Sunbeam GC7850B manual Pork, 4 x 150- 200g pork butterfly medallions, teaspoon dry rosemary leaves

Contact Grill Recipes continued

PORK

Thyme & Rosemary Pork Medallions Serves 4

4 x 150- 200g pork butterfly medallions

2 tablespoons olive oil seasoned cracked black pepper 1 teaspoon dry thyme leaves

1 teaspoon dry rosemary leaves

Place pork medallions into a bowl, pour over olive oil, sprinkle over cracked pepper, thyme and rosemary. Coat the pork well. Allow pork to marinate for 30 minutes, longer if time prevails (preferably refrigerate overnight).

Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook medallions for 6 minutes or until cooked to your preference.

Serve medallions with creamy mashed potato and a tossed green salad.

Sweet Pork Medallions Serves 4

4 pork loin medallion steaks

Marinade

½tablespoon honey

2 tablespoons soy sauce

1 teaspoon chilli sauce

¼teaspoon oil

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

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

Preheat Contact Grill for 3-5 minutes. Cook for 10-12 minutes or until cooked. Serve on a bed of pasta or rice.

Satay Skewers Serves 4

500g pork meat, trimmed of fat and cut into 2cm strips

½cup thick ready made satay sauce

¼ cup lemon juice

1 tablespoon olive oil

¼ teaspoon chopped chilli

2 tablespoons freshly chopped coriander or parsley

2 tablespoons finely chopped peanuts

Soak 12 bamboo skewers in water overnight.

Combine pork meat with satay sauce, lemon juice, olive oil, chilli, coriander and peanuts in a bowl. Marinate 30 minutes or preferably overnight.

Thread meat onto skewers.

Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook 6 skewers in two batches for 5 minutes each batch or until tender.

Heat any remaining marinade over a low heat in a frypan until fragrant. Serve over skewers.

Serve with steamed jasmine rice topped with chopped coriander and finely chopped peanuts in olive oil.

Note:

•If you can’t get a ready made satay sauce, mix together ¼ cup peanut butter with 1

freshly chopped chilli or ¼ teaspoon chilli paste or 1 tablespoon sweet chilli sauce.

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