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Garlic Prawns Serves 4
1kg green prawns, shelled and deveined
1
/
2
cup olive oil
2 cloves garlic, crushed
1 tablespoon chopped parsley
Fresh ground pepper to taste
Place all ingredients into a bowl and marinate
for 2 hours.
Pre-heat Contact Grill for 3-5 minutes.
Spray grill
plates with cooking spray.
Cook prawns for 8-12
minutes or until cooked throughout, occasionally
brushing with marinade.
Stuffed Calamari Serves 4
8 small squid/calamari tubes, cleaned
Stuffing
1 cup breadcrumbs
1
/
3
cup parmesan cheese, grated
1
1
/
2
teaspoons crushed garlic
1 egg
Salt and pepper to taste
Combine all stuffing ingredients in a small bowl.
Using your hand, mix ingredients together until
well combined. If mixture appears too dry, add a
few drops of water.
Pre-heat Contact Grill for 3-5 minutes. Spray grill
plates with cooking spray.
Place teaspoonfuls of stuffing into each tube.
Secure end with a toothpick.
Place calamari onto the Contact Grill and cook for
10-15 minutes or until cooked throughout.
Remove toothpicks before serving.
Mediterranean Octopus Serves 4
1kg baby Octopus
Marinade
1
/
4
cup each of green, yellow and red pepper,
finely chopped
1
/
3
cup soy sauce
1 tablespoon oil
2 tablespoons chopped fresh oregano
1
/
4
cup lemon juice
1 clove garlic, crushed
3 tablespoons dry red wine
Remove and discard heads and beaks from octopus.
Place in a bowl.
Combine all marinade ingredients and pour over
octopus. Refrigerate for an hour.
Pre-heat Contact Grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook octopus for 15-20
minutes or until tender.
18
Seafood.