32
RECIPES
If not specified otherwise, the recipes are for 6 to 8 persons.
Schnitzel appetisers
400 g turkey (cut in 30 extremely thin
slices), 2 eggs, salt, pepper, 5 tbsp
flour, 5 tbsp grated almonds, 2 tbsp
oil, 150 g horseradish cream cheese,
100 g lingonberry preserves, several
leaves of iceberg lettuce, 7 slices of
brown bread (box-shaped)
Salt and pepper schnitzel meat. Beat
the eggs, first dip the meat in the
flour, then in the egg, and then in the
almonds. Heat the grill to level 4, add
the oil. Fry the schnitzel pieces until
they are golden brown on both sides,
take them out and let them cool.
Mix the cream cheese with 50 g of
the lingonberry preserves. Divide the
bread slices twice in such a manner
that 4 triangles per slice are produced.
Spread the cream cheese mixture on
the bread triangles, add a small piece
of iceberg lettuce, place schnitzel
slice on top. For the final touch place
a dab of lingonberry preserves on each
appetiser.
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 lev-
el 4 and grill the medallions 3-4 min-
utes on each side. Salt and pepper the
medallions.
Slice the butter in slices that are
0.5 cm thick, and place the slices of
butter on the medallions.
Juniper steak
¼ l gin, a few splashes of Worcester-
shire sauce, 16 crushed juniper ber-
ries, 8, 200 g beef steaks, salt, 60 g
butter
Mix gin, Worcestershire sauce and ju-
niper berries to form a marinades. Pat
the steaks dry, pour the marinade over
the steaks, cover the container and
let them steep in the marinade for
3-4 hours.
Pre-heat grill with 2 tbsp on level 4.
Take the meat out of the marinade
and pat dry. Grill 3-4 minutes on each
side.
Pour the melted butter over the steaks.
Garlic shrimp
30 shelled, raw shrimp, 1 bunch of
flat-leaf parsley, juice of one lemon,
2 tbsp olive oil, 3 garlic cloves, several
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.
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