SMOKELESS GRILL The indoor grill for all weathers. Recipe

Transcription

1 SMOKELESS GRILL The indoor grill for all weathers Recipe

2 Appetizers 2

3 Chicken Skewers with Peanut Sauce ¼ cup smooth peanut butter, preferably natural 3 tablespoons mango chutney 2 tablespoons freshly squeezed lime juice 2 tablespoons soy sauce 1 clove garlic, coarsely chopped ¼ teaspoon red pepper flakes Coarse salt and ground pepper 680 g boneless & skinless chicken breast halves, cut across the grain into centimetre-wide strips 1 tablespoon vegetable oil Fresh coriander, for garnish (optional) Grilled Asparagus wrapped in Pancetta 900 g large asparagus, 12 to 18 stalks per 400 g 100 g thinly sliced pancetta Grated zest and juice of 1 orange 2 teaspoons Dijon mustard ¼ cup extra virgin olive oil Coarse salt and freshly ground black pepper 1½ tablespoons finely chopped fresh thyme, coarse sea salt Cut the tough bottom stalks off the asparagus. Unroll the slices of pancetta and lay them out on a work surface. Lay an asparagus spear at a slight diagonal across the bottom of one slice and roll it up, covering as much of the stalk as possible but leaving the tip visible (if you are using jumbo asparagus, you may have a few slices of pancetta left over for another dish). Place on a tray or small baking sheet and repeat with the remaining asparagus. Cover and refrigerate for 1 hour (this will help the pancetta adhere to the asparagus). Heat grill to HIGH. In a small bowl, whisk together the orange zest, juice and mustard. Continuing to whisk while slowly drizzling in the olive oil until emulsified and smooth. Season with salt and pepper, and leave to one side. Place the asparagus on the grill and cook, turning occasionally until it has started to become tender and the pancetta is crisped, about 4 to 6 minutes. If the pancetta browns too much before the asparagus is cooked, move the spears to a cooler part of the grill. Whisk the citronette again, and pour half of it onto a serving platter. Sprinkle with half of the chopped thyme and pile the asparagus on top. Drizzle with the remaining citronette and sprinkle with the remaining thyme. Serve with a small bowl of coarse sea salt for dipping. Make sauce: In a blender, combine peanut butter, chutney, lime juice, 1 tablespoon soy sauce, garlic, pepper flakes, ¼ teaspoon salt, and ¼ cup water; blend until smooth. Put to one side. Thread each chicken piece onto a skewer (fold the pieces slightly as you work so the skewers weave in-and-out of the meat). Place skewered chicken in a shallow dish; season with salt and pepper. Drizzle oil and remaining tablespoon of soy sauce over chicken; turn to coat. Heat grill to HIGH. Grill chicken until cooked through, about 3 minutes per side. Transfer to a platter; garnish with coriander if desired. Serve with chutney sauce. Note: You will need 12 metal or wooden skewers for this dish; soak wooden skewers thoroughly in water before using to prevent them from scorching on the grill. TIP: The Livington Smokeless 4-in-1 spit is perfect for preparing grilled skewers of any kind. 3

4 Sweet Grilled Sriracha Wings For the sauce: 12 chicken wings (approx 1400 g) 1 tablespoon rapeseed oil 2 teaspoons ground coriander ½ teaspoon garlic salt ¼ teaspoon pepper ¼ cup butter, cubed ½ cup orange juice ⅓ cup Sriracha Asian hot chilli sauce 3 tablespoons honey 2 tablespoons lime juice ¼ cup chopped fresh rosemary Grilled Avocado 2 ripe, fresh Hass avocados, seeded and peeled 2 tablespoons fresh lime or lemon juice Sea salt to taste Fresh ground pepper according to taste Optional topping: ½ cup fresh chopped tomatoes, pico de gallo or your favourite salsa Optional topping: sliced buffalo mozzarella or crumbled feta cheese as garnish Optional topping: fresh chopped basil or coriander as garnish Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Cover and refrigerate for 2 hours or overnight. For sauce, melt butter in a small saucepan. Stir in orange juice, chilli sauce, honey and lime juice until blended. Grill wings on HIGH for minutes or until juices run clear, turning occasionally; brush with some of the sauce during the last 5 minutes of grilling. Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with coriander. Heat grill to HIGH. Cut avocado in half and remove seed with a spoon. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place cut side down on grill for 2-3 minutes or until lightly charred. Season with salt and pepper to taste. Optional: fill with fresh chopped vegetables or your favourite salsa. 4

5 Zingy Wings from the Grill Approx g chicken wings 1 cup Louisiana-style hot sauce (or any other hot sauce) ¼ cup butter, cubed 1 tablespoon cider vinegar 1 clove garlic, coarsely chopped ⅓ cup sugar Coarse salt and ground pepper ½ cup Italian seasoning ¼ cup dried rosemary, crushed ¼ cup paprika ¼ cup chilli powder ¼ cup pepper 2 tablespoons cayenne pepper 1 cup blue cheese salad dressing ½ cup ranch salad dressing Celery sticks Spicy Peanut Chicken Skewers Ingredients: Serves 8 ¼ cup reduced-fat creamy peanut butter 3 tablespoons reduced-salt soy sauce Sea salt to taste 4½ teaspoons lemon juice 1 tablespoon brown sugar 1½ teaspoons ground coriander 1 teaspoon ground cumin ¾ teaspoon salt ¼ teaspoon pepper ¼ to ½ teaspoon cayenne pepper 1 garlic clove, chopped 1 large onion, finely chopped Approx. 500 g boneless skinless chicken breasts, cut into 2 cm cubes Cut chicken wings into three sections; discard wing tip sections. Leave the wings to one side. In a small saucepan, bring brown sugar, hot sauce, butter and vinegar to a boil. Reduce heat; simmer uncovered for 6-8 minutes or until butter is melted and sauce is heated through. Leave to cool. Mix the sugar and seasonings in a resealable plastic bag. Add chicken wings in batches; seal bag and toss to coat evenly. Heat grill to HIGH. Grill wings for minutes or until juices run clear, turning and basting occasionally with sauce. In a small bowl, mix the blue cheese and ranch salad dressing; serve with chicken wings and celery sticks. Mix the first 10 ingredients in a small bowl. Set aside 3 tablespoons of marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat meat; refrigerate overnight. Cover and refrigerate sauce. Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Heat grill to HIGH. Grill chicken for 4-5 minutes on each side or until no longer pink. Brush with sauce set aside earlier before serving. TIP: The Livington Smokeless 4-in-1 spit is perfect for preparing grilled skewers of any kind. 5

6 Main Dishes 6

7 Hawaiian Chicken Kebabs 3 tablespoons soy sauce 3 tablespoons brown sugar 2 tablespoons sherry 1 tablespoon sesame oil ¼ teaspoon ground ginger ¼ teaspoon garlic powder 8 skinless, boneless chicken breast halves, cut into 5 cm pieces 500 g can pineapple chunks, drained, or preferably freshly cut pieces Mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder in a shallow glass dish. Stir the chicken pieces and pineapple into the marinade until well-coated. Cover and marinate in the refrigerator at least 2 hours. Heat grill to HIGH. Thread pieces of chicken and pineapple alternately onto skewers. Grill for 15 to 20 minutes, turning occasionally, or until chicken juices run clear. TIP: The Livington Smokeless 4-in-1 spit is perfect for preparing grilled skewers of any kind. Grilled Lamb Chops 2 large garlic cloves, crushed 1 tablespoon fresh rosemary leaves 1 teaspoon fresh thyme leaves A pinch of cayenne pepper Coarse sea salt 2 tablespoons extra virgin olive oil 6 lamb chops, approx. 2 cm thick Place the garlic, rosemary, thyme, cayenne, and salt in a food processor fitted with a metal blade. Blend until thoroughly mixed. Pour in olive oil and blend into a paste. Rub the paste on both sides of the lamb chops and allow them to marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to get to room temperature; this will take about 20 minutes. Heat the grill to HIGH, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 ½ minutes for medium. 7

8 Peppered Ribeye Steak Beef, Mushroom and Red Pepper Kebabs 1 tablespoon garlic powder 1 tablespoon paprika 2 teaspoons dried ground thyme 2 teaspoons dried ground oregano 1½ teaspoons coarse salt 1½ teaspoons pepper 1 teaspoon lemon-pepper seasoning 1 teaspoon cayenne pepper 1 teaspoon crushed red pepper flakes 4 ribeye steaks (approx. 4 cm thick and 220 g each) 1 bottle ( ml) French or Russian salad dressing 2 tablespoons lemon juice 2 tablespoons Worcestershire sauce ⅛ teaspoon garlic powder ⅛ teaspoon pepper Approx. 500 g tenderloin steak, cut into 4 cm cubes 2 sweet red peppers, cut into chunks 8 medium fresh mushrooms 1 large onion, quartered (optional) Mix all seasonings together. Sprinkle over steaks, pressing mixture into both sides to help it adhere. Refrigerate, covered, for at least 1 hour and up to 24 hours. Remove steaks; blot with paper towels to remove any surface moisture, taking care to leave as much garlic mixture on them as possible. If desired, sprinkle with additional salt. Heat grill to HIGH. Grill steaks, turning occasionally. Grill until the meat reaches the desired state. Allow to rest for 5 minutes before cutting. Place on a warm serving platter; cut across grain into thick slices. Whisk the first five ingredients in a small bowl. Place half of the marinade in a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade. Drain beef, discarding marinade in bag. Alternately thread the beef and vegetables on four metal or soaked wooden skewers. Grill on HIGH for minutes, or until the beef reaches the desired cooking level and the vegetables are tender, turning occasionally and basting frequently with the marinade previously set to one side. Grilled Pork Tenderloin ⅓ cup honey ⅓ cup reduced-salt soy sauce ⅓ cup teriyaki sauce ⅛ teaspoon garlic powder 3 tablespoons brown sugar 1 tablespoon minced fresh ginger root 3 garlic cloves, minced 4 teaspoons tomato ketchup ½ teaspoon onion powder ½ teaspoon ground cinnamon ¼ teaspoon cayenne pepper 2 pork tenderloins (approx. 450 g each) Mix the first 10 ingredients in a large bowl. Pour half of the marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade. Drain and discard marinade from meat. Cover with aluminium foil on HIGH for minutes, or until your thermometer reads 62 C, turning occasionally and basting with reserved marinade. Allow to stand for 5 minutes before slicing. 8

9 Barbecue Ribs on the Grill 8 tablespoons brown sugar (½ cup) 3 tablespoons coarse salt 1 tablespoon chilli powder 1 teaspoon black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 short rib Pre-heat the grill to LOW. Prep the ribs. Remove the inner lining and check for bone splinters. Mix the dry ingredients. Rub with about ½ cup of dry spice blend. The spice blend should ideally applied directly before grilling, or the day before. Grill ribs for 3 hours, cover loosely with aluminium foil. Turn once halfway through. Southern Grilled Chicken Thighs 6-8 chicken thighs 2 tablespoons olive oil Poultry seasoning, or favourite spice blend Pink sea salt and freshly ground pepper Heat grill to HIGH. Mix spices with salt and pepper to make a rub. Place in a resealable plastic bag. Rinse and pat dry the chicken thighs. Place the thighs in a bowl and drizzle with olive oil, approximately 2 3 tablespoons. Place in the bag and toss. Remove from bag and place on the grill. Grill for minutes or until crisp, turning as needed. 9

10 Grilled Cheeseburgers Add just about anything you like to your burger mixture. Here are a few flavouring suggestions: Fresh or dried herbs and spices Dried or fresh ground onion and garlic Seasoning mixes for soups or salad dressings Your favourite cheese, such as blue cheese, goat s cheese, gorgonzola, feta, Stilton, cheddar, or Monterey Jack Prepared sauces including BBQ sauce, soy sauce, teriyaki sauce, Worcestershire sauce, hot pepper sauce, hoisin sauce, plum sauce, oyster sauce, salsa, or salad dressing Other toppings like olives, capers, chopped tomatoes, diced chillies, crumbled bacon Our burger tips: Hold back on the salt! Don t add salt to the mixture, especially if you re not going to grill the patties right away. Salt will take the moisture from the meat, leaving you with dry burgers. Instead, sprinkle each burger with salt immediately before putting it on the grill. Don t over-knead the mixture. Use a light touch when combining seasonings with the ground beef. If you knead it too much, your burgers will be dense and heavy. Allow the flavours to mingle. Leave the meat mixture (or patties) in the refrigerator for several hours to allow all the flavours to mingle. To form patties, wet your hands a little to keep the meat from sticking to them. If you make patties ahead of time, stack them on a plate separated by waxed paper and cover with cellophane before placing in the refrigerator. Form a good patty. Don t form patties too thick or too thin. A 2 cm-thick patty is ideal. To keep patties from swelling in the middle, make small indentations in the centre. Do not press on burgers with spatula and ONLY turn once! Cook burgers well. Cook ground beef to an internal temperature of 71 C (76 C for poultry). Grilled Venison Steaks Whisk the Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour. Heat grill to HIGH. Remove venison from the marinade and shake off any excess. Discard remaining marinade. Cook the steaks until they are firm, hot in the centre, and just turning from pink to grey, about 5 minutes per side. Use beef that is no leaner than 85%. Meat with a higher fat content will be juicier and more flavourful. But be aware, patties from higher fat meat will shrink more when they cook. If you shop at a grocery store or a butcher that minces their own beef, choose coarsely ground beef for juicier burgers with a more pleasing texture. For ground chicken and turkey burgers, add a little olive oil to the mixture. Caution: Meat with a higher fat content will produce some smoke from grilling! ¼ cup Worcestershire sauce 2 tablespoons soy sauce Juice of ½ lime 1 tablespoon dried minced onion 1 teaspoon red pepper flakes 1 teaspoon dry mustard ½ teaspoon coarse salt ¼ teaspoon thyme ¼ teaspoon ground black pepper ¼ teaspoon dried minced garlic 3 dashes hot pepper sauce (such as Tabasco ), or to taste 2 venison steaks (approx. 110 g each) 10

11 Seafood Dishes 11

12 Grilled Salmon with Dill and Lemon ¼ cup extra virgin olive oil 3 tablespoons freshly squeezed lemon juice Fresh dill 2 garlic cloves, crushed ⅛ teaspoon freshly ground pepper 4 salmon fillets (around 170 g each) Coarse salt Lemon wedges and dill sprigs for garnish Mix the oil, lemon juice, dill, garlic and pepper in a large shallow bowl. Add fish to marinade, and turn to coat; cover with cellophane and place in the refrigerator for 30 minutes. Heat the grill to HIGH. Remove fish from marinade, allowing the excess to drip off. Place on grill and season with salt. Grill until lightly browned and starting to crisp. Carefully turn fillets, and cook until cooked through (centre will be opaque), 5 to 6 minutes. Garnish with dill and lemon wedges, if desired. Serve hot or at room temperature. Grilled New England Seafood Packets 2 tablespoons butter, room temperature 2 tablespoons finely chopped fresh dill, plus more for garnish 1 small garlic clove, minced Coarse salt and ground pepper 220 g red new potatoes, scrubbed and thinly sliced 500 g skinless cod fillet, cut into four equal pieces Approx. 220 g frozen uncooked medium shrimp (peeled and de-veined), thawed 2 cobs of corn, quartered ¼ teaspoon pepper 1 lemon, thinly sliced Heat grill to HIGH. Mix the butter, dill, and garlic in a small bowl; season with salt and pepper. Leave to one side. Fold four 35 cm squares of heavy-duty aluminium foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in one layer; top with cod, then shrimp. Place 2 cobs of corn to the side. Season with salt and pepper. Add a dollop of the butter mixture and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal. Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, for approx. 12 to 14 minutes. Remove from grill. Open the packets and place the contents in serving bowls. Garnish with dill sprigs and serve with bread rolls. Grilled Clams with Herb Butter ½ cup (1 block) unsalted butter, room temperature 1 tablespoon chopped flat-leaf parsley 1 tablespoon chopped fresh dill 1 tablespoon chopped spring onions 1 tablespoon fresh lemon juice Coarse salt and freshly ground black pepper 24 saltwater clams, scrubbed Lemon wedges Mix the first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper. Heat grill to HIGH. Place clams on grill and cover loosely with aluminium foil. Grill until clams just open, 6-8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible. Dab clams with herb butter; let stand until butter melts. Serve warm with lemon wedges for squeezing. 12

13 Caribbean Shrimp Kebabs 450 g large shrimps, peeled and de-veined 2 large red bell peppers, de-seeded, cut into 24 pieces (about 4 cm each) 2 tablespoons dark rum 1 tablespoon olive oil, plus more for grill 1½ teaspoons curry powder (preferably Madras) ¼ teaspoon ground allspice ⅛ to ¼ teaspoon cayenne pepper Coarse salt Heat grill to HIGH. Put 4 prawns and 3 pieces of pepper on each skewer alternately. Arrange skewers in a non-metallic dish. In a small bowl, whisk together the rum, oil, curry powder, allspice, and cayenne pepper. Pour marinade over the skewers and turn to marinate. Allow to stand for 5 minutes. Season with salt. Place skewers on grill and cook until grill marks are visible and shrimp are opaque throughout; 2 to 3 minutes per side. Season with more salt, if desired. Serve with sauce of choice. TIP: The Livington Smokeless 4-in-1 spit is perfect for preparing grilled skewers of any kind. Grilled Marinated Scallops ½ cup pineapple juice ½ cup soy sauce 1 tablespoon grated fresh ginger 1 lime, zest and juice only 24 large sea scallops 3 tablespoons sesame seeds Lime wedges, for garnish Mix the pineapple juice, soy sauce, ginger, lime zest and lime juice in a shallow dish. Add the scallops to the marinade, and set aside for 30 to 40 minutes. Heat grill to HIGH. Toast the sesame seeds in a small pan over a medium heat for about 4 minutes. Thread the scallops on four metal skewers, placing them so that the flat surfaces are exposed. Grill, turning once, until the scallops are lightly browned and no longer translucent, about 2 to 3 minutes per side. Sprinkle with sesame seeds, garnish with lime wedges, and serve. 13

14 Grilled Lobster Tails Lime Marinated Grilled Bass 6 frozen lobster tails ( g each), thawed ¾ cup olive oil 3 tablespoons minced fresh chives 3 garlic cloves, minced ½ teaspoon salt ½ teaspoon pepper ¼ cup dry vermouth or dry white wine 2 tablespoons fresh lime juice 2 tablespoons minced fresh cilantro 1 tablespoon low-salt soy sauce 2 teaspoons olive oil 4 (110 g each) bass (2.5 cm thick) Using scissors, cut the top of lobster shell lengthwise down the centre, leaving tail fin intact. Loosen the meat from shell, keeping the fin end attached; lift meat and lay over the shell. With a knife, cut a slit, 12 mm deep, on the underside of the flesh. Mix the remaining ingredients in a small bowl; spoon over the lobster meat. Cover and refrigerate for 20 minutes. Place lobster tails, meat side up, on the grill rack. Grill, covered with foil, on the MED heat setting for minutes or until meat is opaque. Mix the first 5 ingredients in a bag; add fish fillets. Seal bag securely, and shake gently to coat fillets. Marinate in refrigerator 30 minutes. Heat grill to HIGH. Remove fish from marinade, keeping the marinade to one side. Place fish fillets on rack; grill, covered loosely with aluminium foil, for 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. Place the saved marinade in a small saucepan, and bring to a boil; remove from heat. To serve, spoon hot marinade over fish. Marinated Grilled Tuna 4 tuna steaks (170 g each) ½ cup vegetable oil ⅓ cup soy sauce ¼ cup fresh lemon juice 2 teaspoons Dijon mustard 1 teaspoon grated lemon peel 1 clove garlic, crushed 4 lemon wedges, for garnish Prick tuna steaks with a fork all over and place in shallow glass dish. Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate for 1 to 3 hours. Heat grill to HIGH. Remove tuna from the marinade. Shake excess moisture from the steaks. Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes. Grill the tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges. Best Crabmeat Recipe ½ cup olive oil ½ cup butter ½ cup minced garlic 1800 g snow crabs Preheat grill pan to HIGH. Whisk together the olive oil, butter, and garlic; generously brush onto crab. Cook crab on preheated grill, turning once, until the shell begins to brown, about 6 minutes. 14

15 SMOKELESS GRILL The Livington Smokeless 4-in-1 spit Perfect for preparing grilled skewers of any kind Grill 4 skewers simultaneously Extra long anti-slip grip The Livington Smokeless Grill 4-in-1 Grill spit is perfect for preparing meat, fish and vegetable skewers of all kinds. The special shape of the spit allows you to grill and turn 4 skewers simultaneously. The extra long anti-slip grip allows easy handling. ORDER NOW * * Free of charge in DE, AUT, CH Order today:

16 Side Dishes - Vegetables 16

17 Grilled Courgette, Leek and Walnut Salad ⅓ cup walnuts 1 garlic clove, finely grated 2 tablespoons fresh lemon juice 5 tablespoons olive oil, divided Coarse salt and freshly ground black pepper 2 large leeks, white and pale-green parts only, halved lengthwise 2 large courgettes (approx 450 g), halved lengthwise 1 lemon, thinly sliced ½ cup fresh flat-leaf parsley leaves with tender stems Heat grill to HIGH. Roast the walnuts in a pan over a medium heat for 5 minutes, stirring frequently. Then roughly chop the walnuts and mix with garlic, lemon juice and 3 tablespoons of oil in a bowl; season with pepper and salt. Brush the leeks and courgettes with the remaining 2 tablespoons of oil; season with pepper and salt. Grill the vegetables, move around until tender and well-browned, 5-8 minutes for the leeks, 8-10 minutes for the courgettes. Trim the roots from the leeks and cut the leeks and courgettes into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to mix. Season vegetables with salt, pepper, and more lemon juice according to taste. Grilled Watermelon Salad ½ (or approx. 2 kg) seedless watermelon ¼ cup balsamic vinegar Extra virgin olive oil Coarse salt 2 cups fresh young rocket, washed and dried 1 cup goat s cheese, crumbled Fresh finely cracked black pepper Stand the watermelon half cut side down on a cutting board and slice away the skin, leaving a solid block of melon. Turn the block on its side and cut it into 8 squares, roughly 7 x 7 cm, and 2.5 cm thick. Pour the vinegar into a small saucepan and bring to a simmer over a medium heat. Cook until reduced to a thick syrup consistency. Set to one side. Heat the grill to HIGH. Sprinkle the watermelon slices with oil, then place on the hot grill pan. Grill each side for about 2 minutes; transfer to a plate and season with salt. To assemble the salads, put about ¼ cup of young rocket on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another ¼ cup rocket. Add another watermelon slice and another tablespoon of cheese. Repeat with remaining ingredients. Finish each serving with a very light drizzle of olive oil and balsamic syrup. Dust with black pepper and serve immediately. Artichoke & Grilled Steak Salad Approx. 900 g tenderloin steak 12 cherry tomatoes 1 medium red onion, sliced 1 jar (approx. 200 g) marinated artichoke hearts, drained and sliced 1 cup sliced fresh mushrooms ¼ cup red wine vinegar ¼ cup olive oil 1 teaspoon sugar 1 teaspoon salt ½ teaspoon dried oregano ½ teaspoon dried rosemary, crushed ½ teaspoon pepper ½ teaspoon minced garlic 6 cups fresh spinach Grill steaks on HIGH, for 5-7 minutes on each side or until meat reaches desired readiness (for medium-rare, a meat thermometer should read 57 C; medium, 60 C; well-done, 62 C). Meanwhile, mix the tomatoes, onion, artichokes and mushrooms in a large bowl. Whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic together in a small bowl. Pour over vegetable mixture and lightly toss. Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture and toss. 17

18 Grilled Radicchio Salad with Mustard Dressing Olive oil 1 tablespoon chopped fresh dill 1 tablespoon port vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 6 green onions, cut 1 head of cos lettuce, quartered lengthwise with some core still attached to each piece 1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece 1 medium head of radicchio, quartered through the core Whisk together 3 tablespoons olive oil and the next 4 ingredients. Season with salt and pepper. Arrange green onions, lettuces and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper. Heat grill to HIGH. Grill vegetables until they begin to wilt, 1 minute per side for red leaf lettuce, 1½ minutes per side for cos lettuce, 2 minutes per side for green onions, and 3 minutes per side for radicchio. Transfer the vegetables to a sheet of baking paper. Remove the cores from all grilled greens. Cut grilled radicchio crosswise into 2.5 cm-wide strips. Cut grilled lettuces crosswise into 5 cm-wide strips; chop green onions. Place the vegetables into a large bowl. Drizzle with dressing and lightly toss. 18 Grilled Corn with Coriander Butter Ingredients: Serves 12 ½ cup butter, softened ¼ cup chopped fresh coriander 1 tablespoon lime juice 1½ teaspoons grated lime peel 12 medium cobs of sweetcorn, husks removed In a small bowl, mix butter, coriander, lime juice and lime peel. Shape into a block and wrap in cellophane. Refrigerate for 30 minutes or until firm. Wrap each cob of corn with a piece of aluminium foil (approx. 35 cm square). Grill corn, covered, on HIGH for minutes or until tender, turning occasionally. Meanwhile, cut the butter into 12 knobs. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter. Grilled Sweet Potatoes with Spring Onion 4 large sweet potatoes 8 spring onions ⅔ cup extra virgin olive oil 2 teaspoons Dijon mustard 2 tablespoons apple cider vinegar 1 tablespoon balsamic vinegar 1 teaspoon honey Coarse salt and freshly ground pepper ¼ cup roughly chopped fresh parsley Preheat the oven to 190 C. Bake the potatoes until they can be pierced with a knife, about 45 minutes. Cut into large chunks. Heat grill to HIGH. Brush the potatoes and scallions with ⅓ cup olive oil and arrange on the grill. Grill the potatoes until just tender, about 5 minutes per side. Grill the spring onions until softened and marked, about 1 minute per side. Remove the spring onions and potatoes from the grill; cut the spring onions into small pieces. Whisk the remaining ⅓ cup olive oil, the mustard, vinegars and honey in a large bowl; season with salt and pepper. Add the potatoes, spring onions and parsley, and toss until the potatoes are well-coated.

19 3-Potato Grilled Salad Ingredients: Serves g Yukon Gold potatoes 350 g red potatoes 1 medium-sized sweet potato, peeled ½ cup thinly sliced green onions ¼ cup rapeseed oil 2 to 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard 2 small bell peppers, quartered and seeded 1 teaspoon salt ½ teaspoon celery seed ¼ teaspoon pepper Put all the potatoes in a pot; cover with water and bring to a boil. Reduce heat; cover and simmer for minutes or until tender. Drain and rinse in cold water. Dice into cubes of 2.5 cm. Place the potatoes in a grill wok or basket or in a disposable foil pan. Grill, uncovered on HIGH for 8-12 minutes or browned, stirring frequently. Transfer to a large salad bowl; add onions. In a small bowl, whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature. Portobello Mushrooms filled with Vegetables ¼ cup lemon juice 3 tablespoons extra virgin olive oil ¼ cup chopped fresh dill 3 garlic cloves, minced ½ teaspoon salt ½ teaspoon freshly ground pepper Large portobello mushroom caps, gills removed 1 x 400 g tin of small white beans, rinsed 2 small bell peppers, quartered and seeded 1 small red onion, cut into 6 mm slices 1 medium courgette, cut lengthwise into 6 mm slices Den Grill auf HIGH vorheizen. In einer großen Schüssel Zitronensaft, Öl, Dill, Knoblauch, Salz und Pfeffer verrühren. Die Pilzkappen hineingeben und wenden. Die Pilze aus der Schüssel nehmen. Die weißen Bohnen hinzugeben; zum Benetzen umrühren. Die Pilze mit der Lamellenseite nach oben zusammen mit Paprika, Zwiebel und Zucchini auf den Grill legen. Gemüse grillen, dabei einmal wenden, bis es anfängt Farbe zu bekommen und weich zu werden: etwa 8 Minuten für die Pilze und 6 Minuten für das übrige Gemüse. Die Lamellenseite der Pilze wieder nach oben wenden. Jeden mit ¼ Tasse Käse füllen und grillen, bis der Käse geschmolzen ist, etwa 1 weitere Minute. Die Paprika, Zwiebel und Zucchini hacken und in die Schüssel mit den Bohnen geben, zum Vermengen schütteln. Auf jeden Pilz etwa 1 Tasse des gegrillten Gemüses geben. Grilled Mushrooms Approx. 200 g medium fresh mushrooms ¼ cup butter, melted Thread mushrooms onto four metal or soaked wooden skewers. Mix the butter, dill and garlic salt; brush over mushrooms. Grill on HIGH for minutes or until tender, basting and turning every 5 minutes. TIP: The Livington Smokeless 4-in-1 spit is perfect for preparing grilled skewers of any kind. ½ teaspoon dill ½ teaspoon garlic salt 19

20 Desserts and Sweets 20

21 Grilled Apricots, Brie, Prosciutto and Honey 5 apricots, halved 1 tablespoon melted butter 4 slices of prosciutto cut into thirds and rolled up into cylinders 10 small wedges of brie cheese (approximately 50 g), room temperature Honey for drizzling on top Heat grill to HIGH. Brush the cut side of the halved apricots with a little melted butter. Place the apricots cut side down on the grill and grill for several minutes or until slightly softened and grill marks are present. Place the apricots on a serving plate and immediately top with a slice of brie and rolled up piece of prosciutto. Drizzle the apricots with honey and serve. Maple Syrup & Ricotta Fruit Pizza 1 store-bought pizza dough 1½ cups hazelnut spread 1½ cups ricotta ¼ cup maple syrup Approx. 450 g strawberries, sliced 2 teaspoons cinnamon Dessert Pears Ingredients: Serves 4 2 large pears ½ cup white wine, use your favourite wine for this 1 tablespoon sugar 1 cinnamon stick (approx. 5 cm long) ½ teaspoon nutmeg Garnish: Honey (optional) Ice cream (optional) Roasted nuts (optional) Whipped cream (optional) Mint (optional) Heat grill to HIGH. Using your hands, knead and stretch the dough to your desired shape. Place dough on the grill and cook until it s puffed up and brown on one side, about 3-4 minutes. Using tongs and/or a large spatula, flip the dough and cook for another 2-3 minutes, until cooked and browned. Remove onto a serving plate. While grilling dough, mix ricotta with maple syrup. Spread hazelnut spread over the warm pizza crust and dollop with the maple ricotta. Scatter strawberries on top and garnish with cinnamon. Heat grill to HIGH. Cut pears into 2 halves from the top, and remove seeds and stems. Place face down in baking dish and cover with remaining ingredients. Allow to marinate for 30 minutes or longer. Next, place cut-side down on preheated grill for about 15 minutes or until lightly charred. 21

22 Grilled Pears with Blue Cheese ¼ cup hot pepper sauce 1 teaspoon olive oil 4 pears halved lengthwise and cored 1 tablespoon butter ¼ cup crumbled blue cheese Heat grill to HIGH. Whisk the hot sauce and olive oil together in a small bowl. Brush the flesh side of each pear half evenly with the mixture; place on preheated grill with the skin side downwards. Stir the blue cheese and butter together in a small bowl; scoop even amounts of the cheese mixture into the cavity of each pear half. Grill the pears on the preheated grill until soft, 10 to 15 minutes. Grilled Bananas 4 ripe bananas 8 teaspoons butter, cut into small pieces 4 tablespoons light brown sugar 4 teaspoons vanilla (alternative: try coconut extract, rum extract, lemon extract or cognac) 3 cups vanilla ice cream 8 teaspoons chocolate syrup Optional: ¼ cup toasted pecans (or your choice of nuts) Heat the grill to LOW. Make an incision lengthwise on the side of each banana, leaving 2.5 cm uncut at both ends and the skin intact. Spread the cut and add 2 teaspoons of butter knobs, 1 tablespoon of brown sugar and 1 teaspoon of vanilla. Grill until the butter mixture has melted and bananas are heated throughout, approx. 8 to 10 minutes. Move the bananas to 4 separate sundae dishes, carefully flipping the bananas over and pouring the sauce into the bottom of each dish. Peel off the skins, and top each with an equal amount of ice cream; add warm chocolate sauce and nuts, if desired. Serve immediately and enjoy! 22

23 Grilled Butterscotch & Pineapple Sundaes Grilled Peaches with Pound Cake and Bourbon Sauce 2 fresh pineapples 6 tablespoons and also ½ cup butter, separate 2 tablespoons sugar ¼ teaspoon ground nutmeg 1 cup packed brown sugar ½ cup thick whipping cream ½ teaspoon vanilla extract, a dash of salt 3 cups vanilla ice cream 2 tablespoons sugar 1 teaspoon ground cinnamon 4 medium peaches, halved and pitted Pound cake cut into thick slices Bourbon sauce: 6 tablespoons (¾ block) unsalted butter ½ cup firmly packed golden brown sugar 3 tablespoons whipping cream 1 tablespoon bourbon Peel and core both pineapples and cut into six segments. In a small saucepan, melt 6 tablespoons butter with sugar and nutmeg. Brush over pineapple. Heat grill to HIGH. Place on grill and cover with sheet of aluminium foil. Grill for 7-10 minutes, until lightly browned, turning occasionally. For the sauce, melt remaining butter in a small saucepan. Stir in brown sugar and cream. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla and salt. Serve sauce with ice cream and grilled pineapple. Pineapple Berry Grill Packs 2 cups coarsely chopped fresh pineapple (peeled, if desired) 1 heaped tablespoon brown sugar 1 cup raspberries, blackberries or blueberries 1 tablespoon maple syrup or brown sugar Mix the sugar and cinnamon in a small bowl; sprinkle over cut sides of peaches. Allow to stand for 5 minutes. Using long-handled tongs, place the peaches cut-side down on the grill grate. Grill on MED for 8-10 minutes or until peaches are tender and begin to caramelize. While grilling, prepare the bourbon sauce. Melt butter in heavy saucepan over medium heat. Add brown sugar and stir until mixture thickens and bubbles. Add cream, one tablespoon at a time, and stir until sugar dissolves and sauce is thick and smooth, about 3 minutes. Stir in bourbon and stir while cooking for a further minute. Place pound cake in bowl, place grilled peaches on top, and top with bourbon sauce. Top with whipped cream if desired. Fold a 91 x 45.5 cm piece of heavy-duty aluminium foil in half to make a 45.5 cm square. Place pineapple in the centre of the foil. Sprinkle with brown sugar. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining edges to completely enclose vegetables, leaving space for steam to build up. Heat grill to HIGH. Grill the pack for 15 minutes or until hot, turning occasionally. Carefully open the packet and transfer the fruit mixture to a serving bowl. Add berries. Sprinkle with more brown sugar or drizzle with maple syrup. 23

24 Importeur Importer Importateur Importatore Importeur Importőr Dovozce Dodávateľ Importator : CH: MediaShop AG Industriering Ruggell Liechtenstein EU: MediaShop GmbH Schwarzottstraße 2a 2620 Neunkirchen Austria Forgalmazó: Telemarketing International Kft Győr Fehérvári út 75. Hungary office@mediashop-group.com DE AT CH: kostenlose Servicehotline ROW: Stand: 08/2018 M17314 M17315 M17316 M17317 M17318 M17319