Lagrange Plancha Mode D'emploi page 39

PLANCHA MO:LAGRANGE 25/03/09
VEGETABLES
Grilled tomatoes in ginger and honey (for 4 people)
5cm of fresh ginger - 6 tablespoonfuls of honey - 4 green
lemons - 4 tomatoes - 1 piece of candied ginger.
Peel the fresh ginger and grate it finely. In a container, mix the
honey, the lemon juice and two tablespoonfuls of fresh
grated ginger.
Once you have washed them, cut the tomatoes into large
slices and place them in the marinade for 15 minutes. On your
Plancha, seal the tomato slices for 1 minute (each side).
Place them on a dessert plate with the cooking juice, and
sprinkle the tomatoes with candied ginger cut into sticks.
Grilled aubergines (for 6 people)
6 aubergines - 3 shallots - 3 cloves of garlic - 4 tablespoonfuls
of olive oil - 2 tablespoonfuls of shredded thyme
1 teaspoonful of Espelette chilli pepper - salt.
Peel and cut the shallots and the cloves of garlic. Place them in
a container with a teaspoonful of Espelette chilli pepper, salt,
shredded thyme and oil. Mix them all.
Wash the aubergines, remove the stalks and cut them into fine
slices (lengthwise). Place the slices in the container. Leave
them to marinate for 30 minutes. Preheat your Plancha and oil
it slightly. Then cook your aubergine slices for 5 minutes
(each side).
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Small goat cheese pieces on skewers (for 6 people)
6 small goat cheeses - 3 small sweet yellow peppers -
12 slices of smoky bacon - 6 cherry tomatoes - 3 white onions
salt - pepper.
Cut the peppers and the onions into pieces, blanch them in
boiling water for 5 minutes. Cut the bacon slices in half and cut
the small goat cheeses into four pieces.
Wrap the pieces of cheese with the bacon, and garnish the
skewers by putting a piece of cheese on them followed by a
piece of each vegetable, and so on. Pepper them, and then
finish with a cherry tomato on the end of the skewer.
Leave the skewers on your oiled Plancha for 5 minutes.
Mix of peppers
2 sweet yellow peppers and 2 orange peppers – pure sea salt
- balsamic vinegar – olive oil
Cut the peppers lengthwise and remove the pips. Cut them
into fine slices. Sprinkle them with olive oil and with pure
sea salt.
Cook them on a high flame on the Plancha for a few minutes,
possibly whilst sprinkling them with a bit of hot water.
When the slices are golden brown, place them on a dish and
season them with pure sea salt and balsamic vinegar.
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