GARLIC AND ROSEMARY LAMB WITH THE SILEX KITCHEN GENIUS

Of the many meal which can be cooked with the Silex, one of our favourite would have to be Garlic and Rosemary Lamb, a classic winter family favourite…enjoy!

Ingredients

1 to 1.5 leg of lamb, de-boned
4 cloves garlic, crushed
1 tablespoon rosemary
3 tablespoons fresh lemon juice
1 cup (250ml) beef stock
1/2 cup (125ml) dry white wine
kipfler potatoes (or vegetable of your choice)

Method

1. Preheat Silex to 220°.
2. Place lamb in Silex baking dish.
3. Make a few slits in lamb with the point of a knife.
4. Mix garlic and rosemary together.
5. Press garlic mixture into slits. Brush lemon juice over lamb.
6. Pour stock and wine into base of
7. baking dish. Place baking dish into the Silex and secure in place.
8. Close Silex top lid onto baking dish and roast for 45
9. minutes or until lamb is tender.
10. If necessary, turn roast once or twice during cooking.
11. Clean the kipfler potatoes and place them in with the lamb 15 minutes into the cooking process.
12. Serve lamb with potatoes and pan juices.
13. Cooking time depends on the size of the roast and preference

Silex Grills YouTube Channel

We’re proud to announce the launch of the Silex YouTube Channel! Enjoy Silex cooking demonstrations and view helpful instructional videos in the comfort of your own home with our new channel.

Check out our featured video below so you can see for yourself how you too can cook the perfect steak in just 2 minutes. Make sure you also subscribe to our channel! New videos are regularly uploaded, so there’s always something to inspire you and to help take your Silex cooking to the next level. Should there be a demonstration you require for any Silex equipment, please  contact us as we would love to hear from you!

SILEX KITCHEN GENIUS RECIPE: MINCED LAMB KEBABS

Ingredients:
500g lean, very finely minced lamb
1 onion, very finely chopped
Pinch of ground cinnamon, cummin and turmeric
2 egg yolks
Salt and pepper
Method:

1. Mix all ingredients well in a mixing bowl
2. Lightly oil flat skewers and divide meat into four portions. Smooth and shape meat around skewers.
3. Pre heat Silex to 240deg
4. Assemble kebabs
5. Place kebabs into Silex and close the lid. Cook for approximately 2-4 minutes, according to thickness. Serve hot.

Crème Brulée

Recorded in its French form for the first time in 1691,  crème brûlée is not only a classic enticing dessert but an easy recipe as it’s a great marriage of  simple ingredients and is made even easier when baked in the Silex Kitchen Genius … 

Ingredients

• 8 egg yolks
• 50g sugar
• 600ml cream
• 1 vanilla pod
• caster sugar

Method

Mix yolks and sugar together. Pre-heat Silex to 240°. Place cream and vanilla pod in the Silex baking dish and bring to the boil. Remove the pod and scrap its insides into the cream.

Now mix the cream into the yolks and sugar. Transfer back into the baking dish and cook until the moisture coats the back of the spoon. Be careful not to curdle the mixture.

Divide the mixture into ramekins or moulds. Sit these in the Silex baking dish and add warm water until it comes threequarters up the sides of the ramekins. Cook in the pre-heated Silex (turn down to 180°) for 6-8 minutes. Remove from the Silex and allow to cool.

Refrigerate until ready.

To finish the brulées, sprinkle them liberally with caster sugar. If you have a blowtorch, use that to brown the sugar. If not, brown the sugar in pre-heated Silex grill, having the ramekins as close as possible to the heat. The top should be hard and when cracked with the spoon will give a wonderful contrast to the creamy bottom.

Grilled Salmon Cutlets

Healthy and delicious, grilling salmon on your Silex is so easy to prepare as it requires little hands-on effort and is a favourite for the Summer months…

Ingredients

• 4 x 250gr salmon cutlets
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 tablespoon thyme
• olive oil, extra, for brushing
• 1 tablespoon small mint leaves
• lime wedges, to serve

Dressing

• 2.5 tablespoons extra virgin olive oil
• 1.5 tablespoon lime juice, extra
• 1 clove garlic, crushed
• sea salt and cracked black pepper

Method
Combine the oil, lime juice and thyme in a non-metallic dish. Add the salmon, turning to coat well. Cover and place in
the fridge for 10 minutes.
To make the dressing, combine the oil, lime juice, garlic and sea salt, salt and pepper.
Heat the Silex grill to 240° and grease both side of plates. Brush the salmon with the extra oil. Place the cutlets in the
Silex, close the top lid and cook for 3 minutes or until cooked to your liking.
Serve the salmon cutlets with lime wedges and a crisp green salad. Serves 4

Cleaning Your Kitchen Genius

 

Between each cooking process and after each cooking process the appliance needs to be cleaned as follows:

• Remove power cord and plug form the point before cleaning.
• It is essential to wipe both plates clean after each use. Your will find that is it much easier to clean the plates immediately after removing food whilst the plates are still hot.
• The exterior of the SILEX is stainless steel and should be cleaned using a damp cloth and a good liquid scourer, for example, “JIF”. The hinges are removable for easy cleaning. The exterior is best cleaned when the SILEX is warm. Do not use conventional oven cleaners are these may damage the special plate treatment.
• After cooking, wipe SILEX clean as normal and then in order to create a cleaner and smoother surface, place a damp cloth across the bottom plate and close the lid for a few seconds. Steam created helps dissolve carbon build-up. Remove cloth, scrape off carbon and re-season plates.
• Do not use a metal scraper on your plates for the first 20 hours of cooking time. This allows the plates to harden. For the first 20 hours we recommend that the plates are cleaned using a plastic/Teflon coated or wooden spatula and wiped afterwards using a good quality kitchen paper. Thereafter, a metal scraper can be used gently for removing excess fat and carbon particles.
• Do not be alarmed if you scrape away the original black coating on the plates. This is put on to initially protect the plates until an oil patina has built-up, providing you always maintain that patina by keeping the plates very lightly oiled. The non-stick properties will not be affected.
• It is recommended that all accessories be washed by hand. After washing your baking dish, rub a bit of oil over the surface with a paper towel so the coating will not dry out.

 

History of Silex

Silex Elektrogerate GmbH was founded in Hamburg, Germany in 1924 and has been developing the SILEX High Speed Grill Systems for over 35 years.

Silex was introduced to Australia in 1983 to supply and educate Australia’s leading hotels, restaurants, clubs, cafes and even the domestic market with Germany’s technologically advanced ‘Silex High Speed Grill Systems’.

From the beginning, quality and productivity were the reason why more and more often the grill systems, found their way into the kitchens of the catering industry where they soon became indispensable.

The development of these unique high speed systems for the catering industry was the result of a consistent adaptation to the changing behaviour in consumption and lifestyle. Over the years, Silex have revolutionised the concept of contact cooking with a range of grills, waffle bakers and snack concepts suitable for any kitchen.

Garlic and Rosemary Lamb

Of the many meals which can be cooked with the Silex, one of our favourite would have to be Garlic and Rosmary Lamb, a classic Winter family favourite…enjoy! 

Ingredients
1 to 1.5 leg of lamb, de-boned
4 cloves garlic, crushed
1 tablespoon rosemary
3 tablespoons fresh lemon juice
1 cup (250ml) beef stock
1/2 cup (125ml) dry white wine
kipfler potatoes (or vegetable of your choice)

Method

1. Preheat Silex to 220°.
2. Place lamb in Silex baking dish.
3. Make a few slits in lamb with the point of a knife.
4. Mix garlic and rosemary together.
5. Press garlic mixture into slits. Brush lemon juice over lamb.
6. Pour stock and wine into base of
7. baking dish. Place baking dish into the Silex and secure in place.
8. Close Silex top lid onto baking dish and roast for 45
9. minutes or until lamb is tender.
10. If necessary, turn roast once or twice during cooking.
11. Clean the kipfler potatoes and place them in with the lamb 15 minutes into the cooking process.
12. Serve lamb with potatoes and pan juices.
13. Cooking time depends on the size of the roast and preference