7
Grill recipes
Cajun steak
200g/
1
1/
2
lb steak, 1-1.5cm,
1/
4
to
1/
2
inch
thick trimmed of all visible fat
1 tablespoon olive oil
1 clove garlic peeled and crushed (optional)
1/
2
tsp chilli powder
1/
4
tsp ground cumin
1/
4
tsp dried thyme
Pinch of cayenne pepper
1/
2
tsp salt
Pinch ground black pepper
In a small bowl mix together the olive oil and
the seasoning ingredients. Cut the steak into
pieces small enough to fit on the grill sections.
Brush both sides of the steaks with the
seasoning mix. Place on a dish, cover and
stand for 30 minutes.
Lightly brush grill cooking surface with
vegetable oil. Preheat until orange light comes
on. Place pieces of steak on the grill in an even
layer without crowding. Close the cover and
cook for approx. 5-10 minutes, according to
personal taste. Serves two.
Caribbean grilled fish
2 x 100g/4oz salmon, tuna or swordfish fillets
1/
2
cup freshly squeezed orange juice
2 tbsp freshly squeezed lime juice
1 tbsp olive oil
1 clove of garlic peeled, crushed (optional)
1 pinch of cayenne pepper
1/
4
tsp salt
pinch of ground black pepper
In a small bowl blend together the marinade
ingredients. Place the fish fillets in a shallow
dish. Pour the marinade over the fish. Cover and
marinate in the refrigerator for 1 hour, turning
once. Pat dry with paper towels before grilling.
Lightly brush the grill with vegetable oil. Preheat
until orange light comes on. Place the fish
steaks on the grill plate. Close the cover and
cook for approximately 5 minutes or until fish is
done. Serves two.
Chinese grilled prawns
200g/
1/
2
lb large prawns, peeled, rinsed, and
patted dry
1/
2
tsp minced fresh ginger
1 clove garlic, peeled, crushed (optional)
2 tsp soy sauce
1 tbsp dry white wine or sherry
1 tsp sesame oil
1 tsp sugar
In a large bowl, mix together the marinade
ingredients. Add the prawns, cover and
marinate in the refridgerator for 30 minutes.
Drain before grilling.
Lightly brush the grill with vegetable oil.
Preheat until orange light comes on. Place the
prawns on the grill in an even layer without
crowding. Close the cover and cook for approx.
3-4 minutes, or until done. Serves two.
Grilled vegetable salad
450g / 1lb vegetables, including red or
yellow peppers (small)
thin zucchini or courgette, yellow or red
onions; or any combination of the above
2
1/
2
tbsp olive oil
1
1/
2
tbsp balsamic vinegar
2 cloves of garlic, peeled, crushed (optional)
1 tsp of chopped fresh parsley or mint
1/
2
tsp salt
Black pepper to taste
In a large bowl mix together the marinade
ingredients. Wash and dry the vegetables and
cut off the stems. If using peppers, cut in half,
remove the seeds and cut into 1cm
1/
2
inch
strips. Slice the zucchini lengthwise into 5mm
1/
4
inch thick slices. Peel onion and cut into 5mm
thick rings. Add vegetables to the marinade and
stand for 30 minutes.
Preheat grill until orange light comes on.
Place the drained vegetables on the grill in an
even layer without crowding. Cook for approx.
1
1/
2
to 2
1/
2
minutes according to personal taste.
Remove to a serving dish when cooked. Repeat
grilling the remaining vegetables cooking them
in 3 or 4 batches. Sprinkle with some of the
remaining marinade and season with salt and
pepper to taste. Serves two.
NOTE
1
DO NOT COOK MEAT OR FISH WHICH
CONTAINS BONES.
2
COOK MEAT OR FISH WHICH IS OF AN
EVEN THICKNESS.
3
MARINADED FOODS SHOULD BE DRAINED
WELL TO AVOID EXCESS STEAM BEING
PRODUCED DURING COOKING.
toast and grill ST44701 Rev 1 20/3/03 10:08 PM Page 7
