Sunbeam HG055 manual Garlic Prawns, Crunchy Corn On The Cob, Stuffed Calamari, Stuffing

Recipes.

Garlic Prawns	Serves 4
1kg green prawns, shelled and deveined
1/2 cup olive oil
2 cloves garlic, crushed
1 tablespoon chopped parsley
Fresh ground pepper to taste
Place all ingredients into a bowl and marinate for 2 hours.
Pre-heat BBQ Grill on SuperSear. Cook prawns for 4 minutes each side, occasionally
brushing with marinade.
Reduce heat to setting 11 and cook for a further 8-10 minutes or until cooked throughout.
Crunchy Corn On The Cob	Serves 4
4 corn cobs
75g butter, melted
1 teaspoon crushed garlic
Salt and pepper to taste
Pre-heat BBQ Grill on SuperSear.
Melt butter with garlic in a saucepan over low heat.
Brush corn cobs with melted butter and place on BBQ Grill. Cook for 2 minutes each side.
Reduce temperature to setting 11. Cook for a further 10-12 minutes, turning frequently.
Season with salt and pepper to taste.
Note: To keep corn warm, wrap in aluminium foil and place on the flat
hotplate - reduce heat to setting 5.
Stuffed Calamari	Serves 4
8 small squid/calamari tubes, cleaned
Stuffing
1 cup breadcrumbs
1/3 cup parmesan cheese, grated
11/2 teaspoons crushed garlic
1 egg
Salt and pepper to taste

Combine all stuffing ingredients in a small bowl. Using your hand, mix ingredients together until well combined. If mixture appears too dry, add a few drops of water.

Pre-heat BBQ Grill on SuperSear.

Place teaspoonfuls of stuffing into each tube. Secure end with a toothpick.

Place calamari onto the BBQ Grill and cook for 5 minutes on each side.

Reduce heat to setting 11 and cook for a further 10-12 minutes or until cooked throughout. Remove toothpicks before serving.

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