Recipes
BLTs
Serves: 4
4 thick rashers bacon, rind and fat removed
2 large tomatoes, sliced
8 slices bread, toasted
2 tablespoons mayonnaise salt and pepper, to taste 8 lettuce leaves, torn
1.Preheat contact grill on ‘high’ until ready light comes on. Add bacon and close the lid. Cook for
2.Spread toast with mayonnaise. Layer bacon and tomato evenly between toast. Season with salt and pepper. Top with lettuce. Sandwich together. Cut in half to serve.
Steak Sandwich
Serves: 4
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons brown sugar
2 medium red onions, cut into 1 cm slices
4 x 100g thin steaks, flattened
Turkish bread and barbecue sauce, to serve
1.Combine oil, vinegar and sugar in a bowl. Add onion and toss to coat.
2.Preheat contact grill on ‘high’ until ready light comes on. Add onions and close the lid. Cook onions, turning from time to time for
3.Add steaks and close the lid. Cook for
Prawns with Chilli and Coriander
Serves: 4
2 tablespoons peanut oil
2 tablespoons finely chopped fresh coriander
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
24 large green prawns, heads removed, peeled, leaving tails intact
24 bamboo skewers
Baby asian salad leaves, to serve
1.Combine oil, coriander, sweet chilli sauce and lime juice in a bowl.
2.Add prawns and toss to coat. Cover and place in the fridge to marinate for 30 minutes. Starting from the tail end, thread the prawn down the length of the skewer so that the prawn is straight.
3.Preheat contact grill on ‘high’ until ready light comes on. Add prawns and close the lid. Cook prawns in batches for 2 minutes or until golden. Serve with baby asian salad leaves.
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