Lamb :

Prefer small shoulder or leg squares

- Lamb+new onion, cocktail sausage, green pepper

- Lamb + tomato cherry 1/2 lamb kidney + smoked bacon

- Lamb+merguez red peppers and sweet onions

- Lamb + liver piece and half kidney lemon yellow

Beef :

Prepare with small pieces of sirloin

- Beef + chorizo sweet onions + yellow peppers

- Beef + spring onion + mini white pudding + green pepper

- Beef + squares of courgette + onions + pitted black olives.

- Beef + red onion + smoked breast + bay leaf

Veal :

Ask for small pieces cut from the shoulder or square

- Veal + candied lemon + scallops and diced courgettes.

- Veal + prawn tails + onions + green pepper.

- Veal + piece of fresh tuna + red and yellow pepper

Pork :

You can test either with fillet or cubes of fresh ham (leg)

- Pork + mushroom + peasant bacon + red pepper.

- Pork + crab claw + large dice of apple fruit.

-Pork + large fresh pineapple cubes + cherry tomato + smoked bacon. Honeyed pork + crumbled date and mini corn on the cob

THE SAUSAGES SAUSAGES MERGUEZ ANDOUILLETTES:

- Thick cut Andouillette + golden apple + onion.

- Cocktail sausage + large dices of potatoes (pre-cooked) and new onion.

- Merguez + onion + red and green peppers + black olives. pitted .

- Mini black and white puddings + fruit apples + onion.

- Mini Creole sausage + large cubes of very firm banana and mango

Recipes by Chef Patrick Asfaux for Vivaplancha.com