Filter
Top Products
27
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 Indoor Grill and BBQ 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 Indoor Grill and BBQ 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 Indoor Grill and BBQ 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.
RECIPES
BR7511 800GRXL Book Amend.qxp 30/1/06 10:35 AM Page 27