Coloured grill plate
easy
45 mins
45 mins
Ingredients
- 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
Directions
- 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
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
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
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
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.
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