RG 520

EN
being used, is typical. Be careful when using salt. If you are grilling for less diners, use rather less salt,
everyone has a different taste.
GRILLING sauces and mARINADES
Using grilling sauces is very common. You can either buy finished sauces, the market offers a wide
variety, or make your own.
Spicy sauce for grilled meat
1 kg of unripened tomatoes
250 g of onions
250 g of tomatoes
200 g of sugar
2 dl of vinegar
2 cloves of garlic
1 spoon of ground ginger
1 spoon of ground allspice
1 chilli pepper
1 spoon of salt
1 spoon of ground white pepper
Preparation:
Peel the tomatoes, cut up the onions finely. Pour over water and leave to stew for about 30 minutes.
Add chilli pepper, pressed garlic, sugar, salt, vinegar, spices and stew until it becomes a bit thicker. Put
aside and if you plan on storing the sauce, pour while hot into jars with screw-on lids and keep in the
refrigerator.
Sweet sauce for grilled meat
2 apples
10 ripened plums
a glass of hot ketchup
sugar
1 spoon of salt
Preparation:
Peel the apples and cut up the finely. Remove the pits from plums and cut up the plums finely. Pour
water and cook until soft. Mix with ketchup, add salt and sugar as necessary. Mix with ketchup and
leave in the refrigerator until the next day.
GRILLED cheese
Raclette with mozzarella
recipe for 8 persons
600 g of mozzarella
8 slices of ham
4 figs
4 hard ripened tomatoes
2 tablespoons of olive oil
2 tablespoons of freshly chopped basil
salt and ground black pepper
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