Manual Maybaum BG 710 (page 48 of 52) (English, German, Dutch, French)

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- BROCHETTES -

THREE PORK BROCHETTES WITH ORANGE

Preparation time: 15 min - Marinade: 2 hrs - Cooking time:

15 to 20 min

- Serves 4 -

- 500 g of pork llet - Paprika and oil

- 4 chipolatas - 2 pork kidneys - Salt and pepper.

- The juice of 3 oranges - 4 cloves of garlic

- 1 liqueur glass of rum (5cl) - 2 limes

Cut the pork llets into 3 cm cubes. Cut each chipolata into

3. Divide the kidneys into four pieces and cut the limes into

1/2 cm thick slices. Mix the orange juice, rum, crushed garlic,

salt, pepper and paprika in a mixing bowl. Marinade the meat

pieces in this mixture for 2 hours in a cool place. Drain the meat

pieces and thread them onto the skewers alternately, together

with the occasional slice of lime. Lightly brush the brochettes

with oil and cook them on the grill for 20 min at a fairly high

temperature, turning them over frequently.

VEAL AND KIDNEY BROCHETTES

Preparation time: 15 min - Cooking time: 15 to 20 min

- Serves 4 -

- 500 g of veal llet

- 1 defatted veal kidney

- 200 g of smoked bacon

- Olive oil, salt and pepper

- Chopped chives.

Cut the veal llet and the veal kidney into 2 cm cubes. Cut the

smoked bacon into 2 cm pieces. Thread the veal, kidney and

bacon alternately onto skewers. Season with salt and pepper.

Brush lightly with oil. Grill for 15 min, turning the brochettes

frequently. Sprinkle with chives and serve hot.

- FISH -

GRILLED SALMON STEAK WITH DILL

Preparation time: 15 min - Cooking time: 12 to 15 min

- Serves 4 -

- 4 salmon steaks

- 4 tablespoons of chopped dill

- Oil - Salt and pepper

- 75 g of softened butter

Season the salmon steaks with salt and pepper. Brush them with

oil and cook them on the grill for 7 min on each side. In the

meantime, grind together the softened butter, the dill, the salt

and the pepper. Eat the grilled steaks while still hot. Place a

knob of dill butter on each one. Serve with steamed potatoes,

also garnished with a little dill butter.

GRILLED SOLE

Preparation time: 20 min – Cooking time: 12 to 15 min

- Serves 3 -

- 3 large soles

- 1 lemon

- 150 g of breadcrumbs

- Parsley

- 30 g of our

- 40 g of butter

- 2 eggs

- 1/2 teaspoon of paprika

- Salt and pepper.

Gut the soles. Remove the heads. Gently beat the eggs with the

paprika, salt and pepper. Pour the breadcrumbs into a deep dish

and mix with the our. Clean the soles and wipe them dry. Dip

them in the egg and then roll them in the breadcrumbs. Place

the soles on the grill. Leave to cook for around 6 min on each

side. During cooking, regularly sprinkle with melted butter to

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Maybaum BG 710 Manual

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