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RECIPES RECIPES
LEMON AND HONEY CHICKEN
SKEWERS
Serves 4
1lb (500g) chicken breast fillets
2 tablespoons lemon juice
2 tablespoons honey
2 teaspoons sesame seeds
1 teaspoon grated ginger
Wooden skewers, soaked in water
To serve;
Steamed basmati rice
Steamed green vegetables
Preheat grill to ‘SEAR’ temperature 1.
setting until the LCD screen no longer
displays 'HEATING'.
Slice chicken into thin strips and thread 2.
onto 8 skewers. Place skewers on
preheated base grill plate and lower top
plate. Allow to cook for 3 minutes or until
cooked through.
While chicken is cooking combine lemon 3.
juice, honey, sesame and ginger.
Serve skewers on steamed rice and
pour over the lemon and honey sauce.
Serve with steamed greens and steamed
basmati rice.
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 grill to ‘SEAR’ temperature 1.
setting until the LCD screen no longer
displays 'HEATING'.
Place chicken breasts in large flat dish. 2.
Combine oil, garlic, lemon thyme, lemon
rind and juice and pepper and mix well.
Pour over chicken breasts. Allow to
marinate for 15 minutes.
Turn the base plate tilt dial to ‘FLAT’, 3.
open the preheated 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 entrée
8oz (250g) 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 grill to ‘SEAR’ temperature 1.
setting until the LCD screen no longer
displays 'HEATING'.
Cut salmon into 1cm thick slices. 2.
Combine soy, wasabi, lemon juice and
sesame oil. Pour over salmon and allow
to marinate for 20 minutes.
Turn the base plate tilt dial to ‘FLAT’, 3.
open the grill, place salmon on preheated
flat plate and cook for 20-30 seconds
each side or until seared.
Serve salmon with spinach and ginger
HOT GINGERED PRAWNS
Serves 4
2.25lb (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
12oz (350 ml) Thai sweet chili sauce
Wooden skewers, soaked in water
To serve;
Steamed jasmine rice
Sautéed Chinese broccoli
Preheat grill to ‘SEAR’ temperature 1.
setting until the LCD screen no longer
displays 'HEATING'.
Thread prawns onto soaked wooden 2.
skewers approximately 4 per skewer.
Combine remaining ingredients and mix 3.
well, pour over prawn skewers. Place
skewers on preheated grill and lower
top plate, cook for 1 minute or until pink
and tender.
Serve with steamed rice and broccoli.