Mixed Grill
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,624 cal. | (77 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 131 g | (113 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 40.6 mg | (338 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,550 mg | (39 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 50.4 g | |||
| Uric acid | 435 mg | |||
| Cholesterol | 379 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the spareribs
- 2 kilograms Spare rib
- salt
- peppers
- 6 Tbsps honey
- 3 Tbsps soy sauce
- 1 Tbsp lemon juice
- 2 Tbsps Red currant jelly
- 1 Tbsp green peppers
- chicken wings
- 16 Chicken wing
- 1 Tbsp lemon juice
- 3 Tbsps vegetable oil
- 4 garlic cloves
- salt
- freshly ground pepper
- 1 tsp thyme
- Fir the french fries
- 1 ⅕ kilograms potatoes (peeled and cut into thick strips)
- vegetable oil
- salt
- For the dip
- 300 grams Sour cream
- 2 Tbsps lemon juice
- 3 Tbsps Whipped cream
- 1 pinch cayenne pepper
- salt
- freshly ground pepper
Preparation steps
For the spareribs: cut ribs into large pieces, season with salt and pepper and place on the grill.
Whisk honey, soy sauce, lemon juice, currant jelly and crushed green pepper, warm up gently.
When meat is slightly browned, brush with marinade and finish grilling.
For the chicken wings: whisk lemon juice, oil, peeled and squeezed through a garlic press garlic and season with salt, pepper and thyme. Marinate chicken wings for 20 minutes in the mixture. Remove wings and grill for about 10 minutes, turning often. Baste with marinade often.
For the french fries: cook potatoes in a fryer until pale yellow, remove, drain on paper towels.
Just before serving, heat potatoes in a fryer again, remove with a slotted spoon and season with salt.
Potatoes should be crisp on the outside and soft inside.
For the dip: combine all ingredients and whisk well. Arrange ribs, wings and french fries on plates. Serve with dip and celery, if desired.
