Braun MultiGrill 7 Manual De Instrucciones página 34

grill. When READY is displayed, position the previously oiled
veal slices, press with the upper plate and cook for 2-3 min.
to taste. Cut the meat into strips and arrange them on the
bed of arugula and cherry tomatoes, salt to taste and add
the flakes of grana cheese. Flavour with a little oil.
COFFEE FLAVOURED RIB STEAKS
INGREDIENTS:
- rib steaks (2 x 250 g each)
- olive oil
FOR THE COFFEE MIXTURE:
- cumin seeds 2 tsp
- coffee beans 2 tsp
- sweet chilli pepper 1 dsp
- paprika 1 tsp
- coarse salt 1 tsp
- pepper 1 tsp
PREPARATION:
Prepare the coffee mixture: pour the cumin seeds and coffee
into a food processor and grind into a powder (not too fine).
Pour the powder into a bowl, add the other ingredients and
mix well. Oil the meat lightly and flavour with the spices,
cover and leave at room temperature for about 30 min.
Insert the grill plate at the lower and the griddle one at the
upper, then put the appliace in CONTACT GRILL mode.
Adjust the lower thermostat dial to 230°C and the upper
dial to 230°C. Press the START/STOP button to preheat the
grill.
When ready is displayed, place the meat on the lower plate,
press with the upper plate and cook for 6-8 min. to taste.
Serve hot.
BEEF FILLET WITH MUSHROOM SAUCE
INGREDIENTS:
- beef fillets 4
- salt to taste
- black peppercorns for grinding to taste
- garlic cloves 2
- Dijon mustard 2 dsp
- butter 60 g
- olive oil to taste
INGREDIENTS FOR THE MUSHROOM SAUCE:
- butter 30 g
- gorgonzola 1 dsp
- shallots 2
- mushrooms 300 g
- whisky 1/2 small glass
- cream 200 g
- lemon juice to taste
- parsley to taste
PREPARATION:
Flavour the meat with the salt and pepper and leave
at room temperature for about an hour. Prepare the
mushroom sauce: melt the butter in a pan, add the sliced
shallots and cook for 2-3 min. Add the mushrooms and
cook for a further 5 min. Add the whisky, cook for 1 min.,
add a glass of water and cook for about a minute more. Add
the liquid cream, lemon juice, parsley and gorgonzola and
bring to the boil. Cook until the sauce thickens, adjust the
salt and pepper and set aside. In the meantime, prepare the
flavouring to be brushed on the fillet during cooking: in a
small pan, melt the butter, mustard and garlic. Cook over a
low heat until the butter melts. Keep warm. Insert the grill
plate at the lower and the griddle one at the upper, then
put the appliance in CONTACT GRILL mode. Adjust the lower
thermostat dial to 230°C and the upper dial to 230°C. Press
the START/STOP button to preheat the appliance. Brush the
fillets with the flavouring on both sides, then when ready is
displayed, place them on the lower plate and close the grill.
Cook for 6-8 min. according to taste and the thickness of the
fillets. When cooked, remove the fillets and serve covered
with the mushroom sauce prepared previously.
HAMBURGER WITH TOASTED RYE BREAD
INGREDIENTS:
- rye bread 8 slices
- top quality beef mince 500 g
- sliced Emmenthal 100 g
- olive oil 2 dsp
- sliced onions 2
- butter at room temperature as required
- Worcester sauce 2 tsp
- salt to taste
- pepper to taste
- sugar half a tsp
PREPARATION:
Prepare the hamburgers: mix the mince, Worcester sauce,
salt and pepper thoroughly in a bowl. By hand, shape 4
hamburgers about 2 cm thick. Position the appliance in
OPEN GRILL mode and insert the griddle plate at the lower
and the grill one at the upper. Adjust the lower thermostat
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