Sunbeam HG030 manual Cup lemon juice Tablespoons soy sauce Clove crushed garlic

Page 14

Recipes.

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
1/2 yellow capsicum, chopped in 2 x 2cm pieces
Marinade
1/4 cup lemon juice
2 tablespoons soy sauce
1 clove crushed garlic

Pre-heat BBQ Grill on heat setting 12.

Thread chicken cubes onto skewers alternatively with squash, tomatoes, mushrooms and capsicum. Combine marinade ingredients and brush over kebabs.

Place on BBQ Grill and cook 5-8 minutes each side or until desired. Continually brush kebabs with marinade.

Citrus Salmon	Serves 4
4 pink salmon cutlets
Salt and pepper to taste
Marinade
Juice of 1 lime
Juice of 1 lemon
1 tablespoon chopped chives
2 cloves garlic, crushed
1 tablespoon olive oil

Place cutlets in a shallow dish.

Combine ingredients together and pour over cutlets. Refrigerate for 2 hours.

Pre-heat BBQ Grill on heat setting 12. Cook for 2 minutes each side, continuously brushing with marinade.

Reduce heat to setting 8 and cook for a further 5 minutes on each side. Season with salt and pepper to taste.

14

Image 14

Contents Compact BBQ Grill An introduction to your Compact BBQ Grill Sunbeam’s Safety Precautions Safety Precautions for ALL Electrical AppliancesFeatures of your Sunbeam Compact BBQ Grill Dupont TeflonFeatures of your Compact BBQ Grill Results from DuPont’s ‘In-house Cooking Abuse Test’How to use your Sunbeam Compact BBQ Grill Setting Function Handy HintsCare and Cleaning DuPont Teflon Platinum Non-stick CoatingGreek Lamb Souvlaki RecipesThai Lamb Cutlets 700g trim lamb, diced Kebab skewers, soaked in waterHoney and Soy Chicken Nibbles Sweet Pork MedallionsPork Loin Medallion Steaks Sauce Garlic PrawnsPepper Steak 30g butter Cup dry white wine Tablespoon brandyCrunchy Corn On The Cob Mediterranean Octopus1kg baby Octopus Corn cobs 75g butter, meltedBarbecued Snapper Herbed Chicken DrumsticksChicken drumsticks Pine nut fillingCup lemon juice Tablespoons soy sauce Clove crushed garlic Pink salmon cutlets Salt and pepper to tasteSpread New Zealand MusselsGourmet Sandwiches 20g softened butterSmall squid/calamari tubes, cleaned Stuffing