Veal Medallions with Camembert
4
veal medallions (1/2”/12mm thick)
4 slices
Camembert cheese
Salt and pepper, to taste
Preheat the Grill. Season medallions with salt and pepper.
Place medallions on the Grill Plate and cook until desired doneness.
Place cooked medallions in Raclette Pans. Place a slice of cheese on
each of the medallions and place Raclette Pans on the Lower Plate until
cheese is melted. Serve.
King-Sized Prawns with Dill
6 – 8
raw, shelled prawns
Marinade:
juice of 1 lemon
4-5 tbsp. (60-75 ml)
oil
1 tsp (5 ml)
sea salt
1 tsp. (5 ml)
chopped dill
white pepper, to taste
In a medium size bowl mix all of the marinade ingredients. Marinate
prawns in this mixture for 1 – 2 hours.
Preheat Grill. Place prawns directly on Grill Plate turning them over
occasionally until done.
Provençale Tomato Halves
medium sized tomatoes
chopped parsley
crushed garlic
fine bread crumbs
olive oil
Preheat Grill. Halve tomatoes. Place each half in a Raclette pan and
add a very small amount of water. Place pans onto top of Grill Plate and
steam for about 20 minutes, turning once or twice. Mix chopped parsley,
crushed garlic, fine breadcrumbs and olive oil into a thick paste. Spread
on top of the tomatoes and place Raclette Pans on the Lower Plate for
approximately 5 minutes.
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