
•
4 slices ham or salami
herb butter
•
salt and pepper
•
herbs as desired
Preparation:
Slice the Panini bread lengthwise and spread with
the herb butter. Place the ham or the salami on the
bottom half. Slice the cucumber and tomato and
place on the bread, season and sprinkle with fresh
herbs. Add the slices of cheese and cover with the
other half of the Panini. Grill the Paninis in the pre-
heated grill for about 5 mins or until golden brown and
the cheese has melted.
1 kgfish fillets (e.g. redfish, hake, shark catfish,
etc.)
1 Tbsp cumin
2 Tbsp oyster sauce
100 ml oil (e.g. sesame, sunflower or nut oil)
1 Tsp green curry paste
½ lemon juice
salt
sugar
Preparation:
The fish can be fresh or frozen, but must then be
thawed. now salt the fillets and lightly sugar them.
Mix the oil, oyster sauce, cumin, lemon juice and curry
paste in a screw-top jar or shaker. The longer and
more intensively it's shaken, the longer the emulsion-
type state of the marinade will be maintained (an
advantage for marinating). Pour the marinade over
the fish and leave to marinate in the fridge for at least
2 hours. Then, place on the pre-heated Panini grill
and grill each side for about 3-4 minutes.
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