Seafood On The Grill; Crab Raclette; Shrimp Sticks With Hot Sauce; Grilled Poultry - Ecg Rg 520 Bedienungsanleitung

SEAFOOD ON THE GRILL

Crab raclette

recipe for 4 persons
400 g of canned crab meat
200 g of Swiss cheese
2 slices of smoked salmon
2 pinches of red paprika or curry seasoning
4 eggs
4 spoons of cream
bundle of fresh coriander or dill to taste
salt and ground black pepper
Preparation:
1. Cut salmon into thin strips and let the crab meat drip off.
2. Chop coriander or dill and grate the cheese roughly.
3. Mix eggs, cream, paprika or curry, grated cheese, salmon, crab
meat and chopped herbs, add salt, pepper and place into the
refrigerator.
4. Pour the mix into the raclette pan and bake for about
5 minutes. Serve the crab raclette with flavoured tomato
salad.

Shrimp sticks with hot sauce

recipe for 8 persons
32 large frozen shrimps, raw and skinned
2 limes
4 spoons of soy sauce
7 spoons of vegetable oil
2 cloves of garlic
Guinea pepper
1 bundle of parsley
1 bundle of chives
1/2 bundle of balm
salt and ground black pepper
16 wooden sticks
Preparation:
1. Defrost shrimps under warm water. Place parchment paper
under the grater and grate peel finely.
2. Squeeze juice from limes into a bowl and mix with 6 spoons of
peel, soy sauce and 4 spoons of oil.
3. Crush garlic, add it to the bowl and season with Guinea
pepper. Dry the shrimps and clean using a sharp knife.
4. Put 4 shrimps on each stick and make sure they do not move
once on the skewer. Insert the sticks into a shallow bowl
and pour marinade over them. Marinate for 1 hour and turn
occasionally.
5. In the mean time, wash herbs and dry well. Cut balm leaves
and parsley and cut chives into rings. Mix 2 spoons of lime
juice, add salt and pepper. Add 3 spoons of oil and add herbs
to this mix.
6. Remove as much marinade from the shrimp as possible and
grill on hot stone plate for 6–8 minutes. Flip once during this
time. Serve immediately covered with herbal sauce.

GRILLED POULTRY

Turkey / chicken breasts baked with cheese and
pears
recipe for 8 persons
500 g of smoked turkey breasts, cut into 7 mm slices
500 g of chicory
300 g of Gorgonzola or similar cheese
1 smaller pear, peeled and cut into four pieces
4 spoons of shopped almonds
salt and Guinea pepper
Preparation:
1. Cut meat and cheese into dices.
2. Wash chicory, cut in half lengthwise and cut out heart. Cut into
7 mm strips.
3. Cut the pear into slices and then into dices.
4. Mix meat, chicory, pear and almonds and add salt and Guinea
pepper.
5. Distribute into raclette pans, place cheese up top and grill for
about 8–10 minutes.

Ham and cheese raclette with chicken

recipe for 4 persons
600 g of potatoes
200 g of chicken breasts
400 g stewed sliced ham
150 g of sliced Swiss cheese
4 eggs
4 spoons of cream
1 red bell pepper
1 spoon of whole caraway seed, ground paprika
salt and ground black pepper
Preparation:
1. Cook potatoes with peal in salt water with caraway seed.
2. Cut the ham into slices, to fit the raclette pans.
3. Cut the paprika, clean and dice.
4. Mix eggs with cream, add paprika, pepper and mix with diced
pepper.
5. Strain potatoes, slice them together with chicken breasts cut
into medium large pieces and spread on to the top grill surface.
6. Place ham and 1 spoon of the egg mix into the raclette pans
and place beneath grill. Grill until the egg mix shrinks; add
slices of cheese and finish baking. Serve everything together!

Turkey cordon bleu

recipe for 8 persons
8 thinner turkey fillets (each about 80 g)
150 g of Edam cheese
8 slices of stewed ham
lemon juice from half a lemon
4 spoons of olive oil
fresh basil
salt and ground white pepper
Preparation:
1. Tenderize turkey fillets finely, add salt and pepper.
2. Chop basil, mash cheese with fork and place together with
basil onto ham slices, carefully wrap the ham slices and place
on turkey fillets; also wrap and clamp with toothpick.
3. Mix lemon juice with oil and spread on fillets.
4. Grill for 10–12 minutes and always spread the remaining
lemon mix when flipping.
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