7
seafood – steaks
(25mm)
min
halibut, salmon, swordfish, tuna
6-9
seafood – fillets
(12mm)
red snapper, salmon, sea bass
3-5
seafood
kebabs, 25mm cube
4-6
langoustines, prawns
1-2
scallops
4-6
vegetables
asparagus
3-4
carrots, sliced
5-7
aubergine, slice/cube
8-9
onions, thin slice
5-6
peppers, thin slice
6-8
potatoes, slice/cube
7-9
squash, slice/cube
6-8
snacks
min
calzone
8-9
hot dogs
2-3
quesadillas
2-3
tacos, meat filling
6-8
fruit
apple, halve/slice
6-8
bananas, slice lengthwise
3-4
nectarines/peaches, halve/slice
3-5
pineapple, slice
3-7
toasted sandwiches
cheese
2-3
ham (cooked)
5-6
roast beef (cooked)
6-7
sausage (cooked)
6-7
turkey (cooked)
6-7
contact grilling
sausage and herb stuffed pork
serves a family of 4
250g/½lb low-fat sausage, uncooked
½ cup fresh breadcrumbs
2 tbsp fresh parsley
½ tsp thyme
½ tsp marjoram
1 tsp fresh ground black pepper
2 whole pork tenderloins (fillets)
8 cocktail sticks, soaked in water then patted dry
Remove the sausage skins. Mix the sausagemeat, marjoram,
thyme, parsley, and pepper in a bowl. Cut each tenderloin in
two, then cut a slit sideways into each piece to make a
pocket. Stuff the pockets with the mixture, and fasten the
edges with cocktail sticks. Grill till the pork and stuffing are cooked through (6-8 minutes).
chicken tandoori with yogurt-based marinade
serves a family of 4
2 boneless, skinless chicken breasts
200-250g carton plain low-fat 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
Use a lidded casserole dish big enough to hold the chicken and
the marinade. Mix the yogurt, lemon juice, paprika, garlic,
ginger, cumin, cayenne and cinnamon in the dish. Cut each chicken breast into two, add them to
the dish, and turn till they’re well coated. Cover and refrigerate for 1-8 hours, turning at least
every hour. Grill the chicken till it’s cooked through (5-7 minutes). Discard the marinade.
Summary of Contents for 14653
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