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Potatoes with sour cream and Serves 4
sweet chilli sauce
1kg kipfler potatoes
1 tablespoon oil
2 teaspoons sea salt
freshly ground pepper
1/3 cup sweet chilli sauce
1 cup light sour cream
1.Preheat grill for 3-5 minutes. Cut potatoes
in half lengthways. Place potatoes in a
bowl and toss with the oil, salt and pepper.
2.Cook in your Contact Health Grill for
approx. 10 minutes or until the potatoes
are tender.
3.Serve with sweet chilli sauce and light sour
cream.
Barbecue Chilli Lime Prawns Serves 4
1 kg green prawns
1
/
2
teaspoon sugar
1 tablespoon peanut oil
1 teaspoon grated lime rind
1
/
3
cup lime juice
2 red chillies, seeded and finely chopped
2 tablespoons sweet chilli sauce
1 tablespoon chopped fresh coriander
1.Shell and devein prawns leaving tails
intact. Combine prawns and remaining
ingredients in a bowl and refrigerate for 1
hour.
2.Preheat grill for 3-5 minutes. Cook prawns
for about 2 minutes or until prawns change
colour.
3.Serve with steamed jasmine rice.
Grilled Mushrooms with Herb Butter Serves 4
100g butter
1 clove garlic, crushed
1 tablespoon seeded mustard
1 tablespoon chopped basil
1 tablespoon chopped parsley
sea salt and freshly ground pepper
4 large flat mushrooms
1.Combine the butter, garlic, mustard and
herbs in a small saucepan, cook over a low
heat until the butter has melted and the
mixture has combined.
2.Preheat the grill for 3-5 minutes. Cook
mushrooms in the Contact Health Grill for
about 5-8 minutes or until cooked as desired.
3.Serve mushrooms topped with the herb
butter.
Grilled swordfish Serves 4
4 pieces swordfish
Dressing
2 cloves garlic, crushed
1
/
3
cup white vinegar
1
/
3
cup olive oil
1
/
4
cup shredded basil leaves
Salad
250g baby rocket
100g semi dried tomatoes
150g fetta cheese
100g kalamata olives
1.Place swordfish in a large dish and pour
over two thirds of the combined dressing
ingredients. Cover and refrigerate for 1 hour.
2.Preheat grill for 3-5 minutes. Cook
swordfish for about 6 minutes or until
cooked as desired.
Contact Grill Recipes continued