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RECIPES RECIPES
RED WINE AND ROSEMARY
LAMB STEAKS
Serves 8
8 x 4oz (125g) lamb steaks
2 tablespoons rosemary leaves
½ cup red wine
Freshly ground black pepper
¼ teaspoon crushed garlic
To serve;
Steamed green beans
Preheat grill to ‘SEAR’ temperature 1.
setting until the LCD screen no longer
displays 'HEATING'.
Place steaks in a shallow dish. Combine 2.
rosemary, wine, pepper and garlic and
pour over steaks. Allow to marinate for
at least 20 minutes.
Turn the base plate tilt dial to ‘FLAT’, 3.
open the grill. Place prepared steaks
onto preheated ribbed grill plate and
cook for 3 minutes each side until
cooked to your liking.
Serve with steamed green beans.
NOTE:
If using a marinade recipe or
pre-marinated meats from your
meat retailer, drain excess marinade
off and dab with paper towels
before placing on the grill. Some
marinades contain high sugar levels
which can scorch on the grill plate
when cooked.
THAI GREEN CURRY LAMB
CUTLETS
Serves 4
1 tablespoon Thai green curry paste
3 tablespoons coconut cream
1 tablespoon chopped cilantro
12 lamb cutlets, trimmed
To serve;
Steamed rice and greens
Preheat grill to ‘SEAR’ temperature 1.
setting until the LCD screen no longer
displays 'HEATING'.
Combine curry paste, coconut cream 2.
and cilantro. Spoon over cutlets and
allow to marinate for 20 minutes.
Turn the base plate tilt dial to ‘FLAT’, 3.
open the grill, place cutlets on preheated
ribbed grill plate and cook for 3 minutes
each side or until cooked to your liking
Serve with steamed rice and greens.
CHILLI BEEF SALAD WITH
CASHEWS
Serves 4
1lb (500g) rump or sirloin steak
3 mild red chilies, chopped
2 tablespoons soy sauce
1 teaspoon crushed ginger
½ teaspoon crushed garlic
Salad greens
To serve;
½ cup chopped cashew nuts
Soy sauce
Preheat grill to ‘SEAR’ temperature 1.
setting until the LCD screen no longer
displays 'HEATING'.
Slice steak into thin strips and combine 2.
with chili, soy, ginger and garlic. Allow to
marinate for 20 minutes.
Place salad greens in individual serving 3.
bowls.
Turn the base plate tilt dial to ‘FLAT’, 4.
open the grill and cook beef on
preheated flat plate for 1-2 minutes
each side.
Place on top of greens and sprinkle with
cashew nuts and soy sauce.
GRILLED BABY BOK CHOY WITH
OYSTER SAUCE
Serves 4
4 baby bok choy (2oz 50g each)
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons lemon juice
2 teaspoons brown sugar
Preheat grill to ‘SEAR’ temperature 1.
setting until the LCD screen no longer
displays 'HEATING'.
Discard outer leaves of bok choy and 2.
halve the bok choy, wash well. Preheat
Grill to Medium heat about 390ºF
(200ºC).
Turn the base plate tilt dial to ‘FLAT’, 3.
open the grill and cook bok choy cut
side down on preheated flat plate for
2 minutes or until tender.
To make oyster sauce combine soy, 4.
oyster sauce, lemon juice and sugar.
Serve with the sauce drizzled over
bok choy.
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