Unold 48356 onyx Bedienungsanleitung Seite 22

informations and reciPes for the contact grill
for grilling we recommend the MAx temperature setting.
Always preheat the contact grill (until the green
lamp turns off). Then place the food you want to
grill. You may grill in the opened grill. If you want
to do contact grilling, close the upper grill plate
over the food which will then be grilled rapidly and
uniformly. Your food will be best with a thickness
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 pepper. Serve with one slice of the pepper but-
ter.
Turkey steak with herbs
2 small turkey steaks
1 bunch of mixed herbs (parsley, thyme, majoram,
rosemary etc.)
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 pepper, 2 small beef fillet steaks,
2 tsp oil, 4 tblsp crème fraîche, salt, pepper
Finely mash one quarter of the pineapple with a hand
blender, season with chopped garlic, coriander and
cayenne pepper. Keep the rest of the pineapple in
the refrigerator. Marinate the steaks overnight in pine-
apple 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 glo-
ves 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 quar-
ters, 100 g yoghurt, 1 tblsp crème fraîche, 1 tsp lemon
juice, 1-2 tblsp finely chopped, fresh peppermint
20
of 1.5-3 cm. The times in the below recipes are
provided for contact grilling. Do not close the
handle locking.
The following recipes are provided for 1-2 per-
sons.
Cut the meat into pieces. Finely chop the onion and
the garlic. Mix with vinegar and oil, add salt and pep-
per. Tear thyme and rosemary leafs from the twigs
and add as well as the bay leaf. Marinate the meat
overnight in the refrigerator.
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 pep-
permint, season with salt and pepper and serve the
spits with the sauce.
TIP: If you should not get fresh peppermint, just take
dried peppermint!
chicken spits with fruit
300 g chicken breast, 2 medium onions, 1 sour apple,
1 banana, lemon juice, 1 tblsp peanut oil
salt, pepper, curry powder
Cut the chicken into cubes. Cut the onions into quar-
ters, peel and cut the apple. Cut the banana into
approx. 3 cm long pieces. Sprinkle the fruits with
lemon juice.
Put all ingredients on wood spits, brush them with oil,
and grill for approx. 10 minutes in the preheated grill.
Season with salt, pepper and curry powder and leave
for a moment before serving.
oriental chopped meat spits
150 g chopped beef, 150 g chopped lamb
1 medium onion, 2 tblsp finely chopped herbs (sauge,
pepper¬mint, thyme, rosemary, parsley etc.), 2 gloves
of garlic, 1 egg, salt, pepper
Finely chop the onion and mash the garlic. Thorougly
mix the chopped meat with the herbs, the onion, the
garlic and the egg, season with salt and pepper. Form
small sausages of the meat, stick them on wood spits
and grill from both sides in the preheated grill by
brushing occasionally with olive oil.
Variation: Add 50 g of mashed sheep cheese to the
meat, form small rolls and grill them. In the mediter-
ranean region, this dish is also served cold with a
yoghurt peppermint sauce.