64
Crumbled fetta cheese
Preheat Design Grill-Barbecue Advan-
ced until the heating light turns off.
1. Combine oil with lemon juice and
garlic in a large mixing bowl. Add
lamb and allow to marinate for 30 mi-
nutes before threading onto 4 kebab
skewers.
2. Season each kebab generously with
pepper and place on grill.
3. Allow the top plate to rest lightly on
lamb. Cook for 4-5 minutes.
4. Serve with crusty bread and a Greek
salad of salad leaves, black olives
and crumbled feta cheese.
BABY OCTOPUS WITH CHILLI AND
GARLIC
Serves 4
Ingredients
750 g baby octopus, cleaned
2 tablespoons olive oil
2 tablespoon Thai style sweet chilli sau-
ce
juice and zest of 1 lime
1 teaspoon minced garlic
To garnish:
Lime wedges
Coriander sprigs
To serve:
Lightly steamed vermicelli noodles
Preheat Design Grill-Barbecue Advan-
ced until the heating light turns off.
1. In a large mixing bowl combine octopus
with oil, chilli sauce, lime zest, juice and
garlic. Toss well to combine and
season with pepper.
2. Place octopus on pre-heated grill and
lower press. Allow to cook for 3 mi-
nutes.
3. Remove from grill and serve on top of
vermicelli noodles, garnish with lime
and coriander.
MARINATED NEW YORK CUT
STEAK
Serves 4
Ingredients
1 cup red wine
2 tablespoons olive oil
1 tablespoon Dijon style mustard
1 teaspoon minced garlic
4 New York cut steaks
To serve:
Creamy mashed potato
Crisp green salad
Preheat Design Grill-Barbecue Advan-
ced until the heating light turns off.
1. Combine wine, oil, mustard and gar-
lic in a screw top jar and shake well.
Place steaks in a shallow dish, pour
over marinade.
2. Allow to marinate at room tempera-
ture for 30 minutes to 1 hour.
3. Remove steaks from marinade and
place on grill. Cook for 3 minutes for
medium rare.
4.
Serve with creamy mashed potato
and a crisp salad.
ATLANTIC SALMON STEAK WITH
TARRAGON AND PEPPER CRUST
Serves 4
Ingredients
2 tablespoons olive oil
2 tablespoons dried tarragon leaves
freshly ground black pepper
4 Atlantic salmon steaks – weighing ap-
