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HONEY AND MUSTARD PORK LOIN STEAK Serves: 4
•
4 pork loin steaks
•
2 tbsp whole grain mustard
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80g honey
1.
Mix together the mustard, honey, sugar, olive oil, salt and pepper. Pour the mixture over the pork steaks, cover with cling film and leave to marinate
in the fridge for at least 2 hours.
2.
Pre-heat your grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of the biggest piece of pork and cook until the probe alarm
goes off.
GRILLED SALMON WITH LEMON BASIL BUTTER Serves: 4
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4 salmon fillet portions approx. 200g each
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1 tsp paprika
•
1 tsp cracked black pepper
•
100g butter, melted
1.
Rub the salmon with paprika and pepper on both sides and leave to marinate for 5-10 minutes.
2.
Pre-heat the grill to 220ºC and cook the pieces of salmon for approx. 5 minutes until the fish starts to flake and is cooked through.
3.
For the lemon basil butter, mix the butter, basil, lemon juice and spring onions together.
4.
To serve, arrange each piece of salmon on a plate with some steamed vegetables and top with a generous spoonful of the lemon basil butter.
HEARTY VEGETABLE BURGER Serves: 6
To serve: whole grain burger bun, grilled haloumi, grilled courgette, lettuce
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400g green lentils, cooked, drained and slightly crushed
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100g chickpeas, cooked, drained and slightly crushed
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1 carrot, finely grated
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100g celeriac, finely grated
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½ white onion, finely diced
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4 cloves garlic, finely diced
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2 tbsp thyme leaves
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2 sprigs thyme
1.
Mix all ingredients together. Divide the mix into six and mould into burger shapes. Cover with cling film and refrigerate for 20 minutes.
2.
Pre-heat the grill to 220ºC and cook the burgers for 6-8 minutes depending on how thick they are.
3.
To serve, cut a bun in half and lightly grill. Add the lettuce then the burger and top with the grilled haloumi and courgettes.
QUICK AND EASY GRILLED BANANAS Serves: 2
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2 bananas, peeled
•
2 tbsp walnuts, finely chopped
1.
Mix the walnuts, sugar and cinnamon together. Cut the bananas lengthwise, then across their width.
2.
Pre heat the grill to 220ºC, and then place the bananas on the grill flat side up. Spoon some of the walnut mixture on top of each piece. Grill for
approx. 3-4 minutes until the bananas are warm and the cinnamon and walnuts are slightly glazed.
RECIPES USING THE DEEP PLATE
•
Fit the upper ribbed plate and the deep plate and level the grill.
FLAPJACK Serves: 8-10
•
375g porridge oats
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190g butter
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190g soft brown sugar
1.
Melt the butter, sugar and syrup in a pan and combine well. Stir in the oats, raisins and fudge pieces.
2.
Line the deep plate with grease proof paper and spoon the mixture in making spreading it evenly.
3.
Set the grill to 160ºC and cook for approximately 15-20 minutes. Once cooked, turn off your grill and leave the flapjack to cool in the deep plate.
CHICKEN WITH A WHITE WINE CREAM SAUCE Serves: 2
•
2 chicken breasts, skinless and boneless, cut into approx. 1cm pieces
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, finely chopped
1.
Pre heat the grill to 220ºC.
2.
Add the oil and allow it to heat for a few moments. Add the chicken, garlic and onions, close the lid and cook for 3 - 5 minutes, stirring occasionally.
3.
Add the mushrooms, cream, wine and season, close the lid and cook for 10 - 15 minutes until the chicken is thoroughly cooked, stirring occasionally.
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50g dark brown sugar
•
2 tbsp olive oil
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Salt and pepper to taste
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1 tbsp fresh basil, finely minced
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1 tbsp fresh lemon juice
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1 spring onion, finely chopped
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4 tbsp olive oil
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160g butternut squash flesh, roasted and cooled slightly
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2 tsp chilli flakes
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1 tsp smoked paprika
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1 ½ tsp ground mace
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2 tsp Cajun spice
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180g breadcrumbs, fine
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Salt and cracked black pepper to taste
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2 tbsp golden caster sugar
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½ tsp cinnamon
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90g golden syrup
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120g raisins
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100g fudge pieces
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3 mushrooms, sliced
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100ml cream
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30ml white wine
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Salt and pepper to taste
8
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