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Recipes
Food for flat grilling
Meat for grilling should not be pounded, but it should be pressed flat gent-
ly. After that the shape should be restored. Never prick into the meat, as the
juice can pour out and the meat can get dry.
When the meat should get more tender or achieve a different flavor then the meat
should be placed in a marinade for some time. Frozen meat can be placed in the ma-
rinade and be defrosted in it. Before the grilling the marinade should be removed by
a kitchen towel.
Grill sausage
Different styles of grill sausages can be grilled according the own taste. Thin sausa-
ges are better for a good grilling result. Raw grill sausages should be placed in hot
water until the skin is tight. Then the skin of the sausages should be dried with a
kitchen towel. Place the sausage then on the wire grill and insert it into the grill.
Flat meatball for 4 persons
150g Tartar, 100gr minced meat, 1 egg yolk, ½ middle sized onion, ½ bunch of pars-
ley, 2 tablespoon of oil, 1 clove of garlic (can be omitted), 1 dry bun, salt, pepper,
paprika, nutmeg
The dried bun should be soaked in some water. Then it should be mixed well together
with the Tartar, the minced meat and the egg yolk. Then add the chopped onion,
small cut parsley, pressed garlic and the oil. Then season the meat with salt, pepper,
paprika and some nutmeg. The seasoning should be according to the own taste and
spiciness. Meat loafs can be formed from the meat dough. Place them into the bake
pan and grill.
Fillet Steak
150-200g per person. The filet should be rubbed with oil on both sides. Place it on the
wire grill and insert it into the oven. Turn the steak over after half of the time. The
steak can be grilled to rare, medium or well done. The grilling result can be tested
by pressing a fork gently on the meat. When the meat can be pressed easily then the
steak is still rare. A well-done steak is harder to press. After the finishing of the grill
add some salt and pepper. A with herbs seasoned butter can be added to achieve a
better taste.
Meat skewer (Shashlik)
Important notice: All ingredients should be cut in the same size, to achieve an evenly
result in browning and doneness.
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