{"id":1433,"date":"2011-05-05T21:21:41","date_gmt":"2011-05-05T21:21:41","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1433"},"modified":"2011-05-05T21:21:41","modified_gmt":"2011-05-05T21:21:41","slug":"grill-potpourri-mit-kartoffel-gurkensalat-und-getrockneten-tomaten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/05\/grill-potpourri-mit-kartoffel-gurkensalat-und-getrockneten-tomaten\/","title":{"rendered":"Grill-Potpourri mit Kartoffel-Gurkensalat und getrockneten Tomaten"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Scheiben Rinderfilet (\u00e0 60 g)
\n2 H\u00e4hnchenbr\u00fcste (\u00e0 120 g)
\n4 Scheiben Schweinefilet (\u00e0 50 g)
\n200 Gramm Lammlachs
\n6 EL Oliven\u00f6l
\n2 Knoblauchzehen
\n2 Zweige Thymian
\n2 Zweige Rosmarin
\nPfefferschrot
\nSalat<\/em>
\n600 Gramm Kartoffeln, \u00fcberwiegend fest kochend
\n1 Zwiebel (90 g)
\n4 kleine Bauerngurken (\u00e0 60 g)
\n100 Gramm Getrocknete Tomaten
\n40 ml Raps\u00f6l, kalt gepresst
\n60 ml Obstessig
\n1\/4 Liter Fleischbr\u00fche
\n2 EL Schnittlauchr\u00f6llchen
\n1 EL Scharfer Senf
\nSalz
\nPfeffer<\/p>\n

Zubereitung<\/strong>
\nAus \u00d6l, gehacktem Knoblauch, gezupftem Rosmarin, gerebeltem Thymian
\nund Pfefferschrot eine Marinade r\u00fchren, \u00fcber das Fleisch verteilen
\nund zwei bis drei Stunden marinieren. Fleisch auf den Rost legen,
\nFleisch rosa garen und das Gefl\u00fcgel komplett durchgaren. <\/p>\n

Ein sommerlicher Kartoffel-Gurkensalat – Zubereitung (circa 35
\nMinuten):
\nKartoffeln gut waschen, als Pellkartoffeln kochen, abpellen, in
\nScheiben schneiden. getrocknete Tomaten halbieren, in Fleischbr\u00fche
\neinweichen. Bauerngurken waschen, in 0,5 Zentimeter dicke Scheibchen
\nzerteilen. Zwiebel sch\u00e4len und fein w\u00fcrfeln. Fleischbr\u00fche mit den
\nTomaten erhitzen, Essig, Zwiebeln und \u00d6l zugeben, aufkochen und \u00fcber
\ndie Kartoffeln geben, kurz vermengen, Senf unterr\u00fchren, kurz ziehen
\nlassen, mit Schnittlauch verfeinern, Gurken unterheben und mit Salz
\nund Pfeffer abschmecken. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Scheiben Rinderfilet (\u00e0 60 g) 2 H\u00e4hnchenbr\u00fcste (\u00e0 120 g) 4 Scheiben Schweinefilet (\u00e0 50 g) 200 Gramm Lammlachs 6 EL Oliven\u00f6l 2 Knoblauchzehen 2 Zweige Thymian 2 Zweige Rosmarin Pfefferschrot Salat 600 Gramm Kartoffeln, \u00fcberwiegend fest kochend 1 Zwiebel (90 g) 4 kleine Bauerngurken (\u00e0 60 g) 100 Gramm Getrocknete Tomaten 40 … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[33],"tags":[],"class_list":["post-1433","post","type-post","status-publish","format-standard","hentry","category-grill","item-wrap"],"yoast_head":"\nGrill-Potpourri mit Kartoffel-Gurkensalat und 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Juni 2011","format":false,"excerpt":"Zutaten 2 kleine Schweinsfilet Dijonsenf 200 g Fr\u00fchst\u00fccksspeck 50 cl Rahm \u00bd El Tomatenp\u00fcree 10 cl Portwein Salz weisser Pfeffer aus der M\u00fchle Cayennepfeffer Curry 1 Zweig frischer Rosmarin 1 Zweig frischer Thymian Zubereitung 1. 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