Braun MultiGrill 7 Manual De Instrucciones página 31

PROVENCE STYLE CHICKEN LEGS
INGREDIENTS:
- chicken legs 3 (550 g)
INGREDIENTS FOR THE MARINADE:
- dry white wine 25 cl
- olive oil 4 dsp
- mustard with seeds 3 dsp
- white wine vinegar 3 dsp
- Provence herbs 2 dsp
- chopped garlic 2 cloves
- coarse salt 2 tsp
- Cayenne pepper 1 tsp
PREPARATION:
Prepare the marinade by mixing all the ingredients in a
bowl. With a sharp knife, cut the fleshy part of the chicken
legs at a number of points to open them slightly. Place the
legs in the bowl with the marinade and turn them so that
both sides are well covered; leave to marinate for 2-3 hours.
Insert the grill plate at the lower and the griddle one at the
top, then put the appliance in CONTACT GRILL mode. Adjust
the lower thermostat dial to MED and the top dial to MED.
Press the START/STOP button to preheat the grill. When the
upper and lower plates lights turn off, place the chicken legs
on the lower plate, press with the top plate and cook for
about 20-25 min., turning 2-3 times. When cooked, place
on a plate and serve.
GRILLED PRAWNS
INGREDIENTS:
- prawns 16/20
INGREDIENTS FOR THE MARINADE:
- parsley to taste
- lemons 2
- salt to taste
- pepper to taste
- garlic cloves 2
PREPARATION:
Prepare the marinade: chop the garlic and parsley finely,
add the lemon juice, salt and a sprinkling of pepper.
Wash the prawns, dry well and leave to marinate for at least
half an hour.
Insert the grill plate at the lower and the griddle one at the
top, then put the appliance in CONTACT GRILL mode.
Adjust the lower thermostat dial to MED and the top dial
to MED. Press the START/STOP button to preheat the grill.
When the upper and lower plates lights turn off, place the
drained prawns on the lower plate, press with the top plate
and cook for about 4-6 min. To serve, decorate the plate
with lemon slices and green salad.
GRILLED SALMON WITH YOGHURT SAUCE
INGREDIENTS:
- salmon fillet 500 g
- olive oil to taste
INGREDIENTS FOR THE SAUCE:
- Greek yoghurt 250 g
- garlic clove 1
- salt 1 tsp
- sugar 1 pinch
- chives 20 g
- parsley 20 g
- white pepper to taste
PREPARATION:
Prepare the sauce: wash the parsley and chives and dry
thoroughly, chop the garlic separately.
Pour the yoghurt into a bowl, add the herbs, garlic, salt,
sugar and pepper and blend to a smooth cream. Place in
the refrigerator and leave for at least 30 min. Insert the
griddle plate at the lower and the grill one at the top, then
put the appliance in OVEN GRILL mode. 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 previously oiled
fillet on the lower plate, close the top plate in OVEN GRILL
mode (as near as possible to the food without touching
it) and cook for about 25-30 min. (for best results, turn
the salmon through 180° about halfway through cooking
as towards the back, the plate is nearer the food). When
cooked, place the salmon on a serving plate and serve with
the yoghurt sauce.
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