53
RECIPE
Grilled Garlic Prawns
500 g
green king prawns, peeled, tails intact, deveined
1
/3 cup vegetable oil
3 teaspoons sesame oil
1 teaspoon ground coriander
3 cloves garlic, crushed
2 tablespoons chicken stock
8 bamboo skewers
Serves 4
• In a medium bowl, combine vegetable oil, sesame
oil, coriander, garlic and chicken stock. Mix until
well combined.
• Add the prawns to the marinade. Cover and
refrigerate for 2 hours.
• Soak skewers in cold water for 5 minutes. Thread
prawns evenly onto skewers.
• Place the skewers on the rack and on the glass
tray provided.
• Place tray in the UPPER position.
• Manually set oven to Grill > 12 minutes and 30
seconds > START.
• Remove glass tray and rack and turn the prawn
skewers over. Return to the oven in UPPER
position.
• Manually set oven to Grill
>
a further 6 minutes
and 30 seconds > START.
Herbed Fish Steak
2 tablespoons butter, melted
1 teaspoon freshly grated lemon rind
1 tablespoon lemon juice
1 tablespoon oregano
4 swordfi sh steaks
(approximately 200g each, 1 - 2 cm thick)
Serves 4
• In a small bowl, combine the butter, lemon rind,
lemon juice and oregano. Mix until well combined.
• Brush both sides of the fi sh with half of the lemon
butter mixture.
• Place fi sh on one of the steam trays, then on the
glass tray provided.
• Place tray in UPPER position.
•
Manually set oven to Steam Cook High > 22 minutes
> START.
• When cooking is fi nished, spread the remaining
lemon butter mixture over the fish and serve
immediately.
• Serve with salad.