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Amica

Fragrant lamb chops, Grill sausage lollies, Greek pasta salad, …

Fragrant lamb chops

Ingredients:

- 8 small lamb chops

- 1 tbsp crumbled rosemary

- 1 tbsp crumbled savory

- 1 tbsp crumbled spearmint

- some thyme

- 1 lemon

- salt, pepper

- 30 g butter

Preparation:

Mix together the herbs, salt and pepper (you can use a mortar and pestle for this). Rub the mixture into both sides of the meat. Place the chops on the grid and grill for 5 minutes until both sides are nicely browned. Make a sauce by melting the butter and stirring in some lemon juice, and drizzle the lemon butter over the fragrant lamb chops.

Grill sausage lollies for the kids

Ingredients:

- grill sausage

- herbs of choice

Preparation:

Cut the fresh and cooled grill sausage into 1 cm slices. Sprinkle with herbs. Thread slices on to skewers.

Skewer of new potatoes and eggplant (serves 4)

Ingredients:

- 1 eggplant

- 16 unpeeled new potatoes

- 100 g dried tomatoes in oil

- 2 tbsp finely chopped basil

- 16 cherry tomatoes

- pepper

- olive oil

Preparation:

Cut eggplant lengthwise into thin slices, halve and sprinkle with salt. Place eggplant in the refrigerator for 30 minutes. Cook the new potatoes until they are almost done. Puree the dried tomatoes with the oil and basil in a food processor. Season with pepper. Pat the eggplant slices dry and top with the tomato mixture. Firmly roll up each slice. Thread new potatoes, eggplant rolls and cherry tomatoes in alternating order onto skewers. Brush skewers with olive oil. Grill on barbecue.

Pork tenderloin in an orange marinade (serves 4)

Ingredients:

- 700 g pork tenderloin

- juice of 2 oranges

- 2 garlic cloves, pressed

- salt, pepper

Preparation:

Cut tenderloin into equal pieces. Mix the orange juice and the pressed garlic, season with salt and pepper. Put the tenderloin pieces in the marinade and place in the refrigerator for 1 hour. Grill on barbecue.

Salmon with dill (serves 4)

Ingredients:

- 500 g salmon fillet

- 85 ml olive oil

- 60 ml lemon juice

- 2 tbsp fresh dill, finely chopped

- 1 tsp lemon peel, grated

- salt, pepper

Preparation:

Cut the salmon fillet into small pieces. In a bowl, mix the olive oil, lemon juice, dill and grated lemon peel. Season with salt and pepper. Marinate the salmon pieces and place on barbecue.

Steak with fresh tomato butter (serves 4)

Ingredients:

- 4 steaks

- 100 g unsalted butter, at room temperature

- 12 sun-dried tomatoes in olive oil

- 2 tbsp freshly chopped basil

- salt, pepper

Preparation:

In a food processor, mix the sun-dried tomatoes and the basil. Stir 100 g butter into the tomato tapenade and season with salt and pepper. Place tomato butter on aluminium foil and roll up into a firm roll. Allow to set in the refrigerator. Slice up the tomato butter and serve on top of the grilled steaks.

Greek pasta salad

Ingredients:

- boiled and cold rinsed Greek pasta

- olive oil

- bell pepper brunoise

Preparation:

Toss everything together and serve as appropriate. Mix in 150 g black olives for added taste and colour.

Bananas in ham rolls

Ingredients:

- 4 bananas

- 8 slices of ham, not too thin

- fresh ground pepper

- 1 level tsp paprika

- 2 tbsp oil

Preparation:

Peel the bananas. Sprinkle fresh ground pepper on the ham slices. Wrap two slices of ham around each banana, securing the ham with wooden toothpicks or kitchen twine. Stir the paprika into the oil. Gently grill the bananas for 10 minutes, turning them every now and then. During grilling, baste continuously with the paprika oil, or sprinkle the bananas with herbs (if you want to avoid excessive smoke).

Rabbit skewer on the Amica (4 people)

Ingredients:

Ingredients for 4 servings:

- 4 rabbit filets with skin

- 16 bacon rashers

- 8 prunes

- cress

Sauce:

- 2 tbsp ketchup

- 2 tbsp oyster sauce

- 8 tbsp water

- 4 tbsp balsamic vinegar