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12
Recipes
Pepper Steak with Mushrooms
Serves: 4
4 x 170g beef scotch fillets
2 teaspoons cracked pepper
350g portobello mushrooms, thickly sliced
olive oil spray
2 teaspoons Worcestershire sauce
1 tablespoon finely chopped fresh parsley
potato mash, to serve
1. Sprinkle steaks with cracked pepper and
lightly press onto steaks.
2. Preheat contact grill on ‘med/high’ until
ready light comes on. Spray mushrooms
with olive oil. Add mushrooms and close
the lid. Cook in batches for 4 minutes or
until soft. Transfer mushrooms to a bowl,
add Worcestershire sauce and parsley and
cover to keep warm.
3. Increase heat on contact grill to ‘high’.
Spray plates with olive oil. Add steaks
and close the lid. Cook steaks for 3-3½
minutes or until cooked as desired. Serve
steaks with mushrooms and potato mash.
Mint Lamb Cutlets
Serves: 4
2 tablespoons olive oil
1
/3 cup thick mint sauce
12 lamb cutlets
Steamed baby potatoes and green beans, to
serve
1. Combine oil and mint sauce in a shallow
dish. Add lamb and coat in mixture. Cover
and place in the fridge to marinate for 1-2
hours.
2. Preheat contact grill on ‘med/high’ until
ready light comes on. Add lamb and close
the lid. Cook lamb in batches for 3-3 ½
minutes or until cooked to your liking.
Serve lamb with steamed baby potatoes
and green beans.
Pork with Thyme and Mustard
Serves: 4
¼ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh thyme leaves
½ teaspoon caster sugar
2 teaspoons Dijon mustard
4 x 130g pork medallions
baked potatoes and salad, to serve
1. Combine oil, vinegar, thyme and sugar in a
shallow dish. Add pork and coat in mixture.
Cover and place in the fridge to marinate
for 1-2 hours.
2. Preheat contact grill on ‘med/high’ until
ready light comes on. Add pork and close
the lid. Cook pork for 3-3½ minutes or
until cooked as desired. Serve pork with
baked potatoes and salad.