Gastroback 42534 Design Grill-Barbecue Advanced User Manual

Page 22

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.

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.

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

freshly ground black pepper

¼ teaspoon crushed garlic

To serve:

Steamed green beans