Recipes - Sunbeam Kettle King HG6600B Instruction Booklet

Recipes

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Barbecue Chilli Lime Prawns
1 kg green prawns
1 teaspoon palm sugar
2 tablespoons peanut oil
¼ cup lime juice
2 red chillies, seeded and finely chopped
1 tablespoon sweet chilli sauce
2 tablespoons chopped fresh coriander
1. Pre-heat Kettle King on SuperSear.
2. Shell and devein prawns leaving tails
intact. Combine prawns and remaining
ingredients in a bowl and refrigerate for 1
hour.
3. Cook prawns for about 3 minutes on each
side or until just cooked through.
4. Serve with steamed jasmine rice.
Baby Octopus
1 kg cleaned baby octopus
2 cloves garlic, crushed
¼ cup olive oil
¹/ ³ cup balsamic vinegar
½ cup basil leaves, shredded
2 tablespoons brown sugar
sea salt and freshly ground black pepper
1. Cut octopus in half if they are slightly
large. Ensure that the beaks have been
removed from the centre.
2. Place octopus in a large bowl and cover
with boiling water. Allow to stand for 2
minutes then drain well.
3. Place octopus in a clean bowl with
remaining ingredients; refrigerate
overnight.
4. Preheat Kettle King on SuperSear. Drain
octopus then place on hot grill. Cook
for about 5 minutes or until they have
changed to a golden colour.
Serves 4 Soya Sauce Chicken Wings
1½ kg chicken wings
¹/ ³ cup honey
½ cup low salt soy sauce
2 teaspoons Chinese cooking wine (optional)
2 cloves garlic, crushed
3 teaspoons grated fresh ginger
1. Cut wings at joints and discard tips.
2. Combine remaining ingredients and
chicken in a baking dish and marinate for
at least 2 hours.
3. Preheat Kettle King on SuperSear for 10
minutes. Remove wings from marinade;
reserve liquid.
4. Cook wings, on both sides, brushing with
reserved marinade. Turn wings often. Cook
for about 15 minutes or until browned and
Serves 4
cooked through.
5. Serve with rice.
Tip: Chinese cooking wine is available from
Asian grocery stores. If you cannot find it
simply replace with sherry or omit completely.
Souvlaki Lamb Skewers
1 kg diced lamb (2 cm pieces)
2 cloves garlic, crushed
1 tablespoon chopped fresh oregano
2 tablespoons lemon juice
¼ cup olive oil
1 yellow capsicum
1 red capsicum
1 large red onion
22-24 small bamboo skewers
1. Combine lamb, garlic, oregano, lemon
juice and olive oil, mix until combined.
2. Place lamb in marinade. Refrigerate for
several hours or overnight.
Serves 4
makes about 22
skewers
13