Sunbeam HG055A, Инструкция пользователя

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12
Beef fajitas Serves 4
600g skirt steak
½ cup orange juice
½ cup pineapple juice
½ cup soy sauce
1 red capsicum, sliced
1 yellow capsicum, sliced
1 red onion, sliced
½ iceberg lettuce, shredded
1 cup grated cheese
½ cup sour cream
½ cup salsa
1 avocado, chopped
8-12 flour tortillas, warmed
1. Trim any fat from beef. Place beef in a
deep dish and pour over the combined
juices and soy sauce. Marinate in
refrigerator for at least 2 hours.
2. Preheat BBQ Grill on SuperSear. Remove
beef from marinade; reserve liquid. Cook
beef for about 5 minutes each side or until
cooked as desired. Remove from grill and
cover with foil while the vegetables cook.
3. Place vegetables on hotplate and cook in
batches for 2-3 minutes. Pour over some
of the reserved liquid over the vegetables
and cook for a further 1 minute. Remove
from heat.
4. Slice beef across the grain into thick
slices.
5. To serve fajitas, place a little of each of the
beef, vegetables and remaining ingredients
in the flour tortilla and roll up.
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. Preheat BBQ Grill 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.
Recipes continued