Kambrook KOT100 - Manual (Page 7)

7
CRUMBED VEAL CUTLETS
4 veal cutlets, trimmed
Salt & freshly ground black pepper
1 ⁄
4
cup plain flour
1 egg, lightly beaten
1 ⁄
2
cup cornflake crumbs
1 tablespoon oil
1. Season cutlets with salt and pepper.
Dip the cutlets into flour, then into the
egg and then into the crumbs. Press
the crumbs on firmly to form a thick
coating. Place cutlets in a single layer
onto a tray, cover and refrigerate for
20 minutes.
2. Select the grill function and preheat
oven for 5 minutes.
3. Brush baking pan with oil and arrange
cutlets in pan for even cooking.
4. Grill cutlets for 5 minutes or until
golden brown. Turn cutlets over and
grill for another 5-10 minutes or until
cooked to desired doneness.
5. Drain cutlets on paper towel. Serve
immediately with mashed potatoes and
minted green peas. Serves 2.
BEEF OR PORK SATAY
500g rump steak or pork fillets, trimmed,
cut into strips
2 tablespoons honey
1 ⁄
2
cup teriyaki sauce
1 ⁄
2
cup sweet chilli sauce
2 tablespoon lemon juice
Satay sauce
1 ⁄
2
cup crunchy peanut butter
1 teaspoons curry paste
1 ⁄
2
cup coconut cream
1 tablespoon sweet chilli sauce
2 teaspoons soy sauce
1 tablespoons lime juice
1 ⁄
2
cup chicken stock
1. Soak 8 bamboo skewers in cold water
for 15 minutes. Drain.
2. Thread beef strips onto the skewers.
Place beef skewers into a shallow dish
in a single layer.
3. Combine the honey, teriyaki sauce,
sweet chilli and lemon juice and pour
over the beef. Cover and refrigerate
several hours or overnight. Turn
skewers occasionally to coat beef with
marinade.
4. Select the grill function and preheat the
oven for 5 minutes.
5. Drain the marinade from the beef and
reserve. Place half of the beef skewers
onto the grill rack inserted over
the baking pan. Brush with reserved
marinade.
6. Grill the beef skewers for 5 minutes.
Turn the skewers over, brush with
marinade and grill for another 5-10
minutes or until cooked to desired
doneness. Remove beef skewers and
keep warm.
7. Repeat with remaining skewers.
8. Combine the Satay Sauce ingredients
in a saucepan. Cook over a medium
heat until sauce comes to the boil and
thickens.
9. Pour Satay Sauce over chicken skewer
served on steamed basmati rice.