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12
RECIPES - GRIDDLE PAN
Ingredients
• 165g can coconut milk
• 1/3 cup crunchy peanut butter
• 1 tablespoon lemongrass paste
• 1 tablespoon kecap manis
• 2 tablespoons lemon juice
• 2 cloves garlic, crushed
• 2 teaspoons ginger, nely chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon dried chilli akes
• 1kg chicken thigh llets
• Cooking oil spray (of your choice)
• Cooked rice, to serve
• Side salad, to serve (optional)
• Lime wedges, to serve
• Chopped coriander, to serve
Method
1. Add coconut milk, peanut butter,
lemongrass paste, kecap manis, lemon
juice, garlic, ginger, cumin, coriander,
turmeric and chilli akes to a large bowl;
mix to combine.
2. Add chicken; mix to combine.
3. Cover and refrigerate for at least
1 hour to marinate.
4. Place the Grill Pan into your
Multifunction Pot; preheat on high and
spray the Grill Pan with cooking oil.
5. Add chicken and grill in batches for
4 minutes on each side, or until cooked
through.
6. Serve with rice, salad and lime wedges
on the side, and sprinkle
with coriander.
Ingredients
• 50g butter, melted
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1/4 teaspoon dried chilli akes
• 2 tablespoons spring onions,
nely chopped
• 2 tablespoons at-leaf
parsley, chopped
• Salt and freshly ground pepper, to taste
• 4 corn cobs, husks on
• Cooking oil spray (of your choice)
Method
1. Add butter, lemon juice, paprika,
chilli, spring onion and parsley to a small
bowl; season with salt and pepper, and
mix to combine.
2. Fold corn husks back to expose
corn kernels and tie with kitchen string;
remove silk.
3. Place the Grill Pan into your
Multifunction Pot; preheat on high and
spray the Grill Pan with cooking oil.
4. Add corn and grill for 20 minutes,
or until charred; brushing with butter
mixture and turning occasionally.
5. Serve with a drizzle of the
butter mixture.
Grilled Satay Chicken
Serves 4 Prep 10 minutes + marinating time Cook 10 minutes
Smokey Grilled Corn
Serves 4 Prep 10 minutes Cook 20 minutes
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