Mighty Pro_bklet_a/w 28/5/03 30/5/03 2:24 pm Page 6
Method:
Scampi
Melt the butter on low heat and stir in olive oil, garlic, curry powder, salt and pepper. Remove to a bowl and combine all ingredients and allow to marinate for 1 hour in the refrigerator.
Take 5 shrimps, 2 cherry tomatoes, 1 mushroom, 1 courgette, 1 green pepper and 1 red onion piece and place on a skewer.
Pour 4 fl.oz white wine into the flavour ring and preheat the grill to medium. Brush the kebabs with olive oil and grill each skewer for about
Suggestions:
You can substitute almost any meat or fish in this recipe for a fantastic kebab. I like to serve them on a medley of wild rice with fresh lemon wedges and a sprig of fresh parsley.
Burgers
Cooking and prep time: 30 minutes
Servings: 6 people
Ingredients: |
|
11/2 lbs. extra lean ground beef | 2 medium tomatoes |
2 medium eggs | 2 large avacados |
1 oz grated cheese | 1/2 lettuce |
12 large mushrooms | 4 medium pitta pockets |
2 large yellow mushrooms | olive oil |
2 large yellow onions | salt & pepper to taste |
4 slices cheddar cheese | 4 fl.oz beer |
Method:
Pour 4 fl.oz beer into the flavour ring and preheat the Mighty Pro Grill on medium heat. Slice the mushrooms and onions into thin slivers and grill until onions are tender. Add salt and pepper to taste. Remove and set aside to cool.
Mix together in a bowl, the beef, raw eggs, grated cheese, grilled vegetables and all the seasoning. Form the mixture into six burger shapes and place on the preheated grill. Grill the burgers for about six minutes per side until golden brown. Add cheese slices about 1 minute before the burgers are ready. Remove from the grill and place on in each pitta pocket.
Grilled Swordfish
Cooking and prep time: 30 minutes
Servings: 4 people
Ingredients: |
|
lemon juice | |
4 tablespoons unsalted butter | 2 large garlic cloves crushed |
Olive oil | 2 1/2 anchovy fillets, rinsed, dried and mashed |
2 teaspoons minced capers | 4 fl.oz pineapple juice |
2 teaspoons freshly squeezed and strained |
|
Method:
Press the anchovies through a fine sieve or mash with a fork and blend with the butter, capers,
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