King-Sized Prawns with Dill
6 – 8 | raw, shelled prawns |
Marinade: | juice of 1 lemon |
| |
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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