Electric Grill User Manual

10
NOTE: All recipes use Australian Standard measuring cups and spoons.
RECIPES
ANTIPASTO RYE BREAD
SERVES 2
4 slices rye bread
1
1
⁄2 tablespoon extra virgin olive oil
1 tablespoon sun-dried tomato paste
60g hummus
4 stuffed vine leaves
100g artichoke hearts, drained and sliced
2 slices Swiss cheese
Preheat Grill until green ‘READY’ light
illuminates.
Spread bread with combined oil and tomato
paste and then spread with hummus. Fill with
vine leaves, artichokes and cheese to make
two sandwiches.
Place prepared sandwiches into preheated
Grill, close the lid and cook until golden,
crisp and heated through, approximately 6-8
minutes or until desired doneness.
Serve immediately, cut in half.
TOASTED CHOCOLATE PANINI
SERVES 2
80g cream cheese, softened
4 slices textured Country style bread
250g bittersweet chocolate, coarsely grated
Vanilla ice-cream, for serving
Extra grated bittersweet chocolate, for serving
Preheat Grill until green ‘READY’ light
illuminates.
Spread cream cheese over bread slices and
sprinkle with grated chocolate. Sandwich
together.
Place prepared panini into preheated Grill,
close the lid and cook until golden, crisp and
heated through, approximately 4-6 minutes
or until desired doneness.
Serve immediately with vanilla ice cream and
sprinkle with the extra chocolate.
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CRISP BERRY AND MASCARPONE
SANDWICHES
SERVES 2
4 slices Country style bread
100g Mascarpone cheese
1
⁄2 punnet strawberries, hulled and sliced
1
⁄2 punnet raspberries
1 tablespoon honey
Preheat Grill until green ‘READY’ light
illuminates.
Spread cheese over bread slices. Fill with
berries and drizzle with honey to make two
sandwiches.
Place prepared sandwiches into preheated
Grill, close the lid and cook until golden,
crisp and heated through approximately 4-6
minutes or until desired doneness.
Serve immediately dusted with icing sugar,
optional.
CHAR-GRILLED CHICKEN
CIABATTA WITH SALSA VERDE
SERVES 2
1 char-grilled chicken breast fillet, sliced
1 clove garlic, peeled and thinly sliced
1
⁄3 cup chopped parsley
1 tablespoon finely chopped sage
1
⁄4 cup stuffed pimento green olives, finely
chopped
1 tablespoons drained capers
1 tablespoon extra virgin olive oil
1
⁄2 teaspoon freshly grated lime rind
1
⁄2 tablespoon lemon juice
4 large slices Ciabatta bread
2 large slices Swiss cheese
Preheat Kambrook Stainless Steel Health
Grill until green ‘READY’ light illuminates.
Combine chicken, garlic, parsley, sage, olives,
capers, oil, rind and juice. Fill bread with
chicken mixture and sliced cheese to make
two sandwiches.
Place prepared sandwiches into preheated
Kambrook Stainless Steel Health Grill, close
the lid and cook until golden, crisp and
heated through, approximately 6-8 minutes
or until desired doneness.
Serve immediately with fresh salad greens.
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NOTES