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Pikante kippenblokjes
(3 porties)
600 g kippenfilet
2 EL olie
2 EL witte wijn
2 EL appelsap
1 EL citroensap
zout, zwarte peper
1 teel. kerriepoeder
1 mespuntje rozemarijn, gemalen
1 mespuntje gember, gemalen
1 mespuntje cayennepeper
1
/
2
teel. tabasco
20 g boter
De filet in blokjes van ongeveer 2 x 2
cm snijden. De overige ingrediënten,
behalve de boter, met elkaar vermen-
gen en over de blokjes gieten. Vermen-
gen en ongeveer 30 minuten laten mari-
neren. De gourmetplaat op de
draaiplaat plaatsen. Gedurende 5
minuten verwarmen bij 450 Watt + grill.
De boter toevoegen, daarna de licht uit-
gelekte vleesblokjes. De plaat op de
draaiplaat plaatsen en gedurende 4
minuten garen bij 450 Watt + grill, om
-
keren en met dezelfde instelling nog
eens 4 minuten garen. Als er zich te
veel vleesjus vormt, waardoor het vlees
slechts lichtjes bruin wordt, eventueel
een beetje vleesjus verwijderen.
Per portie: 973 kJ / 233 kcal, E 34 g,
V 7 g, KH 9 g.
Zalmfilet "natuur" (2 porties)
2 stuks zalmfilet (van 150 g)
1 EL citroensap
zout, witte peper
De sneden zalmfilet bedruppelen met
citroensap, ongeveer 10 minuten laten
rusten. De gourmetplaat op de
draaiplaat plaatsen en gedurende
5 minuten opwarmen bij 450 Watt +
grill. De zalmfilet afdrogen met keuken
-
papier en gekruid op de gourmetplaat
plaatsen, lichtjes aandrukken. Op de
draaiplaat plaatsen, en elke zijde gedu
-
rende ongeveer 1
1
/
2
- 2 minuten bij 450
Watt + grill laten garen.
Per portie: 1268 kJ / 303 kcal, E 30 g,
V 20 g, KH 8g.
De zalm serveren met rijst, Hollandse
saus of gebruinde boter en een frisse
bladsalade.
Gourmetplaat
33
33


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