22
GRILL COOKING
Germany
COLOURED MEAT KEBABS
Total cooking time 14-17 minutes
Utensils: Rack
Three wooden skewers (20-25 cm long)
Ingredients
300 g escalope of pork
75 g
bacon
1-2
onions (75 g) cut into quarters
3
tomatoes (250 g) cut into quarters
1/2
green pepper (75 g), cut into nine pieces
3 tbsps oil
4 tsps
paprika
salt
1 tsp
Cayenne pepper
1 tsp
Worcester sauce
1. Cut the meat and bacon into 2-3 cm cubes.
2
.
Thread the meat and the vegetables alternately
onto the three skewers.
3. Stir the seasoning into the oil and spread over the
kebabs. Place the kebabs on the rack and grill.
1.
7-9 Min.
Turn over the kebabs
2.
7-8 Min.
Spain
STUFFED HAM
Total cooking time 15-20
1/2
minutes
Utensils: Bowl with lid (2 l capacity)
Wooden skewers
Flat oval soufflé dish with lid or
cling film (approx 26 cm long)
Ingredients
125 g leaf spinach, with stalks removed
125 g Fromage frais 20 % fat content
40 g
grated Emmental cheese
pepper
paprika
6
slices of cooked ham (300 g)
125 ml water
125 ml cream
2 tbsp flour (20 g)
2 tbsp butter or margarine (20 g)
1 tsp
butter or margarine to grease the dish
1. Chop the spinach into small pieces, mix with the
fromage frais and the cheese and season with
pepper and paprika to taste.
2. Place a tablespoon of the filling on top of each
slice of cooked ham, and roll up. Spear the ham
with a wooden skewer to fasten it.
3. Make a béchamel sauce; to do this pour the
water and cream into the bowl, cover and heat.
3-4 Min. 800 W
Mix the flour and butter to make a roux, add to
the liquid and whisk until dissolved. Cover, bring
to the boil and allow to thicken.
1-1
1/2
Min. 800 W
Stir and taste.
4. Place the sauce into the greased dish, position
the filled rolls of ham onto the sauce and cook on
the rack.
1.
7-10 Min. 800 W
2.
4-5 Min.
Allow the rolls of ham to stand for about 2
minutes after cooking.
Tip:
You can buy ready-made béchamel sauce and
use it for this recipe.
R-613 English 21/02/2000 06:49 Page 22
