Bestron DSW32 Mode D'emploi page 40

Vegetable kebabs to grill
Ingredients:
medium large mushrooms, as desired
1 red pepper
20 cherry tomatoes
20 small sweet onions, or 1 red, strong, large onion,
finely chopped
1 fresh pineapple, cut into squares (about 1 1/2 to 2 cm)
3 Tbsp olive oil
1 Tbsp Balsamic vinegar
salt as needed
freshly ground pepper
1 Tbsp flour (bread flour)
3 cloves garlic, crushed
tarragon, fresh or dried
1 yellow pepper
1 green pepper
a little ground chilli
Preparation:
Clean the mushrooms, onions, tomatoes and
peppers, cut into bite-sized pieces as needed and
then place in a large bowl. Drizzle over olive oil, and
a couple of splashes of Balsamic vinegar. Season
with a little salt, freshly ground black pepper and a
little ground chilli pepper. Then sprinkle over the
garlic, tarragon and the bread flour. Mix well. If
needed, add a little more olive oil and one or two
splashes of Balsamic. Leave the ingredients to
marinate for about 30 minutes and then place on the
skewer. Do not put the pineapple in the marinade.
Place the rest of the marinade into small cups. Place
the kebabs on the Panini grill for about 10 minutes
and drizzle over the remaining marinade.
Sandwiches
Ingredients:
4 slices thick sliced bread
2 portions chicken fillet sliced very thinly
2 onions finely sliced into rings
1 clove of garlic, finely chopped
salt and pepper
1 Tsp paprika
2 Tbsp sauce (garlic sauce from a jar)
1 hand full rocket, roughly chopped
2 Tsp Chinese mixed herbs
Preparation:
Sprinkle the chicken fillet slices with herbs and cook
them thoroughly on the Panini Grill. Salt and fry the
garlic and onions until golden yellow. Cover 2 toasted
slices of bread with rocket, then the onions, the
chicken fillet slices, garlic sauce and a little more
rocket. Place another slice of bread on top and grill
everything for about 4-6 mins on the Panini Grill.
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v 080305-03
EN
User's instructions, Panini Grill
Italian – Sandwich
Ingredients:
2 slices of bread per sandwich
1 Tbsp olive oil
½ small onion
½ small red pepper
3 anchovies or alternatively:
2 sun-dried tomatoes in oil (up to 3 tomatoes)
50 gmozzarella
6 black olives
1 Tbsp chopped parsley
½ Tsp chopped thyme
Preparation:
Drizzle the bread with olive oil. Slice the onion into
rings and the pepper into thin strips. If you are using
sun-dried tomatoes instead of anchovy fillets, cut
these into thin strips. Slice the mozzarella. Spread
the prepared ingredients with the olives onto the
bread and sprinkle with parsley and thyme, then grill
in the Panini grill for 4-6 minutes.
Chicken Pesto Paninis
Ingredients:
1 Focaccia bread, quartered
½ cup of basil pesto from a jar
200 g of cooked chicken breast thinly sliced
200 g of green pepper finely cubed
150 g red onion sliced into rings
250 g grated gouda cheese
Preparation:
Pre-heat your Panini grill.
Slice every Foccacia quarter in half and spread each
side with the pesto. Then add the ingredients such as
the chicken breast, pepper, onion and the cheese.
Cover with the other half of the bread and grill the
paninis in the pre-heated grill for about 5 mins or until
golden brown and the cheese has melted.
DSW32