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Preheat the grill before cooking.
When times are shown as a range (e.g. 5-7 minutes), we suggest you
cook for the minimum time, then start checking the food for
readiness.
Sausage and herb stuffed Pork
(Serves a family of 4)
250g/½lb low-fat sausage, uncooked
½cup fresh breadcrumbs
2 tbsp fresh parsley
½ tsp thyme
½ tsp marjoram
1 tsp fresh ground black pepper
2 whole port tenderloins (fillets)
8 cocktail sticks, soaked in water then patted dry
Remove the sausage skins. Mix the sausagemeat, marjoram, thyme, parsley and
pepper in a bowl.
Cut each tenderloin in two, then cut a slit sideways into each piece to make a
pocket. Stuff the pockets with the mixture and fasten the edges with cocktail
sticks. Grill till the port and stuffing are cooked through (6-8 minutes)
Chicken tandoori with yoghurt-based marinade
(Serves a family of 4)
2 boneless, skinless chicken breasts
200-250g carton plain low fat yoghurt
1 tbsp lemon juice
2 tsp paprika
2 garlic cloves, minced
½ tsp ground ginger
½ tsp cumin
½ tsp cayenne pepper
½ tsp cinnamon
Use a lidded casserole dish big enough to hold the chicken and the marinade. Mix
the yoghurt, lemon juice, paprika, garlic, ginger, cumin, cayenne and cinnamon in
the dish. Cut each chicken breast into two, add them to the dish and turn till
they're well coated. Cover and refrigerate for 1-8 hours, turning at least every
hour. Grill the chicken till its cooked through (5-7 minutes). Discard the marinade.
A FEW RECIPES TO GET YOU STARTED
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