Unold 58543 Instrucciones De Uso página 29

eral fresh bay leaves, salt, pepper,
wooden skewers
On the day before: Finely chop pars-
ley, peel and chop garlic. Mix with oil
and lemon juice and let the shrimp
steep overnight in the mixture.
Pre-heat grill with 2 TBSP oil on level
4. Pat shrimp dry, place on the skewer
alternating with sage. Fry skewers 3-4
minutes, turn once in this process.
Salt and pepper before serving.
Sautéed seafood
2 onions, 2 garlic cloves, 1 bay leaf,
3 TBSP oil, 500 g mussels (can),
500 g scampi, 200 g squid (can), salt,
pepper
Finely chop onions and garlic. Pre-
heat grill with 3 TBSP oil on highest
level for 3 minutes. Add onions and
garlic and steam until glassy. Add
Spicy hot chicken
200 g chicken meat, 3 TBSP soy
sauce, 2 pinches chilli paste, ½ tsp
fresh, finely grated ginger, a little oil
Place chicken fillet in freezer until it
begins to freeze, then cut in very thin
slices (against the grain of the meat);
mix soy sauce with chilli and ginger.
Marinate meat in this mixture, cover
and refrigerate for 2 to 3 hours. Lightly
oil the grill plate. Grill about 10 min-
utes, turning occasionally.
Tip: Substitute pork loin for chicken.
Stand 9.3.2020
Copyright UNOLD AG | www.unold.de
Pork medallions with pepper butter
250 g butter, lemon juice, salt,
5-6 TBSP
1000 g pork medallions
On the day before: Stir the butter with
lemon juice and salt until it is foamy.
Stir in the peppercorns. Form the but-
ter into a roll and let it become firm
overnight in the refrigerator.
Pre-heat the grill with 2 TBSP oil
on level 4 and grill the medallions
3-4 minutes on each side. Salt and
pepper the medallions.
Cut the butter in slices that are 0.5 cm
thick, and place the slices of butter on
the medallions.
Juniper steak
¼ l gin, a few splashes of Worcester-
shire sauce, 16 crushed juniper ber-
ries, 8, 200 g beef steaks, salt, 60 g
butter
Mix gin, Worcestershire sauce and ju-
niper berries to form a marinade. Pat
the steaks dry, pour the marinade over
the steaks, cover the container and let
them steep in the marinade for 3-4
hours.
Pre-heat grill with 2 TBSP oil on level
4. Take the meat out of the marinade
and pat dry. Grill 3-4 minutes on each
side. Pour the melted butter over the
steaks.
pickled peppercorns,
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