Colorful grill plate

For 6 people
  • 6 Pork neck steaks (approx. 100 g each)
  • 6 Turkey escalope (approx. 100 g)
  • 3 Garlic cloves
  • 1 untreated lemon
  • 7 EL Olive oil
  • rosemary needles
  • black pepper
  • 8 Tomatoes
  • fresh sage
  • salt
  • 6 Slices Breakfast bacon
  • 2 stem (s) basil
  • 4 large slices of medieval Gouda cheese
  • 1-2 EL Oil for the tomatoes
  • 6 slices toast
  • 30 g herb butter
  • Rosemary and sage
45 minutes
Wash the meat and pat dry. Peel the garlic and cut into thin slices. Wash the lemon, rub dry, peel off the peel. Mix 4 tablespoons of olive oil with garlic, lemon zest, rosemary and pepper.
Brush the neck steaks with it, let it steep briefly. Wash the tomatoes, cut 2 of them into slices, wash the sage, pluck 6 large leaves. Season turkey escalope with salt and pepper, cover with 1 tomato slice and 1 sage leaf and fold over.
Wrap 1 slice of bacon around each and secure with wooden skewers. Cut the remaining tomatoes four times each. Wash basil, pluck 12 leaves. Cut a slice of cheese into 12 pieces. Put the basil leaves and pieces of cheese into the cut tomatoes.
Brush the tomatoes with oil and season. Wrap in aluminum foil. Brush toast with butter. Cover 3 slices with the remaining cheese, cover with the remaining bread slices. Cut diagonally. Drizzle the remaining olive oil over the bread.
Roast until golden brown on the grill. Salt neck steaks and grill for about 8 minutes, schnitzel for about 10 minutes. Grill the tomatoes for about 7 minutes, turning several times. Serve with grill sauces and baguettes as desired.


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