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BAGEL WITH SMOKED SALMON AND CAPERS
Serves 4
4 bagels – split
4 tablespoons cream cheese
8 slices smoked salmon
6 shallots, peeled and sliced finely lengthwise
1 tablespoon capers, drained and chopped
1 lemon
freshly ground black pepper
Preheat Professional Grill on Sandwich setting
until the Heating light turns off.
1. Spread base of bagels with cream cheese.
Lay salmon slices over, divide shallots
between the 4 bagels, sprinkle over capers
and squeeze with lemon juice. Season with
pepper and place top on bagel.
2. Place in pre-heated grill and allow top plate
to gently rest on bagels using the adjustable
height control.
3. Allow to toast for 1
1
⁄
2
minutes or until
required doneness. Remove from press and
serve immediately.
BAGEL WITH SMOKED TURKEY, CRANBERRY AND
CAMEMBERT CHEESE
Serves 4
4 bagels – split
butter or margarine
4 slices smoked turkey breast – cut in half
3 tablespoons cranberry sauce
1 cup snow pea sprouts
1 small camembert cheese, cut into fine slices
Preheat Professional Grill on Sandwich setting
until the Heating light turns off.
1. Lightly spread bagels with butter or
margarine. Arrange half the turkey slices in
bagels. Spread the cranberry sauce. Top with
snow pea sprouts, then camembert slices and
finally remaining turkey.
2. Place in pre-heated grill and allow top plate
to gently rest on bagels using the adjustable
height control.
3. Allow to toast for 1
1
⁄
2
minutes or until
required doneness. Remove from press and
serve immediately.
LEG HAM AND SEEDED MUSTARD ON WHOLE
GRAIN BREAD
Serves 4
8 slices ‘large’ size wholegrain pre-sliced bread
butter or margarine
4 slices leg ham
3 tablespoons seeded mustard
1 avocado, peeled and sliced thinly and
squeezed with lemon juice
1 vine-ripened tomato, sliced
6-8 inner leaves of cos lettuce, roughly torn
Preheat Professional Grill on Sandwich setting
until the Heating light turns off.
1. Lightly spread bread with butter or margarine.
Place ham on half the bread and spread with
mustard. Lay avocado slices over, then tomato
and finally lettuce leaves.
2. Top with remaining bread slices and place in
grill, allow press to gently rest on bread, cook
until golden brown.
3. Remove from press. Cut each sandwich in half
and serve immediately.
RECIPES
GRILLED CHICKEN WITH LEMON THYME
Serves 4
4 chicken breast fillets
2 teaspoons olive oil
2 teaspoons crushed garlic
2 tablespoons lemon thyme leaves
1 teaspoon grated lemon rind
2 tablespoons lemon juice
cracked black pepper
To Serve;
lemon wedges
crisp green salad
Preheat Professional Grill until the Heating light
turns off.
1. Place chicken breasts in large flat dish.
Combine oil, garlic, lemon thyme, lemon
rind and juice and pepper and mix well.
Pour over chicken breasts. Allow to marinate
for 15 minutes.
2 Turn the Base Plate Tilt Dial to flat, open the
grill, place chicken on ribbed grill and cook
for 3 minutes each side or until cooked to
your liking Slice breasts diagonally, serve with
lemon wedges and a green salad.
LEMON AND SOY MARINATED SALMON
Serves 4 as an entree
300g piece salmon fillet, skin removed
2 tablespoons soy sauce
1 teaspoon wasabi paste
2 tablespoons lemon juice
2 teaspoons sesame oil
To serve;
Pickled ginger
Sautéed spinach
Preheat Professional Grill until the Heating light
turns off.
1. Cut salmon into 1cm thick slices. Combine
soy, wasabi, lemon juice and sesame oil.
Pour over salmon and allow to marinate for
20 minutes.
2. Turn the Base Plate Tilt Dial to flat, open the
grill, place salmon on flat plate for 20-30
seconds each side or until seared. Serve
salmon with spinach and ginger
HOT GINGERED PRAWNS
Serves 4
1 kg green king prawns, peeled with tails intact
1 teaspoon crushed garlic
1/4 cup soy sauce
1/4 cup dry white wine
1 tablespoon finely shredded ginger
350 ml Thai sweet chilli sauce
Wooden skewers, soaked in water
To serve;
Steamed jasmine rice
Sautéed chinese broccoli
Preheat Professional Grill until the Heating light
turns off.
1. Thread prawns onto soaked wooden skewers
approx 4 per skewer.
2. Combine remaining ingredients and mix well,
pour over prawn skewers. Place skewers on
pre-heated grill and lower top plate, cook for
1 minute or until pink and tender. Serve with
steamed rice and broccoli.
25
RECIPES
BR6096 800GR Grill Book 19/8/04 4:53 PM Page 25