Coloured grill plate
easy
60 mins
60 mins
Ingredients
- 2 can(s) (each 425 ml, 255 g) Kidney beans
- 1 collar Spring onions
- 6 TABLESPOONS Olive oil
- 4 TABLESPOONS Red wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 Garlic cloves
- 150 g Whole milk yoghurt
- 4 TABLESPOONS Fresh cream
- 50 g grated cheddar cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 ml Tomato and chilli sauce
- 6 thin turkey escalopes (approx. 175 g each)
- 3 TABLESPOONS medium hot mustard
- 3 TABLESPOONS chopped parsley
- 6 discs (approx. 60 g) Bacon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 750 g Spareribs
- 6 Chicken wings (à approx. 60 g)
- 4 TABLESPOONS Tomato ketchup
- 4 TABLESPOONS Honey
- 4 TABLESPOONS Oil
- 1 TABLESPOON Chilli powder
- 2 Vegetable Onions
- 2 Meat Tomatoes
- 75 g grated gouda cheese
- 7-10 Tbsp dried or fresh rosemary
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the salad, drain beans, rinse with cold water and drain. Clean, wash and cut spring onions into rings. Mix oil and vinegar. Season with salt and pepper. Mix the beans and spring onions with the vinaigrette and leave to stand for at least 30 minutes. Peel garlic for the yoghurt-cheese dip. Mix yoghurt and crème fraîche. Press the garlic through the garlic press.
- 2
Add cheese. Season with salt and pepper. Pour yoghurt-cheese dip and tomato sauce into two small bowls. Rinse turkey escalopes cold and dab dry. Cut lengthwise in half. Brush with mustard and sprinkle with herbs. Roll the cutlets into small rolls and wrap each roll with a halved bacon slice. Season with salt and pepper and grill on the barbecue for about 10 minutes, turning. Divide the ribs into pieces about 10 cm long and 2 cm wide. Rinse ribs and chicken wings cold and pat dry. Mix ketchup and honey. Season well with salt and pepper. Mix oil and chilli powder. Season with salt and pepper. Spread the ketchup marinade on the chicken and grill it on the barbecue from both sides for about 5 minutes.
- 3
Season with salt and pepper and grill on the barbecue for about 10 minutes, turning. Divide the ribs into pieces about 10 cm long and 2 cm wide. Rinse ribs and chicken wings cold and pat dry. Mix ketchup and honey. Season well with salt and pepper. Mix oil and chilli powder. Season with salt and pepper. Spread the ketchup marinade on the chicken and grill it on the barbecue from both sides for about 5 minutes. Spread the ribs with the chilli oil and grill them on both sides for about 3 minutes. Peel the vegetable onions and cut into thick slices. Clean, wash and pat the tomatoes dry. Also cut into slices. Put one slice of vegetable onion and one slice of tomato on a piece of aluminium foil. Sprinkle with cheese and rosemary and wrap. Cook on the grill for 3-5 minutes
- 4
Spread the ribs with the chilli oil and grill them on both sides for about 3 minutes. Peel the vegetable onions and cut into thick slices. Clean, wash and pat the tomatoes dry. Also cut into slices. Put one slice of vegetable onion and one slice of tomato on a piece of aluminium foil. Sprinkle with cheese and rosemary and wrap. Cook on the grill for 3-5 minutes
- 5
kJ/ kcal. E g/ F g/ KH g
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