Unold MULTI 3 IN 1 ONYX Bedienungsanleitung Seite 40

MEAT DISHES
Porc medaillons with pepper butter
4 porc medaillons, 125 g butter,
3 tblsp green pepper kernels, 1 tsp
lemon juice, salt, pepper
Beat butter with lemon juice and
salt, add pepper, form a roll and put
it into the refrigerator. Wash and dry
the meat, grill it from both sides for
approx. 3–5 minutes in the preheated
grill, then season with salt and pep-
per. Serve with one slice of the pepper
butter.
Turkey steak with herbs
2 small turkey steaks
1 bunch of mixed herbs (parsley,
thyme, majoram,
2 tblsp oil, 1 tblsp lemon juice, salt,
pepper
Wash and dry the steaks. Finely chop
the herbs and mix with oil and lemon
juice. Lay the steaks into the marinade
for 2-3 hrs, turn occasionally.
Dry the steaks and grill them in the
preheated grill for approx. 8 minutes
from both sides.
Pineapple steak
½ fresh pineapple, 1 glove of garlic,
½ tsp ground coriander, cayenne pep-
per, 2 small beef fillet steaks, 2 tsp
oil, 4 tblsp crème fraîche, salt, pepper
Finely mash one quarter of the pineap-
ple with a hand blender, season with
chopped garlic, coriander and cayenne
pepper. Keep the rest of the pineapple
40
rosemary etc.),
in the refrigerator. Marinate the steaks
overnight in pineapple puree.
Cut one quarter of the pineapple into
slices. Dry the meat and spread it with
oil. Grill it from both sides for 3–5
minutes, together with the pineapple
slices.
Bring the puree to boil, refine it with
crème fraîche. Season the steaks, put
a little slice of butter on them and
serve them with the pineapple puree.
Lamb spits with garlic
300 g lamb meat from leg or fillet,
1 onion, 3 gloves of garlic, 3 tblsp
olive oil, 2 tblsp herb vinegar, salt,
pepper, 2 twigs of thyme , 1 twig of
rosemary, 1 bay leaf, 1 red paprika ,
2 tomatoes cut into quarters, 100 g
yoghurt, 1 tblsp crème fraîche, 1 tsp
lemon juice, 1-2 tblsp finely chopped,
fresh peppermint
Cut the meat into pieces. Finely chop
the onion and the garlic. Mix with vin-
egar and oil, add salt and pepper. Tear
thyme and rosemary leafs from the
twigs and add as well as the bay leaf.
Marinate the meat overnight in the re-
frigerator.
Put cleaned paprika pieces, meat and
tomates on wood spits and grill in the
preheated grill from both sides for 4–5
minutes.
Mix yoghurt with crème fraîche, lemon
juice and peppermint, season with salt