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PAge heAder.....
RECIPES
TERIYAKI CHICKEN FILLETS
Serves 4
INGREDIENTS
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
METHOD
1. Preheat grill to SEAR temperature
setting until the green READY light
illuminates.
2. 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.
3. Place chicken on preheated grill and
allow top plate to gently rest on chicken.
4. Cook for 4–5 minutes until chicken is
cooked through.
5. 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.
BABY OCTOPUS WITH CHILLI
AND GARLIC
Serves 4
INGREDIENTS
1 ½lbs (750g) baby octopus, cleaned
2 tablespoons olive oil
1 tablespoon Thai style sweet chilli sauce
Juice and zest of 1 lime
1 teaspoon minced garlic
Freshly ground black pepper
To garnish
Lime wedges coriander sprigs
To serve
Lightly steamed vermicelli noodles.
METHOD
1. Pre-heat grill using SEAR setting until
the green READY light illuminates.
2. In a large mixing bowl combine octopus
with oil, chilli sauce, lime zest, juice and
garlic. Toss well to combine and season
with pepper.
3. Place octopus on pre-heated grill and
lower press. Allow to cook for 3 minutes.
Remove from grill and serve in a bowl with
vermicelli, lime and coriander.