Breville VHG026X Instructions For Use Manual page 7

Fruit (use your grill opened out)
Food item Timings
Banana, halved 1-2 minutes
lengthways
Nectarines, halved 2-3 minutes
Pineapple, sliced 1-2 minutes
RECIPES
Homemade beef burgers serves 4
• Vegetable oil
• 500g lean minced beef
• 1 red onion, diced
• 2 garlic cloves, finely chopped
• 1 medium egg
• Salt and pepper
• 1 tsp Dijon mustard (optional)
• 1 tbsp chopped fresh oregano (optional)
1. Add a splash of vegetable oil to a frying pan and heat on a
medium heat. Add the onion and sauté for a few minutes, without
colouring.
2. Add the garlic and continue cooking over a low heat for a further
minute.
3. Remove from the heat and allow to cool.
4. Add the beef to a mixing bowl, with the cooled onion mixture and
the remaining ingredients. Mix well.
5. Separate the mixture into 4 portions. Use your hands to start
moulding the mixture into burgers (slightly wet hands helps).
Place in the fridge to chill and firm up.
6. Brush the burgers with a little oil and place onto the preheated
grill at the high settng. Grill for 6-8 minutes until cooked through.
Serve on crusty ciabatta or Brioche rolls, with fresh watercress or
leafy salad and your favourite sauces or toppings.
Prosciutto wrapped chicken serves 4
• 4 skinless chicken fillets, slightly flattened out (about 2cm thick)
• Olive oil
• Freshly ground black pepper
• 4 slices of prosciutto
• Zest of 2 lemons
• 3 sprigs of fresh thyme, leaves removed and bruised
1. Lay the slices of prosciutto onto a chopping board. Place a
chicken fillet on top of each so that there is sufficient to wrap
around the middle part of each fillet (don't wrap the chicken just
yet).
2. Drizzle each of the chicken fillets in olive oil, add some black
pepper, zest of lemon and a sprinkle of the thyme leaves.
3. Wrap the prosciutto around the chicken.
4. Place the chicken onto the preheated grill at the high setting, with
the join of the prosciutto on the underside.
5. Brush olive oil onto the surface of the chicken, close the lid and
grill for 4-5 minutes, until golden and cooked through.
6. Remove from the grill and place onto a warm plate to rest for a
few minutes.
Temperature
7. Slice diagonally and serve with some griddled asparagus and
Medium/High
new potatoes, or alternatively a crispy salad.
Spicy chipotle glaze serves 2
Medium/High
• 2 tbsp chilli or olive oil
Medium/High
• 1 medium clove garlic, finely chopped
• 2 tsp chipotle paste
• Grated zest and juice of 1 lime
• 1 tbsp honey
1. Mix all the ingredients together and marinate the steak at room
temperature for about 1 hour.
2. Remove from the marinade and place onto the preheated grill at
the high setting. Grill to your preference.
3. Allow to rest before serving.
Smokey BBQ rub serves 2
• 1 tbsp fennel seeds
• 1 tsp smoked paprika
• 1 tsp brown sugar
• 1 tbsp cumin seeds
• ½ tsp sea salt
1. Grind all the ingredients with a pestle and mortar or mini food
processor until finely ground together.
2. Rub into meat or poultry and allow to marinate for 1-2 hours, or
overnight for greater depth of flavour.
3. Brush with a little oil before grilling.
Chilli, coriander and lime butter serves 2
• 100g softened butter
• Zest of 1 lime
• 1 red chilli (amount depending on the heat you require), deseeded
and very finely chopped
• 1 handful of coriander, chopped
• Sea salt flakes and freshly ground black pepper
1. Combine the ingredients in a suitable bowl and beat well.
2. Place the butter onto a square of baking parchment and roll up to
form a small log shape.
3. Refrigerate until required. Slice off a small amount and place on
top of your grilled meats allowing the butter to melt slightly before
serving.
7