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4. Cut the bun in half and grill lightly. Place the burger onto the lettuce then top with a
spoonful of the redcurrant mayonnaise and crisp parsnip.
5. Serve on a crusty white bun with crisp parsnips, lettuce and redcurrant mayonnaise.
Festive Turkey Burger
(Serves approx. 6)
•
300g minced turkey leg
•
200g sausage meat
•
½ white onion, finely chopped
•
3 cloves garlic , finely chopped
•
60g dried apricots, chopped
•
60g dried cranberries
•
2 tbsp fresh sage , finely chopped
•
Stuffing crumb to coat the outside
•
Salt and pepper to taste
1.
Mix together all of the ingredients (except the stuffing crumb). Divide the mix into six and
mould into burger shapes. Refrigerate for 20 minutes. Remove from the fridge and coat in
the stuffing crumb.
2. Heat the grill to maximum and cook the burgers for 8-10 minutes depending on the
thickness, making sure the juices run clear before serving.
3. Serve on a crusty white bun with brie, streaky bacon, cranberry mayonnaise and lettuce.
Quick and Easy Grilled Bananas
(Serves 2)
•
2 bananas, peeled
•
30g walnuts, finely chopped
•
2 tbsp golden caster sugar
•
½ tsp cinnamon
1.
Mix the walnuts, sugar and cinnamon in a bowl. Split the bananas lengthwise, then across
their width.
2. Pre heat the grill to maximum then place the bananas on the grill flat sides up. Spoon some
of the 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)
•
½ fresh pineapple
• 1 small orange, peeled
•
2 bananas
•
2 peaches or nectarines
• 1 tsp brown sugar
•
4 tbsp orange juice
•
2 tsp vanilla extract
• 150g Greek yoghurt
•
8 wood skewers soaked in water and dried
1.
Cut the fruit into chunks and marinade for 10 minutes in the orange juice, brown sugar and
half of the vanilla extract.
2. Put the marinated fruit onto the skewers and grill for 4-6 minutes.
3. Mix the Greek yoghurt with the remaining vanilla extract and use as a dip for the kebabs.
THE FOLLOWING RECIPES USE THE DEEP PLATE.
Chicken with a White Wine Cream Sauce
(Serves 2)
•
2 chicken breasts (diced)
• 1 tbsp olive oil
• 1 small onion, finely chopped
•
2 cloves garlic, finely chopped
•
3 mushrooms, sliced
• 100ml cream
•
30ml white wine
•
Salt and pepper to taste
1.
Pre heat the grill to maximum. Add the oil and then add the chicken, garlic and onions,
close the lid and cook for 2 - 3 minutes.
2. Add the mushrooms, cream, wine and season, close the lid and cook for 10 - 15 minutes
until the chicken is thoroughly cooked, stirring occasionally.
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