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LAMB CUTLETS WITH BALSAM VINEGAR AND
ROSEMARY
INGREDIENTS:
-
lamb cutlets 6
-
chopped rosemary 10 g
-
chopped garlic 10 g
-
balsam vinegar 100 ml
-
sugar 15 g
-
salt to taste
-
pepper to taste
PREPARATION:
Mix all the ingredients well in a sufficiently large recipient,
cover and leave the lamb to marinate in the refrigerator for
at least 1-2 hours. Insert the ribbed plate at the bottom and
the smooth one at the top, then put the grill in CONTACT
GRILL mode. Adjust the bottom thermostat dial to 230°C
and the top dial to 230°C. Press the START/STOP button
to preheat the grill. When READY is displayed, place the
cutlets on the bottom plate. Cook for about 11-13 min.
according to taste and the thickness of the cutlets (you are
recommended to turn them halfway through cooking as
the bone prevents the top plate from touching the meat on
the top). In the meantime, reduce the marinade in a pan
and serve as a sauce on the grilled lamb cutlets.
CHICKEN KEBABS WITH HONEY AND LIME CREAM
INGREDIENTS:
-
chicken breast 500 g
INGREDIENTS FOR THE MARINADE:
-
chilli pepper 1 tsp
-
coriander 1 tsp
-
olive oil 10 cl
-
spring onions 2
-
garlic cloves 3
-
grated ginger 1 dsp
-
sugar 1 dsp
-
lime juice 1 dsp
-
coarse salt 1 dsp
-
pepper to taste
INGREDIENTS FOR THE HONEY AND LIME CREAM:
-
cooking cream 5 cl
-
grated lime peel 1/2 tsp
-
lime juice 1 dsp
-
olive oil 1 dsp
-
honey 1 dsp
-
salt to taste
PREPARATION:
Prepare the marinade: place all ingredients in a food
processor and blend to obtain a smooth mixture. Place
the chicken cut into 2 cm wide cubes on a deep plate, add
the marinade and cover all the chicken evenly. Cover with
food film and marinate for 1-2 hours. Prepare the cream by
mixing all the ingredients in a bowl, cover with transparent
film and keep in the refrigerator. Thread the chicken pieces
onto the kebab skewers. Insert the ribbed plate at the
bottom and the smooth one at the top, then put the grill
in CONTACT GRILL mode. Adjust the bottom thermostat dial
to 230°C and the top dial to 230°C. Press the START/STOP
button to preheat the grill. When READY is displayed, place
the kebabs on the bottom plate, press with the top plate
and cook for about 11-13 min., turning once or twice. Serve
hot accompanied with the lime and honey cream.
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 ribbed plate at the bottom and the smooth one
at the top, then put the grill in CONTACT GRILL mode. Adjust
the bottom thermostat dial to 210°C and the top dial to
210°C. Press the START/STOP button to preheat the grill.
When READY is displayed, place the chicken legs on the
bottom 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.
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