Hot stone

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash, clean and dry mushrooms. Peel and slice the garlic. Mix oil and lemon juice. Add garlic slices. Season with salt and pepper. Marinate the mushrooms for one hour. Cook peas in little boiling salted water for four to six minutes. Drain and leave to drain.

2. 2

   Puree them with the cutting stick of the hand mixer and let them cool down. Stir in crème fraiche. Season with curry, salt and pepper. Mix mayonnaise and ketchup. Season with Tabasco and salt. Wash the chives, dab dry and cut into small rolls. Stir into the cocktail sauce. Clean, wash and slice the tomatoes. Drain mozzarella and cut into slices as well. Place one slice of mozzarella on each tomato slice. Spread basil leaves on top and season with coloured pepper. Rinse meat cold and dab dry. Cut pork cutlets into two centimetre wide strips and place them on skewers in a wavy shape. Halve the chicken fillets in the middle and cut each one crosswise to make four slices. Cut the tips of the fillets into smaller pieces. Heat the hot stone for 15 minutes in a preheated oven (electric cooker: 200 °C/ gas: level 3) and then place it on the ignited chafing dishes.

3. 3

   Drain mozzarella and cut into slices as well. Place one slice of mozzarella on each tomato slice. Spread basil leaves on top and season with coloured pepper. Rinse meat cold and dab dry. Cut pork cutlets into two centimetre wide strips and place them on skewers in a wavy shape. Halve the chicken fillets in the middle and cut each one crosswise to make four slices. Cut the tips of the fillets into smaller pieces. Heat the hot stone for 15 minutes in a preheated oven (electric cooker: 200 °C/ gas: level 3) and then place it on the ignited chafing dishes. Fry the meat skewers for five minutes. Turn occasionally, season with salt and pepper. Fry chicken meat for three minutes on each side, turning the tips of the fillet for five minutes. Season with salt and steak pepper. Place tomato slices on the hot stone for two minutes. Drain mushrooms before frying and cook for two minutes as well. Add sauces. Herb butter baguette tastes good with it

4. 4

   Fry the meat skewers for five minutes. Turn occasionally, season with salt and pepper. Fry chicken meat for three minutes on each side, turning the tips of the fillet for five minutes. Season with salt and steak pepper. Place tomato slices on the hot stone for two minutes. Drain mushrooms before frying and cook for two minutes as well. Add sauces. Herb butter baguette tastes good with it

5. 5

   Preparation time approx. 1 hour

Nutrition Facts

KCAL
630 kcal

CARBS
14 g

FATS
33 g

PROTEINS
68 g