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CHICKEN FILLETS WITH A THAI CURRY SAUCE serves 3-4
3-4 tortilla wraps
500g skinless chicken breast llets
shredded lettuce
tomato slices
avocado slices
spring onions, shredded lengthwise
little salt and pepper
fresh coriander leaves
Marinade
4 tbsp olive oil
juice of 1 lime or lemon
2 tbsp hot chilli sauce
¾ tsp ground cumin
1 clove garlic, crushed
Trim any fat from the llets, then cut each llet in half lengthways. Mix the marinade, add the
llets, turning to coat them, cover, and chill for at least an hour, turning every half hour or so.
Preheat the grill, lay the chicken llets on the grill plate, and grill till cooked (8-10 minutes).
Remove the chicken, cover, and rest for 10 minutes.
Meantime, wipe the grill plates, warm the tortillas, remove from the heat, and turn the grill o.
Pile lettuce, tomato, avocado, and spring onions on each tortilla, sprinkle with salt and pepper,
lay a chicken llet on top, fold the bottom of the tortilla up, over the chicken, then fold in the
sides of the tortilla, to form an envelope, and serve.
MEDITERRANEAN BEEF AND VEGETABLE GRILL serves 4
500g hindquarter ank steak
1 small courgette, cut into 8 pieces
1 small tomato, cut into 8 pieces
1 small onion, cut into 8 pieces
1 green pepper, cut into 8 pieces
1 tbsp balsamic vinegar
1 tsp fresh ground black pepper
1 tsp garlic granules
8 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.
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