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OREGANO LAMB KEBABS
Serves 4
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon chopped garlic
1 tablespoon dried oregano leaves
500g lamb loin, cut into 3 cm cubes
freshly ground black pepper
Wooden skewers, soaked in water
To serve;
Salad leaves
Black olives
Crumbled fetta cheese
Preheat Professional Grill until the Heating light
turns off.
1. Combine oil with lemon juice and garlic in
a large mixing bowl. Add lamb and allow to
marinate for 30 minutes before threading
onto 4 kebab skewers.
2. Season each kebab generously with pepper
and place on grill.
3. Allow the top plate to rest lightly on lamb.
Cook for 4-5 minutes.
4. Serve with crusty bread and a Greek salad
of salad leaves, black olives and crumbled
feta cheese.
BABY OCTOPUS WITH CHILLI AND GARLIC
Serves 4
750g baby octopus, cleaned
2 tablespoons olive oil
2 tablespoon Thai style sweet chilli sauce
juice and zest of 1 lime
1 teaspoon minced garlic
To garnish;
Lime wedges
Coriander sprigs
To serve;
Lightly steamed vermicelli noodles
Preheat Professional Grill until the Heating light
turns off.
1. In a large mixing bowl combine octopus with
oil, chilli sauce, lime zest, juice and garlic.
Toss well to combine and season with pepper.
2. Place octopus on pre-heated grill and lower
press. Allow to cook for 3 minutes.
3. Remove from grill and serve on top of
vermicelli noodles, garnish with lime and
coriander.
MARINATED NEW YORK CUT STEAK
Serves 4
1 cup red wine
2 tablespoons olive oil
1 tablespoon Dijon style mustard
1 teaspoon minced garlic
4 New York cut steaks
To serve;
Creamy mashed potato
Crisp green salad
Preheat Professional Grill until the Heating light
turns off.
1. Combine wine, oil, mustard and garlic in a
screw top jar and shake well. Place steaks
in a shallow dish, pour over marinade.
2. Allow to marinate at room temperature for
30 minutes to 1 hour.
3. Remove steaks from marinade and place on
grill. Cook for 3 minutes for medium rare.
4. Serve with creamy mashed potato and a crisp
salad.
RECIPES
AUSSIE BURGER
Serves 4
500g minced beef
1 cup fresh bread crumbs
1 small onion, peeled and finely chopped
1 teaspoon minced garlic
1 tablespoon chopped parsley
1 egg, lightly beaten
To cook and serve;
4 bacon rashers
4 hamburger buns or full grain rolls
1 250g tin beetroot slices, drained
2 roma tomatoes, thinly sliced
Tomato sauce
4 cheddar cheese slices
1
⁄
4
iceberg lettuce heart, shredded
Preheat Professional Grill until the Heating light
turns off.
1. Combine all ingredients in a large mixing
bowl and mix thoroughly. Form mince into
4 patties. Set aside.
2. Place patties on grill and allow the top
plate to rest on the patties. Adjust the
Grilling Height Control to the thickness of
the patties. Cook for 4-5 minutes or to your
required doneness.
3. Place bacon on grill cook for 2 minutes.
Lightly spread buns with butter or margarine.
4. Place a pattie on each bun and top with
bacon, beetroot, tomato, tomato sauce and
cheese. Add lettuce to burgers and place
reserved roll halves on top.
Serve immediately.
TERIYAKI CHICKEN FILLETS
Serves 4
1 tablespoon mirin
2 tablespoons soy sauce
2 teaspoons caster sugar
2 teaspoons cooking sake
2 chicken breast fillets, halved lengthways
To serve;
Lemon wedges
Steamed rice
Salad of green leaves
Preheat Professional Grill until the Heating light
turns off.
1. Combine mirin, soy sauce, sugar and sake.
Place chicken in a stainless steel baking dish
and pour prepared marinade over. Allow to
stand for 30 minutes before cooking.
2. Place chicken on grill and allow top plate to
gently rest on chicken.
3. Cook for 4-5 minutes until chicken is cooked
through.
4. Remove and allow to rest for 5 minutes
before serving on a bed of steamed rice.
Garnish with lemon wedges and accompany
with a salad of green leaves.
21
RECIPES
BR6096 800GR Grill Book 19/8/04 4:53 PM Page 21