Recipes of the Month Archive

May 2008

BBQ & Chargrilled Recipes

Szechuan Pork Chop/Steak 

Serves 2

Ingredients 

500g (approx. 2-3) Pork Chops or Steaks 

1 jar Zesame organic Szechuan Hot Sauce 

1 tbsp sunflower oil

Marinate 

Gently Flatten pork with meat hammer. Mix meat and sauce together and marinade for minimum 2 hour or ideally overnight in refrigerator.

Cooking 

• Lightly brush both sides of the chops/steaks with the sunflower oil 

• Grill over direct medium heat for 5-7 minutes 

• Turn to the other side. Spoon some of the marinade evenly over the meat and grill for another 5-7 minutes or until its thoroughly cooked. Serve warm.

Pork Chop/Steak with Ginger & Blackbean 

Serves 2

Ingredients 

500g (approx. 2-3) Pork Chops or Steaks 

1 jar Zesame organic Sweet Ginger & Blackbean Sauce 
¼ teaspoon sea salt

1 tbsp sunflower oil

Marinate 

Gently Flatten pork with meat hammer. Mix meat and sauce together and marinade for minimum 2 hour or ideally overnight in refrigerator.

Cooking 

• Lightly brush both sides of the chops/steaks with the sunflower oil 

• Grill over direct medium heat for 5-7 minutes 

• Turn to the other side. Spoon some of the marinade evenly over the meat and grill for another 5-7 minutes or until its thoroughly cooked. Serve warm.

Chargrilled Lemon & Ginger Chicken with Oriental Salad 

Serves 2

Ingredients 

Chargrilled Chicken: 

2 chicken breasts/supremes (skinless) 

Marinade: Pinch of sea salt and cracked black pepper to taste 

1 tbsp sunflower oil 

Lemon & Ginger Dip: 

1 jar Zesame Lemon & Ginger Organic Stir Fry sauce

Oriental Salad: 

1/4 Cucumber- 1/4 cm thick batons 
50g mung bean sprouts or beansprount 
60g canned water chestnut- quartered 
80g Carrots- fine shreds 
1 Gem lettuce 
Pinch of sea salt and cracked black pepper 
Dash of Light soy sauce and sesame oil 
Garnish: Sprinkle of toasted sesame seeds

Cooking 

To make chargrilled chicken 

• Gently Flatten chicken with meat hammer. Mix chicken, sea salt and pepper together and marinade for 15- 20 minutes 

• Brush chicken on both sides with the sunflower oil 

• Grill chicken over direct medium heat for 5-6 minutes. Turn and grill the other side for another 5-6 minutes or until its thoroughly cooked

• Serve warm with lemon dip and salad.

To make Lemon & Ginger dip

• Pour sauce into pan and heat for approx. 1-2 minutes until sauce starts to boil.

To make Oriental Salad

• Arrange gem lettuce leaves around a salad bowl, leaving a hole in the centre. Combine all other ingredients together and arrange mix into centre of bowl. 

• Garnish with a sprinkle of toasted sesame seeds.

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