Sunbeam HG3300 manual Prawns with Chilli and Coriander, Lime wedges, to serve

Recipes continued

5.Preheat flat plate on setting 4. Pour one-quarter of the batter onto the flat plate and use a spatula to shape into a rectangle. Cook for 1 minute or until golden underneath. Turn and cook for 30 seconds-1 minute or until cooked. Transfer to a plate.

6.Divide filling among crepes. Roll up to enclose. Serve with a green salad if desired.

Prawns with Chilli and Coriander

Makes: 24

Preparation: 15 minutes

Cooking: 3 minutes

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

Lime wedges, to serve

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

2.Add prawns and toss to coat in mixture. Cover and place in the fridge to marinate for 30 minutes.

3.Preheat flat plate or grill plate on setting 7-8. Cook prawns for 2-3 minutes or until golden. Serve with lime wedges.

Balsamic and Rosemary Lamb

Serves: 4

Preparation: 12 minutes

Cooking: 8 minutes

¼ cup olive oil

1 ½ tablespoons balsamic vinegar

1 tablespoon chopped rosemary leaves

2 cloves garlic, crushed

salt and freshly ground black pepper

2 (230g each) lamb loin eye (backstrap) Potatoes and green salad, to serve

1.Combine oil, vinegar, rosemary, garlic, salt and pepper in a shallow dish.

2.Add lamb and toss to coat in mixture. Cover and place in the fridge to marinate for 1-2 hours.

3.Preheat grill plate on the 'sear' setting. Cook lamb for about 3-4 minutes each side or until cooked as desired. Stand for 5 minutes before slicing. Serve lamb with potatoes and green salad.

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