8
RECIPES
ROSEMARY FLAVOURED STEAKS
For four persons:
• 4 200 gr steaks
• fresh rosemary
• fresh sage
• oil
• black pepper corns
• salt
Thoroughly rub the steaks on both sides with the fresh rosemary
and a few sage leaves. Crush the pepper corns and mix with
the oil on a plate. Alternately lay each side of the steaks in this
mixture. Cook with the grilling rack in the lower position for 12
minutes, turning after half the cooking time. Salt.
GRILLED CHICKEN
For four persons:
• 1 chicken
For the marinade:
• Oil, lemon, salt and pepper.
Cut the chicken open along the back and flatten. Marinate the
chicken in a mixture of the oil, the lemon juice, salt and pepper
for about a half hour. Cook on the grilling rack in the lower
position for about 40 minutes, turning occasionally and basting
with the marinade.
APPLES AND PINEAPPLE
For four persons:
• 4 cooking apples
• 2 slices of pineapple
• vodka or rum
• candied cherries
• 2 tablespoons sugar
Wash, dry and core the apples. Fill with a mixture of 1/2
teaspoon sugar, pineapple pieces, a tablespoon of vodka or
rum, and a knob of butter. Top each with a candied cherry and
wrap in aluminum foil. Cook on the raised grilling rack for 10-
12 minutes, taking care that the liquid does not leak out.
HAMBURGERS WITH OLIVES AND CHEESE
For four persons:
• 500 gr minced beef
• 8 black olives
• 80 gr Emmenthal cheese
• salt and pepper
• 2 teaspoons capers
• Worcester Sauce
Mix a small amount of the Worcester Sauce, salt and pepper
into the meat. Make eight hamburger patties and flatten. Place
the chopped olives and capers and small pieces or strips of
cheese on four of the hamburgers, covering with the other four
patties, pressing to flatten. Cook the hamburgers with the
grilling rack in the lower position and for 20-25 minutes, turning
after half the time. The filling of these tasty hamburgers must
be thoroughly cooked and the cheese melted.
SPITTED COCKTAIL APPETIZERS
For six persons:
• 24 small sausages
• 12 slices of bacon
• 24 dried prunes
Remove the pits from the prunes. Cut the bacon slices into
pieces and wrap them around the prunes. Alternately place
bacon-wrapped prunes and sausages on wooden skewers.
Cook for about 18 minutes, turning after half the time.
TOMATOES -PEPPERS - COURGETTES - AUBERGINES
Per person:
• 1 tomato
• 1/2 pepper
• 1/2 courgette
• 1/2 aubergine
• oil
• salt and pepper
Cut each vegetable in half, brush with oil, salt and pepper.
Place on the grilling rack in the raised position. Cook for 18-20
minutes, turning occasionally.
STUFFED SARDINES
For four persons:
• 1 kg sardines
• garlic
• parsley
• oil
• salt and pepper
Fairly large sardines are preferable. Remove the heads, cut
open and remove the bones. Fill the fish with the chopped
garlic and parsley. Press lightly to close and brush with oil.
Place on the grilling rack in the lower position and cook for 5-
6 minutes on each side.
Many other types of fish can be prepared in this manner; for
example trout, bass, sea-bream, grouper, etc.
GRILLED CHICORY
For four persons:
• 4 bunches of chicory
• oil
• salt and pepper
• salt and pepper
Discard the outer leaves of the each bunch of chicory and cut
it into quarters. Brush with oil and place on the grilling rack in
the raised position. Cook for 5-6 minutes. Salt and pepper after
cooking.
ANGLER FISH ON SPITS
For six persons:
• 1 angler fish (about 1 kg)
• 1 red pepper
• 1 green pepper
• 2 tablespoons oil
• juice of half lemon
• salt and pepper
Cut the fish into 3 cm cubes and the peppers into squares.
Place alternately on wooden skewers and brush with the
mixture of oil, lemon juice and salt and pepper. Cook on the
grilling rack in the lower position for 18 minutes, turning
occasionally.
T-BONE STEAKS
For four persons:
• 2 600 gr T-bone steaks
Marinate the meat for a few minutes in a little oil, salt and
pepper. Cook for 15 minutes on each side with the grilling rack
in the lower position.