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Combine oil, garlic, lemon thyme, le-
mon rind and juice and pepper and
mix well. Pour over chicken breasts.
Allow to marinate for 15 minutes.
2. Turn the Base Plate Tilt Dial to flat,
open the grill, place chicken on rib-
bed grill and cook for 3 minutes each
side or until cooked to your liking Sli-
ce breasts diagonally, serve with le-
mon wedges and a green salad.
LEMON AND SOY MARINATED
SALMON
Serves 4 as an entree
Ingredients
300 g piece salmon fillet, skin removed
2 tablespoons soy sauce
1 teaspoon wasabi paste
2 tablespoons lemon juice
2 teaspoons sesame oil
To serve:
Pickled ginger
Sautéed spinach
Preheat Design Grill-Barbecue Advan-
ced until the heating light turns off.
1. Cut salmon into 1cm thick slices. Com-
bine soy, wasabi, lemon juice and se-
same oil. Pour over salmon and allow
to marinate for 20 minutes.
2. Turn the Base Plate Tilt Dial to flat,
open the grill, place salmon on flat
plate for 20-30 seconds each side or
until seared. Serve salmon with spi-
nach and ginger
HOT GINGERED PRAWNS
Serves 4
Ingredients
1 kg green king prawns, peeled with
tails intact
1 teaspoon crushed garlic
¼ cup soy sauce
¼ cup dry white wine
1 tablespoon finely shredded ginger
350 ml Thai sweet chilli sauce
Wooden skewers, soaked in water
To serve:
Steamed jasmine rice
Sautéed chinese broccoli
Preheat Design Grill-Barbecue Advan-
ced until the heating light turns off.
1. Thread prawns onto soaked wooden
skewers approx 4 per skewer.
2. Combine remaining ingredients and
mix well, pour over prawn skewers.
Place skewers on pre-heated grill and
lower top plate, cook for 1 minute
or until pink and tender. Serve with
steamed rice and broccoli.
BAGEL WITH SMOKED SALMON
AND CAPERS
Serves 4
Ingredients
4 bagels – split
4 tablespoons cream cheese
8 slices smoked salmon
6 shallots, peeled and sliced finely
lengthwise
1 tablespoon capers, drained and chop-
ped
1 lemon
freshly ground black pepper
Preheat Design Grill-Barbecue Advan-
ced until the heating light turns off.
1. Spread base of bagels with cream
cheese. Lay salmon slices over, divide
shallots between the 4 bagels, sprin-
kle over capers and squeeze with le-
mon juice. Season with pepper and
place top on bagel.