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13

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

MED/MAX. 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 MAX 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

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