Recipes (continued)
Grilled swordfish | Serves 4 |
4 pieces swordfish
2 cloves garlic, crushed ¹/³ cup white vinegar ¹/³ cup olive oil
¼cup shredded basil leaves Salad
250g baby rocket
100g semi dried tomatoes
150g feta cheese
100g katamata olives
1.Place swordfish in a large dish and pour over two thirds of the combined dressing ingredients. Cover and refrigerate for 1 hour.
2.
3.Cook swordfish for about 3 minutes each side or until cooked as desired.
4.Serve swordfish over salad and drizzle with remaining dressing.
Marinated Lamb Roast | Serves 4 |
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 teaspoons Dijon mustard ¼ cup mango chutney
1kg boned and rolled shoulder of lamb
1.Combine oil, rosemary, garlic, rind, juice, mustard and chutney in a large zip lock bag or large dish. Place lamb in marinade; cover and refrigerate for 4 hours or overnight.
2.Preheat Kettle King on SuperSear with the lid on for 15 minutes.
3.Drain marinade from lamb; reserve marinade. Place lamb on a piece of aluminium foil that has been folded over
4.Stand lamb, covered, for 10 minutes before carving.
Roast Pork with Nutty Rice | Serves |
1.5kg loin of pork olive oil
sea salt
freshly ground black pepper kitchen string
Filling
20g butter, melted
1 small mushroom, chopped
1 eschalot, finely chopped pinch nutmeg
½cup cooked brown rice 1 tablespoon pine nuts 1 egg yolk
1 tablespoon chopped fresh parsley
1.Pre Kettle King on SuperSear with the lid on for 10 minutes.
2.Combine all filling ingredients in a bowl and mix well.
3.Slice pork through the centre of the meat and then along the bone. Score the rind. Fold meat back and fill centre with the stuffing and tie tightly with the string.
4.Brush meat lightly with oil and season with salt and pepper.
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