Catler GR 8030 - Manual (Page 32)

32
CHILLI BEEF SALAD WITH CASHEWS
Serves 4
INGREDIENTS
500g rump or sirloin steak
3 mild red chillies, chopped
2 tablespoons soy sauce
1 teaspoon crushed ginger
1 /
2
teaspoon crushed garlic
Salad greens
To serve
1 /
2
cup chopped cashew nuts
soy sauce
METHOD
1. Preheat grill to SEAR temperature setting
until the HEATING display turns off .
2. Slice steak into thin strips and combine
with chilli, soy, ginger and garlic. Allow to
marinate for 20 minutes.
3. Place salad greens in individual serving
bowls.
4. Turn the base plate tilt dial to fl at, open
the grill and cook beef on preheated fl at
plate for 1–2 minutes each side.
5. Place on top of greens and sprinkle with
cashew nuts and soy sauce.
OREGANO LAMB KEBABS
Serves 4
INGREDIENTS
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon dried oregano leaves
1 teaspoon commercial prepared minced
garlic
500g boneless lean lamb, cut into 3cm cubes
freshly ground black pepper
4 kebab skewers
METHOD
1. Pre-heat grill using SEAR setting.
2. Combine oil with lemon juice, oregano
and garlic in a large mixing bowl. Add
lamb and marinate for 30 minutes before
threading onto 4 kebab skewers.
3. Season each kebab generously with
pepper and place on preheated grill.
4. Allow the top plate to rest lightly on
lamb. Cook for 4–5 minutes.
Serve with crusty bread and a Greek salad of
salad leaves, black olives and crumbled feta
cheese.
RECIPES