15
14
OREGANO LAMB KEBABS
Serves 4
1lb (500g) boneless lean lamb, cut into 1"
(2.5cm) cubes
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon dried oregano leaves
1 teaspoon of minced garlic
freshly ground black pepper
Preheat the Gourmet Health 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 with black olives and crumbled
feta cheese.
BABY OCTOPUS WITH CHILI
AND GARLIC
Serves 4
1lb (500g) baby octopus, cleaned
2 tablespoons olive oil
1 tablespoon Thai style sweet chili sauce
Juice and zest of 1 lime
1 teaspoon of minced garlic
To garnish:
Lime wedges
Cilantro sprigs
To serve:
Lightly steamed vermicelli noodles
Preheat the Gourmet Health Grill until the
green ‘Ready’ light illuminates.
1. In a large mixing bowl combine octopus
with oil, chili 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 cilantro.
GRILL RECIPES cont’d
MARINATED NEW YORK
CUT STEAK
Serves 4
4 New York cut steaks - cut 1" (2.5cm) thick
1 cup red wine
2 tablespoons olive oil
1 tablespoon Dijon style mustard
1 teaspoon of minced garlic
Preheat the Gourmet Health Grill until the
green ‘Ready’ light illuminates.
1. Combine wine, oil, mustard and garlic
in a screw top jar and shake well. Place
steaks in a shallow dish, not plastic or
aluminum, and pour over marinade.
2. Marinate at room temperature for
30 minutes to 1 hour.
3. Grill steaks for 3 minutes for
medium rare.
4. Serve with creamy mashed potato
and a crisp salad.
ATLANTIC SALMON STEAK
WITH TARRAGON AND
PEPPER CRUST
Serves 4
4 Atlantic salmon steaks - weighing approx
6oz (180g) each
2 tablespoons olive oil
2 tablespoons dried tarragon leaves
freshly ground black pepper
To garnish:
Lime or lemon wedges
To serve:
Shoe string fries or steamed baby potatoes
Preheat the Gourmet Health Grill until the
green ‘Ready’ light illuminates.
1. Combine oil with tarragon and a
generous and coarse grinding of
black pepper.
2. Brush salmon on both sides with mixture
and place on grill.
3. Adjust the grilling height control to just
touch the top of the fish steak.
4. Allow to cook for 2 minutes for fish to be
golden on the outside and ‘rosy’ pink on
the inside. Cook a little longer if you
prefer your fish more cooked.
5. Serve immediately.
GRILL RECIPES cont’d
