Lagrange Grill'Pierre Tradition Mode D'emploi page 22

Preparing meats and fish:
Meats: cut meat into thin slices 0.5 - 1 cm thick and 2 - 4 cm
wide.
Fish: cut filets into strips 2 - 4 cm wide. You can also make
mini-brochettes on wood skewers; to do this, cut the meat or
fish into 1.5 cm cubes.
Chef's secret:
Vegetables take longer to cook than meat, so start all
vegetables cooking on the stone first. After a few minutes,
move them to one corner to make room for the meat.
Cooking with the lava stone is a social activity! Have fun and
let your imagination go in inventing new recipes. The
following are a few suggestions for original recipes to get you
started.
Note that the lava stone cooker is not designed to replace an
electric or charcoal grill. You should not attempt to use your
cooker to prepare very thick cuts of meat or whole fish.
Recipes
(yield: six servings)
- ACAPULCO stone -
- 1 kg rumsteck
- 2-3 tbsp oil
- 500 g bacon
- 1 red pepper
- 2 cloves garlic
- 1 green pepper
- curry, salt, pepper
Cut meat into thin slices 2 - 4 cm wide and 0.5 - 1.5 cm thick.
Dice the peppers and bacon finely. Crush the garlic with the
salt, pepper and curry and add the oil. Mix with the meat in
a bowl. Start the vegetables cooking first, then the meat.
- NIÇOISE Stone -
- 1.2 kg of veal filets cut into strips
- 2 courgettes
- 2 tomatoes
- 2 aubergines
- 1/2 sweet pepper
- 2 large onions, diced
- 3 tbsp olive oil
- salt, pepper, paprika
Mix the veal strips in a bowl with the olive oil and vegetables.
Stir in the salt, pepper and paprika. Cook in small portions.
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