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OREGANO LAMB KEBABS
Serves 4
500g boneless lean lamb, cut into 3cm cubes
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon dried oregano leaves
1 teaspoon commercial prepared
minced garlic
freshly ground black pepper
Preheat HealthSmart Grill until the green
‘Ready’ light illuminates.
1. Combine oil with lemon juice and garlic
in a large mixing bowl. Add lamb and
allow to marinate for 30 minutes before
threading onto 4 kebab skewers.
2. Season each kebab generously with
pepper and place on grill.
3. Allow the top plate to rest lightly on
lamb. Cook for 4-5 minutes.
4. Serve with crusty bread and a Greek
salad of salad leaves, black olives and
crumbled feta cheese.
BABY OCTOPUS WITH CHILLI
AND GARLIC
Serves 4
750g baby octopus, cleaned
2 tablespoons olive oil
1 tablespoon Thai style sweet chilli sauce
juice and zest of 1 lime
1 teaspoon commercially prepared
minced garlic
To garnish;
lime wedges
coriander sprigs
To serve;
Lightly steamed vermicelli noodles
Preheat HealthSmart Grill until the green
‘Ready’ light illuminates.
1. In a large mixing bowl combine octopus
with oil, chilli sauce, lime zest, juice and
garlic. Toss well to combine and season
with pepper.
2. Place octopus on pre-heated grill and
lower press. Allow to cook for 3 minutes.
3. Remove from grill and serve in a bowl on
a bed of vermicelli noodles, garnish with
lime and coriander.
GRILL RECIPES cont’d
13
AUSSIE BURGER
Serves 4
500g minced beef
1 cup fresh bread crumbs
1 small onion, peeled and finely chopped
1 teaspoon commercially prepared
crushed garlic
1 tablespoon dried parsley flakes
1 egg, lightly beaten
To cook and serve;
6 bacon rashers
6 hamburger buns or full grain rolls
1 250g tin beetroot slices, drained
2 vine ripened tomatoes, thinly sliced
tomato sauce
6 cheddar cheese slices
1/4 iceberg lettuce heart, shredded
Preheat HealthSmart Grill until the green
‘Ready’ light illuminates.
1. Combine all ingredients in a large mixing
bowl and mix thoroughly. Form mince
into 4 patties. Set aside.
2. Place patties on grill and allow the top
plate to rest on the patties. Adjust the
Grilling Height Control to the thickness
of the pattie. Cook for 4-5 minutes.
3. Place bacon on grill. Lightly spread buns
with butter or margarine.
4. Place a pattie on each bun and top with
bacon, beetroot, tomato, tomato sauce
and cheese. Add lettuce to burgers and
place reserved roll halves on top.
TERIYAKI CHICKEN FILLETS
Serves 4
4 half chicken breast fillets
1 tablespoon mirin
2 tablespoons soy sauce
2 teaspoons caster sugar
2 teaspoons cooking sake
To serve;
lemon wedges
steamed rice
salad of green leaves
Preheat HealthSmart Grill until the green
‘Ready’ light illuminates.
1. 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.
2. Place chicken on grill and allow top plate
to gently rest on chicken.
3. Cook for 4-5 minutes until chicken is
cooked through.
4. 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.
12
GRILL RECIPES
BR5119 TG870 Ribbed Grill Book 14/1/04 11:13 AM Page 12