6
RECIPES
CHILLI AND LIME BUTTERFLY CHICKEN
(SERVES 4)
• 4 butterflied chicken breasts
• 3 tbsp chilli powder
• 2 tbsp olive oil
• Juice and zest of 1 lime
• 4 garlic cloves, finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• salt and pepper to taste
1.
To make the marinade, mix together all of the ingredients except the chicken. Pour the marinade
over the chicken making sure all the chicken is covered. Cover with cling film and leave to marinate in
the fridge for at least 2 hours.
2.
Heat the grill to maximum and cook the chicken for 8-10 minutes (depending on thickness) until the
juices run clear.
LEMON AND PARSLEY STUFFED GRILLED TROUT
(SERVES 4)
• 4 butterflied trout
• 5 lemon slices per fish
• 6-8 fresh parsley leaves per fish
• 2 garlic cloves, chopped, per fish
• 1 tbsp olive oil per fish
• Salt and pepper to taste
1.
Open the trout out and check there are no bones left inside by lightly running your finger over the
flesh. Season both sides of the fish then on one side, place alternately a slice of lemon followed by a
piece of parsley. Sprinkle the garlic over the fish.
2.
Drizzle with the olive oil. Fold the fish back together.
3.
Heat up the grill to maximum. Cook for 5-8 minutes depending on the thickness of the fish.
FETA, RED ONION AND RED PEPPER SANDWICH
(SERVES 1)
• 2 thick slices wholegrain bread
• 50g feta cheese
• ½ red onion, thinly sliced
• ½ red pepper, deseeded and thinly sliced
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
1.
Mix the onion, red pepper, balsamic vinegar, salt and pepper. Cook on maximum heat for 1-2
minutes until softened.
2.
Take a slice of bread and place the peppers on top. Crumble the feta on top then cover with the other
slice of bread.
3.
Wipe the grill plates clean with a paper towel then grill the sandwich for 2-3 minutes.
THE FOLLOWING RECIPES USE THE DEEP PLATE
BIG OMELETTE
(SERVES 6-8)
• 8 medium eggs
• 250g soft cream cheese
• 200g grated cheddar cheese
• 2 mixed peppers, diced
• 4 spring onions, finely sliced
• ½ bunch fresh chives, finely sliced
• Salt and pepper to taste
1.
Mix together the eggs and cream cheese. Season. Add the remaining ingredients and mix well.
2.
Pre heat the grill to maximum. Pour the egg mixture onto the deep plate. Close the lid and cook for
approx. 10-12 minutes until cooked through. Carefully remove the deep plate and tip the omelette
out onto a serving plate.
FLAPJACK
(MAKES 1 DEEP PLATE SIZE)
• 375g porridge oats
• 190g butter
• 190g soft brown sugar
• 90g golden syrup
• 120g raisins
• 100g fudge pieces
1.
Melt the butter, sugar and syrup in a pan and combine well, stir in the oats, raisins and fudge pieces.
2.
Cook in the deep plate on maximum heat for 10-12 minutes. Remove and allow to completely cool.
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