Russell Hobbs 22940-56 Manual Del Usuario página 5

CORIANDER AND MINT YOGHURT LAMB ON SKEWERS (makes 6)
• 500g diced lamb shoulder, 1-2 cm pieces
1 bunch fresh coriander
• 1 bunch fresh mint
• 200g Greek yoghurt
• 3g paprika
Mix together the coriander, mint, yoghurt, paprika, chilli, cumin and seasoning in a bowl. Add the lamb
making sure it is well coated. Place the coated lamb pieces onto the skewers (soak wooden skewers for 15
minutes before using). Leave to marinate in the fridge for at least 2 hours. Remove from the fridge 15-20
minutes before cooking. Preheat the grill on setting 5. Once heated, cook the lamb on the skewers until
the juices run clear.
MARINATED KING PRAWNS (serves 4)
• 20 king prawns, peeled
• ½ red chilli, finely diced
• 5g fresh ginger, finely grated
• 1 lime leaf, sliced
• 2 garlic cloves, finely chopped
Mix all of the ingredients together in a bowl then add the prawns. Cover with cling film and leave to
marinate in the fridge for at least 2 hours. Preheat the grill on setting 5. Once heated, drain the excess
marinade from the prawns then place them onto the grill. Cook on each side for 2-3 minutes until the
prawn is pink all the way through.
SWEET POTATO BURGERS (makes 8-10)
• 6 sweet potatoes
• 150g breadcrumbs
• 1 red chilli, finely diced
• 1 red onion, finely diced
• 4g ground cumin
Wash and pierce sweet potatoes with a fork. Place them on a baking tray and bake in an oven at 180ºC
until soft. Allow the sweet potatoes to cool slightly then cut them in half and scoop out the flesh. Mix the
sweet potato with all the other ingredients in a bowl. Divide the potato mixture into eight equal portions
and mould into burger shapes. Refrigerate for 20 minutes. Preheat the grill to setting 5. When hot, brush
the plate with a little olive oil and cook the burgers for 5-6 minutes on each side.
• 3g chilli powder
• 3g ground cumin
• Salt and cracked black pepper
• 6 skewers
• 20ml sesame oil
• 15ml light soy sauce
• 15ml sweet chilli sauce
• ¼ bunch fresh coriander, chopped
• Salt and pepper
• 3g ground mace
• ½ bunch fresh coriander
• ½ lemon, juice
• Salt and pepper to taste
5
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