Filter
Top Products
25
ATLANTIC SALMON STEAK WITH TARRAGON
AND PEPPER CRUST
Serves 4
2 tablespoons olive oil
2 tablespoons dried tarragon leaves
freshly ground black pepper
4 Atlantic salmon steaks – weighing approx
180g each
To garnish;
Lime or lemon wedges
To serve;
Steamed baby potatoes
Preheat Indoor Grill and BBQ until the ‘Heating’
light turns off.
1. Combine oil with tarragon and a generous
and coarse grinding of black pepper.
2. Brush salmon on both sides with mixture and
place on grill.
3. Adjust the Grilling Height Control to just touch
the top of the fish steak.
4. Allow to cook for 2 minutes for fish to
be golden on the outside and ‘rosy’ pink
on the inside. Cook a further 2 minutes to
cook through.
5. Remove from grill and serve immediately with
the steamed potatoes.
RED WINE AND ROSEMARY LAMB STEAKS
Serves 8
8 125g lamb steaks
2 tablespoons rosemary leaves
1/3 cup red wine
freshly ground black pepper
1/4 teaspoon crushed garlic
To serve;
Steamed green beans
Preheat Indoor Grill and BBQ until the ‘Heating’
light turns off.
1. Place steaks in a shallow dish. Combine
rosemary, wine, pepper and garlic and pour
over steaks. Allow to marinate for at least
20 minutes.
2. Turn the Base Plate Tilt Dial to flat, open the
grill. Place prepared steaks onto ribbed grill
and cook for 3 minutes each side until
cooked to your liking. Serve with steamed
green beans.
THAI GREEN CURRY LAMB CUTLETS
Serves 4
1 tablespoon Thai green curry paste
3 tablespoons coconut cream
1 tablespoon chopped coriander
12 lamb cutlets, trimmed
To serve;
Steamed rice and greens
Preheat Indoor Grill and BBQ until the ‘Heating’
light turns off.
1. Combine curry paste, coconut cream and
coriander. Spoon over cutlets and allow to
marinate for 20 minutes.
2. Turn the Base Plate Tilt Dial to flat, open the
grill, place cutlets on ribbed grill and cook for
3 minutes each side or until cooked to your
liking. Serve with steamed rice and greens.
RECIPES
BR7511 800GRXL Book Amend.qxp 30/1/06 10:35 AM Page 25