RECIPES
RED WINE AND ROSEMARY LAMB STEAKS
Serves 8
8 x 4oz (125g) lamb steaks
2 tablespoons rosemary leaves ½3 cup red wine
Freshly ground black pepper ¼ teaspoon crushed garlic
To serve;
Steamed green beans
1.Preheat grill to ‘SEAR’ temperature setting until the LCD screen no longer displays 'HEATING'.
2.Place steaks in a shallow dish. Combine rosemary, wine, pepper and garlic and pour over steaks. Allow to marinate for at least 20 minutes.
3.Turn the base plate tilt dial to ‘FLAT’, open the grill. Place prepared steaks onto preheated ribbed grill plate and cook for 3 minutes each side until cooked to your liking.
Serve with steamed green beans.
NOTE:
If using a marinade recipe or
THAI GREEN CURRY LAMB CUTLETS
Serves 4
1 tablespoon Thai green curry paste
3 tablespoons coconut cream
1 tablespoon chopped cilantro
12 lamb cutlets, trimmed
To serve;
Steamed rice and greens
1.Preheat grill to ‘SEAR’ temperature setting until the LCD screen no longer displays 'HEATING'.
2.Combine curry paste, coconut cream and cilantro. Spoon over cutlets and allow to marinate for 20 minutes.
3.Turn the base plate tilt dial to ‘FLAT’, open the grill, place cutlets on preheated ribbed grill plate and cook for 3 minutes each side or until cooked to your liking
Serve with steamed rice and greens.
RECIPES
CHILLI BEEF SALAD WITH CASHEWS
Serves 4
1lb (500g) rump or sirloin steak 3 mild red chilies, chopped
2 tablespoons soy sauce
1 teaspoon crushed ginger
½teaspoon crushed garlic Salad greens
To serve;
½cup chopped cashew nuts Soy sauce
1.Preheat grill to ‘SEAR’ temperature setting until the LCD screen no longer displays 'HEATING'.
2.Slice steak into thin strips and combine with chili, soy, ginger and garlic. Allow to marinate for 20 minutes.
3.Place salad greens in individual serving bowls.
4.Turn the base plate tilt dial to ‘FLAT’, open the grill and cook beef on preheated flat plate for
Place on top of greens and sprinkle with cashew nuts and soy sauce.
GRILLED BABY BOK CHOY WITH OYSTER SAUCE
Serves 4
4 baby bok choy (2oz 50g each)
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons lemon juice
2 teaspoons brown sugar
1.Preheat grill to ‘SEAR’ temperature setting until the LCD screen no longer displays 'HEATING'.
2.Discard outer leaves of bok choy and halve the bok choy, wash well. Preheat Grill to Medium heat about 390ºF (200ºC).
3.Turn the base plate tilt dial to ‘FLAT’, open the grill and cook bok choy cut side down on preheated flat plate for 2 minutes or until tender.
4.To make oyster sauce combine soy, oyster sauce, lemon juice and sugar.
Serve with the sauce drizzled over bok choy.
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