Grill Buffet

Ingredients

• 1 thick pork schnitzel (160 g)
• 50 g ground meat
• 1 tsp shallot cubes
• 0.5 garlic clove (pressed)
• Salt
• pepper (from grinder)
• 1 tbsp basil (finely chopped)
• oil
• 1 chicken breast fillet (cut into bite-sized cubes)
• 1 onion (sliced into wedges)
• 6 bay leaves
• Salt
• pepper (from grinder)
• oil
• 1 slice schnitzel meat (100 g)
• 1 slice breakfast bacon
• Basil
• 1 small carrot (cut into sticks)
• green bell pepper strips
• Salt
• pepper (from grinder)
• 0.5 tbsp butter
• paprika cubes (1 tbsp yellow and 1 tbsp red each)
• 3 large black olives (pitted and sliced)
• 0.5 tbsp butter
• Salt
• pepper (from grinder)
• 0.333 watermelon (seeded)
• 0.5 cantaloupe (seeded)
• juice of one lemon
• 1 tbsp liquid honey
• a pinch pepper
• 1 bunch lemon balm leaves
• 3 large zucchini
• 250 ml chicken broth
• 125 ml dry white wine
• 2 tsp herbs de Provence
• Salt
• pepper (from grinder)
• a pinch sugar
• 6 tomatoes
• 150 g mozzarella
• 1 tbsp Olive Oil
• 500 g green beans (trimmed, ends cut and halved)
• 2 tbsp salt
• 500 g cherry tomatoes
• 1 Garlic clove
• 1 Shallot
• 3 tbsp white wine vinegar
• Salt
• pepper (from grinder)
• a pinch sugar
• 8 tbsp olive oil
• 1 bunch spring onions (trimmed, sliced into rings)
• 1 Avocado
• 1 tbsp Lemon Juice
• 1 bunch Basil
• 1 tin apricots
• 0.5 bunch mint
• 1 uncut lemon
• 2 bottles dry white wine (well chilled)
• 1 bottle mineral water (well chilled)

Instructions

1. 1.

   Cut a deep pocket in the schnitzel.

2. 2.

   Sauté ground meat, shallots, garlic with salt and pepper in hot oil, fold in basil and let cool slightly.

3. 3.

   Fill the meat pocket, secure with a wooden skewer, grill on oiled grates, season with salt and pepper until done.

4. 4.

   Thread chicken cubes alternately with onion wedges and bay leaves onto skewers, grill on oiled grates, season with salt and pepper until done.

5. 5.

   Season the meat with salt and pepper and arrange basil leaves over it.

6. 6.

   Sauté carrots and bell pepper in hot butter, lightly salt and steam for 3 minutes, place on basil leaves and roll up the meat. Wrap each roulade with bacon, secure firmly and finish grilling on a hot grill.

7. 7.

   Sauté paprika cubes in hot butter, steam about 4 minutes, add olive slices, season with salt and pepper, serve on toasted white bread.

8. 8.

   Use a melon scoop to cut spheres from watermelon flesh. Mix lemon juice with honey and pepper, stir in lemon balm leaves, combine with melon spheres.

9. 9.

   Scrape remaining watermelon flesh (use elsewhere), trim the base for stability, place marinated melon spheres inside the watermelon.

10. 10.

    Drain apricots on a sieve, slice into strips. Spiral-slice lemon zest with a vegetable peeler. Combine all in a bowl, pour white wine over, chill about 1 hour.

11. 11.

    Fill with mineral water before serving.

12. 12.

    Bring chicken broth with wine, herbs, salt, pepper and sugar to a boil; blanch zucchini for about 3 minutes, remove from heat and let cool in the broth.

13. 13.

    Slice tomatoes and mozzarella into rounds.

14. 14.

    Remove zucchini from broth, reduce broth by half.

15. 15.

    Cut zucchini into ~½ cm thick slices, ensuring one end stays intact. Arrange slices in a greased baking dish, spread apart, layer tomato and mozzarella slices between them, pour reduced broth over.

16. 16.

    Sprinkle herbs, drizzle olive oil on top.

17. 17.

    Bake in preheated oven at 200°C for about 12 minutes until bubbly.

18. 18.

    Blanch green beans in boiling salted water for 10 minutes, shock in ice water, drain.

19. 19.

    Halve tomatoes.

20. 20.

    Finely chop garlic and shallot, whisk with vinegar, sugar, salt, pepper and olive oil to make a salad dressing; mix beans and tomatoes with it, let rest briefly.

21. 21.

    Peel avocado, remove pit, cut into wedges or chunks, immediately drizzle with lemon juice, combine with spring onions and basil leaves, fold into bean-tomato salad.