• 4 Garlic cloves
• 1 Limette (or Lemon)
• 1 tbsp. Chili Sauce
• 1 tbsp. Soy Sauce
• 1 tbsp. Honey
• 16 Chicken Wings
• 4 Sweet Corn
• 4 tbsp. Herb Salt (or normal Salt)

Peel off Garlic toes and chopped. Press out Limette (or Lemon) and mix them with Chili sauce, Soy sauce and Honey. Wash Chicken wings and dry. Add to the Marinade and set aside for about 6 hours in the refrigerator.

Wash Corn under cold water, dry and spread with Butter and Salt. Cover with an aluminum foil and grill or bake in oven for 20 minutes in 180 degrees.

Take away the Chicken wings from the Marinade put it one the Oven or on the grill rust at 180 degrees for about 15 minutes or until it turns crispy.

Serve hot with Corn

• 2 large Leek
  
• Salt and Pepper
• 750 g Potatoes
• Fat for the Fireproof Dish
• 30 g shredded Parmesan
• 200 g Sweet Cream
• 1 Jar (212 ml) Tomato-Paprika
• 4 Turkey breast (each 200 g)
• 2 EL Oil
• 1 EL Chickenbroth (Instant)
• 125 g Crème fraîche
• 3 EL dark sauce binder
  
• 2 EL Mustard

Deseam, wash and remove the green part of the peek. cut into rings and refine in saltwater 2-3 minutes. Drip off.

Peel, wash and cut potatoes into thin disks. Arrange potatoes and leek rings into a greased Fireproof Dish. Pour salt, pepper, parmesan and cream. Put in the pre-heated oven approx. 45 minutes and bake. Steam the leek sheets (the green part) in saltwaters approx. 3 minutes, drip off.

Shreds, wash, dry and halve the Tomato-Paprika and springle salt and pepper. Put leek and paprika in a meat-roll. heat oil and fry meat-roll till turn brown. Stir 1/2 liter water, chickenbroth and covered for 10-12 minutes. Take out the meat-roll. At the same dish add sauce binder and crème fraîche. Taste with salt and pepper and mustard. this must be the sauce.

Serve with the potato leek Gratin.