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21
RECIPES
OREGANO LAMB KEBABS
1lb (500g) boneless lean lamb, cut into
1 inch (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 Panini Grill until the green
‘Ready’ light illuminates.
Combine oil with lemon juice and garlic
1.
in a large mixing bowl. Add lamb and
allow to marinate for 30 minutes before
threading onto 4 kebab skewers.
Season each kebab generously with
2.
pepper and place on grill.
Allow the top plate to rest lightly on lamb.
3.
Cook for 4-5 minutes.
Serve with crusty bread and a Greek
4.
salad with black olives and crumbled
feta cheese.
RECIPES - SAUCES
MARINATED NEW YORK CUT
STEAK
4 New York cut steaks - cut 1 inch (2.5cm)
thick
1 cup red wine
2 tablespoons olive oil
1 tablespoon Dijon style mustard
1 teaspoon of minced garlic
Preheat the Panini Grill until the green
‘Ready’ light illuminates.
Combine wine, oil, mustard and garlic
1.
in a screw top jar and shake well. Place
steaks in a shallow dish, not plastic or
aluminum, and pour over marinade.
Marinate at room temperature for 30
2.
minutes to 1 hour.
Grill steaks for 3 minutes for medium
3.
rare.
Serve with creamy mashed potato and a
4.
crisp salad.
ATLANTIC SALMON STEAK WITH
TARRAGON AND PEPPER CRUST
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 Panini Grill until the green
‘Ready’ light illuminates.
Combine oil with tarragon and a
1.
generous and coarse grinding of black
pepper.
Brush salmon on both sides with mixture
2.
and place on grill.
Adjust the grilling height control to just
3.
touch the top of the fish steak.
Allow to cook for 2 minutes for fish to
4.
be golden on the outside and ‘rosy’ pink
on the inside. Cook a little longer if you
prefer your fish more cooked.
Serve immediately.
5.
BABY OCTOPUS WITH CHILI AND
GARLIC
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 thin pasta
noodles
Preheat the Panini Grill until the green
‘Ready’ light illuminates.
In a large mixing bowl combine octopus
1.
with oil, chili sauce, lime zest, juice and
garlic. Toss well to combine and season
with pepper.
Place octopus on pre-heated grill and
2.
lower the top plate. Allow to cook for
3 minutes.
Remove from grill and serve in a bowl on
3.
a bed of vermicelli thin pasta noodles,
garnish with lime and cilantro.
