Sunbeam HG5400 manual Garlic Prawns, Pepper Steak, Sauce

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Open BBQ Recipes.

Garlic Prawns

Serves 4

1kg green prawns, shelled and deveined 1/2 cup olive oil

2 cloves garlic, crushed

1 tablespoon chopped parsley Fresh ground pepper to taste

Place all ingredients into a bowl and marinate for 2 hours.

Pre-heat Kettle BBQ on SuperSear. Cook prawns for 4 minutes each side, occasionally brushing with marinade.

Reduce heat to setting 10 and cook for a further 8-10 minutes or until cooked throughout.

Pepper Steak

Serves 8

8 pieces thin fillet steak

4 tablespoons crushed black peppercorns

Sauce

60g butter

11/2 cups dry white wine

2 tablespoon brandy

Press the crushed pepper into the steak on both sides. Refrigerate steaks for 1 hour. Pre-heat Kettle BBQ on SuperSear.

Place steaks on hotplate and cook for 5-7 minutes on each side or as desired.

Combine butter, wine and brandy in a saucepan over low heat. Bring to the boil. Strain through a fine sieve.

Serve sauce over steak.

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Contents Kettle BBQ Sunbeam’s Safety Precautions Use well away from walls and curtainsFeatures of your Sunbeam Kettle BBQ Powerful 2400 watt element Non-stick cooking surfaceRibbed hotplate Flat hotplateUsing your Sunbeam Kettle BBQ Using your Kettle BBQBefore first use To assemble the standBBQ Oven Cooking BBQ Oven BasicsCare and Cleaning Hotplate and Drip TrayMoulded Base and Lid Do not place the moulded base or lid in a dishwasherMeat/Weight 5kg 2kg 3kg Size Weight/kg Cooking TimeMeat Temperature Celsius BBQ Oven Recipes Roast VegetablesRoast Pork with Nutty Rice FillingRoast Beef Roast leg of LambRoast Chicken Open BBQ Recipes Thai Lamb CutletsGreek Lamb Souvlaki MarinadeGarlic Prawns Pepper SteakSauce Sweet Pork Medallions MarinadeHoney and Soy Chicken Nibbles Chicken Vegetable Kebabs Spicy New Zealand MusselsMediterranean Octopus Crunchy Corn On The CobHerbed Chicken Drumsticks Barbecued SnapperPine nut filling Snapper

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HG5400 specifications

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