Unold VARIO 58565, Инструкция по эксплуатации

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Rosemary marinade (No. 2)
2 tsp dried rosemary, 4 garlic cloves, 4 juni-
per berries, 8 black peppercorns, 4 tsp mustard
seeds, 5 tbsp olive oil.
Crush all ingredients with a pestle and mortar or
an ESGE mixer. Mix the paste with the oil and
rub the meat with this mixture.
Curry marinade (No. 3)
2 tsp curry powder, one thumb-sized piece of
fresh ginger, 50 ml dry white wine, 100 ml pine-
apple juice
Peel ginger and grate fine, mix with remaining
ingredients and brush on meat.
Lemon marinade (No. 4)
6 garlic cloves, 100 ml olive oil, juice and gra-
ted peel of 2 organic lemons, 1/4 tsp pepper
Chop garlic fine, mix with lemon peel, juice and
pepper; brush meat with marinade.
Coconut marinade (No. 5)
1 organic lemon, 1 pinch cayenne pepper, one
thumb-sized piece of fresh ginger, 1 garlic clove,
150 ml unsweetened coconut milk
Peel ginger and grate fine, peel and press garlic,
grate lemon peels, press juice from lemons. Mix
ginger, garlic, lemon peel and juice with other
ingredients and marinate meat in this mixture.
Spicy hot marinade (No. 6)
1 onion, 1/2 red chili pepper, 2 tbsp olive oil,
2 tbsp cane sugar, 3 tbsp vinegar, 50 ml apple
juice, 50 ml tomato juice, 2 tsp Worcestershire
sauce, 2 juniper berries
Finely chop onion and chili pepper, sauté in oil
until transparent. Add sugar, vinegar and apple
juice and bring to a boil. Remove from stove.
Add tomato juice, Worcestershire sauce and
crushed juniper berries. Allow to cool before ma-
rinating meat.
Chicken Rolls
4 thin chicken cutlets, salt, pepper, 8 mush-
rooms, 1 onion, 2 tbsp oil, 120 g grated Gouda
cheese, 2 tbsp oil, 2 tsp marjoram, 4 beef roll
clamps
Pound cutlets until flat, season with salt and
pepper, dice onion and sauté in oil until it is
transparent. Slice mushrooms thin and cook
with onions for a few minutes. Spread the onion-
mushroom mixture on the cutlets and sprinkle
with grated cheese. Roll cutlets and use clamps
(or kitchen yarn) to hold the shape. Mix 2 tbsp
oil with the marjoram and brush rolls with this
mixture; grill about 30 min., turning frequent-
ly and repeatedly brush with the marjoram oil.
Asian Duck Breast
4 small duck breasts, ca. 250 g each, marinade
no. 1, 1 organic lime
Marinate the duck breasts about 6 hours. Re-
move from marinade and pat dry. Place with the
skin side down on the grill first. Brush with the
remaining marinade; after 25 min. turn and grill
another 12 min. When done cooking, rub the
duck breasts with the lime peel.
Herb Lamb Chops with Grilled Vegetables
8 lamb chops, marinade no. 2, 2 zucchini,
3 stalks of parsley, 2 garlic cloves, 2 tbsp oil
Marinade lamb chops about 6 hours. Grill about
6 min. on each side.
Slice zucchini lengthwise about 2 cm thick.
Chop garlic and parsley fine and mix with the
oil. Brush zucchini with the spiced oil and grill
about 5 min. on each side.
Tip: Serve with French bread.
Recipes with meat