Braun MultiGrill 7 Manual De Instrucciones página 29

COFFEE FLAVOURED RIB STEAKS
INGREDIENTS:
- rib steaks (2 x 250 g each)
- olive oil
FOR THE COFFEE MIXTURE:
- cumin seeds 2 tsp
- coffee beans 2 tsp
- sweet chilli pepper 1 dsp
- paprika 1 tsp
- coarse salt 1 tsp
- pepper 1 tsp
PREPARATION:
Prepare the coffee mixture: pour the cumin seeds and coffee
into a food processor and grind into a powder (not too fine).
Pour the powder into a bowl, add the other ingredients and
mix well. Oil the meat lightly and flavour with the spices,
cover and leave at room temperature for about 30 min.
Insert the grill plate at the lower and the griddle one at the
upper, then put the appliace in CONTACT GRILL mode.
Adjust the lower thermostat dial to MAX and the upper dial
to MAX. Press the START/STOP button to preheat the grill.
When the upper and lower plates lights turn off, place the
meat on the lower plate, press with the upper plate and
cook for 6-8 min. to taste. Serve hot.
BEEF FILLET WITH MUSHROOM SAUCE
INGREDIENTS:
- beef fillets 4
- salt to taste
- black peppercorns for grinding to taste
- garlic cloves 2
- Dijon mustard 2 dsp
- butter 60 g
- olive oil to taste
INGREDIENTS FOR THE MUSHROOM SAUCE:
- butter 30 g
- gorgonzola 1 dsp
- shallots 2
- mushrooms 300 g
- whisky 1/2 small glass
- cream 200 g
- lemon juice to taste
- parsley to taste
PREPARATION:
Flavour the meat with the salt and pepper and leave
at room temperature for about an hour. Prepare the
mushroom sauce: melt the butter in a pan, add the sliced
shallots and cook for 2-3 min. Add the mushrooms and
cook for a further 5 min. Add the whisky, cook for 1 min.,
add a glass of water and cook for about a minute more. Add
the liquid cream, lemon juice, parsley and gorgonzola and
bring to the boil. Cook until the sauce thickens, adjust the
salt and pepper and set aside. In the meantime, prepare
the flavouring to be brushed on the fillet during cooking:
in a small pan, melt the butter, mustard and garlic. Cook
over a low heat until the butter melts. Keep warm. Insert
the grill plate at the lower and the griddle one at the upper,
then put the appliance in CONTACT GRILL mode. Adjust the
lower thermostat dial to MAX and the top dial to MAX. Press
the START/STOP button to preheat the appliance. Brush the
fillets with the flavouring on both sides, then when the
upper and lower plates lights turn off, place them on the
lower plate and close the grill. Cook for 6-8 min. according
to taste and the thickness of the fillets. When cooked,
remove the fillets and serve covered with the mushroom
sauce prepared previously.
HAMBURGER WITH TOASTED RYE BREAD
INGREDIENTS:
- rye bread 8 slices
- top quality beef mince 500 g
- sliced Emmenthal 100 g
- olive oil 2 dsp
- sliced onions 2
- butter at room temperature as required
- Worcester sauce 2 tsp
- salt to taste
- pepper to taste
- sugar half a tsp
PREPARATION:
Prepare the hamburgers: mix the mince, Worcester sauce,
salt and pepper thoroughly in a bowl. By hand, shape 4
hamburgers about 2 cm thick. Position the appliance in
OPEN GRILL mode and insert the griddle plate at the lower
and the grill one at the top. Adjust the lower thermostat
dial to MAX and the top dial to MAX. Press the START/STOP
button to preheat the grill.
When the upper and lower plates lights turn off, place the
sliced onions flavoured with the olive oil and sugar on the
lower plate and cook for about 5-6 min., mixing well with
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