Breville Dual Burner BGR600 Instruction Booklet page 24

SEAFOOd
HOT GINGEREd PRAWNS
Serves 4
INGREdIENTS
1 kg green king prawns, peeled with
tails intact
1 teaspoon crushed garlic
¼ cup soy sauce
¼ cup dry white wine
1 tablespoon finely shredded ginger
350ml Thai sweet chilli sauce
Long wooden skewers, soaked in water
To serve
Steamed jasmine rice
Sautéed Chinese broccoli
METHOd
1. Preheat flat grill plate to
MEDIUM-HIGH temperature.
2. Thread prawns onto soaked wooden
skewers approximately 4 per skewer.
3. Combine remaining ingredients and mix
well, pour over prawn skewers.
4. Place skewers on pre-heated grill
and cook for 2-3 minutes or until pink
and tender.
5. Serve with steamed rice and broccoli.
LAMB
REd WINE ANd ROSEMARy LAMB
STEAKS
Serves 8
INGREdIENTS
8 x 125g lamb steaks
2 tablespoons fresh rosemary leaves
L cup red wine
Freshly ground black pepper
1 teaspoon crushed garlic
To serve
Steamed green beans
METHOd
1. Place steaks in a shallow dish.
2. Combine rosemary, wine, pepper and
garlic and pour over steaks. Allow to
marinate for at least 20 minutes.
3. Preheat ribbed grill plate to
HIGH temperature.
4. Place prepared steaks onto grill plate
and cook for 2-3 minutes each side
5. Serve with steamed green beans.
NOTE
If using a marinade recipe or
pre-marinated meats from your meat
retailer, drain excess marinade off and
dab with paper towels before placing
on the grill. Some marinades contain
high sugar levels which can scorch on
the grill plate when cooked.
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