Grill plate with turkey-mett-rolls, neck steaks

Name: Grill plate with turkey-mett-rolls, neck steaks
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 package (20 g) Barbecue "Fix for grill marinade Mykonos; 11 TABLESPOONS Olive oil; 4 Pork neck steaks (approx. 150 g each); 1/2 (approx. 100 g) red pepper; 2 small onions; 10 g Butter or margarine; 1 (approx. 180 g) Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Mett; 4 (approx. 500 g) large potatoes; 2 (approx. 200 g) Veal roast sausages; 2 discs Bacon; 4 (approx. 10 g) paprika-filled olives; 1-2 stem(s) Thyme; 150 g Sheep's cheese; 7-10 Tbsp Sweet peppers; 1 Egg; 1 Garlic clove; 2 stem(s) Dill, parsley and basil; 1/2 bunch Chives; 150 g Schmand; 50 g mayonnaise; 1 (approx. 250 g) Head oak leaf salad; 250 g Cucumber; 200 g Tomatoes; 1 Bag "Preparation for clear salad sauce dill herbs; 1 TABLESPOON coarse salt; 15 g grated parmesan cheese; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 package (20 g) Barbecue "Fix for grill marinade Mykonos
11 TABLESPOONS Olive oil
4 Pork neck steaks (approx. 150 g each)
1/2 (approx. 100 g) red pepper
2 small onions
10 g Butter or margarine
1 (approx. 180 g) Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Mett
4 (approx. 500 g) large potatoes
2 (approx. 200 g) Veal roast sausages
2 discs Bacon
4 (approx. 10 g) paprika-filled olives
1-2 stem(s) Thyme
150 g Sheep's cheese
7-10 Tbsp Sweet peppers
1 Egg
1 Garlic clove
2 stem(s) Dill, parsley and basil
1/2 bunch Chives
150 g Schmand
50 g mayonnaise
1 (approx. 250 g) Head oak leaf salad
250 g Cucumber
200 g Tomatoes
1 Bag "Preparation for clear salad sauce dill herbs
1 TABLESPOON coarse salt
15 g grated parmesan cheese
7-10 Tbsp Aluminium foil

Directions

1
Place the barbecue marinade in a bowl and mix with 5 tablespoons of olive oil. Turn neck steaks in the marinade and marinate covered in a cool place for about 2 hours. Clean, wash and finely dice the peppers.
2
Onions peel and 1/2 onion likewise finely dice. Heat the fat in a small pan, fry the diced onion and paprika in it and let it cool down. Wash the turkey escalopes, dab them dry and tap them a little flatter (approx. 16x20 cm).
3
Season with a little salt and pepper. Knead the mince and onion and paprika mixture, press it evenly onto the cutlet and roll it up from the narrow side. Let the roll freeze in the freezer for about 45 minutes.
4
Wash the potatoes and cook in boiling water for about 20 minutes. Wrap each sausage with a slice of bacon. Cut an onion into rings. Cut olives into slices. Wash thyme, dab dry and pluck the leaves from the stalks.
5
Halve the feta cheese, place on aluminium foil and sprinkle with onions, olives and thyme. Sprinkle each with 1 tablespoon of olive oil and season with paprika. Close aluminium foil tightly. Boil the egg in boiling water for about 10 minutes until hard, then rinse with cold water and let it cool down.
6
Peel the garlic and press it through a garlic press. Wash the herbs, dab dry, and chop finely except for a few leaves for garnishing. Peel egg and dice finely. Mix sour cream, mayonnaise, garlic, herbs and egg, up to 1 tablespoon.
7
Season with salt and pepper, place in a small bowl and sprinkle with remaining herbs and egg. Clean, wash and drain the salad well. Wash and clean the cucumber and tomatoes and cut into cubes.
8
Finely dice the remaining onion half. Stir the salad dressing powder, 3 tablespoons of water and 2 tablespoons of olive oil until smooth. Mix with tomatoes, cucumber and onions and season with salt and pepper. Place lettuce in a large bowl and add the tomato mixture just before serving.
9
Drain the potatoes, rinse with cold water and cut in half. Brush the cut surfaces with remaining olive oil. Cut turkey roll into slices and put on 4 skewers. Dab the steaks slightly and grill them on the hot grill for about 15 minutes.
10
Bake the sheep's cheese parcels for 12-15 minutes. Grill skewers and sausages for 8-10 minutes while turning. First roast potatoes with the cut surface until golden brown, then turn and sprinkle with coarse salt or Parmesan cheese as desired and grill briefly from the other side.