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1312
Club Sandwich with Pancetta
Serves: 4
Preparation: 10 minutes
Cooking: 12 minutes
¹⁄
³
cup good-quality whole egg mayonnaise
1 tablespoon seeded mustard
1 tablespoon finely chopped fresh basil
leaves
2 single chicken breast fillets, trimmed
1 tablespoon olive oil
8 slices mild pancetta
4 eggs
12 slices wholemeal bread, toasted
2 small tomatoes, sliced
8 thin slices Jarlsberg cheese
1. Combine the mayonnaise, mustard and
basil in a small glass bowl. Cover with
plastic wrap and set aside until required.
2. Use a sharp knife to cut each chicken
breast in half horizontally to make 4
pieces. Place in a bowl. Drizzle with oil.
Season with salt.
3. Preheat flat plate or grill plate on setting
MED/MAX. Cook chicken for 2-3 minutes
each side or until browned and cooked.
Transfer to a plate. Cover with foil.
4. Cook pancetta for 1-2 minutes each side or
until crispy. Transfer to a plate lined with
paper towel.
5. Cook eggs for 1 minute each side or until
cooked to your liking. Transfer to a plate.
6. Spread one-third of the toasted bread with
mayonnaise. Top with tomato, cheese and
egg. Top with another slice of bread and
spread with remaining mayonnaise.
7. Top with chicken and pancetta and
remaining bread. Secure with toothpicks.
Cut each sandwich into triangles. Serve.
Corn Fritters
Makes: 12
Preparation: 15 minutes
Cooking: 12 minutes
4 corn cobs
¹⁄
³
cup parsley leaves
1 cup self-raising flour
3 eggs
4 green onions, thinly sliced
salt and freshly ground black pepper
cream cheese, rocket and smoked salmon, to
serve
1. Remove corn kernels from cobs. Place half
the corn in a food processor. Add parsley,
flour and eggs. Pulse until combined.
2. Transfer to a bowl. Add remaining corn and
green onions. Season with salt and pepper.
3. Preheat flat plate on setting MED. Add
heaped tablespoons mixture. Cook for 2-3
minutes each side or until golden.
4. Serve fritters topped with cream cheese,
smoked salmon and rocket.
Recipes
Prawns with Chilli and Coriander
Makes: 24
Preparation: 15 minutes
Cooking: 3 minutes
2 tablespoons peanut oil
2 tablespoons finely chopped fresh coriander
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
24 large green prawns, heads removed,
peeled, leaving tails intact
Lime wedges, to serve
1. Combine oil, coriander, sweet chilli sauce
and lime juice in a bowl.
2. Add prawns and toss to coat in mixture.
Cover and place in the fridge to marinate
for 30 minutes.
3. Preheat flat plate or grill plate on setting
MED/MAX. Cook prawns for 2-3 minutes or
until golden. Serve with lime wedges.
Balsamic and Rosemary Lamb
Serves: 4
Preparation: 12 minutes
Cooking: 8 minutes
¼ cup olive oil
1 ½ tablespoons balsamic vinegar
1 tablespoon chopped rosemary leaves
2 cloves garlic, crushed
salt and freshly ground black pepper
2 (230g each) lamb loin eye (backstrap)
Potatoes and green salad, to serve
1. Combine oil, vinegar, rosemary, garlic, salt
and pepper in a shallow dish.
2. Add lamb and toss to coat in mixture.
Cover and place in the fridge to marinate
for 1-2 hours.
3. Preheat grill plate on the MAX setting.
Cook lamb for about 3-4 minutes each
side or until cooked as desired. Stand for
5 minutes before slicing. Serve lamb with
potatoes and green salad.
Recipes
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