Coloured grill plate
easy
60 mins
60 mins
Ingredients
- 4 Chicken legs (approx. 200 g each)
- 1/4 l Olive oil
- 7-10 Tbsp Lemon Pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp Sweet peppers
- 2 ready-to-cook trout
- 2 untreated lemons
- 1 collar Dill
- 4 large potatoes (about 200 g each)
- 1 Branch rosemary
- 2 TABLESPOONS grated parmesan cheese
- 4 thin pork cutlets (approx. 150 g each)
- 4 discs (approx. 50 g) Parma ham
- 8 Sage leaves
- 2 green and red peppers
- 2 Vegetable Onions
- 250 g Low-fat curd
- 150 g Fresh cream
- 7-10 Tbsp Curry Powder
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the chicken legs and pat dry. Mix 5 tablespoons of olive oil and some lemon pepper. Spread the chicken thighs with it, sprinkle with some salt and paprika powder and let it stand for about 15 minutes. Wash trout thoroughly and pat dry. Rub inside and outside with salt and pepper. Wash 1 lemon hot and cut in half.
- 2
Squeeze the juice from one half and sprinkle the trout with it. Wash the dill, dab dry and cut finely. Cut the remaining half of the lemon into thin slices. Fill the trout with dill and lemon slices and cover. Place the trout in the fish grill tongs and drizzle with a little oil. Wash the potatoes, cut them in half lengthwise and brush with some olive oil. Wash the rosemary and pluck the needles from the stems. Sprinkle potato halves with some salt, parmesan and rosemary. Roast the chicken legs on the hot grill for about 30 minutes until golden brown. Wash the cutlets and dab dry. Cover with one slice of Parma ham and one sage leaf each, fold half over, cover with another sage leaf and pin with wooden skewers. Put the trout and potatoes on the barbecue after about 10 minutes and grill with them.
- 3
Sprinkle potato halves with some salt, parmesan and rosemary. Roast the chicken legs on the hot grill for about 30 minutes until golden brown. Wash the cutlets and dab dry. Cover with one slice of Parma ham and one sage leaf each, fold half over, cover with another sage leaf and pin with wooden skewers. Put the trout and potatoes on the barbecue after about 10 minutes and grill with them. Drizzle with olive oil from time to time. Clean, wash and quarter the peppers lengthwise. Peel onions, cut them into slices and fix the slices with wooden skewers. Brush the peppers, onion slices and cutlets with olive oil and grill for the last 10 minutes. Squeeze the remaining lemon. Stir curd, crème fraîche and lemon juice until smooth, season with salt, pepper and curry powder. Pour the dip into a small bowl, sprinkle with some curry and serve with the grilled ingredients
- 4
Clean, wash and quarter the peppers lengthwise. Peel onions, cut them into slices and fix the slices with wooden skewers. Brush the peppers, onion slices and cutlets with olive oil and grill for the last 10 minutes. Squeeze the remaining lemon. Stir curd, crème fraîche and lemon juice until smooth, season with salt, pepper and curry powder. Pour the dip into a small bowl, sprinkle with some curry and serve with the grilled ingredients
- 5
Plastic plate: Biesse
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