20
RECIPES
OREGANO LAMB KEBABS
Serves 4
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon dried oregano leaves
1 teaspoon commercial prepared
minced garlic
1lb (500g) boneless lean lamb, cut into
1½in (3cm) cubes
freshly ground black pepper
4 kebab skewers
1. Pre-heat Panini Grill using ‘SEAR’ setting
until the green ‘READY’ light illuminates.
2. Combine oil with lemon juice, oregano
and garlic in a large mixing bowl. Add
lamb and marinate for 30 minutes before
threading onto 4 kebab skewers.
3. Season each kebab generously with
pepper and place on preheated grill.
4. Allow the top plate to rest lightly on lamb.
Cook for 4-5 minutes.
Serve with crusty bread and a Greek salad
of salad leaves, black olives and crumbled
feta cheese.
BABY OCTOPUS WITH CHILLI
AND GARLIC
Serves 4
1.5lb (750g) baby octopus, cleaned
2 tablespoons olive oil
1 tablespoon Thai style sweet chilli sauce
juice and zest of 1 lime
1 teaspoon commercially prepared
minced garlic
freshly ground black pepper
To garnish;
lime wedges cilantro sprigs
To serve;
Lightly steamed vermicelli noodles
1. Pre-heat Panini Grill using ‘SEAR’ setting
until the green ‘READY’ light illuminates.
2. In a large mixing bowl combine octopus
with oil, chilli sauce, lime zest, juice and
garlic. Toss well to combine and season
with pepper.
3. Place octopus on pre-heated grill and
lower press. Allow to cook for 3 minutes.
Remove from grill and serve in a bowl on a
bed of vermicelli noodles, garnish with lime
and cilantro.
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