Sunbeam GC7200/B Pepper Steak with Mushrooms, Mint Lamb Cutlets, Pork with Thyme and Mustard

Recipes

Pepper Steak with Mushrooms

Serves: 4

4 x 170g beef scotch fillets

2 teaspoons cracked pepper

350g portobello mushrooms, thickly sliced olive oil spray

2 teaspoons Worcestershire sauce

1 tablespoon finely chopped fresh parsley potato mash, to serve

1.Sprinkle steaks with cracked pepper and lightly press onto steaks.

2.Preheat contact grill on ‘med/high’ until ready light comes on. Spray mushrooms with olive oil. Add mushrooms and close the lid. Cook in batches for 4 minutes or until soft. Transfer mushrooms to a bowl, add Worcestershire sauce and parsley and cover to keep warm.

3.Increase heat on contact grill to ‘high’. Spray plates with olive oil. Add steaks and close the lid. Cook steaks for 3-3½ minutes or until cooked as desired. Serve steaks with mushrooms and potato mash.

Mint Lamb Cutlets

Serves: 4

2 tablespoons olive oil

1/3 cup thick mint sauce

12 lamb cutlets

Steamed baby potatoes and green beans, to serve

1.Combine oil and mint sauce in a shallow dish. Add lamb and coat in mixture. Cover and place in the fridge to marinate for 1-2 hours.

2.Preheat contact grill on ‘med/high’ until ready light comes on. Add lamb and close the lid. Cook lamb in batches for 3-3 ½ minutes or until cooked to your liking. Serve lamb with steamed baby potatoes and green beans.

Pork with Thyme and Mustard

Serves: 4

¼ cup olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh thyme leaves

½teaspoon caster sugar 2 teaspoons Dijon mustard 4 x 130g pork medallions

baked potatoes and salad, to serve

1.Combine oil, vinegar, thyme and sugar in a shallow dish. Add pork and coat in mixture. Cover and place in the fridge to marinate for 1-2 hours.

2.Preheat contact grill on ‘med/high’ until ready light comes on. Add pork and close the lid. Cook pork for 3-3½ minutes or until cooked as desired. Serve pork with baked potatoes and salad.

12