Sunbeam GC4610 manual Greek Lamb Souvlaki, Pork, 150-200g pork butterfly medallions, Satay Skewers

Contact Health Grill Recipes continued

Greek Lamb Souvlaki Serves 6

700g trim lamb, diced

10 kebab skewers, soaked in water for 1hr Marinade

¼ cup lemon juice

1 teaspoon olive oil

1 tablespoon fresh oregano, chopped

1 teaspoon fresh rosemary, chopped

2 cloves garlic, crushed

1.Pre-heat contact grill for 3-5 minutes.

2.Combine all ingredients of marinade together.

3.Spray grill plates with cooking spray. Thread diced lamb onto 10 kebab skewers. Place skewers in a deep dish and pour marinade over skewers.

4.Cook skewers for 10 minutes or until cooked as desired.

5.Serve with Greek salad and hot crusty bread.

PORK

Thyme & Rosemary Pork Medallions Serves 5

4x 150-200g pork butterfly medallions

2 tablespoons olive oil seasoned cracked black pepper 1 teaspoon dry thyme leaves

1 teaspoon dry rosemary leaves

1.Place pork medallions into a bowl, pour over olive oil, sprinkle over black pepper, thyme and rosemary. Coat the pork well. Allow pork to marinade for 1 hour or overnight.

2.Pre-heat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook medallions for 6 minutes or until cooked as desired.

3.Serve medallions with creamy mashed potato and a tossed green salad.

Satay Skewers Serves 4

500g pork meat, trimmed of fat and cut into 2cm strips

½cup thick ready made satay sauce ¼ cup lemon juice

1 tablespoon olive oil

¼ teaspoon chopped chilli

2 tablespoons freshly chopped coriander or parsley

2 tablespoons finely chopped peanuts

1.Soak 12 bamboo skewers in water for 1 hour.

2.Combine pork meat with satay sauce, lemon juice, olive oil, chilli, coriander and peanuts in a bowl.

3.Marinate 30 minutes or overnight. Thread meat onto skewers.

4.Pre-heat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook (6) skewers in two batches for 5 minutes each batch or until tender.

5.Heat any remaining marinade over a low heat in a frypan until fragrant. Serve over skewers.

6.Serve with steamed jasmine rice topped with chopped coriander and finely chopped peanuts in olive oil.

Note:

•If you can’t get a ready made satay mix, combined together ¼ cup peanut butter with 1 freshly chopped chilli or ¼ teaspoon chilli paste or 1 tablespoon sweet chilli sauce.

11