Publicité
Les langues disponibles
Les langues disponibles
SEAFOOD
BABY OCTOPUS WITH CHILLI
AND GARLIC
Serves 4
INGREDIENTS
26oz (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 coriander sprigs
METHOD
1.
Pre-heat 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
4.
Remove from grill and serve in a bowl on
a bed of vermicelli noodles, garnish with
lime and coriander..
To serve; lightly steamed vermicelli noodles.
34
ATLANTIC SALMON STEAK WITH
TARRAGON AND PEPPER CRUST
Serves 4
INGREDIENTS
2 tablespoons olive oil
2 tablespoons dried tarragon leaves
freshly ground black pepper
4 Atlantic salmon steaks – weighing approx 6oz
(180g) each
To garnish
Lime or lemon wedges
To serve
Steamed baby potatoes
METHOD
1.
Preheat grill to SEAR temperature
setting until the LCD screen no longer
displays HEATING.
2.
Combine oil with tarragon and
a generous and coarse grinding of
black pepper.
3.
Brush salmon on both sides with
mixture and place on grill.
4.
Adjust the grilling height control to just
touch the top of the fish steak.
5.
Allow to cook for 2 minutes for fish to be
golden on the outside and 'rosy' pink on
the inside. Cook a further 2 minutes to
cook through.
Remove from grill and serve immediately
with the steamed potatoes.
Publicité
