Sunbeam Kettle King, Instruction Booklet, Page: 17 / 24

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Grilled swordfish Serves 4
4 pieces swordfish
2 cloves garlic, crushed
¹/
³
cup white vinegar
¹/
³
cup olive oil
¼ cup shredded basil leaves
Salad
250g baby rocket
100g semi dried tomatoes
150g feta cheese
100g katamata olives
1. Place swordfish in a large dish and pour
over two thirds of the combined dressing
ingredients. Cover and refrigerate for 1
hour.
2. Pre-heat Kettle King on SuperSear.
3. Cook swordfish for about 3 minutes each
side or until cooked as desired.
4. Serve swordfish over salad and drizzle with
remaining dressing.
Marinated Lamb Roast Serves 4
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 teaspoons Dijon mustard
¼ cup mango chutney
1kg boned and rolled shoulder of lamb
1. Combine oil, rosemary, garlic, rind, juice,
mustard and chutney in a large zip lock
bag or large dish. Place lamb in marinade;
cover and refrigerate for 4 hours or
overnight.
2. Preheat Kettle King on SuperSear with the
lid on for 15 minutes.
3. Drain marinade from lamb; reserve
marinade. Place lamb on a piece of
aluminium foil that has been folded
over 2-3 times. Cook lamb with the lid
on, brushing the lamb occasionally with
marinade, for about 1 hour or until just
cooked through.
4. Stand lamb, covered, for 10 minutes
before carving.
Roast Pork with Nutty Rice Serves 4-6
1.5kg loin of pork
olive oil
sea salt
freshly ground black pepper
kitchen string
Filling
20g butter, melted
1 small mushroom, chopped
1 eschalot, finely chopped
pinch nutmeg
½ cup cooked brown rice
1 tablespoon pine nuts
1 egg yolk
1 tablespoon chopped fresh parsley
1. Pre Kettle King on SuperSear with the lid
on for 10 minutes.
2. Combine all filling ingredients in a bowl
and mix well.
3. Slice pork through the centre of the meat
and then along the bone. Score the rind.
Fold meat back and fill centre with the
stuffing and tie tightly with the string.
4. Brush meat lightly with oil and season
with salt and pepper.
Recipes (continued)