Gourmet Plate
easy
60 mins
60 mins
Ingredients
- 1 Garlic clove
- 6 Stem(s) Thyme
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 6 discs (20 g each) Turkey cold cuts
- 9 Cornichons
- 150 g cherry tomatoes
- 40 g green olives stuffed with paprika
- 1 collar (approx. 200 g) Radishes
- 1 washer Toast
- 1 medium onion
- 1 collar Parsley
- 400 g mixed minced meat
- 1 egg (size S)
- 1-2 TEASPOONS Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 discs Veal cutlet (à approx. 75 g)
- 4 Fried sausages (approx. 30 g each)
- 2 discs Bacon (à approx. 10 g)
- 2 TABLESPOONS Oil
- 120 g Herb Butter Cheese
- 120 g Emmental cheese
- 80 g Ham (e.g. Black Forest)
- baking paper
- 7-10 Tbsp wooden skewers
Directions
- 1
For the Gremolata, peel and finely chop the garlic. Wash the thyme, dab dry and chop finely. Mix garlic, thyme and lemon peel and put aside. Cut turkey slices lengthwise into three. Cut the gherkins in half lengthwise, wrap 1 strip of turkey around each and fasten with wooden skewers. Wash and quarter cherry tomatoes. Halve olives.
- 2
Clean and wash the radishes. Soak rolls in 350 ml lukewarm water for about 5 minutes. Peel and finely chop the onion. Wash parsley, dab dry and chop finely (except for a few leaves for garnishing). Squeeze the bread roll well and knead with the minced meat, egg, onion, mustard and parsley. Season vigorously with salt and pepper. Form approx. 16 meatballs from the mixture. Place on a baking tray lined with baking paper and cook in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 13-15 minutes. In the meantime, wash the veal cutlets, dab dry and season with salt and pepper. Wrap the sausage with bacon. Heat the oil in a pan and fry the sausages all around for about 6 minutes. Remove and keep warm. Add the escalopes to the pan and fry on high heat for about 3 minutes on each side.
- 3
Form approx. 16 meatballs from the mixture. Place on a baking tray lined with baking paper and cook in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 13-15 minutes. In the meantime, wash the veal cutlets, dab dry and season with salt and pepper. Wrap the sausage with bacon. Heat the oil in a pan and fry the sausages all around for about 6 minutes. Remove and keep warm. Add the escalopes to the pan and fry on high heat for about 3 minutes on each side. Remove and sprinkle with Gremolata. Put meatballs with tomatoes, olives and parsley leaves on wooden skewers. Cut the sausages in half crosswise. Arrange turkey rolls, meatballs, sausages, veal cutlets, radishes and cheese on a plate. Serve decorated with remaining tomato wedges, parsley leaves and olives. Serve with breakfast rolls
- 4
Remove and sprinkle with Gremolata. Put meatballs with tomatoes, olives and parsley leaves on wooden skewers. Cut the sausages in half crosswise. Arrange turkey rolls, meatballs, sausages, veal cutlets, radishes and cheese on a plate. Serve decorated with remaining tomato wedges, parsley leaves and olives. Serve with breakfast rolls
Nutrition Facts
770 kcal
8 g
52 g
69 g
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