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Banika

Turkey roll, Salmon en papillotte, Lamb crow roast, …

Turkey roll (serves 4)

Ingredients:

- 800 g turkey roll

- olive oil

- chicken spices

Preparation:

Mix the chicken spices with the olive oil. Rub the roll with the mixture. Light up the Banika and let the temperature erise to 200°C with the lid closed. Place the roll in the grill basket and mount the spit on the Banika. Turn on the spit motor and cook for 15 minutes with the lid closed, and then for another 15 minutes with the lid open.

Serving tip: delicous with stuffed pepper rolls.

Salmon en papillotte (serves 4)

Ingredients:

- 800 g salmon fillet, skin and bones removed

- 2 leeks (white)

- 1 glass white wine

- 1 lemon

- olive oil

- aluminium foil

Preparation:

Cut the whites of the leeks into julienne strips and stew in a little olive oil. Deglaze with the white wine and lemon juice. Place the leek in the middle of a large sheet of aluminium foil. Put the salmon fillet on the leek and fold up one side of the packet. Pour in some more white wine through the opening and seal properly.

Light up the Banika and let the temperature rise to 200°C with the lid closed. Place the papillotte in the grill basket and mount the spit on the Banika. Turn on the spit motor and cook for 15 minutes with the lid closed, and then for another 10 minutes with the lid open.

Serving tip: delicious with jacketed potatoes!

Lamb crow roast (serves 4)

Ingredients:

- 4 lamb crown roasts, 8 chops

- 1 tbsp olive oil

- 1 tbsp mustard

- 1 clove of garlic

- 1 lemon

Preparation:

Prepare the lamb crown roasts one day ahead. Mince the garlic and mix with the olive oil, mustard and lemon juice. Rub the lamb crown roasts with the mixture, and leave for a day. Light up the Banika and let the temperature rise to 200°C with the lid closed. Place the lamb crown roasts in the grill basket and mount the spit on the Banika. Turn on the spit motor and cook for 15 minutes with the lid closed, and then for another 15 minutes with the lid open for perfectly pink grilled lamb crown roasts.

Serving tip: delicious in combination with tasty Turkish bread.

Salmon (serves 12)

Ingredients:

- 3 kg fresh salmon

- fish spices

- sea salt

- 1 lemon

- 4 cloves of garlic

- 2 spring onions

- 1 shallot

- ½ fennel

- a few sprigs of parsley

- a few sprigs of basil

- a few sprigs of dill

- 12 medium size potatoes

Preparation:

Clean the salmon: scale, cut out the middle bone and remove as many small bones as possible. Fold open the salmon and season with the fish spices and a little sea salt.

Cut the lemon and the shallot into thin slices. Crush the cloves of garlic. Cut the fennel into coarse julienne strips. Distribute the lemon, shallot, garlic and fennel over the salmon. Add the spring onions, parsley, basil and dill. Fold up the salmon and tie up tightly with kitchen twine.

Place the salmon in the middle of the Banika grill basket. Do not tension the basket too tight to keep the salmon from breaking up.

Cook the potatoes in advance, and then wrap them in aluminium foil. Light up the Banika and let the temperature rise to 200°C with the lid closed. Mount the grill basket on the Banika and turn on the spit motor. Cook for 15 minutes with the lid closed, and then for another 45 minutes with the lid open. In the meantime, put the potatoes in the stainless steel bowl so they can warm up slowly.

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