Grill Buffet with Side Salads
Ingredients
- For the pork
- 1 thick Pork cutlet each about 160 g (approximately 6 ounces)
- 50 grams Ground meat
- 1 tsp diced shallot
- ½ garlic clove (pressed)
- salt
- freshly ground peppers
- 1 Tbsp Basil (finely chopped)
- vegetable oil
- For the skewers
- 1 Chicken breast (cut into bite-size cubes)
- 1 onion (cut into slices)
- 6 bay leaves
- salt
- freshly ground peppers
- vegetable oil
- For the bacon roll-ups
- 1 thin slice Escalope 100 g (approximately 1/4 pound)
- 1 slice Bacon
- Basil
- 1 small carrot (cut into matchsticks)
- green Bell pepper (cut into strips)
- salt
- freshly ground peppers
- ½ Tbsp butter
- For the crostini
- Bell pepper (about 1 tablespoon each, yellow and red)
- 3 large, black Olives (pitted and sliced)
- ½ Tbsp butter
- salt
- freshly ground peppers
- For the melon salad
- 0.333 Watermelon (fruit removed from rind and shell reserved)
- ½ Cantaloupe (fruit removed from rind and shell discarded)
- lemons (juiced)
- 1 Tbsp honey
- 1 pinch peppers
- 1 bunch Lemon balm
- For the zucchini
- 3 Zucchini
- 250 milliliters Chicken broth
- 125 milliliters dry white wine
- 2 tsps herbes de Provence
- salt
- freshly ground peppers
- 1 pinch sugar
- 6 Tomatoes
- 150 grams Mozzarella
- 1 Tbsp olive oil
- For the bean salad
- 500 grams green Beans (rinsed and drained, with ends removed and cut in half)
- 2 Tbsps salt
- 500 grams Cherry tomatoes
- 1 garlic clove
- 1 shallot
- 3 Tbsps White vinegar
- salt
- freshly ground peppers
- 1 pinch sugar
- 8 Tbsps olive oil
- 1 bunch scallions (rinsed, drained and cut into rings)
- 1 Avocado
- 1 Tbsp lemon juice
- 1 bunch Basil
- For the wine spritzer
- 1 sm jar Apricot
- ½ bunch Peppermint leaf
- 1 organic lemon
- 2 bottles dry white wine (chilled)
- 1 bottle mineral water (chilled)
Preparation steps
For the pork, cut a deep pocket into each pork cutlet.
Cook ground meat, shallots and garlic in hot oil and allow to cool slightly. Add basil and season with salt and pepper.
Fill pork cutlet with meat mixture and secure with a wooden skewer. Brush with oil and season with salt and pepper and finish on grill.
For the skewers, thread chicken cubes alternately with onion and bay on skewers. Brush with oil and season with salt and pepper and finish on grill.
For the bacon roll-ups, season meat with salt and pepper and top with basil leaves.
Sauté carrots and bell pepper in hot butter for about 3 minutes. Season with salt. Let simmer and place peppers and carrot on top of basil leaves and roll up meat. Wrap roll with bacon and secure with a skewer. Finish on grill.
For the crostini, sauté diced peppers in hot butter and let cook for about 4 min. Add black olive slices and season with salt and pepper and arrange on pieces of toasted, white bread.
For the melon salad, cut round balls from melons with a melon baller. Mix lemon juice with honey and pepper and stir in lemon balm leaves and mix with melon balls.
Cut remaining fruit from watermelon rind and set aside for another use. To add stability, cut off bottom of watermelon and place melon salad inside watermelon shell.
For the wine spritzer, rinse apricots, drain in sieve and cut into wedges. Peel lemon in a spiral with a potato peeler. Place white wine, apricots, mint and lemon peel in a pitcher and refrigerate for about 1 hour.
Serve with mineral water.
For the zucchini, boil chicken broth with wine, herbs, salt, pepper and sugar. Blanch zucchini in boiling broth for about 3 minutes. Remove from heat and allow to cool in broth.
Cut tomatoes and mozzarella into slices.
Remove zucchini from broth. Cook broth until reduced by half.
Cut zucchini into thick slices, so that knife does not complete cut through zucchini and leave about .5 cm (approximately 1/4 inch) margin. Place zucchini in a greased baking dish and fan apart slices. Arrange tomato and mozzarella cheese between zucchini slices. Pour reduced broth over zucchini.
Sprinkle zucchini with herbs and drizzle with olive oil.
Bake at 200°C (approximately 400°F) for about 12 min.
For the bean salad, cook beans in boiling, salted water for about 10 minutes. Place in ice water and drain immediately.
Cut tomatoes in half.
Chop garlic and shallot finely and mix with vinegar. Season with sugar, salt. and pepper. Gradually mix in olive oil to form a vinaigrette. Mix beans, tomatoes and vinaigrette.
Peel avocado and cut into slices or pieces around pit. Sprinkle avocado slices or pieces with lemon juice. Add avocado, scallions and basil to bean and tomato mixture. Arrange dishes on buffet and serve.
