4
Method:
Scampi
Melt the butter on low heat and stir in olive oil, garlic, curry powder, salt and pepper. Remove to
a bowl and combine all ingredients and allow to marinate for 1 hour in the refrigerator.
Take 5 shrimps, 2 cherry tomatoes, 1 mushroom, 1 courgette, 1 green pepper and 1 red onion
piece and place on a skewer.
Pour 4 fl.oz white wine into the flavour ring and preheat the grill to medium. Brush the kebabs with
olive oil and grill each skewer for about 4-5 mins on each side while also grilling excess scampi.
Suggestions:
You can substitute almost any meat or fish in this recipe for a fantastic kebab. I like to serve
them on a medley of wild rice with fresh lemon wedges and a sprig of fresh parsley.
Burgers
Cooking and prep time: 30 minutes
Servings: 6 people
Ingredients:
Method:
Pour 4 fl.oz beer into the flavour ring and preheat the Mighty Pro Grill on medium heat. Slice the
mushrooms and onions into thin slivers and grill until onions are tender. Add salt and pepper to
taste. Remove and set aside to cool.
Mix together in a bowl, the beef, raw eggs, grated cheese, grilled vegetables and all the
seasoning. Form the mixture into six burger shapes and place on the preheated grill. Grill the
burgers for about six minutes per side until golden brown. Add cheese slices about 1 minute
before the burgers are ready. Remove from the grill and place on in each pitta pocket.
Grilled Swordfish
Cooking and prep time: 30 minutes
Servings: 4 people
Ingredients:
Method:
Press the anchovies through a fine sieve or mash with a fork and blend with the butter, capers,
4-6 swordfish steaks, 3/4 inch thick
4 tablespoons unsalted butter
Olive oil
2 teaspoons minced capers
2 teaspoons freshly squeezed and strained
lemon juice
2 large garlic cloves crushed
2 1/2 anchovy fillets, rinsed, dried and mashed
4 fl.oz pineapple juice
11/2 lbs. extra lean ground beef
2 medium eggs
1 oz grated cheese
12 large mushrooms
2 large yellow mushrooms
2 large yellow onions
4 slices cheddar cheese
2 medium tomatoes
2 large avacados
1/2 lettuce
4 medium pitta pockets
olive oil
salt & pepper to taste
4 fl.oz beer
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