Sunbeam HG6600B manual Recipes

1 kg green prawns

1 teaspoon palm sugar

2 tablespoons peanut oil ¼ cup lime juice

2 red chillies, seeded and finely chopped

1 tablespoon sweet chilli sauce

2 tablespoons chopped fresh coriander

1.Pre-heat Kettle King on SuperSear.

2.Shell and devein prawns leaving tails intact. Combine prawns and remaining ingredients in a bowl and refrigerate for 1 hour.

3.Cook prawns for about 3 minutes on each side or until just cooked through.

4.Serve with steamed jasmine rice.

1 kg cleaned baby octopus

2 cloves garlic, crushed ¼ cup olive oil

¹/³ cup balsamic vinegar

½cup basil leaves, shredded 2 tablespoons brown sugar

sea salt and freshly ground black pepper

1.Cut octopus in half if they are slightly large. Ensure that the beaks have been removed from the centre.

2.Place octopus in a large bowl and cover with boiling water. Allow to stand for 2 minutes then drain well.

3.Place octopus in a clean bowl with remaining ingredients; refrigerate overnight.

4.Preheat Kettle King on SuperSear. Drain octopus then place on hot grill. Cook for about 5 minutes or until they have changed to a golden colour.

1½ kg chicken wings ¹/³ cup honey

½ cup low salt soy sauce

2 teaspoons Chinese cooking wine (optional)

2 cloves garlic, crushed

3 teaspoons grated fresh ginger

1.Cut wings at joints and discard tips.

2.Combine remaining ingredients and chicken in a baking dish and marinate for at least 2 hours.

3.Preheat Kettle King on SuperSear for 10 minutes. Remove wings from marinade; reserve liquid.

4.Cook wings, on both sides, brushing with reserved marinade. Turn wings often. Cook for about 15 minutes or until browned and cooked through.

5.Serve with rice.

Tip: Chinese cooking wine is available from Asian grocery stores. If you cannot find it simply replace with sherry or omit completely.

1 kg diced lamb (2 cm pieces)

2 cloves garlic, crushed

1 tablespoon chopped fresh oregano

2 tablespoons lemon juice ¼ cup olive oil

1 yellow capsicum

1 red capsicum

1 large red onion

22-24 small bamboo skewers

1.Combine lamb, garlic, oregano, lemon juice and olive oil, mix until combined.

2.Place lamb in marinade. Refrigerate for several hours or overnight.