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RECIPES - FLAT GRILL PLATE
Lamb, Rosemary and Haloumi Burgers
Serves 4. Prep 10 minutes. Cook 10 minutes
Ingredients
•
500g lamb mince
•
1 tsp garlic powder
•
1 tsp onion powder
•
1 tsp dried rosemary
•
1 tbsp tomato paste
•
1 egg, beaten
•
Salt and pepper to taste
•
4 burger buns
•
4 slices of Haloumi, patted dry
•
Softened butter for the rolls
•
Salad leaves of choice
Sizzle Steak Philly Sandwich
Serves 4. Prep 10 minutes. Cook 15-20 minutes
Ingredients
•
1 pack of 6 small sizzle steaks
•
Sourdough bread, sliced into 8 thick slices
•
1 small brown onion, sliced
•
½ to 1/3 green capsicum, in slices
•
3 tbsp softened cream cheese
•
Salt and pepper to taste
•
4 slices of cheddar cheese (optional)
Method
1.
Insert the flat grill plates into the
MultiPress and pre-heat the appliance.
2.
In a bowl, mix together the mince,
tomato paste, herbs and spices, and the
egg. Form four patties, flattening slightly.
Set aside.
3.
When the MultiPress is ready, place
two patties onto the plates and close the
lid. Cook for 6-7 minutes. Repeat with
the remaining two patties. Set aside and
cover in foil to keep warm.
4.
Wipe the grill plates and cook the
haloumi, 2 pieces at a time for 2-3
minutes, depending on thickness.
5.
Serve on a buttered bun with salad
greens.
Method
1.
Insert the flat grill plates into the
MultiPress and pre-heat the appliance.
2.
Butter both sides of each slice of bread.
3.
When the MultiPress is ready, lightly
toast each piece of bread in the press, 3-4
minutes and set aside.
4.
While the bread is toasting, in a fry pan,
fry the onion and capsicum together until
the onion is just soft and cooked. Once
cooked, place in a bowl with the cream
cheese and mix together.
5.
When ready, cook the sizzle steak,
2-3 pieces at a time for approximately
2-3 minutes until just cooked. Once the
steak is cooked, cut into slices and mix
through the cream cheese mixture and lay
on a piece of toasted sourdough, add a
cheese slice, if using, and place another
piece of bread on top and put back on the
grill plate, close the lid and cook for 1-2
minutes. Repeat with remaining toasted
sourdough and steak filling.
11
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