Seafood - Sunbeam GC7850B Instruction/Recipe Booklet

Contact Grill Recipes continued
Chicken Vegetable Kebabs
8 kebab skewers, soaked in water
2 large chicken breasts, cubed
2 baby squash, quartered
4 cherry tomatoes, halved
4 mushrooms halved
½ yellow capsicum, chopped in 2 x 2cm
pieces
Marinade
¼ cup lemon juice
2 tablespoons soy sauce
1 clove crushed garlic
Preheat Contact Grill for 3-5 minutes. Spray
grill plates with cooking spray.
Thread chicken cubes onto skewers
alternatively with squash, tomatoes,
mushrooms and capsicum.
Combine marinade ingredients and brush
over kebabs.
Cook kebabs for 8-10 minutes or until
desired. Continually brush kebabs with
marinade.

SEAFOOD

Oriental Snapper Fillets
500g snapper fillets
2 tablespoons honey
Juice and zest of orange
3cm piece fresh ginger, grated
Roll the fillets and place onto a plate. In a
small jug combine honey, orange zest and
juice and add the grated ginger. Pour this
over the fillets and marinate in the fridge
until required.
Serves 4 Preheat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook fish fillets
4-6 at a time depending on size for 6-8
minutes until fish is flaky.
Serve fish with cooked noodles, steamed
green vegetables and soy sauce.
Note:
• F ish suggestions: use any low-fat rock fish
such as yellowtail, golden eye, striped
bass. Boneless white fish fillets such as
ling or flake can be used.
Salmon and Potato Cakes
1 x 210g can pink or red salmon,
drained and flaked
2 cups mashed potato, (not too wet)
1 green shallot, finely chopped
2 tablespoons parsley (optional)
1 egg, lightly beaten
Sea salt and black pepper
½ cup breadcrumbs for coating
In a large bowl combine the salmon, potato,
shallot, parsley, egg, salt and pepper. Divide
8 equal portions of mixture and form 8
balls. Roll in breadcrumbs. Place patties
on a plate, cover in plastic wrap, refrigerate
Serves 4
overnight or for a few hours.
Preheat grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook patties 4
at a time for 5-7 minutes, until crispy and
golden and hot in the centre. Use a heat-
proof spatula to remove the patties. Half way
through cooking you may want to respray
the top grill plate to prevent patties from
sticking.
Serve salmon and potato patties with a green
salad, lemon and mayonnaise.
Serves 4
15 15