31
hed, 1 spring onion, 1 TBSP roasted
sesame seed oil
Finely chop the spring onion and the
garlic clove, mix all ingredients except
the meat to form a marinade. Place
the meat in the marinade and let it
steep for several hours, ideally over-
night. Then lightly dab off the mari-
nade; place the meat on the grill and
cook it at the highest level possible.
Garlic shrimp
30 shelled, raw shrimp, 1 bunch of
flat-leaf parsley, juice of one lemon,
2 TBSP olive oil, 3 garlic cloves, se-
veral fresh bay leaves, salt, pepper,
wooden skewers
On the day before: Finely chop pars-
ley, peel and chop garlic. Mix with oil
and lemon juice and let the shrimp
steep overnight in the mixture.
Pre-heat grill with 2 TBSP oil on level
4. Pat shrimp dry, place on the skewer
alternating with sage. Fry skewers 3-4
minutes, turn once in this process.
Salt and pepper before serving.
Sautéed seafood
2 onions, 2 garlic cloves, 1 bay leaf,
3 TBSP oil, 500 g mussels (can),
500 g scampi, 200 g squid (can), salt,
pepper
Finely chop onions and garlic. Pre-he-
at grill with 3 TBSP oil on highest level
for 3 minutes. Add onions and garlic
and steam until glassy. Add
Spicy hot chicken
200 ///g chicken meat, 3 TBSP soy
sauce, 2 pinches chilli paste, ½ tsp
fresh, finely grated ginger, a little 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 chilli 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.
Pork medallions with pepper butter
250 g butter, lemon juice, salt,
5-6
TBSP pickled peppercorns,
1000 g pork medallions
On the day before: Stir the butter with
lemon juice and salt until it is foamy.
Stir in the peppercorns. Form the but-
ter into a roll and let it become firm
overnight in the refrigerator.
Pre-heat the grill with 2 TBSP oil on
level 4 and grill the medallions 3-4
minutes on each side. Salt and pepper
the medallions.
Cut the butter in slices that are 0.5 cm
thick, and place the slices of butter on
the medallions.
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