Grilling Spices; Fine Grilling Seasoning; Spicy Grilling Seasoning; Seasoning Mix With Coriander - Ecg Rg 520 Bedienungsanleitung

GRILLING SPICES

Almost any common spices found on the market can be used
for grilling. The most simple solution is to use already mixed
seasoning, although the downside is everything will taste the
same – whether pork, beef, fish or chicken. We recommend
experimenting and mixing up your own seasoning mix.

Fine grilling seasoning

20 g of cardamom
7 g of cloves
3 g of mace
20 g of cinnamon
7 g of caraway seed
3 g of nutmeg

Spicy grilling seasoning

30 g of cardamom
7 g of cloves
2 g of nutmeg
7 g of cinnamon
7 g of caraway seed
2 g of mace
1 g of white pepper
Mix all ingredients, grind or crush well before use.

Seasoning mix with coriander

1/2 spoon of saffron
1/2 spoon of ground caraway seed
1/2 spoon of chilli
1 clove of garlic – crushed
grated lemon peel
1/2 spoon of ground black pepper
salt
Preparation:
Mix all ingredients in mortar and carefully crush: Store in a dry
place, use for marinating lamb, poultry or fish. 1 hour is enough
for marinating lamb and poultry, 30 minutes is usually enough for
fish, cover all sides of meat with the seasoning mix and leave in
the refrigerator.

Herbal seasoning with lemon

2 lemons
2 spoons of coarse salt
1 spoon of ground black pepper
1 spoon of chopped rosemary
1 spoon of finely chopped thyme
Preparation:
Pre-heat the oven to 140 degrees. Peel long strips from a lemon
and bake in oven until dry – of about 15–20 minutes. Leave them
to cool and then crush in mortar with salt, crushed pepper and
herbs and mix all together. Suitable for marinating poultry and
fish.
Adding Tabasco sauce is common to achieve a more spicy taste.
Tabasco sauce is a spicy sauce made from chilli peppers, which can
be substituted with the stock of finely cut chilli peppers, salt and
soup seasoning.
Instead of ground black pepper, some use ground white pepper,
which is also aromatic, and does not irritate the stomach that
much. However, black pepper, crushed in the grinder shortly
before being used, is typical. Be careful when using salt. If you are
grilling for less diners, use rather less salt, everyone has a different
taste.

GRILLING SAUCES AND mARINADES

Using grilling sauces is very common. You can either buy finished
sauces, the market offers a wide variety, or make your own.

Spicy sauce for grilled meat

1 kg of unripened tomatoes
250 g of onions
250 g of tomatoes
200 g of sugar
2 dl of vinegar
2 cloves of garlic
1 spoon of ground ginger
1 spoon of ground allspice
1 chilli pepper
1 spoon of salt
1 spoon of ground white pepper
Preparation:
Peel the tomatoes, cut up the onions finely. Pour over water and
leave to stew for about 30 minutes. Add chilli pepper, pressed
garlic, sugar, salt, vinegar, spices and stew until it becomes a bit
thicker. Put aside and if you plan on storing the sauce, pour while
hot into jars with screw-on lids and keep in the refrigerator.

Sweet sauce for grilled meat

2 apples
10 ripened plums
a glass of hot ketchup
sugar
1 spoon of salt
Preparation:
Peel the apples and cut up the finely. Remove the pits from plums
and cut up the plums finely. Pour water and cook until soft. Mix
with ketchup, add salt and sugar as necessary. Mix with ketchup
and leave in the refrigerator until the next day.

GRILLED CHEESE

Raclette with mozzarella

recipe for 8 persons
600 g of mozzarella
8 slices of ham
4 figs
4 hard ripened tomatoes
2 tablespoons of olive oil
2 tablespoons of freshly chopped basil
salt and ground black pepper
Preparation:
1. Cut mozzarella into slices the size of the raclette pans and
place them on a plate.
2. Put the slices of ham on another plate.
3. Wash the tomatoes and cut in half. Drizzle the tomatoes with
olive oil and place them on the stone plate. Grill slightly and
sprinkle with basil.
4. Place the mozzarella slices into the raclette pans and
beginning heating. When the cheese is properly melted, put
it on the roasted tomatoes, drizzle with olive oil, add salt and
seasoning. Serve with ham and figs.

Raclette from Valois

recipe for 8 persons
600 g of semi-hard cheese (e.g. Edam)
200 g of prosciutto sliced very finely
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