Contact Grill Recipes continued
Vietnamese Beef Noodle Salad | Serves 4 |
1 clove garlic, crushed
2 tablespoons dark soy sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
1 teaspoon sesame oil
500g beef rump steak
100g dried vermicelli noodles, cooked
½cup fresh basil leaves
½cup fresh coriander leaves
½cup fresh mint leaves
½cup dry roasted peanuts
1 Lebanese cucumber, seeds removed, chopped
¼ cup lime juice
2 tablespoons sweet chilli sauce
1 tablespoon lemon grass, finely chopped Salt and freshly ground black pepper, to taste
1.Place garlic, soy sauce, brown sugar, fish sauce and sesame oil in a large bowl. Stir to combine. Add beef and toss to coat. Cover and refrigerate for at least 30 minutes.
2.Preheat Contact Grill for
3.Spray preheated plates with oil spray. Place steaks on grill. Close the lid and cook for
4.In a large bowl combine noodles, basil, coriander, mint, peanuts and cucumber.
5.In a separate bowl combine remaining ingredients.
6.Add beef to noodles and pour over remaining ingredients. Toss to combine. Season to taste with salt and pepper. Serve.
LAMB |
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Mediterranean Kebabs | Serves 4 |
with Tahini Yoghurt |
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Kebabs
1kg lamb steaks, cut into
¼ cup olive oil
2 garlic cloves, crushed Juice of one lemon
¼ cup basil leaves, finely chopped 3 tomatoes, finely chopped
1red onion, finely chopped
½cup Greek yogurt
¼cup tahini
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1.In a large bowl combine lamb cutlets, wine, oil, lemon and garlic. Place lemon halves in the bowl. Stir to combine. Cover and refrigerate for 30 minutes.
2.Thread lamb onto wooden skewers.
3.Preheat Contact Grill for
4.Spray preheated plates with oil spray. Place lamb skewers on grill. Close the lid and cook for
5.Meanwhile combine basil, tomatoes, onion, yogurt, tahini and lemon juice in a bowl. Stir to combine. Season to taste with salt and pepper.
6.Serve lamb kebabs topped with salad.
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