Recipes (continued)
1.Preheat Kettle King on SuperSear for 10 minutes.
2.Rub oil onto chicken breast fillets. Cook chicken, 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
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.
3.Place vegetables on hotplate and cook for
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.
Smoky Pork Ribs | Serves 4 |
400ml smoky barbecue sauce
1.Preheat Kettle King on SuperSear with the lid on. Place ribs, cut in half if necessary, into a deep aluminium baking tray. Place 1 ½ cups water into the base then cover with aluminium foil and seal well.
2.Place tray onto grill plate; cook, covered, for 1 hour.
3.Remove ribs from tray and place into a deep dish. Pour over barbecue sauce and ensure that the ribs are well covered. Allow to cool long enough for the steam to subside then cover and refrigerate for 4 hours or overnight.
4.Preheat Kettle King on SuperSear with the lid on. Place ribs on grill plate and cook, covered, brushed and turning every 5 minutes, until the ribs are heated through and are well browned.
Tip: The double cooking of the ribs is extra work but the meat on the ribs will be very tender and well worth it!
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