Coloured grill plate

Lenora Decker
4 3
45 mins
45 mins


Servings: 6
  • 6 Pork neck steaks (about 100 g each)
  • 6 Turkey escalope (approx. 100 g each)
  • 3 Garlic cloves
  • 1 untreated lemon
  • 7 TABLESPOONS Olive oil
  • 7-10 Tbsp Rosemary needles
  • 7-10 Tbsp black pepper
  • 8 Tomatoes
  • 7-10 Tbsp fresh sage
  • 7-10 Tbsp Salt
  • 6 discs Bacon
  • 2 stem(s) Basil
  • 4 large slices of medieval Gouda cheese
  • 1-2 TABLESPOONS Oil for the tomatoes
  • 6 discs Toast
  • 30 g Herb Butter
  • 7-10 Tbsp Rosemary and sage


  1. 1

    Wash the meat and dab dry. Peel garlic and cut into thin slices. Wash lemon, rub dry, grate peel. Mix 4 tablespoons olive oil with garlic, lemon peel, rosemary and pepper.

  2. 2

    Spread it on the neck steaks and let it stand for a short time. Wash the tomatoes, cut 2 of them into slices, wash sage, pluck 6 large leaves. Season the turkey escalopes with salt and pepper, cover each with 1 slice of tomato and 1 sage leaf and fold over.

  3. 3

    Wrap 1 bacon slice around each and fix with wooden skewers. Cut the rest of the tomatoes 4 times each. Wash the basil, pluck 12 leaves. Cut a slice of cheese into 12 pieces. Put basil leaves and pieces of cheese into the cut tomatoes.

  4. 4

    Spread the tomatoes with oil and season. Wrap in aluminium foil. Spread toast with butter. Cover 3 slices with remaining cheese, cover with the remaining slices of bread. Slice diagonally. Drizzle bread with the remaining olive oil.

  5. 5

    Roast on the grill until golden brown. Salt neck steaks and grill for about 8 minutes, escalopes for about 10 minutes. Grill tomatoes for about 7 minutes, turning several times. Add barbecue sauces and baguette as desired.

Categories & Tags

Main DishesexoticBarbecue