9
HONEY AND MUSTARD PORK LOIN STEAK Serves: 4
Preparation time: 5-10 minutes. Cooking time: approx. 8-12 minutes
• 4 pork loin steaks
• 2 tbsp whole grain mustard
• 80g honey
• 50g dark brown sugar
• 2 tbsp olive oil
• Salt and pepper to taste
1. Mix together the mustard, honey, sugar, olive oil, salt and pepper. Pour the mixture over the pork steaks, cover with cling
film and leave to marinate in the fridge for at least 2 hours.
2. Pre-heat your grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of the biggest piece of pork and
cook until the probe alarm goes off.
SZECHUAN TUNA STEAKS Serves: 4
Preparation time: 5 minutes plus 40 minutes marinating time. Cooking time: 4-6 minutes
• 4 tuna steaks, approx. 2-3 cm thick
• 60ml soy sauce
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp sesame oil
• 1 tbsp chilli oil
• 1 clove garlic, crushed
• 1 tbsp ground Szechuan pepper corns
• 3 tbsp coriander, chopped
1. Combine the soy sauce, vinegar, sugar, sesame oil, hot chili oil, Szechuan pepper and garlic.
2. Set aside 2 tablespoons of the mixture and pour the remainder over the tuna steaks. Cover with cling film and refrigerate
for 40 minutes, turning once.
3. Pre-heat you grill to 220ºC and grill the tuna steaks for 4-6 minutes until the tuna is opaque but still feels soft in the centre.
4. Cut each tuna steak into thin slices lengthwise. Pour the reserved sauce over the sliced tuna and sprinkle with fresh
chopped coriander.
GRILLED SALMON WITH LEMON BASIL BUTTER Serves: 4
Preparation time: 10-12 minutes. Cooking time: 5-10 minutes
• 4 salmon fillet portions approx. 200g each
• 1 tsp paprika
• 1 tsp cracked black pepper
• 100g butter, melted
• 1 tbsp fresh basil, finely minced
• 1 tbsp fresh lemon juice
• 1 spring onion, finely chopped
1. Rub the salmon with paprika and pepper on both sides and leave to marinate for 5-10 minutes.
2. Pre-heat the grill to 220ºC and cook the pieces of salmon for approx. 5 minutes until the fish starts to flake and is cooked
through.
3. For the lemon basil butter, mix the butter, basil, lemon juice and spring onions together.
4. To serve, arrange each piece of salmon on a plate with some steamed vegetables and top with a generous spoonful of the
lemon basil butter.
TANDOORI GRILLED CHICKEN Serves: 4
Preparation time: 5-10 minutes plus 2 hours marinating time. Cooking time: 10-15 minutes depending on size
• 2 boneless, skinless chicken breasts
• 200g natural yogurt
• 1 tbsp lemon juice
• 2 tsp paprika
• 2 garlic cloves, minced
• ½ tsp ground ginger
• ½ tsp cumin
• ½ tsp cayenne pepper
• ½ tsp cinnamon
1. Mix the yogurt, lemon juice, paprika, garlic, ginger, cumin, cayenne and cinnamon together. Cut each chicken breast into
two equal pieces and add them to the marinade. Make sure the chicken is well coated with the marinade. Cover with cling
film and refrigerate for at least 2 hours.
2. Pre-heat the grill to 220ºC and set the probe to 75ºC. Insert the probe into the middle of the biggest piece of chicken and
cook until the probe alarm goes off. Discard any remaining marinade.
Summary of Contents for 24002
Page 2: ...2 h b e f i g g j k l o n m r s t u...
Page 3: ...3 A B C D E F...
