MEATS
Chicken breasts in chopped parsley (for
8
people)
8
chicken breasts -
3
cloves of garlic -
1
bunch of parsley -
olive oil - salt and pepper.
Cut the chicken breasts into strips and sprinkle olive oil on them.
Chop up the garlic and the parsley.
Impregnate the strips with the chopped garlic and parsley, and
then cook them on the Plancha, turning them over frequently for
6
minutes. Add salt and pepper before serving.
Chicken breast fillet with tomato and peppers
(for
4
people)
2
pieces of chicken breast fillet -
2
tomatoes –
1
red pepper -
1
green onion -
2
tablespoonfuls of grated parmesan cheese salt
- Ground pepper - dried oregano.
Cut the tomatoes into slices and the pepper into strips.
In adish, place the tomato slices and the pepper strips in alternating
circular layers. Lay out the green onion cut into slivers on this
bed, and then the chicken breast fillets cut in half. Season them.
Slightly oil the Plancha.
Cook for
15
minutes on the Plancha.
Grilled chicken in lemon (for
4
people)
4
chicken breasts (
150
g) -
3
tablespoonfuls of oil -
3
lemons -
salt - pepper.
Mix the lemon juice and the oil. Leave the chicken breasts to marinate
in the mix for
30
minutes. Cook them on the Plancha (making sure
it has been properly heated up) for
5
minutes (each side).
Grilled chicken with sesame seeds (for
6
people)
6
chicken breasts -
150
g of sesame seeds - salt and pepper
Marinade:
50
g of butter -
3
tablespoonfuls of soy sauce -
3
tablespoonfuls of dry white wine -
1
tablespoonful of
tarragon -
1
tablespoonful of mustard
Mix the butter, mustard, white wine, soy sauce and the
tarragon. Place the chicken breasts in this marinade, stir slowly
and then leave to macerate for
2
hours. Then grill the chicken
breasts on your Plancha (
4
minutes each side).
Sprinkle with a bit of marinade during cooking.
Remove the chicken breasts and place them in the sesame
seeds. Grill them for
1
minute on your Plancha.
Spanish-style pork fillet (for
4
people)
800
g of sliced pork fillets.
Marinade:
2
squeezed lemons –
4
cloves of cut garlic -
3
tablespoonfuls
of olive oil -
1
teaspoonful of thyme -
1
teaspoonful of red pepper
-
1
teaspoonful of cinnamon -
1
tablespoonful of balsamic vinegar
-
1
dose of saffron - salt.
Marinate the thinly sliced pork fillets for
1
hour in the preparation
and then grill them for
10
minutes on your Plancha.
47
ENG
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