Alva EAGLE Manuale - Pagina 9

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NEVER FAIL BARBECUE SAUCE

2 Tbsp

Butter or Margarine

¼ Cup

Finely chopped onion

½ tsp

Ground Ginger

1 tsp

Prepared Mustard

¼ Cup

Brown Sugar, firmly packed

Method:

Cook onion and garlic in margarine until tender. Add remaining ingredients and bring to the boil.

Simmer uncovered 15-20 minutes. Refrigerate leftovers after using.

MARINATED CHICKEN - Use the Grill side of your barbecue

Ingredients:

¼ cup

Dijon Mustard

2 Tbs

Fresh Lemon Juice

1 ½ tsp

Worcestershire Sauce

Method:

Combine ingredients, mixing well. Marinade chicken for several hours. Grill, uncovered, over

medium heat for 10-15 minutes. Chicken is done when juices run clear

BARBECUED HONEY STEAK - Use either Grill or Steak plate on your barbecue

Ingredients:

2 kg

Beef sirloin steak

2 Tbs

Red Pepper - crushed

1 tsp

Black Pepper

Method:

Combine all ingredients and marinade steak for 7-8 hours. Remove meat from marinade and grill

over very high heat to desired doneness. Heat leftover marinade to a boil and pour over grilled

steak to serve.

GRILLED TROUT - Use either Grill or Steak plate on your barbecue

Ingredients:

¼ cup

Lemon or lime juice

2 Tbs

Melted butter

2 Tbs

Vegetable oil

2 Tbs

Chopped Parsley

1 Tbs

Hot Sauce

½ tsp

Salt

Method:

Combine lemon juice, margarine, oil, parsley, hot sauce, ginger and salt. Mix well. Pierce skin of

fish in several places. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30

minutes to 1 hour, turning occasionally. Remove fish from marinade. Place fish on grill; brush with

marinade while grilling. Cook over high heat for 5 minutes. Turn, brush with marinade, cook 5

minutes longer. Fish is done when it flakes easily with fork.

SOME GREAT RECIPE IDEAS!!

1 Cup

¼ Cup

1 tsp

Clove Garlic, finely chopped

1 Cup

Tomato Sauce

¼ Cup Lemon Juice

1 Tbsp Worcestershire Sauce

¼ tsp

Hot Pepper Sauce

½ tsp

Dried Tarragon

¼ tsp

Freshly ground Black Pepper

Boneless, skinless Chicken Breast

halves

Garlic cloves - crushed

1 large Onion

1 Cup

Honey

Trout (+ 750 gr each)

Clove Garlic, finely chopped

Tomato Sauce

Lemon Juice

Prepared Mustard