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GRILL AND MIX RECIPES
Chicken Satay
[ Ingredients ]
4 wooden skewers
450g chicken fillets (cubed)
[ Seasonings ]
1 tbsp. groundnut oil
1 tbsp. lemon juice
2 tbsp. satay sauce
1 clove garlic (crushed)
Tabasco sauce to taste
Vegetable Loaf
[ Ingredients ]
(A)
175g fresh breadcrumbs
1 large carrot (grated)
2 small courgettes (sliced)
1 large potato (grated)
3 sticks of celery (sliced)
4 rashers bacon (chopped)
125g Cheddar cheese (grated)
2 eggs (beaten)
salt and pepper to taste
(B)
75g Cheddar cheese (grated to sprinkle)
1 tbsp. fresh parsley (chopped)
Grilled Pigeon
[ Ingredients ]
1 pigeon (approx. 300g)
[ Seasonings ]
1 tbsp. light soy sauce
1 tsp. dark soy sauce
1 tbsp. oil
1
/
tsp. salt
2
1 tsp. sugar
1 tsp. ginger juice
1 tsp. cooking wine
[ Method ]
1. Place all the seasonings in a large bowl, mix well. Stir in the
chicken, refrigerate for 2 hours to marinate.
2. Thread the chicken onto skewers leaving no wood exposed.
Place in a large flan dish on the high rack. Press MIX pad 3
times to Grill Mix High and cook for 10'30" - 12'00". Turn over
and rearrange skewers every 3 minutes.
(NOTE: To remove food easily from wooden skewers, soak
the skewers in water for 30 minutes prior to using them.)
[ Method ]
1. Combine (A), mix well.
2. Pour mixture into a greased 1.5 litre loaf dish, cover with (B).
3. Place on turntable, cook on 50% (MEDIUM) for 15 - 16
minutes. Then press MIX pad 3 times to Grill Mix High and
cook for 6 - 8 minutes.
[ Method ]
1. Bind wings and legs of pigeon with string.
2. Marinate pigeon for at least 10 minutes.
3. Place on the low rack and press MIX pad 3 times to Grill Mix
High. Cook for 7-11 minutes. Turn over halfway through
cooking.
E – 19
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