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Mighty Pro_bklet_a/w 28/5/03 30/5/03 2:24 pm Page 1
great ideas
great ideas
great value
great value
MIGHTY
PRO GRILL
Instruction and
guarantee manual
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Instructions for use
Before Grilling
Always put 4 fl.oz of liquid into the flavour ring, which captures the excess fat.
NEVER USE THE MIGHTY PRO GRILL WITHOUT LIQUIDS.
Various alternatives can be used to add aromatic and flavoursome hints to your dishes
including: fruit juice, beer, red or white wine, liqueur's or vegetable stock.
Positioning your Mighty Pro Grill on hob
ELECTRIC HOB: place the Mighty Pro Grill over small heating elements only.
GAS HOB: place the Mighty Pro Grill on the hob grate, ensuring the flame is positioned under
the centre of the Grill. If the grill is not stable like that, you can use a cake cooling rack instead.
CERAMIC FLAT TOP HOB: place the Mighty Pro Grill over the smallest glowing element only.
Always preheat the Grill plate before cooking. The grill is hot when a drop of water dropped on
the surface fizzles and evaporates.
A light spray oil can be used sparingly to prevent food from sticking to the pan.
Preheating and cooking settings
GAS HOB: preheat on medium/low heat and then cook on that temperature except when
cooking steaks, which should be on medium heat.
ELECTRIC HOB: preheat on medium/high heat and then cook on medium heat except when
cooking steaks, which should be on medium/high.
CERAMIC FLAT TOP HOB: preheat on medium/high and then cook all foods at that temperature.
Temperatures can vary from one hob to another, so if your food is over or under cooking on
these settings, alter the temperature accordingly.
Liquid levels
Be careful to never put more than 4 fl.oz of liquid into the flavour ring. Check the level every
15-20 minutes as some evaporation will occur during cooking time. If the level becomes low
and the grill starts smoking, carefully remove the grill from the hob and add additional liquids as
required. Return to hob and continue to cook.
Cleaning and looking after the grill
Allow the grill to cool before handling the grill plate. Pour any liquid left over in flavour ring away
into the sink or a suitable bottle for disposal, or save to use for stock or gravy. Always take care
when handling hot liquid.
Clean with warm soapy water and a soft cloth or place into dishwasher. If a dishwasher has
been used it is necessary to use a small dab of cooking oil afterwards on the cooking plate to
reactivate the non-stick surface.
Marinating
For great tasting marinated food, brush marinade directly onto food or marinate in the
refrigerator for half an hour before grilling. Do not pour the marinade into the flavour ring.
Dipping vegetables in ranch, Italian or honey mustard dressing before grilling them can obtain
great results. For easy cleaning try spraying the grill plate with fine spray oil before preheating.
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Flavour Ring
This feature of the grill allows you to make a versatile range of foods with amazing flavours. Try
red wine to compliment red meats and white wine with white meats and fish, beer for burgers
and liqueur's for desserts and taste the fantastic results everytime.
Suggested recipes:
Chicken & Asparagus
Cooking time: 25 minutes
Servings: 4–5 people
Ingredients:
10 boneless chicken thighs
1 bunch asparagus
1 medium white onion
2 tbsp. garlic salt
1/2 tsp. Paprika
4 fl.oz chicken stock
Method:
Trim asparagus leaving tender tips. Cut the onion into small slices. Cut the asparagus into 2 inch
long strips. Pour the chicken stock into the flavour ring. Place the chicken, asparagus and
onions on top of the grill and cook on low/ medium heat for approximately 6 minutes per side or
to your desired tenderness. Remove from the grill and serve immediately.
Comments:
Instead of chicken stock, try using fruit juice or wine in the flavour ring. You can also try
marinating the chicken in Italian salad dressing for one hour before grilling. Discard the
marinade after the chicken is removed.
Instead of chicken thighs, try chicken breast strips, pork cutlets, beef medallions, sword fish
cubes or anything else you wish. The vegetables can be substituted with broccoli and cauliflower.
BBQ Ribs
Cooking & prep time: 40 minutes
Serving: 4-5 people
Ingredients:
3 racks of baby back ribs
40 fl.oz apple cider
1 fl.oz soy sauce
2 oz mustard
1/2 fl.oz black strap molasses
1 oz brown sugar
8 fl.oz tomato ketchup
2 fl.oz honey
6-8 cloves garlic (crushed)
Sea salt and pepper to taste
1 med onion
2 tbsp. Thai chilli sauce
Method:
Bring the apple cider to the boil saving 4 fl.oz for later and add the ribs until the meat turns grey
in colour. Remove from the cider and let sit for 20 minutes. Pour the remaining cider into the
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flavour ring. Preheat the oven to 375 C°. Mix together the tomato ketchup, honey, black strap
molasses, brown sugar, mustard, soy sauce, garlic, salt. Pepper, onions and Thai sauce. Dip or
brush liberally over the ribs. Finish by broiling the ribs until they are golden brown on the
surface. Place on grill and cook in the oven for 45 minutes.
Grilled vegetables
Cooking and prep time: 20 minutes
Servings: 4-6 people
Ingredients:
2 Japanese aubergines
12 mushrooms
2 yellow squash
1 medium red onion
11/2 fl.oz olive oil
Mediterranean spices
1/2 bunch chives (chopped)
1/2 lb goat’s cheese (cut in 1/2 inch pieces)
2 large tomatoes (quartered)
Chinese lettuce leaves
4 fl.oz pineapple juice
Balsamic Dressing
4 tbsp Balsamic vinegar
41/2 fl.oz extra virgin olive oil
Salt and fresh black pepper to taste
Method:
Cut the aubergine and squash lengthwise into slices about 1/2 inch thick.
Remove the stalks from the mushrooms. Slice onion in half and then into 3 wedges per half.
Pour 4 fl.oz of pineapple juice into flavour ring and preheat grill on medium heat. Brush the
vegetables with olive oil and sprinkle with spice mixture. Grill for 6-8 minutes until grill marks
appear and veggies are slightly soft to touch.
Press some of the chives onto goat’s cheese and set aside. Whisk the vinegar, oil, salt and
pepper together in a small bowl for dressing. Line a large platter with the lettuce leaves, arrange
the veggies, goats cheese and tomatoes. Season with salt and pepper and drizzle on the
dressing.
Serve at room temperature.
Scampi Kebabs
Cooking & prep time: 45 mins
Servings: 4-6 people
Ingredients:
20 medium shrimps (peeled & cleaned)
12 mushrooms
12 cherry tomatoes
1 green pepper (cut into slices)
1 courgette (cut into 1/2 rounds)
1 large red onion
4 fl.oz olive oil
2 large garlic cloves crushed
1/8 tsp curry powder
salt & black pepper to taste
4 fl.oz white wine
4 skewers (wood or metal)
4 tbsp butter
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Method:
Scampi
Melt the butter on low heat and stir in olive oil, garlic, curry powder, salt and pepper. Remove to
a bowl and combine all ingredients and allow to marinate for 1 hour in the refrigerator.
Take 5 shrimps, 2 cherry tomatoes, 1 mushroom, 1 courgette, 1 green pepper and 1 red onion
piece and place on a skewer.
Pour 4 fl.oz white wine into the flavour ring and preheat the grill to medium. Brush the kebabs with
olive oil and grill each skewer for about 4-5 mins on each side while also grilling excess scampi.
Suggestions:
You can substitute almost any meat or fish in this recipe for a fantastic kebab. I like to serve
them on a medley of wild rice with fresh lemon wedges and a sprig of fresh parsley.
Burgers
Cooking and prep time: 30 minutes
Servings: 6 people
Ingredients:
11/2 lbs. extra lean ground beef
2 medium eggs
1 oz grated cheese
2 medium tomatoes
2 large avacados
1/2 lettuce
12 large mushrooms
4 medium pitta pockets
olive oil
salt & pepper to taste
4 fl.oz beer
2 large yellow mushrooms
2 large yellow onions
4 slices cheddar cheese
Method:
Pour 4 fl.oz beer into the flavour ring and preheat the Mighty Pro Grill on medium heat. Slice the
mushrooms and onions into thin slivers and grill until onions are tender. Add salt and pepper to
taste. Remove and set aside to cool.
Mix together in a bowl, the beef, raw eggs, grated cheese, grilled vegetables and all the
seasoning. Form the mixture into six burger shapes and place on the preheated grill. Grill the
burgers for about six minutes per side until golden brown. Add cheese slices about 1 minute
before the burgers are ready. Remove from the grill and place on in each pitta pocket.
Grilled Swordfish
Cooking and prep time: 30 minutes
Servings: 4 people
Ingredients:
4-6 swordfish steaks, 3/4 inch thick
4 tablespoons unsalted butter
Olive oil
2 teaspoons minced capers
2 teaspoons freshly squeezed and strained
lemon juice
2 large garlic cloves crushed
2 1/2 anchovy fillets, rinsed, dried and mashed
4 fl.oz pineapple juice
Method:
Press the anchovies through a fine sieve or mash with a fork and blend with the butter, capers,
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lemon juice and garlic. Combine well. Place onto some cling film and place on a flat surface. Roll
the butter mixture into a log. Seal the cling film and tightly and refrigerate for at least one hour.
Pour 4 fl.oz of pineapple juice into the flavour ring and preheat the grill on medium. Brush the
surface of the grill with olive oil to add flavour to the steaks on contact with the grill. Grill the
swordfish brushing often with olive oil for 3 to 4 minutes on each side. Just before the fish is
ready, cut the anchovy- caper butter into 4 equal slices. Remove the fish from the grill and place
on a decorative plate.
Place a slice of the anchovy butter on each swordfish steak and serve immediately.
Suggestions:
Substitute the swordfish with Marlin, Tuna, Mahi Mahi or any other fish for a tasty dish.
Grilled Brushcetta
Cooking and prep time: 30 minutes
Servings: 4 people
Ingredients:
4 diagonal slices of Italian bread
olive oil
4 garlic cloves (whole)
1 small onion (sliced thinly)
4 slices ham or smoked turkey
1 teaspoon thyme
1 x 10oz bag fresh spinach
4 roma tomatoes (diced)
4 fl.oz water
Method:
Pour 4 fl.oz pineapple juice into the flavour ring and preheat the grill on medium.
Brush the slices of bread with olive oil and place on the grill. Toast until each side is crisp and
lightly browned.
Remove bread slices and drizzle one side with a teaspoon of olive oil.
Meanwhile, grill the garlic and onions until lightly brown and tender. Remove and set aside.
Grill the ham or turkey until tender and grill marks appear. Put one slice of meat over garlic toast
slices. Slice the garlic into thin slivers and add onions to each slice of toast. Add spinach to the
grill until just wilted. Cover half the meat slices with spinach and the other half with tomatoes.
Drizzle with olive oil and add salt and black pepper to taste.
Suggestions:
If you want a vegetarian Brushcetta try replacing the meat with asparagus, courgette, peppers
or aubergine .
JML
JML House
Regis Road
London
NW5 3EG
Tel: 020 7691 3800
Fax: 020 7691 3801
Email: [email protected]
MIGHTY PRO GRILL
This product is unconditionally
guaranteed for one year
against all defects of
workmanship and materials.
This guarantee does not
affect your statutory rights.
Guarantee
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