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Grilled swordfish Serves 4
4 pieces swordfish
2 cloves garlic, crushed
¹/
³
cup white vinegar
¹/
³
cup olive oil
¼ cup shredded basil leaves
Salad
250g baby rocket
100g semi dried tomatoes
150g feta cheese
100g katamata 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. Pre-heat Kettle BBQ on SuperSear for 10
minutes.
3. Cook swordfish on hot ribbed or flat plate
for about 3 minutes each side or until
cooked as desired.
4. Serve swordfish over salad and drizzle with
remaining dressing.
Marinated Lamb Roast Serves 4
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 teaspoons Dijon mustard
¼ cup mango chutney
1kg boned and rolled shoulder of lamb
1. Combine oil, rosemary, garlic, rind, juice,
mustard and chutney in a large zip lock
bag or large dish. Place lamb in marinade;
cover and refrigerate for 4 hours or
overnight.
2. Preheat Kettle BBQ on SuperSear with the
lid on for 10 minutes.
3. Drain marinade from lamb; reserve
marinade. Place lamb on a piece of
aluminium foil that has been folded
over 2-3 times. Cook lamb with the lid
on, brushing the lamb occasionally with
marinade, for about 1 hour or until just
cooked through.
4. Stand lamb, covered, for 10 minutes
before carving.
Recipes (continued)