Sunbeam GC7200/B specifications BLTs, Steak Sandwich, Prawns with Chilli and Coriander

Recipes

BLTs

Serves: 4

4 thick rashers bacon, rind and fat removed

2 large tomatoes, sliced

8 slices bread, toasted

2 tablespoons mayonnaise salt and pepper, to taste 8 lettuce leaves, torn

1.Preheat contact grill on ‘high’ until ready light comes on. Add bacon and close the lid. Cook for 2-3 minutes or until golden.

2.Spread toast with mayonnaise. Layer bacon and tomato evenly between toast. Season with salt and pepper. Top with lettuce. Sandwich together. Cut in half to serve.

Steak Sandwich

Serves: 4

2 tablespoons olive oil

2 teaspoons balsamic vinegar

2 teaspoons brown sugar

2 medium red onions, cut into 1 cm slices

4 x 100g thin steaks, flattened

Turkish bread and barbecue sauce, to serve

1.Combine oil, vinegar and sugar in a bowl. Add onion and toss to coat.

2.Preheat contact grill on ‘high’ until ready light comes on. Add onions and close the lid. Cook onions, turning from time to time for 5-6 minutes or until golden. Remove onions from grill; cover and keep warm.

3.Add steaks and close the lid. Cook for

1-1½ minutes or until cooked as desired. Serve steaks on Turkish bread with onions and barbecue sauce.

Prawns with Chilli and Coriander

Serves: 4

2 tablespoons peanut oil

2 tablespoons finely chopped fresh coriander

2 tablespoons sweet chilli sauce

2 tablespoons lime juice

24 large green prawns, heads removed, peeled, leaving tails intact

24 bamboo skewers

Baby asian salad leaves, to serve

1.Combine oil, coriander, sweet chilli sauce and lime juice in a bowl.

2.Add prawns and toss to coat. Cover and place in the fridge to marinate for 30 minutes. Starting from the tail end, thread the prawn down the length of the skewer so that the prawn is straight.

3.Preheat contact grill on ‘high’ until ready light comes on. Add prawns and close the lid. Cook prawns in batches for 2 minutes or until golden. Serve with baby asian salad leaves.

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