Kambrook KCG50 manual Orange and Pepper Pork Serves, Leg Ham And Seeded Mustard On Wholemeal

Orange and Pepper Pork (Serves 4)

1 cup (250ml) orange juice ¼ cup brown sugar

1 tablespoon whole green peppercorns

2 cloves

1 teaspoon ground black pepper, optional

4 pork loin cutlets

Combine orange juice and brown sugar in a bowl and stir until the sugar is dissolved. Add the peppercorns, cloves and black pepper if desired.

Layer the pork cutlets in a shallow dish, pour the combined mixture over, cover and refrigerate for 30 minutes.

Drain pork chops and retain marinade. Place the drained pork cutlets on to the preheated Health Grill. Close the lid and cook for 6-8 minutes or until cooked through.

Place reserved marinade in a small saucepan and bring to the boil. Drizzle marinade over the pork chops just before serving.

Serve with either vegetables or salad.

Focaccia With Smoked Turkey,

Cranberry And Camembert

Cheese

4 thin focaccia rolls, cut in half Butter or margarine, if desired 4 slices smoked turkey breast

2 tablespoons cranberry sauce

1 cup snow pea sprouts

1 small camembert cheese, cut into thin slices

Lightly spread the cut side of the rolls with butter or margarine. Layer the lower halves of the rolls with turkey slices, spread with cranberry sauce and top with snow pea sprouts and camembert cheese slices. Cover with top halves.

Place rolls, one at a time, onto the preheated grill, close lid and allow top plate to gently rest on top of roll.

Toast for 3-4 minutes or until cooked to your liking.

Leg Ham And Seeded Mustard On Wholemeal

8 slices thick wholemeal bread Butter or margarine, if desired 4 slices leg ham

2 tablespoons seeded mustard

1 avocado, peeled and thinly sliced

4 cos lettuce leaves

Lightly spread the cut side of the rolls with butter or margarine. Layer the lower halves of the rolls with ham slices, spread with mustard and top with sliced avocado and cos lettuce. Cover with top halves.

Place sandwiches, one at a time, onto the preheated grill, close lid and allow top plate to gently rest on top.

Toast for 3-4 minutes or until cooked to your liking.

Lavosh With Smoked Salmon And Capers

4 slices Lavosh or similar flat bread

4 tablespoons cream cheese

8 slices smoked salmon

4 shallots, peeled and sliced finely lengthwise

1 tablespoon capers, drained and chopped Juice of 1 lemon

Freshly ground black pepper

Lightly spread the Lavosh slices with cream cheese. Layer one half of each Lavosh slice with 2 slices smoked salmon, top evenly with shallots and capers and lightly drizzle with lemon juice. Sprinkle with black pepper if desired

Roll Lavosh slices, from the filled end, into a firm but not tight roll.

Place Lavosh rolls, one at a time, onto the preheated grill, close lid and allow top plate to gently rest on top of roll.

Toast for 3-4 minutes or until cooked to your liking.

Remove from grill and cut in half. Wrap the lower section of each half in a paper napkin and serve immediately.