Sunbeam HG3300 manual Thai Beef Salad, Thyme Chicken & Mushroom Crepes

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Recipes continued

Thai Beef Salad

Serves: 4

Preparation: 15 minutes

Cooking: 2-4 minutes

500g rump steak, trimmed

2 teaspoons peanut oil

1 lebanese cucumber, peeled, halved lengthways and sliced

½ red onion, thinly sliced

1 long red chilli, seeds removed, thinly sliced ¹/³ cup fresh mint leaves, roughly chopped ¹/³ cup fresh coriander leaves, roughly

chopped

¼cup roasted peanuts, roughly chopped

Dressing

¼cup lime juice

2-3 teaspoons fish sauce

1 teaspoon soy sauce

½teaspoon sesame oil 2 teaspoons brown sugar 1 clove garlic, crushed

1 small red chilli, seeds removed, finely sliced

1.Combine ingredients for dressing in a jug.

2.Brush steak with oil. Preheat grill plate on the 'sear' setting. Cook steak for 1-2 minutes each side or until cooked to your liking. Remove and stand for 5 minutes before slicing.

3.Combine cucumber, red onion, chilli, mint and coriander in a bowl. Add beef and dressing and toss to combine. Top with peanuts.

Thyme Chicken & Mushroom Crepes

Serves: 4

Preparation: 20 minutes

Cooking: 18 minutes

2 single chicken breast fillets, trimmed

2 tablespoons olive oil

200g button mushrooms, sliced ½ cup extra light sour cream

2 teaspoons chopped fresh thyme

1 tablespoon Dijon mustard

2 cloves garlic, crushed Mixed green salad, to serve

Crepes

½cup plain flour Pinch of salt

2 eggs, lightly beaten

1 cup milk

1.Preheat flat plate on setting 7-8. Using a sharp knife cut each chicken breast horizontally in half to make four pieces of chicken. Brush chicken with half the oil. Cook chicken for 2-3 minutes each side or until golden and cooked. Transfer to a plate.

2.Place mushrooms in a bowl. Add remaining oil and toss to combine. Cook, turning occasionally, for 3-4 minutes or until golden.

3.Shred chicken and place in a bowl. Add mushrooms, cream, thyme, mustard and garlic. Season with salt. Stir to combine. Cover and set aside.

4.To make the crepes, place flour and salt in a bowl. Make a well in the centre. Gradually whisk in eggs and milk until a smooth.

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Contents ReversaGrillTM Contents Sunbeam’s Safety Precautions Features of your ReversaGrillTM Safety interlock Cleaning spatulaCool touch handles Removable metal drip trayUsingHeadingyour ReversaGrillTM Before using your ReversaGrillHintseadingfor Best Results Care and Cleaning Grilling Guide ChickenGrilling Guide Recipes Beef Burgers400g beef mince Small red onion, grated BLTsSteak Sandwich Sweet Chilli Chicken Burger with Lemon Mayonnaise Club Sandwich with Pancetta Corn FrittersTurkish Gozleme Grilled Haloumi and Asparagus SaladGrilled Vegetable Salad Mushroom and Prosciutto SaladThai Beef Salad Thyme Chicken & Mushroom CrepesLime wedges, to serve Prawns with Chilli and CorianderBalsamic and Rosemary Lamb Beef Fajitas Pepper Steak with MushroomsTablespoons olive oil ¹/³ cup lemon juice Oregano and Lemon ChickenPesto Chicken Skewers Pork with Thyme and Mustard Souvlaki Lamb CutletsFish Fillets with lemon and herbs Grilled Salmon with Lime AioliTablespoons olive oil ¼ cup lime juice Lime aioli, to serveButtermilk Pikelets Ricotta PancakesCup self-raising flour Teaspoon baking powder pinch salt Cup milk 40g butter, meltedAustralia New ZealandNeed help with your appliance?
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