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OYSTERS KILPATRICK
Serves 1-2
3 rashers bacon, chopped
1 dozen oysters in the half shell
2 tablespoons worcestershire sauce
1. Place bacon in a small bowl, cover and cook for 3 minutes on 100%.
2. Sprinkle bacon over top of oysters, and add sauce. Place on the high rack
and cook for 8-10 minutes on TOP GRILL.
PRAWN CUTLETS
Serves 4
16 green king prawns
1 cup breadcrumbs
1
/2 cup plain flour
1 egg (lightly beaten)
2 tablespoons olive oil
1. Peel prawns, leaving tails intact and devein.
2. Cut prawn down the back, flatten slightly with hand to form a cutlet shape.
3. Dust prawns lightly with flour, dip into egg, and coat with breadcrumbs.
4. Spray turntable with non-stick spray.
5. Place directly onto turntable, cook for 7 minutes on BOTTOM GRILL.
6. Turn over and lightly brush each side with oil, cook for a further 7 minutes on
BOTTOM GRILL.
7. Serve with tartare sauce.
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