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Method
In a bowl, mix together the marinade ingredients. Spread over the chicken and leave to
marinate for at least an hour or overnight. Scrape off any excess marinade from the
chicken pieces and drizzle with a little olive oil.
Heat the press at the highest temperature setting and place on the hot press for 4-6
minutes depending on the size of chicken breast. Baste with extra marinade during
cooking if required. Check the juice runs clear from the thickest part of the chicken breast
to ensure it is thoroughly cooked. If using a rack of ribs the cooking time will be between
25-30 minutes on setting 2, baste at intervals with the marinade during cooking.
Lamb Leg Steaks with Anchovy Butter
Great for Entertaining
Ingredients
(Serves 6)
For the marinade:
2 tbsp olive oil
2 garlic cloves, crushed, extra for flavour
Few sprigs of thyme, leaves picked and chopped
2 sprigs of rosemary, leave picked and chopped, extra for flavour
6 x 250g lamb leg steaks, about 2cm/0.75 inch thick
Sea salt and freshly ground black pepper
6 large flat mushrooms, stalks removed
Squeeze of lemon juice
Sprigs of parsley, for garnishing
For the anchovy butter:
50g anchovy fillets in oil, drained and patted dry
100g unsalted butter, softened
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