Sunbeam HG5400 manual Beef fajitas, Recipes continued, Grilled Chicken Breast, with Salsa Verde

Recipes (continued)

Grilled Chicken Breast	Serves 6
with Salsa Verde
1-2 tablespoons olive oil
6 chicken breast fillets
Salsa Verde

1 cup flat leaf parsley

½cup dill

½cup mint leaves 2 cloves garlic

1 tablespoon small capers

1 tablespoon grated lemon rind

Sea salt and freshly ground black pepper

¾cup extra virgin olive oil

1.Preheat Kettle BBQ on SuperSear for 10 minutes.

2.Rub oil onto chicken breast fillets. Cook chicken on hot ribbed or flat plate uncovered, until browned on both sides and cooked through. Remove from heat and serve with Salsa Verde

3.To make the Salsa Verde, blend or process all ingredients until a chunky sauce texture is achieved.

Tip: Salsa Verde also goes very well with pan fried fish fillets.

Beef fajitas Serves 4

600g skirt steak

½cup orange juice

½cup pineapple juice

½cup soy sauce

1 red capsicum, sliced

1 yellow capsicum, sliced

1 red onion, sliced

½iceberg lettuce, shredded 1 cup grated cheese

½cup sour cream

½cup salsa

1 avocado, chopped

8-12 flour tortillas, warmed

1.Trim any fat from beef. Place beef in a deep dish and pour over the combined juices and soy sauce. Marinate in refrigerator for at least 2 hours.

2.Pre-heat Kettle BBQ on SuperSear for 10 minutes. Remove beef from marinade; reserve liquid. Cook beef on hot ribbed or flat plate for about 5 minutes each side or until cooked as desired. Remove from grill and cover with foil while the vegetables cook.

3.Place vegetables on ribbed or flat plate and cook for 2-3 minutes. Pour over some of the reserved liquid over the vegetables and cook for a further 1 minute. Remove from heat.

4.Slice beef across the grain into thick slices.

5.To serve fajitas, place a little of each of the beef, vegetables and remaining ingredients in the flour tortilla and roll up.

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