7
oraNGe aND PePP er PorK
(ServeS 4)
1 cup (250ml) orang e juice
ΒΌ cup brown sugar
1 tablespoon whole gree n peppercorns
2 cloves
1 teaspoon ground black p epper, optional
4 pork loin cutlets
Combine orange juice and brown s ugar in a
bowl and stir until the sug ar is dissolved. Add
the peppercorns, cloves a nd black pepper if
desired.
Layer the pork cutlets i n a shallow dish,
pour the combined mixture ove r, cover and
refrigerate for 30 minut es.
Drain pork chops and ret ain marinade. Place
the drained pork cutle ts on to the preheated
Health Grill. Close t he lid and cook for 6-8
minutes or until cooked thro ugh.
Place reserved marinad e in a small saucepan
and bring to the boil. Driz zle marinade over
the pork chops just before s erving.
Serve with either vege tables or salad.
foCaCCIa WItH SmoKe D tUrKey,
CraNberry aN D Camembert
CHeeSe
4 thin focaccia rolls, cut i n half
Butter or margari ne, if desired
4 slices smoked turkey breast
2 tablespoons cran berry sauce
1 cup snow pea sprouts
1 small camembert c heese, cut into thin slices
Lightly spread the cut sid e of the rolls with
butter or margarine . Layer the lower halves
of the rolls with turkey slice s, spread with
cranberry sauce and t op with snow pea
sprouts and camember t cheese slices. Cover
with top halves.
Place rolls, one at a time, on to the preheated
grill, close lid and allow top pl ate to gently
rest on top of roll.
Toast for 3-4 minutes or unt il cooked to your
liking.
LeG Ham aND SeeD eD mUStarD
oN WHoLemeaL
8 slices thick wholemea l bread
Butter or margari ne, if desired
4 slices leg ham
2 tablespoons seeded m ustard
1 avocado, peeled and thinly sli ced
4 cos lettuce leaves
Lightly spread the cut sid e of the rolls with
butter or margarine . Layer the lower halves
of the rolls with ham slices , spread with
mustard and top with slic ed avocado and cos
lettuce. Cover with top h alves.
Place sandwiches, one at a t ime, onto the
preheated grill, close li d and allow top plate
to gently rest on top.
Toast for 3-4 minutes or unt il cooked to your
liking.
LavoSH WItH SmoKeD Sa LmoN
aND CaPerS
4 slices Lavosh or similar fl at bread
4 tablespoons cream c heese
8 slices smoked salmon
4 shallots, peeled and s liced finely lengthwise
1 tablespoon caper s, drained and chopped
Juice of 1 lemon
Freshly ground black pepp er
Lightly spread the Lavosh s lices with cream
cheese. Layer one half of e ach Lavosh slice
with 2 slices smoked salmon , top evenly with
shallots and capers an d lightly drizzle with
lemon juice. Sprinkl e with black pepper if
desired
Roll Lavosh slices, from the f illed end, into a
firm but not tight roll.
Place Lavosh rolls, one at a time , onto the
preheated grill, close li d and allow top plate
to gently rest on top of roll .
Toast for 3-4 minutes or unt il cooked to your
liking.
Remove from grill and cut in half. Wra p the
lower section of each half i n a paper napkin
and serve immediately.