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MEDITERRANEAN BEEF AND VEGETABLE GRILL serves 4
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500g hindquarter flank steak
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1 small courgette, cut into 8 pieces
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1 small tomato, cut into 8 pieces
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1 small onion, cut into 8 pieces
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1 green pepper, cut into 8 pieces
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1 tbsp balsamic vinegar
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1 tsp fresh ground black pepper
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1 tsp garlic granules
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8 wooden skewers, soak in water, pat dry
Mix the vinegar, pepper and garlic granules in a bowl. Freeze the steak for 30 minutes, then
cut it into thin strips, across the grain. Discard any fat. Thread the steak on 4 skewers, and the
tomato and vegetables on the other 4. Grill the steak skewers for 4 minutes, then add the
vegetable skewers to the grill. Sprinkle the skewers with the vinegar, pepper and garlic
mixture, and grill for 3-4 minutes more.
CHICKEN FILLETS WITH A THAI CURRY SAUCE serves 4
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4 large chicken fillets, trim fat and skin
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375g Thai curry sauce
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½ cup coconut milk
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2 spring onions, finely chopped
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½ handful torn coriander leaves
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steamed jasmine rice or noodles
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grated lemon or lime zest
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½ handful torn coriander leaves
Flatten the chicken fillets to an even thickness. Preheat the grill. Lightly spray the grill plates
with cooking oil. Grill the chicken fillets till cooked (5-7 minutes). Meantime, heat the sauce in a
pan, stir in the coconut milk, spring onions and coriander leaves. Stir till cooked (don’t let it
boil). Put a portion of sauce on a plate, lay a chicken fillet on the sauce, then put a little more
sauce on top. Mix the zest with the rice/noodles and torn coriander leaves, and serve with
crisp green vegetables.
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