TEFAL LARGO Manual Del Usuario página 48

F If you prefer a more spicy
kebab or mixed grill,
marinate your meat.
NL
D
Marinade
I
Preparation: 5 minutes
For 300 ml of classic marinade: • 150 ml dry white wine vinegar • 150 ml dry white wine
S
• 1 large onion • 6 cloves • 2 bay leaves • 6 black pepper corns • salt
Peel the onion and cut it into strips. Grind the pepper and break the bay leaves into small pieces. Mix all
the ingredients in a bowl. Put the meat at the bottom of a hollow plate and pour the marinade over.
Leave in the fridge for 5 hours for kebabs, steaks, veal chops. Turn the meat from time to time using a
FIN
wooden spoon.
DK
Mixed grills
Beef fillet with garlic and parsley
N
Per portion: • 1 slice of fillet, 150 g • chopped garlic and parsley • salt • pepper
Grill the fillets for approximately 3 minutes per side. Sprinkle with the garlic-parsley mixture when
halfway through cooking.
GB
"Mustard" boneless rib steak
TR
Per portion: • 200 g rib steak • 1 tsp of mustard • salt • pepper
Spread the mustard on the meat, season and grill approximately 4 minutes per side.
Beef rib roast
E
Pour 4 people: • 1 kg rib roast • Herbes de Provence (a blend of thyme, rosemary, basil,
savory and marjoram) • salt • pepper
Season the meat with salt, pepper and Herbes de Provence. Cook for approximately 8 minutes, turning
P
while cooking.
Lamp chops with basil
GR
Per portion: • one 150 g lamp chop • 1 clove of garlic • oil • fresh chopped basil • salt
• pepper
Crush the garlic with the salt, pepper and oil. Add the basil, smear this mixture onto the chops and cook
RUS
for approximately 7 minutes per side.
Chicken fillet in "diable" sauce
UA
Per portion: • one 150 g chicken filet • 1/2 concentrated meat stock cube • 2 glasses of dry
white wine • 2 shallots • 1 tsp of mustard • salt • Cayenne pepper
For the "diable" sauce: bring the white wine to the boil with the chopped shallots and reduce by half.
Mix in the half-cube and Cayenne pepper, remove from heat and add mustard. Cook the meat
approximately 6 minutes per side. Pour the sauce over the meat.
48
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FISH
Trout
Mackerel
Red mullet (fillet)
Sardine
Plaice
Tuna (slice)
Sole (fillet)
Salmon
Skewer
5 minutes piece
4 minutes piece
5 minutes piece
3 minutes piece
4 minutes piece
8 minutes 200 g
5 minutes 200 g
6 minutes 200 g
5 minutes piece