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15
5. Preheat flat plate on setting 4. Pour
one-quarter of the batter onto the flat
plate and use a spatula to shape into
a rectangle. Cook for 1 minute or until
golden underneath. Turn and cook for 30
seconds-1 minute or until cooked. Transfer
to a plate.
6. Divide filling among crepes. Roll up
to enclose. Serve with a green salad if
desired.
Prawns with Chilli and Coriander
Makes: 24
Preparation: 15 minutes
Cooking: 3 minutes
2 tablespoons peanut oil
2 tablespoons finely chopped fresh coriander
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
24 large green prawns, heads removed,
peeled, leaving tails intact
Lime wedges, to serve
1. Combine oil, coriander, sweet chilli sauce
and lime juice in a bowl.
2. Add prawns and toss to coat in mixture.
Cover and place in the fridge to marinate
for 30 minutes.
3. Preheat flat plate or grill plate on setting
7-8. Cook prawns for 2-3 minutes or until
golden. Serve with lime wedges.
Balsamic and Rosemary Lamb
Serves: 4
Preparation: 12 minutes
Cooking: 8 minutes
¼ cup olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon chopped rosemary leaves
2 cloves garlic, crushed
salt and freshly ground black pepper
2 (230g each) lamb loin eye (backstrap)
Potatoes and green salad, to serve
1. Combine oil, vinegar, rosemary, garlic, salt
and pepper in a shallow dish.
2. Add lamb and toss to coat in mixture.
Cover and place in the fridge to marinate
for 1-2 hours.
3. Preheat grill plate on the 'sear' setting.
Cook lamb for about 3-4 minutes each
side or until cooked as desired. Stand for
5 minutes before slicing. Serve lamb with
potatoes and green salad.
Recipes continued