Coloured grill plate

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the lemon, peel the peel thinly and cut into fine strips. Squeeze the juice. Crush pepper coarsely. Wash thyme and pluck off leaves except for a few stalks. Mix lemon juice, lemon zest, oil, pepper and thyme.

2. 2

   Wash the meat, dab dry and cut the fat edge vertically several times. Pour the marinade over the meat and let it stand for about 4 hours. Wash the potatoes, cook in boiling salted water for about 15 minutes, drain and rinse with cold water.

3. 3

   Scald tomatoes, except 2 pieces, and apricots hot, rinse cold and peel the skin. Stone the apricots and dice both. Bring vinegar, sugar and ginger to the boil. Add tomatoes and apricots and let it boil down for about 30 minutes until thick.

4. 4

   Remove meat from the marinade and pat dry. Grill on the hot grill for about 6 minutes on each side. Spread the marinade on the grill. Clean and wash the mushrooms. Turn out the stems and chop them finely.

5. 5

   Wash the herbs and chop them except for some parsley for garnishing. Mix cream cheese, herbs, mushroom stems and 50 g Gouda. Season to taste. Spread into the mushrooms. Wash the rosemary and remove the needles.

6. 6

   Halve the potatoes, spread the halves with meat marinade. Sprinkle with coarse salt, caraway, pepper and rosemary. Grill the mushrooms and potatoes for about 8 minutes. Cut the remaining tomatoes in half. Sprinkle with pepper and the rest of the Gouda and grill for about 5 minutes.

7. 7

   Arrange colourful grilled food garnished with remaining herbs and lemon wedges. Season to taste and serve with chutney.

Nutrition Facts

KCAL
1020 kcal

CARBS
83 g

FATS
4 g

PROTEINS
17 g