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Fabricar: Frigidaire Tamaño del archivo: 101.04 kb Nombre del archivo: 68af081e-6cab-4836-993a-37277fc66b9e.pdf Idioma del manual:

Take 5 shrimps, 2 cherry tomatoes, 1 mushroom, 1 courgette, 1 green pepper and 1 red onion piece and place on a skewer. Pour 4 fl.oz white wine into the flavour ring and preheat the grill to medium. Brush the kebabs with olive oil and grill each skewer for about 4-5 mins on each side while also grilling excess scampi. Suggestions: You can substitute almost any meat or fish in this recipe for a fantastic kebab. I like to serve them on a medley of wild rice with fresh lemon wedges and a sprig of fresh parsley. Burgers Cooking and prep time: 30 minutes Servings: 6 people Ingredients: 11/2 lbs. extra lean ground beef 2 medium tomatoes 2 medium eggs 2 large avacados 1 oz grated cheese 1/2 lettuce 12 large mushrooms 4 medium pitta pockets 2 large yellow mushrooms olive oil 2 large yellow onions salt & pepper to taste 4 slices cheddar cheese 4 fl.oz beer Method: Pour 4 fl.oz beer into the flavour ring and preheat the Mighty Pro Grill on medium heat. Slice the mushrooms and onions into thin slivers and grill until onions are tender. Add salt and pepper to taste. Remove and set aside to cool. Mix together in a bowl, the beef, raw eggs, grated cheese, grilled vegetables and all the seasoning. Form the mixture into six burger shapes and place on the preheated grill. Grill the burgers for about six minutes per side until golden brown. Add cheese slices about 1 minute before the burgers are ready. Remove from the grill and place on in each pitta pocket. Grilled Swordfish Cooking and prep time: 30 minutes Servings: 4 people Ingredients: 4-6 swordfish steaks, 3/4 inch thick lemon juice 4 tablespoons unsalted butter 2 large garlic cloves crushed Olive oil 2 1/2 anchovy fillets, rinsed, dried and mashed 2 teaspoons minced capers 4 fl.oz pineapple juice 2 teaspoons freshly squeezed and strained Method: Press the anchovies through a fine sieve or mash with a fork and blend with the butter, capers, 4 Mighty Pro_bklet_a/w 28/5/03 30/5/03 2:24 pm Page 7 lemon juice and garlic. Combine well. Place onto some cling film and place on a flat surface. Roll the butter mixture into a log. Seal the cling film and tightly and refrigerate for at least one hour. Pour 4 fl.oz of pineapple juice into the flavour ring and preheat the grill on medium. Brush the surface of the grill with olive oil to add flavour to the steaks on contact with the grill. Grill the swordfish brushing often with olive oil for 3 to 4 minutes on each side. Just before the fish is ready, cut the anchovy- caper butter into 4 equal slices. Remove the fish from the grill and place on a decorative plate. Place a slice of the anchovy butter on each swordfish steak and serve immediately. Suggestions: Substitute the swordfish with Marlin, Tuna, Mahi Mahi or any other fish for a tasty dish. Grilled Brushcetta Cooking and prep time: 30 minutes Servings: 4 people Ingredients: 4 diagonal slices of Italian bread 1 teaspoon thyme olive oil 1 x 10oz bag fresh spinach 4 garlic cloves (whole) 4 roma tomatoes (diced) 1 small...

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