1. Mix together the mustard, honey, sugar, olive oil, salt and pepper. Pour the mixture over the pork steaks, cover with cling lm and leave to marinate
in the fridge for at least 2 hours.
2. Pre-heat your grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of the biggest piece of pork and cook until the probe alarm
goes o.
GRILLED SALMON WITH LEMON BASIL BUTTER Serves: 4
• 4 salmon llet portions approx. 200g each
• 1 tsp paprika
• 1 tsp cracked black pepper
• 100g butter, melted
• 1 tbsp fresh basil, nely minced
• 1 tbsp fresh lemon juice
• 1 spring onion, nely chopped
1. Rub the salmon with paprika and pepper on both sides and leave to marinate for 5-10 minutes.
2. Pre-heat the grill to 220ºC and cook the pieces of salmon for approx. 5 minutes until the sh starts to ake and is cooked through.
3. For the lemon basil butter, mix the butter, basil, lemon juice and spring onions together.
4. To serve, arrange each piece of salmon on a plate with some steamed vegetables and top with a generous spoonful of the lemon basil butter.
• 400g green lentils, cooked, drained and slightly crushed
• 100g chickpeas, cooked, drained and slightly crushed
• 1 carrot, nely grated
• 100g celeriac, nely grated
• ½ white onion, nely diced
• 4 cloves garlic, nely diced
• 2 tbsp thyme leaves
• 2 sprigs thyme
• 4 tbsp olive oil
• 160g butternut squash esh, roasted and cooled slightly
• 2 tsp chilli akes
• 1 tsp smoked paprika
• 1 ½ tsp ground mace
• 2 tsp Cajun spice
• 180g breadcrumbs, ne
• Salt and cracked black pepper to taste
1. Mix all ingredients together. Divide the mix into six and mould into burger shapes. Cover with cling lm and refrigerate for 20 minutes.
2. Pre-heat the grill to 220ºC and cook the burgers for 6-8 minutes depending on how thick they are.
3. To serve, cut a bun in half and lightly grill. Add the lettuce then the burger and top with the grilled haloumi and courgettes.
QUICK AND EASY GRILLED BANANAS Serves: 2
• 2 bananas, peeled
• 2 tbsp walnuts, nely chopped
• 2 tbsp golden caster sugar
• ½ tsp cinnamon
1. Mix the walnuts, sugar and cinnamon together. Cut the bananas lengthwise, then across their width.
2. Pre heat the grill to 220ºC, and then place the bananas on the grill at side up. Spoon some of the walnut mixture on top of each piece. Grill for
approx. 3-4 minutes until the bananas are warm and the cinnamon and walnuts are slightly glazed.
RECIPES USING THE DEEP PLATE
• Fit the upper ribbed plate and the deep plate and level the grill.
FLAPJACK Serves: 8-10
• 375g porridge oats
• 190g butter
• 190g soft brown sugar
• 90g golden syrup
• 120g raisins
• 100g fudge pieces
1. Melt the butter, sugar and syrup in a pan and combine well. Stir in the oats, raisins and fudge pieces.
2. Line the deep plate with grease proof paper and spoon the mixture in making spreading it evenly.
3. Set the grill to 160ºC and cook for approximately 15-20 minutes. Once cooked, turn o your grill and leave the apjack to cool in the deep plate.
CHICKEN WITH A WHITE WINE CREAM SAUCE Serves: 2
• 2 chicken breasts, skinless and boneless, cut into approx. 1cm pieces
• 1 tbsp olive oil
• 1 small onion, nely chopped
• 2 cloves garlic, nely chopped
• 3 mushrooms, sliced
• 100ml cream
• 30ml white wine
• Salt and pepper to taste
1. Pre heat the grill to 220ºC.
2. Add the oil and allow it to heat for a few moments. Add the chicken, garlic and onions, close the lid and cook for 3 - 5 minutes, stirring occasionally.
3. Add the mushrooms, cream, wine and season, close the lid and cook for 10 - 15 minutes until the chicken is thoroughly cooked, stirring occasionally.
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