Breville TG425XL manual Oregano lamb kebabs, Baby octopus with chili and garlic, Recipes Sauces

RECIPES

Oregano lamb kebabs

1lb (500g) boneless lean lamb, cut into 1 inch (2.5cm) cubes

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon dried oregano leaves

1 teaspoon of minced garlic freshly ground black pepper

Preheat the Panini Grill until the green ‘Ready’ light illuminates.

1.Combine oil with lemon juice and garlic in a large mixing bowl. Add lamb and allow to marinate for 30 minutes before threading onto 4 kebab skewers.

2.Season each kebab generously with pepper and place on grill.

3.Allow the top plate to rest lightly on lamb. Cook for 4-5 minutes.

4.Serve with crusty bread and a Greek salad with black olives and crumbled feta cheese.

Baby octopus with chili and garlic

1lb (500g) baby octopus, cleaned 2 tablespoons olive oil

1 tablespoon Thai style sweet chili sauce Juice and zest of 1 lime

1 teaspoon of minced garlic

To garnish:

Lime wedges

Cilantro sprigs

To serve:

Lightly steamed vermicelli thin pasta noodles

Preheat the Panini Grill until the green ‘Ready’ light illuminates.

1.In a large mixing bowl combine octopus with oil, chili sauce, lime zest, juice and garlic. Toss well to combine and season with pepper.

2.Place octopus on pre-heated grill and lower the top plate. Allow to cook for 3 minutes.

3.Remove from grill and serve in a bowl on a bed of vermicelli thin pasta noodles, garnish with lime and cilantro.

RECIPES - SAUCES

Marinated new york cut steak

4 New York cut steaks - cut 1 inch (2.5cm) thick

1 cup red wine

2 tablespoons olive oil

1 tablespoon Dijon style mustard

1 teaspoon of minced garlic

Preheat the Panini Grill until the green ‘Ready’ light illuminates.

1.Combine wine, oil, mustard and garlic in a screw top jar and shake well. Place steaks in a shallow dish, not plastic or aluminum, and pour over marinade.

2.Marinate at room temperature for 30 minutes to 1 hour.

3.Grill steaks for 3 minutes for medium rare.

4.Serve with creamy mashed potato and a crisp salad.

Atlantic salmon steak with tarragon and pepper crust

4 Atlantic salmon steaks - weighing approx 6oz (180g) each

2 tablespoons olive oil

2 tablespoons dried tarragon leaves freshly ground black pepper

To garnish:

Lime or lemon wedges

To serve:

Shoe string fries or steamed baby potatoes

Preheat the Panini Grill until the green ‘Ready’ light illuminates.

1.Combine oil with tarragon and a generous and coarse grinding of black pepper.

2.Brush salmon on both sides with mixture and place on grill.

3.Adjust the grilling height control to just touch the top of the fish steak.

4.Allow to cook for 2 minutes for fish to be golden on the outside and ‘rosy’ pink on the inside. Cook a little longer if you prefer your fish more cooked.

5.Serve immediately.

20 21