Sunbeam GC7850B manual Chicken Vegetable Kebabs, Seafood, Oriental Snapper Fillets

Contact Grill Recipes continued

Chicken Vegetable Kebabs Serves 4

8 kebab skewers, soaked in water

2 large chicken breasts, cubed

2 baby squash, quartered

4 cherry tomatoes, halved

4 mushrooms halved

½yellow capsicum, chopped in 2 x 2cm pieces

Marinade

¼cup lemon juice

2 tablespoons soy sauce

1 clove crushed garlic

Preheat Contact Grill for 3-5 minutes. Spray grill plates with cooking spray.

Thread chicken cubes onto skewers alternatively with squash, tomatoes, mushrooms and capsicum.

Combine marinade ingredients and brush over kebabs.

Cook kebabs for 8-10 minutes or until desired. Continually brush kebabs with marinade.

SEAFOOD

Oriental Snapper Fillets Serves 4

500g snapper fillets

2 tablespoons honey Juice and zest of orange 3cm piece fresh ginger, grated

Roll the fillets and place onto a plate. In a small jug combine honey, orange zest and juice and add the grated ginger. Pour this over the fillets and marinate in the fridge until required.

Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook fish fillets 4-6 at a time depending on size for 6-8 minutes until fish is flaky.

Serve fish with cooked noodles, steamed green vegetables and soy sauce.

Note:

•Fish suggestions: use any low-fat rock fish such as yellowtail, golden eye, striped bass. Boneless white fish fillets such as ling or flake can be used.

Salmon and Potato Cakes Serves 4

1 x 210g can pink or red salmon, drained and flaked

2 cups mashed potato, (not too wet)

1 green shallot, finely chopped

2 tablespoons parsley (optional)

1 egg, lightly beaten

Sea salt and black pepper

½cup breadcrumbs for coating

In a large bowl combine the salmon, potato, shallot, parsley, egg, salt and pepper. Divide 8 equal portions of mixture and form 8 balls. Roll in breadcrumbs. Place patties on a plate, cover in plastic wrap, refrigerate overnight or for a few hours.

Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook patties 4 at a time for 5-7 minutes, until crispy and golden and hot in the centre. Use a heat- proof spatula to remove the patties. Half way through cooking you may want to respray the top grill plate to prevent patties from sticking.

Serve salmon and potato patties with a green salad, lemon and mayonnaise.

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