Breville Dual Burner BGR600 Instruction Booklet page 23

SEAFOOd
BABy OCTOPUS WITH CHILLI
ANd GARLIC
Serves 4
INGREdIENTS
750g baby octopus, cleaned
2 tablespoons olive oil
2 tablespoons Thai style sweet chilli sauce
Juice and zest of 1 lime
1 teaspoon minced garlic
Freshly ground pepper
To garnish
Lime wedges
Coriander sprigs
To serve
Lightly steamed vermicelli noodles.
METHOd
1. Preheat flat grill plate to
MEDIUM-HIGH temperature.
2. In a large mixing bowl combine
octopus with oil, chilli sauce, lime zest,
juice and garlic.
3. Toss well to combine and season
with pepper.
4. Place octopus on pre-heated grill. Allow
to cook for 3-4 minutes.
5. Remove from grill and serve on top of
vermicelli noodles, garnish with lime
and coriander.
22
ATLANTIC SALMON STEAK WITH
TARRAGON ANd PEPPER CRUST
Serves 4
INGREdIENTS
2 tablespoons olive oil
2 teaspoons dried tarragon leaves
Freshly ground black pepper
4 Atlantic salmon steaks – weighing
approx 180g each
To garnish;
Lime or lemon wedges
To serve
Steamed baby potatoes
METHOd
1. Preheat flat grill plate to
MEDIUM-HIGH temperature
2. Combine oil with tarragon and a
generous and coarse grinding of
black pepper.
3. Brush salmon on both sides with
mixture and place on grill. Allow to cook
for 2-3 minutes each side for fish to be
golden on the outside and 'rosy' pink on
the inside.
4. Cook a further 2 minutes to cook
through. Remove from grill and serve
immediately with the steamed potatoes.