Recipes
Oregano and Lemon Chicken
Serves: 4
2 tablespoons olive oil ¼ cup lemon juice
1 tablespoon finely chopped fresh oregano salt and pepper, to taste
4 x 180g chicken breast fillets, trimmed Tzatziki and greek salad, to serve
1.Combine oil, lemon juice, oregano, salt and pepper in a shallow dish. Add chicken and coat in mixture. Cover and place in the fridge to marinate for 1 - 2 hours.
2.Preheat contact grill on ‘high’ until ready light comes on. Add chicken and close the lid. Cook chicken for about 4 ½ minutes or until cooked. Serve chicken with tzatziki and greek salad.
Chicken with Soy and Ginger
Serves: 4
¼ cup peanut oil
2 tablespoons soy sauce
2 tablespoons mirin
2 garlic cloves, crushed
2 teaspoons grated fresh ginger
4 x 180g chicken thigh fillets
Steamed rice and asian greens, to serve
1.Combine oil, soy sauce, mirin, garlic and ginger in a shallow dish. Add chicken and coat in mixture. Cover and place in the fridge to marinate for
2.Preheat contact grill on ‘high’ until ready light comes on. Add chicken and close the lid. Cook chicken for about 3 minutes or until cooked. Serve chicken with steamed rice and asian greens.
Grilled Salmon with lime aioli
Serves: 4
2 tablespoons olive oil ¼ cup lime juice
salt and freshly ground black pepper 4 x 200g each salmon fillets
lime aioli, to serve
Lime aioli
2 egg yolks
1 clove garlic, halved
2 teaspoons Dijon mustard Salt and pepper, to taste 2 tablespoons lime juice 1 cup olive oil
1.Combine oil, lime juice, salt and pepper in a shallow dish. Add salmon and coat in mixture.
2.Preheat contact grill on ‘high’ until ready light comes on. Add salmon and close the lid. Cook salmon for
3.To make aioli: place yolks, garlic, mustard, salt, pepper and 1 tablespoon lime juice into a small food processor. Process until combined. Slowly pour in oil and process until mixture is thick. Stir through remaining lime juice.
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