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13
Recipes
Oregano and Lemon Chicken
Serves: 4
2 tablespoons olive oil
¼ cup lemon juice
1 tablespoon finely chopped fresh oregano
salt and pepper, to taste
4 x 180g chicken breast fillets, trimmed
Tzatziki and greek salad, to serve
1. Combine oil, lemon juice, oregano, salt
and pepper in a shallow dish. Add chicken
and coat in mixture. Cover and place in the
fridge to marinate for 1 - 2 hours.
2. Preheat contact grill on ‘high’ until ready
light comes on. Add chicken and close the
lid. Cook chicken for about 4 ½ minutes
or until cooked. Serve chicken with tzatziki
and greek salad.
Chicken with Soy and Ginger
Serves: 4
¼ cup peanut oil
2 tablespoons soy sauce
2 tablespoons mirin
2 garlic cloves, crushed
2 teaspoons grated fresh ginger
4 x 180g chicken thigh fillets
Steamed rice and asian greens, to serve
1. Combine oil, soy sauce, mirin, garlic and
ginger in a shallow dish. Add chicken and
coat in mixture. Cover and place in the
fridge to marinate for 1-2 hours.
2. Preheat contact grill on ‘high’ until ready
light comes on. Add chicken and close the
lid. Cook chicken for about 3 minutes or
until cooked. Serve chicken with steamed
rice and asian greens.
Grilled Salmon with lime aioli
Serves: 4
2 tablespoons olive oil
¼ cup lime juice
salt and freshly ground black pepper
4 x 200g each salmon fillets
lime aioli, to serve
Lime aioli
2 egg yolks
1 clove garlic, halved
2 teaspoons Dijon mustard
Salt and pepper, to taste
2 tablespoons lime juice
1 cup olive oil
1. Combine oil, lime juice, salt and pepper
in a shallow dish. Add salmon and coat in
mixture.
2. Preheat contact grill on ‘high’ until ready
light comes on. Add salmon and close the
lid. Cook salmon for 5-6 minutes or until
cooked as desired. Serve salmon with lime
aioli.
3. To make aioli: place yolks, garlic, mustard,
salt, pepper and 1 tablespoon lime juice
into a small food processor. Process
until combined. Slowly pour in oil and
process until mixture is thick. Stir through
remaining lime juice.