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ORANGE AND PEPPER PORK
(SERVES 4)
1 cup (250ml) orange juice
¼ cup brown sugar
1 tablespoon whole green peppercorns
2 cloves
1 teaspoon ground black pepper, optional
4 pork loin cutlets
Combine orange juice and brown sugar in a
bowl and stir until the sugar is dissolved. Add
the peppercorns, cloves and black pepper if
desired.
Layer the pork cutlets in a shallow dish,
pour the combined mixture over, cover and
refrigerate for 30 minutes.
Drain pork chops and retain marinade. Place
the drained pork cutlets on to the preheated
Health Grill. Close the lid and cook for 6-8
minutes or until cooked through.
Place reserved marinade in a small saucepan
and bring to the boil. Drizzle marinade over
the pork chops just before serving.
Serve with either vegetables or salad.
FOCACCIA WITH SMOKED TURKEY,
CRANBERRY AND CAMEMBERT
CHEESE
4 thin focaccia rolls, cut in half
Butter or margarine, if desired
4 slices smoked turkey breast
2 tablespoons cranberry sauce
1 cup snow pea sprouts
1 small camembert cheese, cut into thin slices
Lightly spread the cut side of the rolls with
butter or margarine. Layer the lower halves
of the rolls with turkey slices, spread with
cranberry sauce and top with snow pea
sprouts and camembert cheese slices. Cover
with top halves.
Place rolls, one at a time, onto the preheated
grill, close lid and allow top plate to gently
rest on top of roll.
Toast for 3-4 minutes or until cooked to your
liking.
LEG HAM AND SEEDED MUSTARD
ON WHOLEMEAL
8 slices thick wholemeal bread
Butter or margarine, if desired
4 slices leg ham
2 tablespoons seeded mustard
1 avocado, peeled and thinly sliced
4 cos lettuce leaves
Lightly spread the cut side of the rolls with
butter or margarine. Layer the lower halves
of the rolls with ham slices, spread with
mustard and top with sliced avocado and cos
lettuce. Cover with top halves.
Place sandwiches, one at a time, onto the
preheated grill, close lid and allow top plate
to gently rest on top.
Toast for 3-4 minutes or until cooked to your
liking.
LAVOSH WITH SMOKED SALMON
AND CAPERS
4 slices Lavosh or similar flat bread
4 tablespoons cream cheese
8 slices smoked salmon
4 shallots, peeled and sliced finely lengthwise
1 tablespoon capers, drained and chopped
Juice of 1 lemon
Freshly ground black pepper
Lightly spread the Lavosh slices with cream
cheese. Layer one half of each Lavosh slice
with 2 slices smoked salmon, top evenly with
shallots and capers and lightly drizzle with
lemon juice. Sprinkle with black pepper if
desired
Roll Lavosh slices, from the filled end, into a
firm but not tight roll.
Place Lavosh rolls, one at a time, onto the
preheated grill, close lid and allow top plate
to gently rest on top of roll.
Toast for 3-4 minutes or until cooked to your
liking.
Remove from grill and cut in half. Wrap the
lower section of each half in a paper napkin
and serve immediately.