Instruction Booklet
11
James Martin Healthy Table Top Grill
RECIPES
GRILLED RIBEYE STEAK WITH ROCKET PESTO
Serves 4
Salt and pepper
Extra virgin olive oil
4x 6oz rib-eye steak
1oz unsalted butter
METHOD
Season the steaks. Heat the griddle plate to high drizzle a little oil over the meat
then place on to the griddle plate allow to cook for 4 minutes then turn 90 degrees
and continue cooking for a further 4 minutes turn over and repeat the process (if
you require more well done meat cook for a further 4 minutes on each side).
Remove from the plate and allow to rest.
Bring a pan of water to the boil plunge the roquette and basil in then remove and
plunge into ice cold water allow to cool. Squeeze out any excess water and place
the leaves into the blender add the oil and garlic and turn on to a high speed until
it forms a fine puree you may need to scrape down the sides. Place into a serving
dish, put the steak onto a plate and serve with fresh salad or new season boiled
potatoes
CHAR-GRILLED BANANAS WITH TOFFEE SAUCE AND ICE CREAM
Serves 4
4 Large bananas
250 ml Double cream
125 g Butter
125 g Dark brown sugar
50 ml Black treacle
25 ml Golden syrup
1 lt Vanilla ice cream
METHOD
Firstly make the sauce simply put all the ingredients into a pan over a
medium heat and bring to the boil allow to cook for 3-4 minutes before removing
and placing in a sauce jug.
Heat the griddle plate up to high remove the banana from the skin and cut in half
lengthways drizzle with a little amount of oil and place flat side down onto the
griddle plate cook for 2-3 minutes then turn 90 degrees and repeat the process turn
over and cook for 4 minutes then remove and place onto the serving dishes serve
with a scoop of vanilla ice cream and pouring of the toffee sauce.
1 bunch fresh roquette
½ bunch fresh basil leaves
300ml rapeseed oil
1 clove peeled garlic