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MEDITERRANEAN BEEF AND VEGETABLE GRILL serves 2
250g hindquarter flank steak
1 small courgette, cut into 4 pieces
1 small tomato, cut into 4 pieces
1 small onion, cut into 4 pieces
½ green pepper, cut into 4 pieces
1 tsp balsamic vinegar
½ tsp fresh ground black pepper
½ tsp garlic granules
4 wooden skewers, soak in water, pat dry
Mix the vinegar, pepper and garlic granules in a bowl. Freeze the steak for 30 minutes, then
cut it into thin strips, across the grain. Discard any fat. Thread the steak on 4 skewers, and the
tomato and vegetables on the other 4. Grill the steak skewers for 4 minutes, then add the
vegetable skewers to the grill. Sprinkle the skewers with the vinegar, pepper and garlic
mixture, and grill for 3-4 minutes more.
SAUSAGE AND HERB STUFFED PORK serves 2
125 g low-fat sausage, uncooked
4 tbsp fresh breadcrumbs
1 tbsp fresh parsley
¼ tsp thyme
¼ tsp marjoram
½ tsp fresh ground black pepper
1 whole pork tenderloin (fillet)
4 cocktail sticks, soak in water, pat dry
Remove the sausage skins. Mix the sausagemeat, marjoram, thyme, parsley, and pepper in a
bowl. Cut each tenderloin in two, then cut a slit sideways into each piece to make a pocket.
Stuff the pockets with the mixture, and fasten the edges with cocktail sticks. Grill till the pork
and stuffing are cooked through (6-8 minutes).
CHICKEN FILLETS WITH A THAI CURRY SAUCE serves 2
2 large chicken fillets, trim fat and skin
100g Thai curry sauce
4 tbsp coconut milk
1 spring onion, finely chopped
a few torn coriander leaves
steamed jasmine rice or noodles
grated lemon or lime zest
torn coriander leaves to garnish
Flatten the chicken fillets to an even thickness. Preheat the grill. Lightly spray the grill plates
with cooking oil. Grill the chicken fillets till cooked (5-7 minutes). Meantime, heat the sauce in a
pan, stir in the coconut milk, spring onions and coriander leaves. Stir till cooked (don’t let it
boil). Put a portion of sauce on a plate, lay a chicken fillet on the sauce, then put a little more
sauce on top. Mix the zest with the rice/noodles and torn coriander leaves, and serve with
crisp green vegetables.
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