Lakeland 16906 Instruction Booklet - page 10
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FAMILY FUN FAJITAS
Serves 4
Ingredient
Quantity
skinless and boneless chicken breasts, cut into
strips
450g
Olive oil
2 tablespoons
Small clove garlic, peeled and crushed
1
Freshlysqueezedjuiceofalime
1
Smoked paprika
2 teaspoons
Generous pinch of ground cumin
Pinch of mild chilli powder
Onion, peeled, halved and sliced
1mediumsize
Red pepper, cored, deseeded and cut into slices
1
Yellow pepper, cored, deseeded and cut into
slices
1
8 flour tortillas
To serve
Guacamole, soured cream and salsa
1. Placethestripsofchickeninafreezerbag,addtheoil,garlic,limejuice,paprika,cuminand
chilli and mix together until well coated. Leave to marinate for at least 1 hour, or ideally
overnight for best results, in a fridge.
2. Preheat the griddle fitted with the grill plates to 220c. Open the griddle up to the upright
position and then using the upper plate angle button, open the griddle out completely flat.
3. Add the onion to one half of the griddle and spread out to ensure they are in an even layer
then add the pepper slices to the other half, also spreading out to an even layer. Grill the
onions for approximately 6-8 minutes and the pepper slices for approximately 10-12 minutes,
turning both over halfway through cooking until softened and char grilled. Carefully remove
the cooked onions and then the pepper slices and keep warm whilst cooking the chicken.
4. Divide the chicken between both sides of the griddle, ensuring you spread it out to an even
layer. Cook the chicken for 10 minutes, carefully turning the chicken strips over about half
way through and cook until char grilled and cooked through.
5. Toss together the cooked chicken and onion and pepper mix with the remaining lime juice and
serve wrapped in warmed tortillas with guacamole, soured cream and salsa to accompany.
Cooks tip – instead of chicken why not try using turkey or beef strips.
ASIAN STYLE SALMON FILLETS WITH STIR FRIED VEGETABLES
Serves 4
Ingredient
Quantity
Sesame oil
2 teaspoons
Olive oil
1 tablespoon
Soy sauce
2 tablespoons
Juice of
½
a lime
Runny honey
1 tablespoon
Finely grated fresh ginger
1 teaspoon
Clove garlic, peeled and crushed
1
Finely chopped fresh red chilli, optional
1 teaspoon
Salmon fillets, skin on
4
Large carrot, peeled and cut into thin strips
1
Yellow pepper, cored, deseeded and cut into
slices
1
Fine asparagus spears, trimmed
125g
1. Combine the sesame and olive oil, soy sauce, lime juice, honey, ginger, garlic and chilli, if
using, and pour into a shallow dish large enough to hold the salmon fillets in one layer. Add
the salmon fillets, skin side uppermost, cover and leave to marinate for at least 1 hour, or
ideally overnight for best results, in a fridge.
2. Preheat the griddle fitted with the grill plates to 220c. Open up the griddle, arrange the
carrot strips in one even layer on the griddle and cook in the closed position for 4-5 minutes
until tender and char grilled. Carefully remove to a serving dish to keep warm.
3. Add the pepper slices to the griddle in one even layer and cook in the closed position for 4-5
minutes or until softened and char grilled. Carefully remove the pepper strips to the serving
dish and keep warm with the carrot.
4. Add the asparagus to the griddle in one even layer and cook in the closed position for 4-5
minutes or until softened and char grilled. Carefully remove the asparagus from the griddle
and add to the carrots and peppers and keep warm whilst cooking the salmon.
5. Shake off any excess marinade and add the marinated salmon to the griddle. Cook in the
closed position for 8-10 minutes, or until cooked through. Serve the salmon on a bed of the
stir fried vegetables immediately.