12
RECIPES - GRIDDLE PAN
Ingredients
•
165g can coconut milk
•
1/3 cup crunchy peanut butter
•
1 tablespoon lemongrass paste
•
1 tablespoon kecap manis
•
2 tablespoons lemon juice
•
2 cloves garlic, crushed
•
2 teaspoons ginger, finely chopped
•
2 teaspoons ground cumin
•
2 teaspoons ground coriander
•
1/2 teaspoon turmeric
•
1/2 teaspoon dried chilli flakes
•
1kg chicken thigh fillets
•
Cooking oil spray (of your choice)
•
Cooked rice, to serve
•
Side salad, to serve (optional)
•
Lime wedges, to serve
•
Chopped coriander, to serve
Method
1.
Add coconut milk, peanut butter,
lemongrass paste, kecap manis, lemon
juice, garlic, ginger, cumin, coriander,
turmeric and chilli flakes to a large bowl;
mix to combine.
2.
Add chicken; mix to combine.
3.
Cover and refrigerate for at least
1 hour to marinate.
4.
Place the Grill Pan into your
Multifunction Pot; preheat on high and
spray the Grill Pan with cooking oil.
5.
Add chicken and grill in batches for
4 minutes on each side, or until cooked
through.
6.
Serve with rice, salad and lime wedges
on the side, and sprinkle
with coriander.
Ingredients
•
50g butter, melted
•
1 tablespoon lemon juice
•
1 teaspoon smoked paprika
•
1/4 teaspoon dried chilli flakes
•
2 tablespoons spring onions,
finely chopped
•
2 tablespoons flat-leaf
parsley, chopped
•
Salt and freshly ground pepper, to taste
•
4 corn cobs, husks on
•
Cooking oil spray (of your choice)
Method
1.
Add butter, lemon juice, paprika,
chilli, spring onion and parsley to a small
bowl; season with salt and pepper, and
mix to combine.
2.
Fold corn husks back to expose
corn kernels and tie with kitchen string;
remove silk.
3.
Place the Grill Pan into your
Multifunction Pot; preheat on high and
spray the Grill Pan with cooking oil.
4.
Add corn and grill for 20 minutes,
or until charred; brushing with butter
mixture and turning occasionally.
5.
Serve with a drizzle of the
butter mixture.
Grilled Satay Chicken
Serves 4 Prep 10 m marinating time Cook 10 minutes
Smokey Grilled Corn
Serves 4 Prep 10 minutes Cook 20 minutes
