Grilled Vegetables; Coconut Curry Prawns - Silvercrest SKGE 2000 C3 Bedienungsanleitung

Grilled vegetables

2 peppers
1 courgette
1 aubergine
Olive oil
Salt, Pepper
Herbs de Provence (seasoning mix)
Preparation
1) Wash the vegetables thoroughly. Cut the peppers in half, remove the seeds
and cut them into strips. Cut the aubergine and courgette in half along their
length and then into pieces measuring around 0.5 cm.
2) Brush the vegetables with a little olive oil.
3) Pre-heat the appliance (heat level range 2).
4) Place the vegetables onto the pre-heated hotplate
sides, allowing around 8 –10 minutes for each side, until they are light
brown in colour.
5) Season the vegetables with salt, pepper and herbs de Provence to taste.

Coconut curry prawns

100 g red curry paste
50 ml coconut milk
400 g prawns (alternatively crab or shrimps)
200 g sugar snaps
2 peppers
2 onions
2 garlic cloves
Salt and pepper
Aluminium foil
Preparation
1) Mix the curry paste and the coconut milk.
2) Wash the prawns, the sugar snaps and the peppers.
3) Peel the onions and garlic cloves.
4) Chop the onions, the garlic cloves and peppers into small pieces.
5) Spread the prawns and the vegetables evenly over four pieces of aluminium
foil. The aluminium foil must be big enough so that it is possible to wrap up
the ingredients in little packages. Drip the coconut curry sauce over the food
and season everything with salt and pepper.
6) Seal the packages well so that no liquids can escape.
7) Pre-heat the appliance to the end of heat level range 2.
8) Place the filled packages onto the pre-heated hotplates
both sides, allowing around 15 minutes per side.
SKGE 2000 C3
and grill them on both
and cook from
GB │ MT │ 57 ■