Alva EAGLE Manual - Page 10

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

Ingredients:

¾ Cup

Olive Oil

¼ Cup

Red Wine vinegar

1 tsp

Fresh Rosemary

1 tsp

Fresh Thyme leaves

1 tsp

Fresh Basil, chopped

1 tsp

Fresh Oregano, chopped

1 Tbs

Minced Garlic

½ tsp

Salt

½ tsp

Ground Black Pepper

1kg Assorted Vegetables, chopped or whole according to taste

Method:

Combine all ingredients in a small bowl. Marinade vegetables with sauce and cover. Refrigerate

for 2 hours. Grill vegetables over medium heat until tender, brushing them with marinade while

they cook. Cooking times will vary according to the vegetables chosen.

GRILLED BOEREWORS / SAUSAGE - Use Grill side

Brush boerewors / sausage lightly with olive oil. Also brush the grill lightly with oil.

Preheat grill section using 2 burner for 3 minutes on high.

Turn down to low. Put boerewors / sausage on grill. Grill on one side with lid open for + 5

minutes. Turn over and leave for another 5 minutes. Turn off and serve.

GRILLED RUMP STEAK - Use either Grill or Steak plate on your barbecue

Brush rump steak with olive oil. Leave out of refrigerator for 3-4 hours to reach room

temperature. Brush Grill or plate lightly with oil. Preheat Barbecue on high with lid open for 3-

5 minutes.

Place steak on plate/grill

+ 3 minutes on one side will be rare

(20mm thick cut)

Turn over and leave for another 3 minutes - your steak is now medium rare

Add seasoning of choice. Turn barbecue off and leave for + 1-2 minutes with closed lid – Steak is

now well done.

SWEETCORN FRITTERS -

1 Tin Creamed Sweetcorn

1 Egg

1 Cup Milk

1-1/2 Cup Self Raising Flour

1 Tbs Oil

1/2 cup Grated Cheese

Mix together the flour, egg, milk, sweetcorn, and cheese.

Heat the oil on the steak plate side of your BBQ. Gently pour spoons full of the mixture onto the

heated surface and fry till done, turning once.

Use Steak Plate