18
19
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.
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
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.
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 the top plate. Allow to cook for
3 minutes.
3.
Remove from grill and serve in a bowl on
a bed of vermicelli thin pasta noodles,
garnish with lime and cilantro.
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.
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
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.
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
fi
sh steak.
4.
Allow to cook for 2 minutes for
fi
sh to
be golden on the outside and ‘rosy’ pink
on the inside. Cook a little longer if you
prefer your
fi
sh more cooked.
5.
Serve immediately.
