Sunbeam GC2400 manual Vietnamese Beef Noodle Salad, Lamb, Mediterranean Kebabs

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Contact Grill Recipes continued

Vietnamese Beef Noodle Salad

Serves 4

1 clove garlic, crushed

2 tablespoons dark soy sauce

1 tablespoon brown sugar

1 tablespoon fish sauce

1 teaspoon sesame oil

500g beef rump steak

100g dried vermicelli noodles, cooked

½cup fresh basil leaves

½cup fresh coriander leaves

½cup fresh mint leaves

½cup dry roasted peanuts

1 Lebanese cucumber, seeds removed, chopped

¼ cup lime juice

2 tablespoons sweet chilli sauce

1 tablespoon lemon grass, finely chopped Salt and freshly ground black pepper, to taste

1.Place garlic, soy sauce, brown sugar, fish sauce and sesame oil in a large bowl. Stir to combine. Add beef and toss to coat. Cover and refrigerate for at least 30 minutes.

2.Preheat Contact Grill for 3-5 minutes.

3.Spray preheated plates with oil spray. Place steaks on grill. Close the lid and cook for 3-5 minutes for medium. Allow to rest for 5 minutes before cutting into fine strips.

4.In a large bowl combine noodles, basil, coriander, mint, peanuts and cucumber.

5.In a separate bowl combine remaining ingredients.

6.Add beef to noodles and pour over remaining ingredients. Toss to combine. Season to taste with salt and pepper. Serve.

LAMB

 

Mediterranean Kebabs

Serves 4

with Tahini Yoghurt

 

Kebabs

1kg lamb steaks, cut into 4-5cm cubes ½ cup white wine

¼ cup olive oil

2 garlic cloves, crushed Juice of one lemon

¼ cup basil leaves, finely chopped 3 tomatoes, finely chopped

1red onion, finely chopped

½cup Greek yogurt

¼cup tahini

1 tablespoon lemon juice

Salt and freshly ground black pepper, to taste

1.In a large bowl combine lamb cutlets, wine, oil, lemon and garlic. Place lemon halves in the bowl. Stir to combine. Cover and refrigerate for 30 minutes.

2.Thread lamb onto wooden skewers.

3.Preheat Contact Grill for 3-5 minutes.

4.Spray preheated plates with oil spray. Place lamb skewers on grill. Close the lid and cook for 3-4 minutes for medium.

5.Meanwhile combine basil, tomatoes, onion, yogurt, tahini and lemon juice in a bowl. Stir to combine. Season to taste with salt and pepper.

6.Serve lamb kebabs topped with salad.

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Contents Café Grandé Contact Grill Important instructions retain for future use ContentsEnsure the above safety precautions are understood Sunbeam’s Safety PrecautionsSloping grilling surface Features of your Café Grandé Contact GrillPower and Ready lights Cleaning spatulaFloating hinge system Adjustable FootNon-stick grill plates Toasting Sandwiches and Foccacias Using your Café Grandé Contact GrillBefore first use Grilling Meats and VegetablesHints for best results when grilling Hints for best results when toasting snacks Non-stick Coating Care and CleaningQuick cleaning method To clean the exteriorPepper Steak Contact Grill RecipesBeef Beef BurgersWith Tahini Yoghurt Kebabs Vietnamese Beef Noodle SaladLamb Mediterranean KebabsPork Chops Grilled Lamb Chops with ThymeGrilled Lemons Vietnamese Grilled LemongrassSweet and Spicy Grilled Jerk Chicken Serves PoultryWith Tzatziki Japanese Chicken SkewersYakitori Lemon Thyme ChickenChicken Patties Honey and Soy Chicken NibblesToasted Sesame Ginger Salmon SeafoodMayonnaise Herb Crumbed Fish Peri Peri PrawnsHaloumi Salad Stuffed Grilled CalamariVegetable Chargrilled PumpkinAntipasto Vegetables Portobello Mushrooms withBalsamic and Thyme A small bowl combine mozzarella and parmesan cheese Eggplant ParmigianaBasil, Prosciutto and Bocconcini Sandwich Press RecipesGrilled Foccacia with Rocket Sun Dried- Tomatoes and FettaRocket Sandwiches Beef, Caramelized OnionCheese Grill Sandwich Grilled Cheese, ChorizoToasted Turkish Sandwich Grilled VegetableGoats Cheese Sandwich Brie, Chicken and CranberryHerb Sandwiches Fig and Prosciutto ToastedCiabatta Sandwich Grilled HaloumiPage Page New Zealand Month WarrantyAustralia Need help with your appliance?
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