Sunbeam GC7850B Contact Grill Recipes continued, Thai Style Beef Salad, cups mixed lettuce leaves

Contact Grill Recipes continued

Thai Style Beef Salad Serves 4

500g beef sirloin or backstrap, trimmed

Salad

3 cups mixed lettuce leaves

12 mixed cherry tomatoes (red, yellow, green), quartered

1 Lebanese cucumber, thinly sliced on the diagonal

1 small Spanish onion, thinly sliced

½cup fresh mint leaves, roughly chopped

½cup fresh coriander leaves, roughly chopped

½cup dry roasted cashew nuts

Salad dressing

¼cup caster sugar

½ cup water

Juice & zest of 2 limes

1 fresh red chilli chopped or 1 teaspoon dried chilli flakes

1 teaspoon fish sauce

Preheat the grill for 3-5 minutes. Spray grill plates with cooking spray. Cook the sirloin for 4 -6 minutes. Meat should be brown on the outside but rare in the middle. Remove and wrap in foil. Wait 10 minutes before thinly slicing the beef.

Combine all of the ingredients together for the salad onto individual plates or in one big serving bowl.

Dressing: in a small saucepan combine all the ingredients, bring to the boil, simmer 1-2 minutes, remove and allow to cool.

Top the salad with beef slices and toss in cooled dressing. Serve immediately.

LAMB Serves 4

Mediterranean Kebabs with Tahini Yoghurt Kebabs

1kg lamb leg steaks, trimmed, cut into 2cm cubes

4 tablespoons olive oil

1 lemon, washed

½cup white wine

2 large cloves garlic, peeled and sliced

Topping

1 small Spanish onion, finely chopped

3 fresh tomatoes, seeded and chopped

¼bunch fresh basil leaves, finely shredded

Tahini yoghurt

125ml low fat plain yoghurt

¼cup tahini

Freshly cracked seasoned pepper Soak 12 bamboo skewers in water (preferably overnight)

In a large bowl combine the lamb cubes and olive oil. Cut the lemon in half, squeeze juice over lamb and leave the skin halves in the marinade. Add wine and garlic. Marinate meat for 30 minutes or longer, if time allows, overnight (up to 2 days).

The next day, thread meat onto skewers.

Mix together the onion, tomatoes and basil in a bowl, set aside.

Mix together the yoghurt, tahini, pepper, set aside.

Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook kebabs 6 at

atime in two batches for 8-10 minutes each batch.

Serve kebabs sprinkled with combined onion, tomatoes and parsley, top with a generous

dollop of tahini yoghurt dressing.

Note:

•Tahini is a ground sesame seed paste.

•Tahini can be found in delis, health food stores and some good supermarkets.

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