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Recipes continued
Steak Sandwich
Serves: 4
Preparation: 10 minutes
Cooking: 10 minutes
1 tablespoon olive oil
2 teaspoons balsamic vinegar
2 teaspoons brown sugar
2 medium red onions, sliced
4 (100g each) thin steaks, flattened
Turkish bread and barbecue sauce, to serve
1. Combine oil, vinegar and sugar in a bowl.
Add onion and toss to coat.
2. Preheat flat plate or grill plate on setting
MED/MAX. Cook onions, turning from time
to time for 5-6 minutes or until golden.
Remove onions; cover and keep warm.
3. Cook steaks for 1-2 minutes each side or
until cooked as desired. Serve steaks on
Turkish bread with onions and barbecue
sauce.
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Sweet Chilli Chicken Burger with Lemon
Mayonnaise
Serves: 4
Preparation: 15 minutes (+ 2-4 hours marinating time)
Cooking: 6 minutes
2 large single chicken breast fillets, trimmed
¹⁄ ³ cup sweet chilli sauce
¹⁄ ³ cup good-quality whole-egg mayonnaise
1 teaspoon finely grated lemon rind
1 tablespoon freshly squeezed lemon juice
4 hamburger buns, split, toasted to serve
1 baby cos lettuce, leaves separated, washed,
dried, shredded
2 vine-ripened tomatoes, sliced
1 large dill gherkin, sliced
1. Use a sharp knife to cut each chicken
breast horizontally in half to make four
pieces of chicken. Place in a large glass
bowl. Add sauce and turn to coat. Cover
with plastic wrap and place in the fridge
for 2-4 hours to marinate.
2. Preheat flat plate or grill plate on setting
MED/MAX. Cook chicken for 2-3 minutes
each side or until browned and cooked.
Transfer to a plate.
3. Meanwhile, combine the mayonnaise, rind
and juice in a small glass bowl.
4. Place half the toasted buns on serving
plates. Spread with a little of the
mayonnaise; top with lettuce, tomato,
gherkin and chicken. Dollop with a little
extra mayonnaise and then with remaining
bread. Serve.
Recipes continued
Club Sandwich with Pancetta
Serves: 4
Preparation: 10 minutes
Cooking: 12 minutes
¹⁄ ³ cup good-quality whole egg mayonnaise
1 tablespoon seeded mustard
1 tablespoon finely chopped fresh basil
leaves
2 single chicken breast fillets, trimmed
1 tablespoon olive oil
8 slices mild pancetta
4 eggs
12 slices wholemeal bread, toasted
2 small tomatoes, sliced
8 thin slices Jarlsberg cheese
1. Combine the mayonnaise, mustard and
basil in a small glass bowl. Cover with
plastic wrap and set aside until required.
2. Use a sharp knife to cut each chicken
breast in half horizontally to make 4
pieces. Place in a bowl. Drizzle with oil.
Season with salt.
3. Preheat flat plate or grill plate on setting
MED/MAX. Cook chicken for 2-3 minutes
each side or until browned and cooked.
Transfer to a plate. Cover with foil.
4. Cook pancetta for 1-2 minutes each side or
until crispy. Transfer to a plate lined with
paper towel.
5. Cook eggs for 1 minute each side or until
cooked to your liking. Transfer to a plate.
6. Spread one-third of the toasted bread with
mayonnaise. Top with tomato, cheese and
egg. Top with another slice of bread and
spread with remaining mayonnaise.
7. Top with chicken and pancetta and
remaining bread. Secure with toothpicks.
Cut each sandwich into triangles. Serve.
Corn Fritters
Makes: 12
Preparation: 15 minutes
Cooking: 12 minutes
4 corn cobs
¹⁄ ³ cup parsley leaves
1 cup self-raising flour
3 eggs
4 green onions, thinly sliced
salt and freshly ground black pepper
cream cheese, rocket and smoked salmon, to
serve
1. Remove corn kernels from cobs. Place half
the corn in a food processor. Add parsley,
flour and eggs. Pulse until combined.
2. Transfer to a bowl. Add remaining corn and
green onions. Season with salt and pepper.
3. Preheat flat plate on setting MED. Add
heaped tablespoons mixture. Cook for 2-3
minutes each side or until golden.
4. Serve fritters topped with cream cheese,
smoked salmon and rocket.
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