Contact Grill Recipes continued
Potatoes with sour cream and | Serves 4 |
sweet chilli sauce |
|
1kg kipfler potatoes 1 tablespoon oil
2 teaspoons sea salt freshly ground pepper ¹/³ cup sweet chilli sauce 1 cup light sour cream
1.Preheat grill for
2.Cook in your Contact Health Grill for approx. 10 minutes or until the potatoes are tender.
3.Serve with sweet chilli sauce and light sour cream.
Barbecue Chilli Lime Prawns | Serves 4 |
1 kg green prawns ½ teaspoon sugar
1 tablespoon peanut oil
1 teaspoon grated lime rind ¹/³ cup lime juice
2 red chillies, seeded and finely chopped
2 tablespoons sweet chilli sauce
1 tablespoon chopped fresh coriander
1.Shell and devein prawns leaving tails intact. Combine prawns and remaining ingredients in a bowl and refrigerate for 1 hour.
2.Preheat grill for
3.Serve with steamed jasmine rice.
Grilled Mushrooms with Herb Butter | Serves 4 |
100g butter
1 clove garlic, crushed
1 tablespoon seeded mustard
1 tablespoon chopped basil
1 tablespoon chopped parsley
sea salt and freshly ground pepper 4 large flat mushrooms
1.Combine the butter, garlic, mustard and herbs in a small saucepan, cook over a low heat until the butter has melted and the mixture has combined.
2.Preheat the grill for
3.Serve mushrooms topped with the herb butter.
Grilled swordfish | Serves 4 |
4 pieces swordfish
Dressing
2 cloves garlic, crushed ¹/³ cup white vinegar ¹/³ cup olive oil
¼ cup shredded basil leaves
Salad
250g baby rocket
100g semi dried tomatoes
150g fetta cheese
100g kalamata olives
1.Place swordfish in a large dish and pour over two thirds of the combined dressing ingredients. Cover and refrigerate for 1 hour.
2.Preheat grill for
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