Gastroback 42534 Design Grill-Barbecue Advanced Bedienungsanleitung Seite 55

BABY OCTOPUS WITH CHILLI AND
GARLIC
Serves 4
Ingredients
750 g baby octopus, cleaned
2 tablespoons olive oil
2 tablespoon Thai style sweet chilli sauce
juice and zest of 1 lime
1 teaspoon minced garlic
To garnish:
Lime wedges
Coriander sprigs
To serve:
Lightly steamed vermicelli noodles
Preheat Design Grill-Barbecue Advanced
until the heating light turns off.
1. In a large mixing bowl combine octopus
with oil, chilli sauce, lime zest, juice and
garlic. Toss well to combine and season
with pepper.
2. Place octopus on pre-heated grill and
lower press. Allow to cook for 3 minutes.
3. Remove from grill and serve on top of
vermicelli noodles, garnish with lime and
coriander.
MARINATED NEW YORK CUT
STEAK
Serves 4
Ingredients
1 cup red wine
2 tablespoons olive oil
1 tablespoon Dijon style mustard
1 teaspoon minced garlic
4 New York cut steaks
To serve:
Creamy mashed potato
Crisp green salad
Preheat Design Grill-Barbecue Advanced
until the heating light turns off.
1. Combine wine, oil, mustard and garlic in a
screw top jar and shake well. Place steaks
in a shallow dish, pour over marinade.
2. Allow to marinate at room temperature for
30 minutes to 1 hour.
3. Remove steaks from marinade and place
on grill. Cook for 3 minutes for medium
rare.
4. Serve with creamy mashed potato and a
crisp salad.
ATLANTIC SALMON STEAK WITH
TARRAGON AND PEPPER CRUST
Serves 4
Ingredients
2 tablespoons olive oil
2 tablespoons dried tarragon leaves
freshly ground black pepper
4 Atlantic salmon steaks – weighing approx
180 g each
To garnish:
Lime or lemon wedges
To serve:
Steamed baby potatoes
Preheat Design Grill-Barbecue Advanced
until the heating light turns off.
1. Combine oil with tarragon and a generous
and coarse grinding of black pepper.
2. Brush salmon on both sides with mixture
and place on grill.
3. Adjust the grilling height control to just
touch the top of the fish steak.
4. Allow to cook for 2 minutes for fish to be
golden on the outside and 'rosy' pink on
the inside. Cook a further 2 minutes to
cook through.
5. Remove from grill and serve immediately
with the steamed potatoes.
RED WINE AND ROSEMARY
LAMB STEAKS
Serves 8
Ingredients
8 x 125 g lamb steaks
2 tablespoons rosemary leaves
/ cup red wine
1
3
freshly ground black pepper
¼ teaspoon crushed garlic
To serve:
Steamed green beans
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