Teriyaki glazed salmon skewers with wasabi mayonaise
Cut salmon in long thin strips and thread onto skewers. Marinade in teriyaki marinade for 30 minutes. Heat hot plate; make sure it is very hot or the salmon may stick Meanwhile to make the salad; shred daikon finely on a mandolin or using a sharp ... [... more]
Australian Womens Weekly |
Char grilled rib eye with roasted vegetable salad
Remove any excess fat and sinew from the bones, leaving the ends exposed. Brush both sides lightly with oil and season with salt and pepper. Cook the steaks on a pre-heated barbecue or hot plate, for 5-8 minutes or until cooked to your ... [... more]
Australian Womens Weekly |
Veal Chops With Anchovy And Rosemary Sauce
Remove any excess fat and sinew from the veal chop bones, leaving the ends exposed. Brush both sides lightly with oil and season with salt and pepper. Cook the steaks on a pre-heated barbecue or hot plate, for 5-8 minutes or until cooked to your ... [... more]
Australian Womens Weekly |
Roasted vegetable salad
Toss prepared vegetables with a little of the olive oil. Place on a preheated barbecue or hot plate and grill for 5-10 minutes or until tender. Toss cooked vegetables with remaining oil, hickory bbq sauce, lemon juice chopped marjoram and ... [... more]
Australian Womens Weekly |
Lamb Chops With Anchovy And Rosemary Sauce
Remove any excess fat and sinew from the bones, leaving the ends exposed. Brush both sides lightly with oil and season with salt and pepper. Cook the chops on a pre-heated barbecue or hot plate, for 5-8 minutes or until cooked to your liking. Cut ... [... more]
Australian Womens Weekly |
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