Gastroback 42534 User Manual - Page 23

Thai Green Curry Lamb Cutlets, Chilli Beef Salad With Cashews, Grilled Baby Bok Choy With, Oyster

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Preheat Design Grill-Barbecue Advanced until the heating light turns off. 1. Place steaks in a shallow dish. Combine rosemary, wine, pepper and garlic and pour over steaks. Allow to marinate for at least 20 minutes. 2. Turn the Base Plate Tilt Dial to flat, open the grill. Place prepared steaks onto ribbed grill and cook for 3 minutes each side until cooked to your liking. Serve with steamed green beans. THAI GREEN CURRY LAMB CUTLETS Serves 4 Ingredients 1 tablespoon Thai green curry paste 3 tablespoons coconut cream 1 tablespoon chopped coriander 12 lamb cutlets, trimmed To serve: Steamed rice and greens Preheat Design Grill-Barbecue Advanced until the heating light turns off. 1. C ombine curry paste, coconut cream and coriander. Spoon over cutlets and allow to marinate for 20 minutes. 2. Turn the Base Plate Tilt Dial to flat, open the grill, place cutlets on ribbed grill and cook for 3 minutes each side or until cooked to your liking. Serve with steamed rice and greens. 1. S lice steak into thin strips and combine with chill, soy, ginger and garlic. Allow to marinate for 20 minutes. 2. Place salad greens in individual serving bowls. 3. Turn the Base Plate Tilt Dial to flat, open the grill and cook beef on flat plate for 1-2 minutes each side. 4. Place on top of greens and sprinkle with cashew nuts and soy sauce. GRILLED BABY BOK CHOY WITH OYSTER SAUCE Ingredients 4 baby bok choy (50 g each) 2 tablespoons soy sauce 1 tablespoon oyster sauce 2 tablespoons lemon juice 2 teaspoons brown sugar 1. D iscard outer leaves of bok choy and halve the bok choy, wash well. Preheat Grill to medium heat. 2. Turn the Base Plate Tilt Dial to flat, open the grill and cook bok choy cut side down on flat plate for 2 minutes or until tender. 3. To make oyster sauce combine soy, oyster sauce, lemon juice and sugar. Serve with the sauce drizzled over bok choy. LEMON AND HONEY CHICKEN SKEWERS Serves 4 CHILLI BEEF SALAD WITH CASHEWS Serves 4 Ingredients 500 g rump or sirloin steak 3 mild red chillies, chopped 2 tablespoons soy sauce 1 teaspoon crushed ginger ½ teaspoon crushed garlic Salad greens To serve: ½ cup chopped cashew nuts soy sauce Preheat Design Grill-Barbecue Advanced until the heating light turns off. Ingredients 500 g chicken breast fillets 2 tablespoons lemon juice 2 tablespoons honey 2 teaspoons sesame seeds 1 teaspoon grated ginger Wooden skewers, soaked in water To serve: Steamed basmati rice Steamed green vegetables Preheat Design Grill-Barbecue Advanced until the heating light turns off. 1. S lice chicken into thin strips and thread onto 8 skewers. Place skewers on pre-heated lower grill and lower top plate. Allow to 55

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Preheat Design Grill-Barbecue Advanced until
the heating light turns off.
1.Place steaks in a shallow dish. Combine
rosemary, wine, pepper and garlic and
pour over steaks. Allow to marinate for at
least 20 minutes.
2.Turn the Base Plate Tilt Dial to flat, open
the grill. Place prepared steaks onto ribbed
grill and cook for 3 minutes each side until
cooked to your liking. Serve with steamed
green beans.
THAI GREEN CURRY LAMB CUTLETS
Serves 4
Ingredients
1 tablespoon Thai green curry paste
3 tablespoons coconut cream
1 tablespoon chopped coriander
12 lamb cutlets, trimmed
To serve:
Steamed rice and greens
Preheat Design Grill-Barbecue Advanced until
the heating light turns off.
1.Combine curry paste, coconut cream and
coriander. Spoon over cutlets and allow to
marinate for 20 minutes.
2.Turn the Base Plate Tilt Dial to flat, open the
grill, place cutlets on ribbed grill and cook
for 3 minutes each side or until cooked to
your liking. Serve with steamed rice and
greens.
CHILLI BEEF SALAD WITH CASHEWS
Serves 4
Ingredients
500 g rump or sirloin steak
3 mild red chillies, chopped
2 tablespoons soy sauce
1 teaspoon crushed ginger
½ teaspoon crushed garlic
Salad greens
To serve:
½ cup chopped cashew nuts
soy sauce
Preheat Design Grill-Barbecue Advanced until
the heating light turns off.
1.Slice steak into thin strips and combine with
chill, soy, ginger and garlic. Allow to mari-
nate for 20 minutes.
2.Place salad greens in individual serving
bowls.
3.Turn the Base Plate Tilt Dial to flat, open
the grill and cook beef on flat plate for 1-2
minutes each side.
4.Place on top of greens and sprinkle with
cashew nuts and soy sauce.
GRILLED BABY BOK CHOY WITH
OYSTER SAUCE
Ingredients
4 baby bok choy (50 g each)
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons lemon juice
2 teaspoons brown sugar
1.Discard outer leaves of bok choy and halve
the bok choy, wash well. Preheat Grill to
medium heat.
2.Turn the Base Plate Tilt Dial to flat, open the
grill and cook bok choy cut side down on
flat plate for 2 minutes or until tender.
3.To make oyster sauce combine soy, oyster
sauce, lemon juice and sugar. Serve with
the sauce drizzled over bok choy.
LEMON AND HONEY CHICKEN
SKEWERS
Serves 4
Ingredients
500 g chicken breast fillets
2 tablespoons lemon juice
2 tablespoons honey
2 teaspoons sesame seeds
1 teaspoon grated ginger
Wooden skewers, soaked in water
To serve:
Steamed basmati rice
Steamed green vegetables
Preheat Design Grill-Barbecue Advanced until
the heating light turns off.
1.Slice chicken into thin strips and thread onto
8 skewers. Place skewers on pre-heated
lower grill and lower top plate. Allow to
55