Sunbeam GC4610 manual Sweet Pork Medallions, Poultry, Thai Style Chicken, Mustard Seed & Tarragon

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Sweet Pork Medallions Serves 4

4 Pork Loin Medallion Steaks

Marinade

1 tablespoon honey

2 tablespoons soy sauce

1 teaspoon chilli sauce

1 teaspoon oil

1.Combine all ingredients for marinade in a saucepan and stir over low heat until honey has dissolved.

2.Place pork in a flat dish and pour marinade over steaks. Refrigerate for 2 hours.

3.Pre-heat grill for 3-5 minutes.

4.Cook for 10-12 minutes or until cooked as desired.

5.Serve on a bed of pasta or rice.

POULTRY

Thai Style Chicken Serves 4

4 large cloves garlic, peeled

3 cm piece ginger, peeled

2 large fresh green chilli

¼cup honey Juice of 1 lemon

1.4 x 150-200g meaty chicken thigh fillets, fat and sinue removed, flatten to one thickness and score.

2.Combine garlic, ginger, chilli, honey and lemon juice in a food processor until processed.

3.Spread this over the chicken. Marinate for 30 minutes or overnight.

4.Pre-heat grill for 3-5 minutes. Spray with cooking spray. Cook fillets for 6-10 minutes or until cooked. Check if fillets are cooked by inserting a knife into flesh.

5.Serve with steamed rice noodles topped with fresh herbs.

Mustard Seed & Tarragon
Chicken Breasts	Serves 4

4 large chicken breasts, fat and sinue removed, cut into 8 flat slices

2 tablespoons wholegrain mustard

2 tablespoons dijon mustard

1 tablespoon dry tarragon leaves

1.Combine chicken with mustards and tarragon leaves. Marinate for 30 minutes or overnight.

2.Pre-heat grill for 3-5 minutes. Spray with cooking spray. Cook chicken for 3-4 minutes or until tender.

3.Serve chicken with a hot potato bake and steamed vegetables.

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