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14
Thai Beef Salad
Serves: 4
Preparation: 15 minutes
Cooking: 2-4 minutes
500g rump steak, trimmed
2 teaspoons peanut oil
1 lebanese cucumber, peeled, halved
lengthways and sliced
½ red onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced
¹/
³
cup fresh mint leaves, roughly chopped
¹/
³
cup fresh coriander leaves, roughly
chopped
¼ cup roasted peanuts, roughly chopped
Dressing
¼ cup lime juice
2-3 teaspoons fish sauce
1 teaspoon soy sauce
½ teaspoon sesame oil
2 teaspoons brown sugar
1 clove garlic, crushed
1 small red chilli, seeds removed, finely
sliced
1. Combine ingredients for dressing in a jug.
2. Brush steak with oil. Preheat grill plate
on the 'sear' setting. Cook steak for 1-2
minutes each side or until cooked to your
liking. Remove and stand for 5 minutes
before slicing.
3. Combine cucumber, red onion, chilli, mint
and coriander in a bowl. Add beef and
dressing and toss to combine. Top with
peanuts.
Thyme Chicken & Mushroom Crepes
Serves: 4
Preparation: 20 minutes
Cooking: 18 minutes
2 single chicken breast fillets, trimmed
2 tablespoons olive oil
200g button mushrooms, sliced
½ cup extra light sour cream
2 teaspoons chopped fresh thyme
1 tablespoon Dijon mustard
2 cloves garlic, crushed
Mixed green salad, to serve
Crepes
½ cup plain flour
Pinch of salt
2 eggs, lightly beaten
1 cup milk
1. Preheat flat plate on setting 7-8. Using
a sharp knife cut each chicken breast
horizontally in half to make four pieces of
chicken. Brush chicken with half the oil.
Cook chicken for 2-3 minutes each side
or until golden and cooked. Transfer to a
plate.
2. Place mushrooms in a bowl. Add remaining
oil and toss to combine. Cook, turning
occasionally, for 3-4 minutes or until
golden.
3. Shred chicken and place in a bowl. Add
mushrooms, cream, thyme, mustard and
garlic. Season with salt. Stir to combine.
Cover and set aside.
4. To make the crepes, place flour and salt
in a bowl. Make a well in the centre.
Gradually whisk in eggs and milk until a
smooth.
Recipes continued