Grilled Vegetables, Pork and Chicken with Sauces

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Grilled Vegetables, Pork and Chicken with Sauces
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
4
Stuffed vegetables
2
large Zucchini
4
100 grams
2 tablespoons
75 grams
1 bunch
25 grams
Crouton (packaged)
1 tablespoon
butterflied pork
4
4 teaspoons
Pesto (from a jar)
40 grams
Salami (thinly sliced)
50 grams
2 teaspoons
4
sage chicken
4
½ bunch
100 grams
4 tablespoons
2 tablespoons
1 teaspoon
freshly ground Pepper
Tomato-cheese dip
4
100 grams
½ bunch
Pepper dip
½
Bell pepper (red, green and yellow)
250 grams
1
avocado puree
2
2 tablespoons
50 grams
½ small box
Herb sauce
150 grams
100 grams
1
½ bunch
½ bunch
½ bunch

Preparation steps

1.

Stuffed vegetables: Rinse the zucchini and blanch in salted water for 4 minutes. Rinse tomatoes, remove the tops and scrape out the pulp with a spoon. Drain the zucchini, pat dry, cut in half lengthwise and scrape out the pulp with a spoon. Mix the gorgonzola with creme fraiche, salt and pepper. Fill this into the tomatoes and wrap them with lightly oiled aluminum foil. Grill for about 5 minutes and put the tops back on before serving.

2.

Finely chop the tomato pulp. Grate the gouda and finely chop the parsley. Mix all of these with the croutons, season with salt and pepper and fill into the zucchini. Grill about 8 minutes.

3.

Butterflied pork: Rinse the pork and pat dry. Rinse the basil. Season the meat lightly with salt and pepper. Brush with the pesto, then cover with basil and salami. Cut the mozzarella into thin slices and fold the steaks over the mozzarella, closing with toothpicks. Grill about 15 minutes while turning. Brush with oil occasionally.

4.

Sage chicken: Rinse the chicken and pat dry. Pluck the sage from the stems. Cut a slit beneath the chicken skin and push 3 sage leaves into the pocket. Wash the chicken, pat dry, pluck sage from the stems. Skin with a sharp knife slightly and push over 3 sage leaves under the skin. Heat the jelly and mix with cider, oil and pepper. Put the chicken into a shallow dish and spread the quince jelly on top. Cover and marinate 5 hours. Remove the chicken from the marinade, pat dry and grill for about 30 minutes, turning and occasionally brushing with marinade.

5.

Tomato cheese dip: Rinse the tomatoes, quarter, core and dice. Mash the feta with a fork and mix with the tomatoes. Rinse the basil, save a few leaves for decoration and chop the rest finely. Mix the chopped basil with the feta, season with salt and pepper and garnish with the saved basil leaves.

6.

Pepper dip: Rinse the peppers, remove the seeds and chop finely. Mix with the sour cream, salt, pepper and pressed garlic.

7.

Avocado puree: Cut the avocados in half, remove the pits, scrape out the pulp and crush it. Mix with lime juice, salt and pepper. Dice the gouda cheese and fold it in. Cut the cress and sprinkle on top.

8.

Herb sauce: Halve the pepper, remove the seeds, rinse and chop finely. Rinse the herbs and chop finely. Mix the pepper and herbs with the creme fraiche, salt and pepper.