Russell Hobbs 22160 Instrucciones página 7

Grilled Tuna Steak with a Black Pepper Crust
2 Fresh Tuna Steaks
15g Freshly ground coarse Black Pepper
25g Flour with a pinch of salt
1 egg (beaten)
Breadcrumbs (from 1 slice of fresh white or wholemeal bread)
Place flour, egg, breadcrumbs and black pepper in separate dishes. Dip the tuna steaks firstly into the flour,
then the beaten egg then the breadcrumbs and finally the coarse black pepper. Pat the fish firmly to secure
the crust.
Place the coated tuna steaks onto the hot grill and cook for 2 - 3 minutes or 1 - 2 minutes if you prefer the
tuna rare.
Spicy Mexican Beef and Bean Wraps with Creamy Coriander Crème Fraiche
50 - 75g Minced Beef (or use Soya Mince for vegetarians)
1 small chilli (deseeded and finely chopped)
30ml Tomato Puree
1 Clove Garlic (crushed)
½ Onion (finely chopped)
1 Small Tin Mixed Beans (approximately 150g when drained)
5g Chilli powder
5g Ground Cumin
5g Coriander
2 Floured Tortilla Wraps
25g Grated Cheddar Cheese (optional)
Coriander Crème Fraiche:
2 - 3 Tbsp Crème Fraiche
Squeeze lemon Juice
Large handful Fresh Coriander (finely chopped)
Freshly ground black pepper
In a bowl combine the minced beef with the onion, tomato puree, garlic, beans and spices. Place the
mixture onto the pre-heated grill and cook for between 6 - 8 minutes until meat is fully browned (use a
plastic/wooden spatula to break the meat up half way through cooking).
Meanwhile combine the crème fraiche with the chopped coriander and the lemon juice and place in a
serving bowl.
Divide the cooked meat mixture between the 2 flour tortillas, top with cheese if desired and roll up. Place
back on the hot grill and cook for 1 - 2 minutes.
MELT SETTING
Triple Cheese and Garlic Mushroom Melt
1 Mini French Baguette, Crusty Sub Roll or Ciabatta
1 drizzle Olive oil (use a flavoured oil such as basil or chilli if preferred)
25g Grated Mature Cheddar Cheese
25g Grated Mozzarella Cheese
25g Grated Gruyere or Emmental Cheese
3 - 4 Button Mushrooms (thinly sliced)
1 clove garlic (crushed)
Small handful fresh flat leaf parsley (chopped)
Cut the bread in half lengthways. Drizzle each half with the oil and rub with the crushed garlic. Top both
halves with the three cheeses, then the parsley and lastly the mushrooms. Cook on a pre heated grill in
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