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King-Sized Prawns with Dill
6 – 8 raw, shelled prawns
Marinade:
juice of 1 lemon
4-5 tbsp. (60-75 ml) oil
1 tsp (5 ml) sea salt
1 tsp. (5 ml) chopped dill
white pepper, to taste
In a medium size bowl mix all of the marinade ingredients. Marinate prawns
in this mixture for 1 – 2 hours.
Preheat Grill. Place prawns directly on Grill Plate turning them over
occasionally until done.
Provençale Tomato Halves
medium sized tomatoes
chopped parsley
crushed garlic
fine bread crumbs
olive oil
Preheat Grill. Halve tomatoes. Place each half in a Raclette Pan and add
a very small amount of water. Place pans onto top of Grill Plate and steam
for about 20 minutes, turning once or twice. Mix chopped parsley, crushed
garlic, fine breadcrumbs and olive oil into a thick paste. Spread on top of the
tomatoes and place Raclette Pans on the Lower Plate for approximately 5 minutes.
Pears Savoy-Style
Pears, thinly sliced
butter
sugar
cream
Preheat Grill. Peel, halve and core pears then thinly slice. Melt butter in
Raclette Pans on the Lower Plate. Arrange pears in a fan shape and sprinkle
with sugar. Place Raclette Pans on top of Grill Plate and cook for a few
minutes until pears turn soft. Pour some cream over them and place Raclette
Pans on the Lower Plate. Cook gently until the sauce is slightly caramelized.
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SAL6-480 BookletTPG_323_V3_EN 6/1/06 6:34 PM Page 9