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RECIPES
Grill – Kebab
Ingredients:
•
350 g escalope
•
2 large onions
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50 g bacon
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2 peppers
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oil
For the marinade:
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125 ml water
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4 Tbsp red wine
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1 Tbsp vinegar
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1 clove garlic
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1 pinch thyme
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pepper
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salt
Preparation:
Cut the meat into cubes. Quarter the onions. Slice
the pepper and bacon. Place all the ingredients onto
a skewer in alternate order. Leave the skewers to
marinate for about an hour. Remove and leave to
drain. Drizzle with oil and grill on the Panini grill for
about 10 mins.
Chicken kebabs to grill
Ingredients:
•
2 chicken breast fillets
•
sauce (Teriyaki sauce)
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a little white wine
Preparation:
First make the marinade - mix about 5 Tbsp of Teriyaki
sauce with a little dry white wine. Slice the chicken
breast fillets thinly and leave them to marinate in the
sauce for at least 2 hours. Afterwards, place them
on the skewers in a fan shape and onto the Panini
Grill – continue to drizzle them with the remaining
marinade.
Hamburger
Ingredients:
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2 cups sour cream (2 x 150g)
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6 spring onions
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6 Tbsp breadcrumbs
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2 Tsp Worcestershire sauce
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2 Tsp pepper
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800 g minced beef
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8 hamburger buns
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lettuce
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2 tomatoes
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1 onion (Spanish onion)
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4 Tsp mustard
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2 Tbsp mayonnaise
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2 Tbsp tomato ketchup
Preparation:
Slice the onions into rings, slice the tomatoes and
place in a bowl. Finely chop the spring onions. Add
50% of the green part. Mix well the minced beef,
spring onions, sour cream, Worcestershire sauce
and the pepper. Form burgers from the minced beef
mixture. The best thing is to make balls first and then
press them flat against a bread board. The meat
should be quite thin. Mix the mustard, mayonnaise
and ketchup together. This is the sauce for later.
Place the onions, tomatoes and the sauce on the
dining table. Brown the meat on both sides on the
Panini grill. Shortly before the end of grilling them,
place the bread buns on the grill. This will make the
bread crispy too.
Vegetable kebabs to grill
Ingredients:
•
medium large mushrooms, as desired
•
1 red pepper
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20 cherry tomatoes
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20 small sweet onions, or 1 red, strong, large
onion, finely chopped
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1 fresh pineapple, cut into squares (about 1 1/2
to 2 cm)
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3 Tbsp olive oil
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1 Tbsp Balsamic vinegar
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salt as needed
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freshly ground pepper
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1 Tbsp flour (bread flour)
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3 cloves garlic, crushed
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tarragon, fresh or dried
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1 yellow pepper
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1 green pepper
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a little ground chilli
Preparation:
Clean the mushrooms, onions, tomatoes and
peppers, cut into bite-sized pieces as needed and
then place in a large bowl. Drizzle over olive oil, and a
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.
Sandwiches
Ingredients:
•
4 slices thick sliced bread
•
2 portions chicken fillet sliced very thinly
•
2 onions finely sliced into rings
•
1 clove of garlic, finely chopped
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salt and pepper
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1 Tsp paprika
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2 Tbsp sauce (garlic sauce from a jar)
•
1 hand full rocket, roughly chopped
•
2 Tsp Chinese mixed herbs
Preparation:
Sprinkle the chicken fillet slices with herbs and cook
them thoroughly on the Panini Grill. Salt and fry
the garlic and onions until golden yellow. Cover 2
toasted slices of bread with rocket, then the onions,
the chicken fillet slices, garlic sauce and a little more
rocket. Place another slice of bread on top and grill
everything for about 4-6 mins on the Panini Grill.
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