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 set and position 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 set and position 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 set and position 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.
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
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