Andrew James Teppanyaki Grill Standard Mode D'emploi page 8

Recipes
Chicken satay skewers
Ingredients
• 1/2 Red chilli, deseeded and chopped
finely
• 2cm piece of fresh ginger
• 1 clove of garlic
• 1 lime, zest and juice
Method
1. Place the chilli, ginger and garlic into a mini chopper/processor and pulse until
smooth.
2. Add the juice and zest of one lime, honey, soy sauce and peanut butter. Blend
until smooth.
3. Lay the chunks of chicken on a plate or tray. Pour over the peanut marinade,
then turn the chicken until it is coated. Cover with cling film and place in the
fridge for 30 minutes.
4. Thread the chicken chunks onto the skewers.
5. Brush a little oil onto the teppanyaki grill. Turn the temperature control to 5.
6. Once the teppanyaki grill has reached the correct temperature, place the
chicken satay skewers onto the grill. Turn halfway through cooking.
Bacon Wrapped Prawns
Ingredients
• 10 fresh king prawns
• 5 slices streaky bacon, halved
• 5 sun-dried tomatoes, halved
Method
1. Brush the olive oil over the teppanyaki grill. Preheat the grill on temperature
setting 5.
2. Place one tomato on top of each prawn, wrap bacon around and secure with
cocktail stick.
3. Arrange all the prawns onto the teppanyaki grill and cook for 5-8 minutes until
bacon is cooked.
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• Small drizzle of olive oil
• 10 cocktail sticks
8
• 1 tbsp. honey
• 2 tbsp. soy sauce
• 3 tbsp. peanut butter
• 3 chicken breasts, chunks
• Skewers