16
Prawns with Chilli and Coriander
Makes: 24
Preparation: 15 minutes
Cooking: 3 minutes
2 tablespoons peanut oil
2 tablespoons finely chopped fresh coriander
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
24 large green prawns, heads removed,
peeled, leaving tails intact
Lime wedges, to serve
1. Combine oil, coriander, sweet chilli sauce
and lime juice in a bowl.
2. Add prawns and toss to coat in mixture.
Cover and place in the fridge to marinate
for 30 minutes.
3. Preheat flat plate or grill plate on setting
7-8. Cook prawns for 2-3 minutes or until
golden. Serve with lime wedges.
Balsamic and Rosemary Lamb
Serves: 4
Preparation: 12 minutes
Cooking: 8 minutes
¼ cup olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon chopped rosemary leaves
2 cloves garlic, crushed
salt and freshly ground black pepper
2 (230g each) lamb loin eye (backstrap)
Potatoes and green salad, to serve
1. Combine oil, vinegar, rosemary, garlic, salt
and pepper in a shallow dish.
2. Add lamb and toss to coat in mixture.
Cover and place in the fridge to marinate
for 1-2 hours.
3. Preheat grill plate on the 'sear' setting.
Cook lamb for about 3-4 minutes each
side or until cooked as desired. Stand for
5 minutes before slicing. Serve lamb with
potatoes and green salad.
Recipes continued
17
Recipes continued
Beef Fajitas
Serves: 4
Preparation: 20 minutes
Cooking: 14 minutes
600g skirt steak
½ cup orange juice
½ cup pineapple juice
½ cup soy sauce
1 red capsicum, sliced
1 yellow capsicum, sliced
1 red onion, sliced
½ iceberg lettuce, shredded
1 cup grated cheese
½ cup sour cream
½ cup salsa
1 avocado, chopped
8-12 flour tortillas, warmed
1. Trim any fat from beef. Place beef in a
deep dish and pour over the combined
juices and soy sauce. Marinate in
refrigerator for at least 2 hours.
2. Preheat flat plate on the 'sear' setting.
Spray with cooking oil spray. Remove beef
from marinade; reserve liquid. Cook beef
on grill for about 4-5
minutes each side or until cooked as
desired. Remove, cover with foil while the
vegetables cook.
3. Cook for vegetables for 2-3 minutes. Pour
over some of the reserved liquid over the
vegetables and cook for a further 1 minute.
Remove from heat.
4. Slice beef across the grain into thick
slices.
5. To serve fajitas, place a little of each of the
beef, vegetables and remaining ingredients
in the flour tortilla and roll up.
Pepper Steak with Mushrooms
Serves: 4
Preparation: 12 minutes
Cooking: 10 minutes
¼ cup olive oil
4 (160g-180g each) beef scotch fillets
2 teaspoons cracked pepper
350g portobello mushrooms, thickly sliced
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped fresh parsley
potato mash, to serve
1.Brush steaks with 1 tablespoon olive oil
and and sprinkle with cracked pepper.
Lightly press pepper onto steaks.
2. Preheat flat plate or grill plate on setting
8. Toss mushrooms in remaining oil. Cook
for 3-4 minutes or until soft. Transfer
mushrooms to a bowl, add Worcestershire
sauce and parsley. Cover to keep warm.
3. Preheat flat or grill plate on the 'sear'
setting. Cook steaks for 2-3 minutes each
side or until cooked as desired. Serve
steaks with mushrooms and potato mash.