Lagrange Grill' Pierre Instruction Book page 33

LAGRANGE Grill'Pierre:LAGRANGE
Fish: cut filets into strips 2 - 4 cm wide. You can also make mini-
brochettes on wood skewers; to do this, cut the meat or fish
into 1.5 cm cubes.
Chef's secret:
Vegetables take longer to cook than meat, so start all
vegetables cooking on the stone first. After a few minutes,
move them to one corner to make room for the meat.
Cooking with the lava stone is a social activity! Have fun and let
your imagination go in inventing new recipes. The following are
a few suggestions for original recipes to get you started.
Note that the lava stone cooker is not designed to replace an
electric or charcoal grill. You should not attempt to use your
cooker to prepare very thick cuts of meat or whole fish.
17/11/10 9:33 Page 33
Recipes
(yield: six servings)
- ACAPULCO stone -
- 1 kg rumsteck
- 2-3 tbsp oil
- 500 g bacon
- 1 red pepper
- 2 cloves garlic
- 1 green pepper
- curry, salt, pepper
Cut meat into thin slices 2 - 4 cm wide and 0.5 - 1.5 cm thick.
Dice the peppers and bacon finely. Crush the garlic with the
salt, pepper and curry and add the oil. Mix with the meat in a
bowl. Start the vegetables cooking first, then the meat.
- NIÇOISE Stone -
- 1.2 kg of veal filets cut into strips
- 2 courgettes
- 2 tomatoes
- 2 aubergines
- 1/2 sweet pepper
- 2 large onions, diced
- 3 tbsp olive oil
- salt, pepper, paprika
Mix the veal strips in a bowl with the olive oil and vegetables.
Stir in the salt, pepper and paprika. Cook in small portions.
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