10
CREAM CHEESE CHICKEN PARCELS Serves: 2
Preparation time: 15-20 minutes. Cooking time: 10-15 minutes
• 1 chicken breast, skinless and boneless
• 2 our tortilla wraps
• 100g cream cheese
• 100g fresh baby spinach leaves
• 1 tsp mustard powder
• 1 tsp grated nutmeg
• 1 tsp pepper
1. Pre heat the grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of the thickest part of the chicken
breast. Grill the chicken until the probe alarm goes o. Remove the chicken from the grill, let it cool, and cut into strips.
2. Wash and dry the spinach. Place the leaves onto the grill for 20-30 seconds then remove them and dry with kitchen paper.
3. Mix the cream cheese and spinach together and then fold in the chicken strips. Spoon the mixture into the centre of the
tortilla wraps. Fold over one end of the tortilla then roll the wraps up. Warm the lled wraps on the grill for 2-3 minutes.
HERBED CHICKEN AND MUSHROOM KEBABS Serves: 4
Preparation time: 25-30 minutes including marinating time. Cooking time: 8-12 minutes
• 2 chicken breasts, skinless and boneless
• 500g button mushrooms
• 1 tsp dried rosemary
• 1 tbsp dried parsley
• ½ tsp dried thyme
• 30ml lemon juice
• 2 tbsp white vinegar
• 1 chicken stock cube
• 1 tsp black pepper
1. Mix together the rosemary, parsley, thyme, lemon juice, vinegar, stock cube, salt and pepper. Cut the chicken into cubes
approx. 2 cm in size and add them to the marinade. Mix well making sure the chicken is well coated. Add the mushrooms
and mix. Cover and refrigerate for at least 20 minutes, turning occasionally.
2. Skewer the chicken and mushrooms.
3. Pre-heat grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of the largest piece of chicken and cook
until the probe alarm goes o. Discard any remaining marinade.
REFRESHING GREEK LAMB BURGER Serves: 6
Preparation time: 10-15 minutes plus 20 minutes refrigeration time. Cooking time: approx. 8-12 minutes
To serve: at bread, tzatziki, cucumber and red onion
• 500g minced lamb
• ½ red onion, nely chopped
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 3 cloves garlic, nely chopped
• 2 tbsp fresh mint, chopped
• 1 tbsp fresh coriander, chopped
• 80g pomegranate
• Salt and cracked black pepper to taste
1. Mix all of the ingredients, except the pomegranate, together. Once combined, add the pomegranate, season and gently
mix again. Divide the mixture into six and mould into burger shapes. Cover and refrigerate for 20 minutes.
2. Pre-heat the grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of one of the burgers and cook until
the probe alarm goes o.
3. To serve, place a burger on one edge of a piece of at bread, top with red onion, cucumber and some tzatziki then fold
over the at bread.
BBQ PORK BURGER Serves: 6
Preparation time: 10-15 minutes plus 20 minutes refrigeration time. Cooking time: approx. 8-12 minutes
To serve: brioche bun, coleslaw, whole grain mustard mayonnaise
• 300g minced pork llet
• 200g plain sausage meat
• 2 tsp Jerk seasoning
• 30g BBQ sauce
• 1 red pepper, nely diced
• 3 cloves garlic, nely diced
• ½ red onion, nely diced
• Salt and white pepper to taste
1. Mix together all ingredients then divide into six and mould into burger shapes. Cover with cling lm and refrigerate for 20
minutes.
2. Pre-heat the grill to 220ºC and set the probe to 75ºC. Insert the probe into the centre of one of the burgers and cook until
the probe alarm goes o.
3. To serve, cut open a bun, spread some whole grain mustard mayonnaise on one side, add a spoonful of coleslaw and
place a burger on top.
