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RECIPES FOR THE GRILL
Spicy hot chicken
200 g chicken meat, 3 tbsp soy sauce,
2 pinches chili paste, ½ tsp fresh, fi-
nely grated ginger, oil
Place chicken fillet in freezer until it
begins to freeze, then cut in very thin
slices (against the grain of the meat);
mix soy sauce with chili and ginger.
Marinate meat in this mixture, cover
and refrigerate for 2 to 3 hours. Lightly
oil the grill plate. Grill about 10 mi-
nutes, turning occasionally.
Tip: Substitute pork loin for chicken.
Prawn skewers
4 prawns, 4 shallots, cumin oil, small
wooden skewers, oiled
Stick a skewer through one prawn and
shallot each, brush with cumin oil (or
garlic oil) and grill for about 8-10 mi-
nutes.
RECIPES FOR DIPS AND SAUCES
Sweet-sour sauce
3 tbsp sesame oil, 1 onion, 1 leek,
1 clove garlic, 1 slice fresh pineapple,
2 tbsp honey, 2 tbsp soy sauce, 4 tbsp
vinegar, 30 ml rice wine, ¼ l tomato
ketchup, salt, pepper, cayenne pepper
to taste
Chop onion finely. Cut the leek and
pineapple into cubes, chop the gar-
lic finely and heat the sesame oil in
a pan. Fry the onion and the leek in
the oil until clear. Add the garlic and
pine-apple.
Stir in all remaining ingredients and
season with the spices.
Mango sauce
1 mango, 1 apple, 1 tsp mustard, jui-
ce of one lemon, 1 tsp grated horsera-
dish, 1 to 2 tbsp honey
Cut mango and apple into fine cubes.
Add lemon juice, horseradish, mustard
and honey and puree with the ESGE
®
hand mixer.
Hot sauce
350 g each white and red onions,
1 tbsp soy oil, 3 tbsp rice vinegar,
1 tbsp each sugar, salt and cayenne
pepper
Peel onions and chop finely. Fry in se-
same oil, stirring, until the onions are
slightly brown. Add the sugar and ca-
ramelize. Pour in about 150 ml water
and simmer about 15 to 20 minutes
at medium heat. When the onions are
soft, season the sauce with rice vine-
gar, salt and cayenne pepper.
Lemon dip
Appr. 500 g cream yogurt, juice and
grated peel of one organic lemon,
3 tbsp olive oil, 2 to 3 cloves garlic,
2 chili peppers, 1 tsp paprika powder,
2 to 3 tbsp sugar, salt, pepper, lemon
balm for garnishing if desired
Mix yogurt with lemon juice and lemon
peel, stir in olive oil. Peel garlic and
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