Andrew James Teppanyaki Grill Standard Mode D'emploi page 9

Herby Roast Haddock
Ingredients
• 2 smoked haddock fillets
• 2 slices of stale, white bread in chunks
• 2 tsp mayonnaise
• 1 garlic clove, crushed
Method
1. Mix together bread, mayonnaise, garlic, parsley, lemon zest and seasoning.
2. Spread the mix onto one side of the fish so it has a thick crust.
3. Brush the teppanyaki grill with a light coating of oil then heat to temperature
setting 5.
4. Place the fish crust side down and cook until the crust is golden.
5. Turn the fish over and cook for a further 2 minutes until cooked.
Sweet Chilli Noodles
Ingredients
• 150g Noodles
• 4 spring onions, finely sliced
• 50g Cherry tomatoes, halved
• 1/2 red chilli, deseeded
• 3 tbsp. sweet chilli sauce
Method
1. Cook the noodles in boiling water for 4-5 minutes until tender, then drain.
2. Brush the teppanyaki grill with oil then heat to temperature setting 4.
3. In a bowl, add lime juice, chopped chilli, sweet chilli sauce to the prawns. Stir
until the prawns are coated.
4. Place the prawns on the teppanyaki grill and add the noodles. Stir fry the
noodles and prawns together for 2-3 minutes.
5. Remove noodles and prawns from the grill. Add halved cherry tomatoes,
spinach leaves and spring onions and fold into the noodles. Sprinkle peanut
over the top then serve.
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• 1/2 lemon, zest
• Handful of chopped parsley
• Salt and pepper
• Juice of 1 lime
• 100g cooked king prawns
• 50g baby spinach leaves
• 30g peanuts
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