VOOR UW VOLGENDE A LA PLANCHA VOORBEREIDINGEN
Een paar marinades om karakter te geven aan uw voorbereidingen en spiesen.
SPIESEN OP SPIESEN:
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- Onmiddellijke marinade, d.w.z. 1 uur van tevoren.
- Olijfolie dille met een vleugje Ricard zout en peper
- Citroensap
- Kokosmelk, limoen, steranijs, zout en peper.
- Olijfolie, gehakte knoflook, tijmbloem, tijmbloem, zout en peper
- Druivenpitolie, paprikacitroen, cayennepeper, zout.
- Kokosmelk, steranijspoeder, limoen en lente-ui, zout en peper.
- Olijfolie, tijmcitroen kurkuma zout en peper.
VOOR DE SCHELPDIEREN :
[/vc_column_text][vc_column_text]- Langoustines, kreeften, garnalen.
- Maak dit mengsel dat je tijdens het koken op hen zal doen.
- zout, paprikasuiker, kerriepoeder en gemberpoeder
- Goed mengen en bestrooien
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VOOR DE LAMSSPIESJES:
[/vc_column_text][vc_column_text]- Olijfolie hartige knoflookpoeder tijmbloemig zout en peper.
- hazelnootolie, amandelpoeder, gemalen steranijs zout en peper
- Herbes de Provence olijfolie geplette knoflook paprika sechuan peper zout
- Mignonette van peper, marjolein, laurierpoeder en zout
[/vc_column_text][/vc_column][/vc_row][vc_row gap="0" columns_placement="middle" css=".vc_custom_1519309896767{margin-top: 30px !important;}" bg_type="no_bg" bg_grad="background: -webkit-gradient(linear, left top, left bottom, color-stop(0%, #E3E3E3));background: -moz-linear-gradient(top,#E3E3E3 0%);background: -webkit-linear-gradient(top,#E3E3E3 0%);background: -o-linear-gradient(top,#E3E3E3 0%);background: -ms-linear-gradient(top,#E3E3E3 0%);background: linear-gradient(top,#E3E3E3 0%);" parallax_style="vcpb-default" bg_image_repeat="repeat" bg_image_size="cover" bg_img_attach="scroll" parallax_sense="30" animation_direction="left-animation" animation_repeat="repeat" bg_override="0" parallax_content_sense="30" fadeout_start_effect="30" overlay_pattern_opacity="80" multi_color_overlay_opacity="0.6" seperator_type="none_seperator" seperator_position="top_seperator" seperator_shape_size="40" seperator_svg_height="60" seperator_shape_background="#ffffff" seperator_shape_border="none" seperator_shape_border_width="1" icon_type="no_icon" icon_size="32" icon_style="none" icon_color_border="#333333" icon_border_size="1" icon_border_radius="500" icon_border_spacing="50" img_width="48" ult_hide_row_large_screen="off" ult_hide_row_desktop="off" ult_hide_row_tablet="off" ult_hide_row_tablet_small="off" ult_hide_row_mobile="off" ult_hide_row_mobile_large="off"][vc_column width="1/1"][vc_column_text]
PIG :
[/vc_column_text][vc_column_text]- Sojasaus, honing, kurkuma, zout, peper, druivenpitolie.
- Sojasaus, gemberpoeder, tijmbloem, zout en peper.
- Olijfolie, sauternes, honing, sherry azijn, zout en peper.
- Sojasaus, vloeibare karamel, balsamico azijn, zout en peper
[/vc_column_text][/vc_column][/vc_row][vc_row gap="0" columns_placement="middle" css=".vc_custom_1519309896767{margin-top: 30px !important;}" bg_type="no_bg" bg_grad="background: -webkit-gradient(linear, left top, left bottom, color-stop(0%, #E3E3E3));background: -moz-linear-gradient(top,#E3E3E3 0%);background: -webkit-linear-gradient(top,#E3E3E3 0%);background: -o-linear-gradient(top,#E3E3E3 0%);background: -ms-linear-gradient(top,#E3E3E3 0%);background: linear-gradient(top,#E3E3E3 0%);" parallax_style="vcpb-default" bg_image_repeat="repeat" bg_image_size="cover" bg_img_attach="scroll" parallax_sense="30" animation_direction="left-animation" animation_repeat="repeat" bg_override="0" parallax_content_sense="30" fadeout_start_effect="30" overlay_pattern_opacity="80" multi_color_overlay_opacity="0.6" seperator_type="none_seperator" seperator_position="top_seperator" seperator_shape_size="40" seperator_svg_height="60" seperator_shape_background="#ffffff" seperator_shape_border="none" seperator_shape_border_width="1" icon_type="no_icon" icon_size="32" icon_style="none" icon_color_border="#333333" icon_border_size="1" icon_border_radius="500" icon_border_spacing="50" img_width="48" ult_hide_row_large_screen="off" ult_hide_row_desktop="off" ult_hide_row_tablet="off" ult_hide_row_tablet_small="off" ult_hide_row_mobile="off" ult_hide_row_mobile_large="off"][vc_column width="1/1"][vc_column_text]
BEEF:
[/vc_column_text][vc_column_text]- Rode wijn, wijnazijn, gehakte sjalotten, tijm, zout en peper.
- Witte wijn peper mignonette dragonpoeder laurierzout
- Druivenpitolie tijm- en laurierknoflook Espelette-peperzout
- Sojasaus, wijnazijn, koriander, suiker, honing, zout en peper.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/1"][vc_column_text]Originele recepten van chef Patrick Asfaux[/vc_column_text][/vc_column][/vc_row]