Hamilton Beach 25360 Mode D'emploi page 10

Recipes
(cont.)
Grilled Chicken Salad
1 pound (0.5 kg) boneless chicken breasts
1 Tablespoon (15 ml) vegetable oil
2 Tablespoons (30 ml) soy sauce
1 Tablespoon (15 ml) honey
2 cloves garlic, crushed
1 Tablespoon (15 ml) curry powder
1 teaspoon (5 ml) ground turmeric
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) ground cumin
Mixed salad greens
Directions
1. Cut chicken into 1-inch strips. In a glass dish or plastic zipper bag,
combine remaining ingredients, except salad greens. Add chicken;
stir or toss to coat. Marinate in refrigerator at least 30 minutes.
2. Preheat grill to 350°F (177°C).
3. Remove chicken from marinade; discard marinade. Place chicken
strips on grill; cover.
4. Grill chicken strips 4 to 5 minutes on each side, until juices run
clear and meat is no longer pink. Let chicken rest for several
minutes.
5. Serve chicken over mixed greens.
Serves: 4
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Mahi Mahi With Ginger and Dill
1/4 cup (60 ml) lime juice
1/4 teaspoon (1.3 ml) coarsely ground black pepper
1/4 teaspoon (1.3 ml) fresh grated ginger root
1/4 teaspoon (1.3 ml) dill weed
3/4 pound (0.3 kg) mahi mahi
Directions
1. In a glass dish or plastic zipper bag, combine all ingredients,
except mahi mahi. Add fish; stir or toss to coat. Marinate in
refrigerator 30 minutes to 1 hour.
2. Preheat grill on SEAR.
3. Remove fish from marinade; discard marinade. Place fish on grill;
cover.
4. Grill 5 minutes; turn fish.
5. Reduce heat to 375°F (190°C). Grill 5 minutes longer or until fish
flakes easily when tested with a fork.
Serves: 2
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