Café Contact Grill
& Sandwich Press
INSTRUCTION/RECIPE BOOKLET
THIS BOOK COVERS THE USE AND CARE OF THE FOLLOWING SUNBEAM PRESS/GRILL:
CAFE CONTACT GRILL & SANDWICH PRESS (GC7800)
PLEASE READ THIS BOOK THOROUGHLY AND RETAIN FOR FUTURE REFERENCE.
GC7800
Contents.
Sunbeam’s Safety Precautions
2
4-5
6
Features of your Café Contact Grill & Sandwich Press
Using your Café Contact Grill & Sandwich Press
Hints for best results when grilling
7
Hints for best results when toasting snacks
Care and Cleaning
8
9
Contact Grill Recipes
Beef
11-12
13-14
15
Lamb
Pork
Poultry
16
Seafood
Vegetable
Marinades
17-19
20
21
Sandwich Press Recipes
Flavoured spreads
Toasted Snacks
23
24
25
Gourmet Delights
3
Features of your Café Contact Grill
& Sandwich Press.
Warm up &
Ready lights
Cool
touch grip
SANDWICH
PRESS
C
O
N
T
AC
RI
G
T
Café design
LL
Thermostat
variable
floating hinge
heat control
Securing
latch
Dupont Teflon®
Platinum Pro with
ScratchGuard™ Non-Stick
Coating.
Die-cast
metal arms
Sloping grilling
surface
Vertical storage
with cord wrap
2400 watts
of power
Detachable
drip tray
Non-Stick Grill: ribbed (top) plate
and flat (bottom) plate (GC7800)
Dupont Teflon® Platinum Pro with
ScratchGuard™ Non-Stick Coating.
Safe to use with metal utensils. Up to 10 times
more scratch-resistant than other non-stick
coatings.
Non-stick grill (top) plate.
& Non-stick flat (bottom) plate.
The high grade non-stick cooking plates are flat
on the bottom and ribbed on the top of the
Café Contact Grill and Sandwich Press. Searing
meat on both sides at the same time for fast
healthy cooking. The non-stick plates make for
easy wipe down cleaning: ingredients do not
stick, sandwiches remove easily and simply wipe
down after use.
Café-design floating hinge system.
The café-design floating hinge system adjusts to
grill foods of varying thicknesses; from
vegetables to thick steaks. Also perfectly toasts
any size snacks from toasted bread to Turkish or
foccacia.
Warm up and Ready lights.
‘Warm up’ light indicates when the Café
Grill/Press is switched on and heating and the
‘Ready’ light indicates that it is ready to use.
Sloping grill plate.
The sloping grill plate drains fat away from the
food whilst cooking for a healthier meal.
Securing latch.
Detachable drip tray.
The securing latch is located on the side of the cast
metal arms and is used to lock the cooking plates
together when the Café Grill/Press is in storage.
Easily detachable drip tray catches fats and
juices preventing overflow onto bench tops.
Ensure this tray is in position before grilling.
2400 watts.
Thermostat heat settings.
The Café-quality grill/press is high powered with
2400 watts of commercial power for super fast
heating and more superior consistent grilling.
Thermostatically controlled temperature
settings. 2 variable settings; Contact Grill (for
grilling meats and vegetables) and Sandwich
Press (for toasting breads: foccacia or Turkish).
Vertical storage with cord wrap.
The cord simply wraps around the legs enabling
the product to be stored conveniently in the
upright position.
4
Features of your Café Contact Grill
& Sandwich Press.
®
™
The end result is a non-stick coating that can be
treated like ordinary cookware, enabling the use
of metal utensils such as
spatulas and spoons,
but not sharp utensils.
So tough is the new
DuPont Teflon - Platinum Pro with
ScratchGuard Non-Stick Coating
Your Sunbeam Café Contact Grill and Sandwich
Press features DuPonts' toughest non-stick
coating produced to date - Platinum Pro with
ScratchGuard.
Teflon Platinum
DuPont is the world leader in non-stick coatings
with the introduction of Teflon dating back to
1938. Today more than 2 billion households
have Teflon non-stick coated cookware.
Pro coating
that it is up to
10 times more
scratch resistant
than other
Superior
nonstick top surface
non-stick coatings*.
Reinforced intermediate coat
The image show
Primer + scratch
here is an example
resistant minerals
of the performance
Café
Press/Grill
base
of Teflon Platinum
Pro against an
'other' non-stick
coating. Each surface
has undergone 5 cycles of
the DuPont In-House Abuse Test.
The Teflon Platinum Pro only has some surface
scuffing, whereas the 'other' non-stick coating
has deteriorate badly.
Platinum Pro with ScratchGuard - 3 layer scratch
resistant coating
Teflon Platinum Pro is a premium 3 layer non-
stick coating. It features special scratch resistant
minerals causing metal utensils to slide over
these particles without damaging the Teflon
matrix.
* The images shown here and performance
claims are based upon the DuPont In-House
Cooking Abuse Test used to evaluate scratch
resistance and release properties of non-stick
coatings.
**NOTE: The DuPont Teflon® Platinum Pro with
ScratchGuard™ is only available on certain
models.
This preserves the release properties of the
non-stick coating during the life of the Café
Contact Grill and Sandwich Press.
Sunbeam
Other Brands
Results from DuPont’s ‘In-house Cooking Abuse Test’
5
Using your Café Contact Grill & Sandwich Press.
3. If desired halfway through cooking turn your
food over to achieve attractive grill marks on
both the top and bottom of your food.
Before using your Café Contact Grill and
Sandwich Press
Before using your Grill/Press for the first time, the
non-stick cooking plates must be seasoned. Turn
the power ON and pre-heat until the Ready Light
illuminates.
4. When cooking some foods you may want to re-
spray the top grill plate to prevent food from
sticking.
5. The cooking plates are coated in a durable
high grade non-stick coating. Some foods that
are marinated or coated may cause the food to
stick to the grill plates.
Wipe a small amount of butter, margarine or oil
onto the plates, rub lightly and wipe away any
excess.
Note: When using your Café Contact Grill and
Sandwich Press for the first time you may notice a
fine smoke haze being emitted from the unit. This
is normal. It is due to the initial heating of
internal components.
To free the food use a plastic spatula or wooden
spoon. Never use a sharp metal objects as this will
damage the non-stick surface.
Note: The warm up and Ready Lights are
thermostatically controlled and will cycle on and
off during cooking to ensure that the correct
temperature is maintained.
Using your Café Contact Grill
and Sandwich Press
1. Plug the power cord into a 230-240 volt AC
power outlet.
Caution: Do not touch the outside of the top of
the grill/press, when in use. Ensure you use the
handle to open the top grill plate. Avoid touching
hot surfaces. This grill/press may generate steam
from between the grill plates while food is cooking
and when the top plate is opened. Take care when
removing food from the grill.
2. Turn the power ON.
3. Select your desired temperature setting to suit
the type of food you wish to cook. Turn the
temperature dial to Contact Grill or Sandwich
Press.
4. Preheat until the Ready light (green)
illuminates.
Toasting Sandwiches and Foccaccia’s
Note: Always turn your temperature dial to
Sandwich Press and pre-heat until the Ready light
illuminates before use.
Note: The Café Contact Grill and Sandwich Press
can be used to grill foods with the top plate
opened or closed.
1. Always butter the outside of the bread. The
sandwich filling will be placed between the
unbuttered sides of the bread.
5. After you have completed grilling or toasting,
turn the power OFF.
Note: Ensure that the cord is kept well away from
2. Place the buttered side of the bread onto the
cooking plate, then spoon the recommended
quantity of filling onto the bread.
the cooking plates when in use.
Grilling Meats and Vegetables
3. Place the top slice of bread on top of the filling
with the buttered side facing upwards.
Note: Always turn your temperature dial to
Contact Grill and, pre-heat for 3-5 minutes. The
Ready light will illuminate.
4. Gently close the lid.
5. Allow the sandwiches to toast for
approximately 3 minutes, depending on
the bread, filling and personal taste. Your Café
Contact Grill and Sandwich Press toasts both
sides of bread at the same time.
1. Always spray the grill plates with cooking spray
before placing meat, seafood or vegetables
onto the grill plate.
2. Gently lower the lid (if desired), by pulling down
the cast metal arms. The café-design floating
hinge system will adjust automatically ensuring
the top cooking plate lies evenly on your food
for perfect grilling everytime.
6. Preparation cross contamination separate
prepared – meat, poultry, seafood and
vegetables.
6
Hints for best results when grilling.
1. Tender cuts of meat such as scotch fillet and
sirloin are ideal for grilling. Tougher cuts of
meat such as topside or blade steak will
tenderise if marinated for a few hours or
overnight.
7. The sloping grilling surface allows the fats
and juices to drain into the drip tray for
healthy, fat free cooking.
8. When cutting meats, chicken, vegetables and
or seafood for kebabs, cut evenly and
2. Avoid overcooking meat as the texture will
toughen.
uniform in size to ensure even cooking.
Never cross - contaminate foods: Do not cut
raw vegetables and raw meats with the same
knife or on the same chopping board. Try to
use seperate chopping boards for meats,
vegetables and seafood.
3. Recommended cuts;
Beef = Sirloin, Rump, Rib Eye. Fillet or T-Bone
Lamb = Leg Steak, Fillet, Loin or Cutlets
Pork = Butterfly Steaks, Spare Ribs, Leg Steaks
or Fillets
Do not cut cooked meats on the same
chopping board as you prepared the raw
meat unless the board and knife have been
thoroughly sanitised and cleaned in hot
soapy water.
4. You can also grill diced meat on skewers for
Kebabs.
5. The Café Contact Grill and Sandwich Press
can grill meats over 1 inch (2.5cm) thickness
with ease.
9. The large non-stick flat (bottom) cooking
plate is ideal for cooking a variety of foods
such as eggs, bacon, mushrooms, tomatoes
and onions.
6. Ideal for cooking a variety of meats,
including beef, fish and poultry. Take care
when grilling fish, use a plastic spatula.
7
Hints for best results when toasting snacks.
1. Breads with a high sugar content (fruit loaf,
etc.) will toast more quickly than plain
sandwich breads.
7. For a light snack savoury or sweet bagels
may be toasted with desired filling.
8. Be careful when biting into sandwiches
containing fillings such as cheese, tomato or
jam as they retain heat and can burn if eaten
too quickly.
2. Any type of bread can be used, white,
wholemeal, kibbled wheat or wholegrain.
3. For sweet snacks, sprinkle castor sugar over
the buttered sides of the bread.
9. It is not necessary to butter the outside of all
breads as the Café Press/Grill has non-stick
cooking plates. However, to encourage even
browning of bread or when using stale
bread, spreading with a small amount of
butter is recommended.
4. When using raisin bread, brioche or other
sweet breads which contain a high sugar
content, keep in mind that they will brown
much more quickly than other breads.
5. For a wholesome meal, large pieces of focaccia
bread may be toasted with desired filling.
6. Bread rolls may also be toasted with
desired filling.
Sunbeam is a registered trademark. Sunbeam Café Grill is
trademark of the Sunbeam Corporation. Made in China.
a
© Copyright. SUNBEAM CORPORATION LIMITED 2002.
(INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Due to minor changes in design or otherwise, the product
may differ from the one shown in this leaflet. Approved by
the appropriate Electrical Regulatory Authorities. Backed
by Sunbeam‘s 12 Month Replacement Guarantee and
National Service Network.
For more information or advice on this or any other
Sunbeam appliance, visit www.sunbeam.com.au
or contact the Sunbeam Consumer Service Line.
Australia 1800 025 059
New Zealand (09) 912 0747.
8
Care and Cleaning.
DuPont Teflon® Platinum Pro
Non-stick Coating
Storage
Your Café Grill/Press will store in an upright
position in cupboards, shelves or on the bench
top. Simply bring the plates together and
located on the right cast metal arm, turn the
securing latch. This will lock the plates together.
Your Café Grill/Press features a special scratch
and abrasive-resistant non-stick coating that
makes it safe to use metal utensils when
cooking.
Regardless of this fact Sunbeam recommends
that care is taken with the non-stick coating
particularly when using metal utensils.
Do not use sharp objects or cut food on top of
the Café Grill/Press. Sunbeam will not be liable
for damage to the non-stick coating where
metal utensils have been misused.
When cleaning the non-stick coating do not use
metal (or other abrasive) scourers. After
cleaning, dry the Café Grill/Press and lid
thoroughly with a soft cloth before storing.
Always turn the power OFF and REMOVE the
plug from the power point before cleaning.
Always allow the grill/press to cool after use.
Once cooled, you can clean the cooking plates.
Quick cleaning method
Always allow the contents of the drip tray to
cool before removing the tray from it’s position
and discarding the contents.
Always turn the power OFF and remove plug
after use and before cleaning. The cooking
plates are coated with a non-stick surface, and
there are no dirt traps, therefore little cleaning
is required. Once cooled, simply wipe the
cooking plates with a dampened cloth.
Wash the drip tray in warm soapy water.
Always clean after each use to prevent a
build up of cooking residue on the grill.
Do not immerse your Café Grill/Press in water or
any other liquid. Do not use abrasive scouring
pads or powders.
Do not immerse your Café Contact Grill and
Sandwich Press in water or any other
liquid.
Do not place your Café Grill/Press in a
dishwasher.
Do not place your Café Contact Grill and
Sandwich Press in a dishwasher.
To clean the exterior
To clean the exterior
Simply wipe over with a dampened cloth and
polish dry with a dry soft cloth.
Simply wipe over with a dampened cloth and
polish dry with a dry soft cloth. Do not use steel
wool, scouring pads or abrasive cleaners as these
will scratch the surface.
9
Contact Grill
Recipes
Turn temperature control to
Contact Grill Setting
Beef.
Tasty Burgers
Serves 4
Pepper Steak
Serves 4
4 pieces thin fillet steak
2 tablespoons crushed black peppercorns
Sauce
500g lean beef mince
2 small onions, finely chopped
3
4
/ cup dry breadcrumbs
30g butter
1 egg, lightly beaten
3
4
/ cup dry white wine
2 Tablespoons tomato paste
1 tablespoon brandy
2 Tablespoons parsley, finely chopped (optional)
Press the crushed pepper into the steak on both
sides. Refrigerate steaks for 1 hour.
Mix all ingredients together in a bowl. Divide
mixture into 8 equal portions and shape into
burgers. Flatten slightly. Place onto a plate or
tray, cover and refrigerate for 30 minutes or
until required.
Pre-heat Contact Grill for 3-5 minutes.
Spray grill plates with cooking spray. Cook steaks
for 10-12 minutes or as desired.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Grill burgers 6- 8 minutes or
until tender. If desired, half way through
Combine butter, wine and brandy in a saucepan
over low heat. Bring to the boil. Strain through a
fine sieve.
cooking turn burgers to achieve cross grill marks.
Serve sauce over steak.
Serve on a toasted burger bun with salad, cheese
and your choice of sauce.
Recipe suggestion:
•
Substitute the lean beef mince for lean
chicken, veal, lamb or pork mince.
•
Add freshly chopped chilli or dried chilli
flakes to mince mixture before cooking to
add a spicy flavour.
•
Freshly chopped garlic can also be added.
11
Beef.
Thai Style Beef Salad
Serves 4
Salad dressing
1
4
/ cup caster sugar
500g beef sirloin or backstrap, trimmed of fat
and sinue
1
2
/ cup water
Juice & zest 2 limes
Salad
1 fresh red chilli chopped or 1 teaspoon dried
chilli flakes
3 cups mesculin lettuce leaves
12 mixed cherry tomatoes (red, yellow green),
quartered
1 teaspoon fish sauce
Pre- heat the grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook the sirloin for 4 -
6 minutes. Meat should be brown on the outside
but rare in the middle. Remove and wrap in foil.
Wait 10- 15 minutes before thinly slicing the
beef.
1 Lebanese cucumber, thinly sliced on the
diagonal
1 small Spanish onion, thinly sliced
1
2
/ cup fresh mint leaves, roughly chopped
1
2
/ cup fresh coriander leaves, roughly chopped
1
2
/ cup dry roasted cashew nuts
Combine all of the ingredients together for the
salad onto individual plates or in one big serving
bowl.
Dressing: in a small saucepan combine all the
ingredients, bring to the boil, simmer 1-2
minutes, remove and allow to cool.
Top the salad with beef slices and toss in cooled
dressing. Serve immediately.
12
Lamb.
Mediterranean Kebabs with Tahini Yoghurt
Serves 4
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook kebabs (6) at a time in
two batches for 8-10 minutes each batch. Wrap
kebabs in foil after cooking.
Kebabs
1kg lamb leg steaks, trimmed, cut into 2cm
cubes
Serve kebabs sprinkled with combined onion,
tomatoes and parsley, top with a generous
dollop of tahini yoghurt dressing.
4 Tablespoons olive oil
1 lemon, washed
Note:
1
2
/ cup white wine
•
Tahini can be found in good deli’s or health
food stores.
2 large cloves garlic, peeled and sliced
•
Tahini is a ground sesame seed paste.
Topping
1 small Spanish onion, finely chopped
Shallot, Garlic & Lime Lamb Cutlets
16 x 50g meaty frenched lamb cutlets
2 green shallots, finely sliced
4 Tablespoons sesame oil
3cm piece fresh ginger, grated
3 Tablespoons mirin
Serves 4
3 fresh tomatoes, seeded and chopped
1
4
/ bunch fresh basil leaves, finely shredded
Tahini yoghurt
125ml low fat plain yoghurt
1
4
/ cup tahini
1 lime
Freshly cracked seasoned pepper
Place cutlets into a bowl. Drizzle over sesame oil
and mirin. Add shallots, ginger and lime zest.
Cut lime in half, juice over lamb. Cover and
refrigerate for 30 minutes or overnight.
Soak 12 bamboo skewers in water
(preferably overnight)
In a large bowl combine the lamb cubes and
olive oil. Cut the lemon in half, squeeze juice
over lamb and leave the skin halves in the
marinade. Add in wine and garlic. Marinate
meat for 30 minutes or longer if time allows
overnight (up to 2 days).
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook cutlets 6-7 minutes. (2
batches)
Serve with green leafy vegetables and baked
sweet potato.
The next day thread meat onto skewers.
Note:
Mix together the onion, tomatoes and basil in a
bowl, set aside.
•
Mirin is a sweet Chinese white wine.
•
Mirin is available from good Asian grocery
stores.
Mix together the yoghurt, tahini, pepper, set
aside.
13
Lamb.
Thai Lamb Cutlets
Serves 5
Greek Lamb Souvlaki
Serves 6
10 Lamb cutlets
700g trim lamb, diced
3
4
/ cup satay sauce
10 kebab skewers, soaked in water
1
4
/ teaspoon ginger
Marinade
1
1
4
/ teaspoon crushed garlic
4
/ cup lemon juice
1 teaspoon olive oil
Pre-heat Contact Grill for 3-5 minutes.
Combine satay sauce, ginger and garlic together.
Best to marinate in sauce overnight.
1 tablespoon fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
2 teaspoons crushed garlic
Spray grill plates with cooking spray. Cook for
8-10 minutes each side, brushing with satay sauce.
Pre-heat Contact Grill for 3-5 minutes.
Combine all ingredients of marinade together.
Serve with boiled fragrant rice or mixed salad
leaves.
Spray grill plates with cooking spray. Thread
diced lamb onto 10 kebab skewers. Place
skewers in a deep dish and pour marinade over
skewers.
Cook skewers for 10 minutes or until cooked.
Serve with Greek salad and hot crusty bread.
14
Pork.
Thyme & Rosemary Pork Medallions
Serves 4
Heat any remaining marinade over a low heat in
a frypan until fragrant. Serve over skewers.
4 x 150- 200g pork butterfly medallions
2 Tablespoons olive oil
Serve with steamed jasmine rice topped with
chopped coriander and finely chopped peanuts
in olive oil.
seasoned cracked black pepper
1 teaspoon dry thyme leaves
1 teaspoon dry rosemary leaves
Note:
•
If you can’t get a ready made satay mix
1
Place pork medallions into a bowl, pour over
olive oil, sprinkle over cracked pepper, thyme
and rosemary. Coat the pork well. Allow pork to
marinade for 30 minutes, longer if time prevails
(preferably refrigerate overnight).
4
together / cup peanut butter with 1 freshly
1
4
chopped chilli or / teaspoon chilli paste or 1
tablespoon sweet chilli sauce.
Sweet Pork Medallions
Serves 4
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook medallions for 6
minutes or cooked to your preference.
4 Pork Loin Medallion Steaks
Marinade
1
2
/ tablespoon honey
Serve medallions with creamy mashed potato
and a tossed green salad.
2 tablespoons soy sauce
1 teaspoon chilli sauce
1
Satay Skewers
Serves 4
4
/ teaspoon oil
500g pork meat, trimmed of fat and cut into
Combine all ingredients for marinade in a
saucepan and stir over low heat until honey has
dissolved.
2cm strips.
1
2
/ cup thick ready made satay sauce
1
4
/ cup lemon juice
Place pork in a flat dish and pour marinade over
steaks. Refrigerate for 2 hours.
1 Tablespoon olive oil
1
4
/ teaspoon chopped chilli
Pre-heat Contact Grill for 3-5 minutes.
Cook for 10-12 minutes or until cooked.
Serve on a bed of pasta or rice.
2 Tablespoons freshly chopped coriander or
parsley
2 Tablespoons finely chopped peanuts
Soak 12 bamboo skewers in water overnight.
Combine pork meat with satay sauce, lemon
juice, olive oil, chilli, coriander and peanuts in a
bowl. Marinate 30 minutes or preferably
overnight.
Thread meat onto skewers.
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook (6) skewers in two
batches for 5 minutes each batch or until tender.
15
Poultry.
Thai Style Chicken
Serves 4
Honey and Soy Chicken Nibbles
10 chicken wings
Makes 20
4 large cloves garlic, peeled
3 cm piece ginger, peeled
2 tablespoons vegetable oil
2 large fresh green chilli
2 cloves garlic, peeled and finely chopped
1
4
/ cup pure honey
1 teaspoon finely grated ginger
1
2
Juice of a lemon
/ cup soy sauce
1
4
4 x 150-200g meaty chicken thigh fillets, fat and
sinue removed, flatten to one thickness and
score.
/ cup honey
1
4
/ cup dry sherry
1
2
/ teaspoon five spice powder
Combine garlic, ginger, chilli, honey, and lemon
in a food processor until processed.
Fresh ground pepper to taste
Pre-heat Contact Grill for 3-5 minutes.
Spread this over the chicken. Marinate for 30
minutes or overnight.
Remove and discard wing tips. Cut wings in half
at the joint.
Pre- heat grill for 3-5 minutes. Spray liberally
with cooking spray. Cook fillets for 6-10 minutes
or until cooked. Check if fillets are cooked by
inserting a knife into flesh. Turn chicken after 3
minutes to make a cross grill-mark pattern.
Combine all other ingredients in a small deep
bowl.
Dip each wing into the marinade. Spray grill
plates with cooking spray.
Serve with steamed rice noodles topped with
fresh herbs.
Cook for 15-20 minutes or until cooked
throughout.
Mustard Seed & Tarragon Chicken Breasts
Serves 4
Chicken Vegetable Kebabs
8 kebab skewers, soaked in water
2 large chicken breasts, cubed
2 baby squash, quartered
4 cherry tomatoes, halved
4 mushrooms halved
Serves 4
4 large chicken breasts, fat and sinue removed,
cut into 8 flat slices
2 Tablespoons wholegrain mustard
2 Tablespoons dijon mustard
1 Tablespoon dry tarragon leaves
1
2
/ yellow capsicum, chopped in 2 x 2cm pieces
Combine chicken with mustards and tarragon
leaves. Marinate for 30 minutes, overnight or
until required.
Marinade
1
4
/ cup lemon juice
2 tablespoons soy sauce
1 clove crushed garlic
Pre- heat grill for 3-5 minutes. Spray with
cooking spray. Cook chicken for 3- 4 minutes or
until tender.
Pre-heat Contact Grill for 3-5 minutes. Spray grill
plates with cooking spray.
Serve chicken with a hot potato bake and
steamed vegetables.
Thread chicken cubes onto skewers alternatively
with squash, tomatoes, mushrooms and
capsicum.
Combine marinade ingredients and brush over
kebabs.
Cook kebabs for 8-10 minutes or until desired.
Continually brush kebabs with marinade.
16
Seafood.
Oriental Snapper Fillets
500g snapper fillets
Serves 4
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook patties (4) at a time 5-7
minutes, until crispy and golden and hot in
centre. Using a heat- proof spatula to remove
the patties. Half way through cooking you may
want to respray the top grill plate to prevent
patties from sticking.
2 Tablespoons honey
Juice and zest of orange
3cm piece fresh ginger, grated
Roll the fillets and place onto a plate. In a small
jug combine honey, orange zest and juice and
add the grated ginger. Pour this over the fillets
and marinate in the fridge until required.
Serve salmon and potato patties with a green
salad, lemon and mayonnaise.
Tandoori Prawn Skewers
Serves 4
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook fish fillets 4-6 at a time
depending on size for 6-8 minutes until fish is
flaky.
24 raw king green prawns, shelled and devained
(leaving head and tails attached)
1
2
/ cup low fat yoghurt
1
2
/ cup tandoori paste
Serve fish with cooked noodles, steamed green
vegetables and soy sauce.
2 Tablespoons freshly chopped
coriander or parsley
Note:
Lemon wedges and a Tzatziki dip for serving
•
Fish suggestions: use any low-fat rock fish
such as yellowtail, golden eye, stripped bass.
Boneless white fish fillets such as ling or flake
can be used.
Soak (8) bamboo skewers in water overnight.
Thread 3 prawns per skewer. Place onto a plate.
In a small bowl combine the yoghurt, tandoori
paste and coriander. Spoon this over prepared
prawns. Cover and refrigerate until required.
Salmon and Potato Cakes
Serves 4
Pre- heat grill for 3-5 minutes. Spray grill plates
with cooking spray. Cook (4) skewers at a time.
Cooking 3-5 minutes.
1 x 210g can pink or red salmon,
drained and flaked
2 cups mashed potato, (not to wet)
1 green shallot, finely chopped
2 Tablespoons parsley (optional)
1 egg, lightly beaten
Serve prawn skewers on a bed of lettuce leaves
with lemon wedges and tzatziki dip.
Note:
Sea salt and black pepper
•
Prawns can also be cooked in the grill not
skewered.
1
2
/ cup breadcrumbs for coating
In a large bowl combine the salmon, potato,
shallot, parsley, egg, salt and pepper. Scoop out
(8) equal portions of mixture and form 8 balls.
Roll in breadcrumbs. Place patties on a plate
cover in plastic wrap, refrigerate overnight or for
a few hours.
17
Seafood.
Garlic Prawns
Serves 4
Mediterranean Octopus
Serves 4
1kg green prawns, shelled and deveined
1kg baby Octopus
1
2
/ cup olive oil
Marinade
1
2 cloves garlic, crushed
4
/ cup each of green, yellow and red pepper,
finely chopped
1 tablespoon chopped parsley
Fresh ground pepper to taste
1
3
/ cup soy sauce
1 tablespoon oil
Place all ingredients into a bowl and marinate
for 2 hours.
2 tablespoons chopped fresh oregano
1
4
/ cup lemon juice
Pre-heat Contact Grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook prawns for 8-12
minutes or until cooked throughout, occasionally
brushing with marinade.
1 clove garlic, crushed
3 tablespoons dry red wine
Remove and discard heads and beaks from octopus.
Place in a bowl.
Stuffed Calamari
Serves 4
Combine all marinade ingredients and pour over
octopus. Refrigerate for an hour.
8 small squid/calamari tubes, cleaned
Stuffing
Pre-heat Contact Grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook octopus for 15-20
minutes or until tender.
1 cup breadcrumbs
1
3
/ cup parmesan cheese, grated
1
2
1 / teaspoons crushed garlic
1 egg
Salt and pepper to taste
Combine all stuffing ingredients in a small bowl.
Using your hand, mix ingredients together until
well combined. If mixture appears too dry, add a
few drops of water.
Pre-heat Contact Grill for 3-5 minutes. Spray grill
plates with cooking spray.
Place teaspoonfuls of stuffing into each tube.
Secure end with a toothpick.
Place calamari onto the Contact Grill and cook for
10-15 minutes or until cooked throughout.
Remove toothpicks before serving.
18
Seafood.
Barbecued Snapper
1 medium sized snapper
3 tablespoons oil
Serves 4
Citrus Salmon
Serves 4
4 pink salmon cutlets
Salt and pepper to taste
Marinade
2 tablespoons vinegar
1 tablespoon soy sauce
Juice of 1 lime
Juice of 1 lemon
Pine nut filling
1 tablespoon chopped chives
2 cloves garlic, crushed
1 tablespoon olive oil
3 bacon rashers, chopped
1
3
/ cup pine nuts
2 shallots, chopped
Place cutlets in a shallow dish.
2 cups stale breadcrumbs
Combine ingredients together and pour over
cutlets. Refrigerate for 2 hours.
1
4
/ cup sour cream
1 tablespoon chopped fresh chives
Pre-heat Contact Grill for 3-5 minutes. Spray grill
plates with cooking spray. Cook salmon for 8-10
minutes continuously brushing with marinade.
Pine nut filling
Fry bacon on flat hotplate of Contact Grill until
crisp.
Season with salt and pepper to taste.
Combine remaining ingredients in a small bowl
and add bacon. Mix until well combined.
Snapper
Trim fins from the gutted fish. Snip the
backbone, tail and head with scissors. Run
fingers under the rib bones and pull backbone
gently with your fingers. Remove backbone from
fish. Stuff fish with pine nut filling and brush
with combined oil, vinegar and soy sauce.
Pre-heat Contact Grill for 3-5 minutes. Spray grill
plates with cooking spray.
Cook fish for 20-25 minutes or until cooked
throughout.
19
Vegetable.
Healthy Bean Burgers
1 x 300g can 4 bean mix
2 cups cooked rice
Serves 4
Antipasto Vegetables
Serves 4
To make a decent sized platter for entertaining
you will require approx 1.5kg variable
vegetables. Here is list of vegetable suggestions
for your antipasto platter;
1 red onion, finely chopped
2 Tablespoons finely chopped mixed herbs
Salt and pepper
1 bunch asparagus, trimmed
1 bunch spring onions, tops trimmed and cut to
10cm lengths, cut bulbs in half
1 Tablespoon ground tumeric
1 teaspoon saffron threads
2 eggs, lightly beaten
1 small eggplant, cut into thin slices
1 small orange sweet potato, peeled and cut
thinly into slices
2 Tablespoons wholemeal plain flour
1
4
2 small potato (kipler or pink fir apple), cut
thinly into slices
/ cup rice flour
2 Tablespoons sesame seeds
2 Tablespoons poppy seeds
1 zucchini, sliced
1 red capsicum, sliced (seeds removed.)
Homestyle tomato chutney, to serve
4 field mushrooms, cleaned
In a large bowl mix together all of the
1
4
/ cup extra virgin olive oil
ingredients. Spoon out approximately 2
Tablespoons of the mixture into the palm of
your wet hand and roll together forming a
pattie. Flatten slightly. Place onto a plate, cover
and refrigerate until required. Make (8) patties.
Sea salt and black pepper
Preheat grill for 3-5 minutes. Spray grill plates
with cooking spray. Grill vegetables in batches.
Turning to make attractive grill marks. When
tender remove from grill and wrap in foil.
Drizzle in olive oil and sprinkle in salt and
pepper. When vegetables are cold serve on a
platter with a selection of cold deli meats,
cheese’s and a variety of breads.
Pre heat grill plates for 3-5 minutes. Spray grill
plates with cooking spray and cook patties (4) at
a time for 5-10 minutes or until crispy and
golden.
Serve patties hot with a chunky homestyle
tomato chutney.
Recipe suggestion:
•
Serve patties on wholemeal seeded buns with
baby rocket and spinach leaves and grilled
onion.
20
Marinades.
Here are two marinades that can be used to
flavour and tenderise 500g meat (beef or lamb),
pork, poultry and seafood.
Italian Style Marinade
1
2
/ cup white wine
2 Tablespoons olive oil
1
4
/ cup lemon juice
Island Style Marinade
1
1 Tablespoon dry mixed herbs
1 garlic clove, peeled and sliced
2
/ cup hoisin sauce
1
4
/ cup tomato sauce
2 Tablespoons honey
Combine all marinade ingredients together in a
bowl, mix well. Add meat to marinade, cover
and refrigerate overnight or until required.
Drain marinade well before grilling. Heat
reserved marinade in a pan until simmering for
1-2 minutes. Serve over grilled food.
2 Tablespoons soy sauce
1
4
/ teaspoon cracked black pepper
2 Tablespoons chopped chives
1 red chilli, chopped (optional)
21
Sandwich Press
Recipes
Turn temperature control
to Sandwich Press Setting
Flavoured Spreads.
You can add variety and interest to your toasted
sandwiches by spreading the outside of the
bread with a flavoured butter. Then add a
complementary filling and toast. Store unused
portion in the refrigerator.
Herb Butter
60g butter, softened
3/4 teaspoon herb eg. dill, oregano, chives
fresh ground pepper to taste
Combine all ingredients well.
Cinnamon Butter
60g butter, softened
Curry Butter
1
/
4
cup castor sugar
60g butter
1
1
/4
teaspoon ground cinnamon
/2
teaspoon curry powder
Combine all ingredients until smooth.
2 teaspoons chutney
Combine all ingredients well.
Honey Butter
Delicious on ham or chicken toasted sandwiches.
60g butter, softened
1
/4
cup honey
Combine all ingredients well.
Garlic Butter
60g butter, softened
1 clove garlic, crushed
pepper to taste
Place all ingredients in a bowl and combine well.
23
Toasted Snacks.
NOTE: These recipes make 2 sandwiches, to
Chicken and Walnut Sandwiches
1 cup cooked chicken, chopped
2 tablespoons chopped walnuts
2 tablespoons chopped celery
1 tablespoon sultanas
make 4 sandwiches double the quantity
Bacon and Egg Sandwiches
2 rashers bacon, rind removed and finely
chopped
2 tablespoons mayonnaise and
4 slices bread, buttered
1 tablespoon finely chopped shallot
2 eggs, lightly beaten
Pre-heat your Café Sandwich Press. Combine
chicken, walnuts, celery, sultanas and
mayonnaise. Divide mixture and assemble
sandwiches. Cook for approximately 3 minutes
or until golden brown.
pepper and salt to taste
4 slices bread, buttered
Pre-heat your Café Sandwich Press. Place 2 slices
of bread, buttered side down onto the Café
Sandwich Press. Combine bacon, seasoning,
shallot and egg mixture onto the bread. Cover
with remaining bread slices and cook for
approximately 4 minutes, or until golden.
Corn and Ham
1 x 310g can creamed corn
4 slices ham, finely chopped
4 slices bread, buttered
Herbed Tomato Sandwiches
2 tablespoons chopped fresh basil
Pre-heat your Café Sandwich Press. Place 2 slices
of bread into the Café Sandwich Press, spoon in
combined creamed corn and ham strips.
Assemble sandwiches and cook for 4-5 minutes,
or until golden brown.
1
/2
/2
/4
tomato, sliced
1
1
onion, thinly sliced
cup cottage cheese
4 slices bread, buttered
Pre-heat your Café Sandwich Press. Combine
basil, tomato, onion, and cottage cheese.
Assemble sandwiches and cook for
Asparagus and Cheese
1 x 310g can asparagus spears
1
/
2
cup tasty cheese grated
approximately 3 minutes, or until golden brown.
Ground black pepper, to taste
4 slices bread, buttered
Golden Hawaiian Sandwiches
Pre-heat your Café Sandwich Press. Place 2 slices
of bread into Café Sandwich Press. Lay asparagus
spears over the bread and sprinkle with cheese
and black pepper. Assemble sandwiches and
cook for 4-5 minutes, or until golden brown.
2 slices tasty cheese
2 rings tinned pineapple
1
/
2
cup chopped ham
4 slices bread, buttered
Pre-heat your Café Sandwich Press. Place 2 slices
of bread, buttered side down, onto the Café
Sandwich Press. Add cheese, pineapple rings and
chopped ham onto bread. Cover with remaining
slices of bread buttered side up. Cook for
approximately 3 minutes, or until golden brown.
24
Gourmet Delights.
For a toasted snack that is a little different and a
real treat, substitute sliced bread with focaccia
bread, Turkish bread, pita bread or bagels.
Bagel Combo
2 rashes bacon, grilled
Roasted red capsicum pieces
1
/4
cup cottage cheese
Italian Special
2 bagels, halved
8 thin slices Italian salami
Pre-heat your Café Sandwich Press. Assemble
ingredients onto bread and place in Café
Sandwich Press. Cook for approximately 4
minutes, or until golden brown.
6 Sundried tomatoes
1
/2
cup ricotta cheese
6 capsicum rings
2 large pieces focaccia bread, halved.
Salmon Hat
Pre-heat your Café Sandwich Press. Assemble
ingredients onto bread and place in Café
Sandwich Press. Cook for approximately 3
minutes, or until golden brown.
1
/4
cup cream cheese
4 slices smoked salmon
1 tablespoon capers
2 bagels, halved
Greek Savoury
1
Pre-heat your Café Sandwich Press. Assemble
ingredients onto bread and place in Café
Sandwich Press. Cook for approximately 4-5
minutes, or until golden brown.
/2
/2
/2
cup fetta cheese, crumbled
1
1
cup tasty cheese, grated
cup cooked spinach, (packed spinach is fine)
2 large pieces focaccia bread, halved.
Pre-heat your Café Sandwich Press. Assemble
ingredients onto bread and place in Café
Sandwich Press. Cook for approximately 4
minutes, or until golden brown.
Gourmet Express
1
/2
cup Avocardo, sliced
4 slices swiss cheese
1 tomato, sliced
4 slices leg ham
2 large pieces Turkish bread, halved.
Pre-heat your Café Sandwich Press. Assemble
ingredients onto bread and place in Café
Sandwich Press. Cook for approximately minutes,
or until golden brown.
25
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