Lagrange ÉLÉGANCE Mode D'emploi page 46

LAGRANGE Ele?gance MODIF:LAGRANGE Grill'Pierre
Accompaniments: sauces, mayonnaise, lemon, harissa,
parsley vinaigrette, garlic, curry, herbes de Provence, etc....
Fruits: bananas, apples, pears, etc....
Preparation of meat and fish:
Meat: cut the meat into thin slices 0.5 to 1 cm thick with a
width of 2 to 4 cm.
Fish: cut filets into 2 to 4 cm wide strips. You can also prepare
mini-shish kabobs on wooden skewers. For this, cut the meat
or fish into cubes of 1.5 cm on each side.
The chef's secret:
As vegetables need more time to cook than meat, put all of
the vegetables to be cooked on the stone. When they have
been cooking for a while, group them in a corner to make
room for the meat.
Just one watchword for an enjoyable meal: have fun and let
your imagination invent new recipes. You will find some
suggestions of original recipes on the following pages.
This unit is not intended to replace an electric or charcoal
grill. Do not try to use this unit to grill very large pieces of
meat or whole fish.
Recipes (preparations for 6 people)
- La pierre ACAPULCO -
1 kg of rumpsteak - 2 to 3 tablespoons of oil - 500 g of bacon
- curry, salt, pepper- 1 red pepper - 2 cloves of garlic- 1 green
pepper.
Cut the meat into thin slices of 2 to 4 cm and 0.5 to 1.5 cm
thick. Mince the peppers and bacon. Crush the garlic with the
salt, pepper, and curry and add the oil. Mix the meat in a
salad bowl. Cook the vegetables first, then the meat.
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- La pierre à la NIÇOISE -
1.2 kg of filet of veal cut into thin slices - 2 zucchini
2 tomatoes - 2 eggplants - salt, pepper, paprika - 1/2 pepper
- 2 large minced onions - 3 tablespoons of olive oil.
Mix the slices of veal with olive oil and vegetables in a salad
bowl. Add salt, pepper and paprika and mix. Cook in small
portions.
- La pierre BOURGUIGNONNE -
250 g of veal kidneys - 250 g of loin of veal - 250 g of rib eye steak -
250 g of veal liver - 250 g of pork liver - salt, pepper, shallot vinegar
1/4 liter of chicken stock – red wine and 5 cloves.
Cut the various meats into thin slices, mix them in a salad
bowl with salt, pepper and shallot vinegar. In another
recipient, mix the chicken stock with 25 cl of wine and the
cloves (let this preparation sit for at least 30 minutes so that
the flavor of the cloves goes in). Cook the meat. Spoon some
bouillon onto the meat just before serving it.
- La pierre des ILES -
400 g of monkfish - 1 can of pineapple chunks - 400 g of sole
4 kiwis - 2 limes - 1/2 glass of rum liqueur.
Mix the thin slices of fish with the fruit cut into cubes in a
salad bowl. Add the lime juice and rum. Let macerate for 30
minutes. Cook in small portions.
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