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2. Pre-heat the grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of one of the burgers and cook until
the probe alarm goes off.
3. To serve, cut the bun in half and grill lightly. Add some lettuce then a burger. Top with a spoonful of the red current
mayonnaise and some parsnip crisps.
TURKEY BURGER Serves: 6
Preparation time: 10-15 minutes plus 20 minutes refrigeration time. Cooking time: approx. 8-10 minutes
To serve: crusty white bun, brie, streaky bacon, cranberry mayonnaise, lettuce
• 300g minced turkey leg
• 200g sausage meat
• ½ white onion, finely diced
• 3 cloves garlic, finely diced
• 60g dried apricots, roughly chopped
• 60g dried cranberries
• 2 tbsp fresh sage, chopped
• Salt and white pepper to taste
• Sage and onion stuffing mix
1. Mix all ingredients except the stuffing crumb together well. Divide the mix into six and mould into burger shapes. Cover
with cling film and refrigerate for 20 minutes. Remove from the fridge and coat with the dry sage and onion stuffing mix.
2. Pre-heat the grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of one of the burgers and cook until
the probe alarm goes off.
3. To serve, cut a bun in half and lightly grill. Add some lettuce and then a burger. Top with some brie, bacon and cranberry
mayonnaise.
QUICK AND EASY GRILLED BANANAS Serves: 2
Preparation time: 5 minutes. Cooking time: 3-4 minutes
• 2 bananas, peeled
• 2 tbsp walnuts, finely chopped
• 2 tbsp golden caster sugar
• ½ tsp cinnamon
1. Mix the walnuts, sugar and cinnamon together. Cut the bananas lengthwise, then across their width.
2. Pre heat the grill to 220ºC, and then place the bananas on the grill flat side up. Spoon some of the walnut mixture on top
of each piece. Grill for approx. 3-4 minutes until the bananas are warm and the cinnamon and walnuts are slightly glazed.
VANILLA FRUIT KEBABS Serves: 4
Preparation time: 5-10 minutes. Cooking time: 4-6 minutes
• ½ fresh pineapple or a tin of pineapple chunks
• 1 small orange
• 2 bananas
• 2 peaches or nectarines
• 1 tsp brown sugar
• 4 tbsp orange juice
• 2 tsp vanilla extract
• 150g Greek yoghurt
• 8 wooden skewers soaked in water and dried
1. Cut the fruit into chunks and marinade for 10 minutes in the orange juice, brown sugar and a teaspoon of vanilla extract.
2. Place the marinated fruit pieces onto skewers.
3. Pre-heat the grill to 220ºC and grill the skewers for 4-6 minutes.
4. Mix the Greek yoghurt with the remaining vanilla extract to make a dip for the kebabs.
RECIPES USING THE DEEP PLATE
•
Fit the upper ribbed plate and the deep plate and level the grill.
FLAPJACK Serves: 8-10
Preparation time: 5-10 minutes. Cooking time: 15-20 minutes
• 375g porridge oats
• 190g butter
• 190g soft brown sugar
• 90g golden syrup
• 120g raisins
• 100g fudge pieces
1. Melt the butter, sugar and syrup in a pan and combine well. Stir in the oats, raisins and fudge pieces.
2. Line the deep plate with grease proof paper and spoon the mixture in making spreading it evenly.
3. Set the grill to 160ºC and cook for approximately 15-20 minutes. Once cooked, turn off your grill and leave the flapjack to
cool in the deep plate.
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