George Foreman GR64G Instructions And Warranty
INSTRUCTIONS AND WARRANTY
MODEL NO. GR64G
GEORGE FOREMAN ENTERTAINING GRILL AND GRIDDLE
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Congratulations on purchasing our George Foreman Enterta ining Grill and
Griddle. Each unit is manufactured to ensure safety and reliability. Before using
this appliance for the first time, please read the instruction manual carefully and
keep it for future reference.
FEATURES OF THE GEORGE FOREMAN ENTERTAINING GRILL AND
GRIDDLE
The George Foreman Grill and Griddle creates rapid, healthier food, bursting with
flavour. The Grill and Griddle’s innovative design will take 10 portions which is ideal for
cooking for family and friends. The griller plates are curved to allow fat and grease to
quickly drain away and collect in the drip tray. A useful floating hinge has also been
added to cope with the even cooking of thicker portions of food. We have even added a
special quality non-stick Teflon coating to the grill and griddle plates for non-stick
cooking and easy cleaning.
• Great for entertaining, breakfast and preparing full meals in one go!
• 68 sq-inch grilling surface cooks up to 4 portions at once
• Grill surface ideal for chicken & Tofu, Salmon, Steaks, Panini’s, Vegetables and
Frozen Foods
• 95 sq-inch griddle surface cooks up to 6 portions at once
• Griddle surface ideal for pancakes, eggs, tomatoes, bacon, mushrooms, hash
browns, etc.
• Dual independent temperature controls and temperature-ready indicator lights for
more precise cooking
• The grill and griddle are independent - use each one on its own, or at the same time
• 3 variable temperature control settings, up to 210°C, allow you to sear or brown for
more precise cooking
RAPID
• Three times faster than conventional methods
• Powerful 2180W – great tasting healthier food in minutes
• Cooks a variety of food at the same time
VERSATILE
• Cooks from fresh or frozen
• 1 inch high floating hinge design for thicker food or cuts
EASY
• Power-on light
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• Includes removable drip tray and specially designed cleaning tool
• With easy grip cool touch handle and non-slip feet
HEALTHY
• Curved grill channels unwanted fat and grease into the removable drip tray
• Seals in natural juices and flavours
• Cooks fish, vegetables and meat
• For domestic use only
IMPORTANT SAFEGUARDS
When using any electrical appliance, basic safety precautions should always be followed
including the following:
1. Please read the instructions carefully before using any appliance.
2. Always ensure that the voltage on the rating label corresponds to the mains
voltage in your home.
3. Incorrect operation and improper use can damage the appliance and cause injury
to the user.
4. The appliance is intended for household use only. Commercial use invalids the
warranty and the supplier cannot be held responsible for injury or damage
caused when using the appliance for any other purpose than that intended.
5. Avoid any contact with moving parts.
6. Close supervision is required when any appliance is used near or by children or
invalids.
7. This appliance is not intended for use by persons (including children) with
reduced physical, sensory or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision or instruction concerning
use of the appliance by a person responsible for their safety
8. Check the power cord and plug regularly for any damage. If the cord or the plug
is damaged, it must be replaced by the manufacturer or a qualified person in
order to avoid an electrical hazard.
9. Do not use the appliance if it has been dropped or damaged in any way. In case of
damage, take the unit in for examination and/or repair by an authorised service
agent.
10. To reduce the risk of electric shock, do not immerse or expose the griller body,
plug or the power cord to water or any other liquid.
11. Never immerse the griller body in water or any other liquid for cleaning purposes.
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12. If liquid should accidentally enter the switch mechanism or spill into the body,
unplug the power cord immediately. Important: Prior to reconnecting to the
power supply, the product should be inspected by a qualified technician.
13. Remove the plug from the socket by gripping the plug. Do not pull on the cord to
disconnect the appliance from the mains. Always unplug the unit when not in
use, before cleaning or when adding or removing parts.
14. The use of accessory attachments that are not recommended or supplied by the
manufacturer may result in injuries, fire or electric shock.
15. A short cord is provided to reduce the hazards resulting from becoming
entangled in or tripping over a longer cord.
16. Do not let the cord hang over the edge of a table or counter. Ensure that the
cord is not in a position where it can be pulled on inadvertently.
17. Do not allow the cord to touch hot surfaces and do not place on or near a hot
gas or electric burner or in a heated oven.
18. Do not use the appliance on a gas or electric cooking top or over or near an
open flame.
19. Use of an extension cord with this appliance is not recommended. However, if it
is necessary to use an extension lead, ensure that the lead is suited to the
power consumption of the appliance to avoid overheating of the extension cord,
appliance or plug point. Do not place the extension cord in a position where it
can be pulled on by children or animals or tripped over.
20. This appliance is not suitable for outdoor use. Do not use this appliance for
anything other than its intended use.
21. DO NOT carry the appliance by the power cord.
22. Don’t wrap food in plastic film, or polythene bags. You’ll damage the grill and
you may cause a fire hazard.
23. This appliance must not be operated by an external timer or remote control
system.
24. Some parts aren’t as hot as others, but they’re all hot. Don’t touch – use oven
gloves or a folded towel.
25. The grill and griddle are independent, but the laws of physics still apply. Heat
will flow from one to the other, so they’ll both be hot.
26. Always exercise caution when moving the appliance as it may have hot oil on
the surface of the cooking plate.
27. Always use non-stick utensils on the surface, metal utensils can damage the
premium non-stick surface.
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28. Always exercise caution when using this appliance as it generates heat. Take the
proper precautions to prevent the risk of burns, fires or other injury to persons or
damage to property.
29. Always cook meat, poultry, sausages, burgers etc., until the juices run clear and
cook fish until the flesh becomes opaque throughout.
30. Always unplug this unit when not in use or before moving or cleaning. Let it cool
fully before cleaning or storing.
31. Never use this appliance below curtains or other combustible materials.
32. Never touch hot surfaces, this may result in injury, always use the handles.
33. Never clean with metal scouring pads. Pieces can break off the pad and
potentially short electrical parts; this may cause an electric shock.
34. Always use oven gloves when handling. This appliance is hot during operation
and remains hot for some time after switching off.
35. Always use the appliance with the drip tray in place, this will catch any grease
from the cooking food.
36. Never place anything other than food on top of the appliance while it is operating
or while it is hot.
37. To prevent plasticisers from migrating from the finish of the counter top or table
top or other furniture, place NON-PLASTIC coasters or place mats between the
appliance and the finish of the countertop or table top. Failure to do so may
cause the finish to darken; permanent blemishes may occur or stains can
appear.
38. Always operate the appliance on a smooth, even, stable surface. Do not place the unit
on a hot surface.
39. Ensure that the switch is in the “Off” position after each use.
40. The manufacturer does not accept responsibility for any damage or injury caused by
improper or incorrect use, or for repairs carried out by unauthorized personnel.
41. In case of technical problems, switch off the machine and do not attempt to repair it
yourself. Return the appliance to an authorised service facility for examination,
adjustment or repair. Always insist on the use of original spare parts. Failure to comply
with the above mentioned pre-cautions and instructions, could affect the safe
operation of this machine.
42. This product should be used for FOOD PREPARATION ONLY.
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INCLUDED IN THE BOX
George Foreman Entertaining Grill and Griddle
Removable Drip Tray
Spatula
Instruction Manual
PARTS DIAGRAM
SPECIFICATIONS
Model
Voltage
Power
GR64G
230V~50-60Hz
1830-2180W
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BEFORE FIRST USE
• Carefully unpack the product making sure you keep all the packing material until
all the parts of the product have been found and the product has been used. We
recommend keeping all the packing material in a safe place in case at any time
you wish to re-pack the product for shipping purposes.
• Place the appliance on a level and stable work surface.
• Wipe the grill and griddle with a damp cloth to remove any manufacturing dust, and
then dry.
• Wipe outer surfaces with a damp, soft cloth or sponge and dry thoroughly.
• Insert the drip tray underneath the lower curved grilling plate.
• Condition the cooking plates; pour a teaspoon of vegetable oil onto a piece of
absorbent kitchen towel. Spread onto the non-stick griddle surface. Wipe off any
excess oil.
OPERATING INSTRUCTIONS
Grill or Griddle?
1.
The grill and griddle are independent. You may use each one on its own, or both of
them together. Each has its own temperature control and light.
2.
Each temperature control is marked 0 (off) to 3 (max).
3.
Each light will glow while its element heats up, turn off when it reaches the correct
temperature, then cycle on and off with the thermostat.
Preparation
4.
Place the grill and griddle on a level, stable, heat resistant surface. Leave enough
space between the back of the appliance and wall to allow heat to flow without
damage to cabinets and walls.
5.
Wipe the surface of the plates with cooking oil or a little butter and close the lid.
Don’t use low fat spread – it may burn on to the grill.
6.
Put the plug into the power socket, ensuring the power cord does not rest against the
grill or get trapped or pinched in the plates.
7.
Centre the drip tray under the front of the grill, so it catches any run-off grease and
fat.
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Using the Griddle
8.
Use the griddle for eggs, tomatoes, mushrooms, or
other delicate foods that might be crushed or flattened
if used in the grill.
9.
Turn the control to the setting you want, wait till the light
goes off, then start cooking.
10.
Lay the food on the cooking plate with a spatula or tongs, not fingers.
11.
The griddle only cooks one side of the food at a time, so it’s slower than the grill, and
you’ll have to turn the food to cook it on both sides.
Using the Grill
12.
Turn the control to the setting you want, wait till the light goes off, then start cooking.
13.
Lay the food on the bottom cooking plate with a spatula or tongs, not fingers.
14.
Close the grill. The hinge is articulated to cope with thick or oddly shaped foods.
15.
The cooking plates should be roughly parallel, to avoid uneven cooking.
Check
16.
Check that the food is thoroughly cooked, make sure any juices run clear. If you are
in doubt then leave it for a little longer or use a temperature probe to be sure.
17.
Use only silicone or heat resistant plastic tongs or wooden utensils to remove food
from the grill.
Finished?
18.
Unplug the grill (switch the socket off first, if it’s switchable).
19.
Put on the oven glove, empty the drip tray into a heatproof bowl then give it a wipe
with kitchen paper and put it under the front of the grill.
HINTS AND TIPS FOR GRILLING
•
Meat, fish and vegetables should be coated with a light spray of oil before being
placed on the grill; this will prevent the food from sticking to the grill plates.
•
It is not recommended to use low fat cooking spray on the grill plates; as the
additives that are present may build up on the surface of the cooking plates and
reduce their efficiency.
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•
To prevent heat loss and for even cooking, do not open the lid frequently.
•
For best results, do not overload the grill.
•
For best results try to have food similar in size and thickness, this results in more
even cooking.
•
Use boneless meat, fish and poultry for more even cooking and browning.
•
Remember that since the grill is cooking from both sides, cooking time will
typically be shorter than expected. Watch carefully to avoid overcooking.
•
For even more flavour, add dry seasonings or marinade foods before grilling.
•
For great griddle marks on your meat, make sure the temperature is on the
highest setting, allow the grill to heat up. Brush the meat with a layer of oil and
place on the grill. Press the handle down with light pressure and you will hear a
sear, turn the temperature down to continue cooking the food thoroughly.
How do you like your meat cooked?
Rare - The flesh to the meat will spring back when pressed with a finger, it will
generally feel quite spongy with lots of give.
Medium - The flesh will spring back less, but will still have some give to it.
Well done - The flesh will have no spring back at all, it will be very firm to the touch.
Chicken - Remember the juices from chicken should run completely clear when
pierced with a skewer or knife, if in doubt continue cooking for longer.
Fish - The flesh will turn from translucent to opaque when it is cooked, take
a look at the fish as it cooks very quickly and will dry out if
overcooked.
Marinating
Marinated food is more flavoursome and can actually tenderise meat and poultry.
There are two types of marinades:
Dry rubs – These normally consist of spices, herbs and seasonings. This is mixed
together and rubbed over the meat, this sticks really well to the meat, but should be
brushed with oil before grilling to add moistness to the food.
Wet marinade – This normally contains an acid based liquid, this can be in the form of
wine, vinegar, citrus juice or yogurt, this works by tenderising the meat making it more
succulent, it can be mixed with herbs, spices and oil for added flavouring.
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Flavours that work well together
Chicken - Garlic, ginger, sage, lemon, lime, black pepper, thyme, jerk,
Cajun, Tandoori spices.
Beef - Beer, red wine, black pepper, mustard, horseradish, chilli.
Pork - Chinese 5 spice, honey, sage, rosemary, thyme, garlic,
mustard.
Lamb - Rosemary, garlic, lemon, oregano, red wine, cumin, coriander,
chilli.
Fish - Thai infused flavours, lime, coriander, cumin, lemon, teriyaki,
dill, honey.
Mixed Vegetables -
(Onion, peppers,
courgettes)
Rosemary, garlic, thyme, basil.
Recipe ideas
Garlic and Herbs:
Slice 2 cloves of garlic, pour over some olive oil and sprinkle with your favourite
herbs, thyme and rosemary are a good choice.
Chilli and Garlic:
Slice 2 cloves of garlic, pour over some olive oil and add a pinch of dried chilli flakes.
Herby flavour:
Add dried bay leaves, these will add a subtle flavour; they will start to heat and release
their fragrance.
Thai flavours:
Add coconut milk, sliced lemongrass and crushed kaffir lime leaves to impart a Thai
fragrance.
Oriental:
Add sliced ginger, rice wine and soy sauce.
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Grilling Times and Food Safety
Use these times purely as a guide. They’re for fresh or fully defrosted food grilled at 3.
When cooking frozen foods, add 2-3 minutes for seafood and 3-6 minutes for meat and
poultry, depending on the thickness and density of the food.
Check food is cooked through before serving. If in doubt, cook it a bit more. Cook meat,
poultry and any derivatives (mince, burgers, etc.) till the juices run clear. Cook fish till the
flesh is opaque throughout. When cooking pre-packed foods, follow any guidelines on
the package or label.
Type
Item
Mins
Type
Item
Mins
Beef
fillet
5-7
Fruit
apple, halve/slice
6-8
loin steak
7-8
bananas, slice lengthwise
3-4
burger, 50g
5-6
nectarines, halve/slice
3-5
burger, 100g
7-8
peaches, halve/slice
3-5
burger, 200g
8-9
pineapple, slice
3-7
kebabs, 25mm cube
7-8
Seafood
halibut steak, 12-25mm
6-8
round steak
5-7
kebabs, 25mm cube
4-6
sausages (thin)
5-6
prawn
1-2
sausages (thick)
7-8
red snapper fillet
3-5
sirloin
7-9
salmon fillet
3-4
T-Bone
8-9
salmon steak, 12-25mm
6-8
Lamb
kebabs, 25mm cube
7-8
scallops
4-6
minced
6-7
sea bass fillet
3-5
loin chops
4-6
swordfish steak, 12-25mm
6-9
Sandwiches
cheese
2-3
tuna steak, 12-25mm
6-8
ham (cooked)
5-6
Pork
chops, 12mm
5-6
roast beef (cooked)
6-7
gammon steak
5-6
sausage (cooked)
6-7
kebabs, 25mm cube
7-8
turkey (cooked)
6-7
minced
7-8
Snacks
calzone
8-9
sausages (thin)
5-6
hot dogs
2-3
sausages (thick)
7-8
12
quesadillas
2-3
tenderloin, 12mm
4-6
tacos, meat filling
6-8
Vegetables
asparagus
3-4
Chicken/
Turkey
chicken breast pieces
5-7
carrots, sliced
5-7
burger, 50g, fresh
4
aubergine, slice/cube
8-9
burger, 50g, frozen
5
onions, thin slice
5-6
burger, 100g, fresh
5
peppers, thin slice
6-8
burger, 100g, frozen
6
peppers, grill then skin
whole
2-3
kebabs, 25mm cube
7-8
peppers brushed with oil
8
thighs (chicken)
5-7
potatoes, slice/cube
7-9
minced
7-8
squash, slice/cube
6-8
turkey breast, thin
sliced
3-4
A FEW RECIPES TO GET YOU STARTED
Preheat the grill before cooking.
When times are shown as a range (e.g. 5-7 minutes), we suggest you cook for the
minimum time, then start checking the food for readiness.
Smoked Paprika Pork Loin Steaks
These smokey pork steaks and apple and fennel coleslaw really do make a great
combination.
Ingredients (Serves 6)
6 pork loin chops, about 250g each
11/2 tsp. sweet paprika
2 tsp. mild chilli powder
Sea salt and freshly ground black
pepper
2 tbsp dark muscovado sugar
4 tbsp olive oil
4-5 star anise or 1 tsp. cloves,
crushed
2 cinnamon sticks, lightly crushed
4 sprigs of rosemary
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For the apple and fennel coleslaw:
2 medium fennel bulbs
1 red-skinned apple
Squeeze of lemon juice
1 small red or green cabbage, or a mix
of both, shredded
60ml olive oil
2 tbsp cider vinegar
1 tbsp wholegrain mustard
Method
Trim the rind and excess fat from the pork chops. Mix the paprika, chilli powder and 1 tbsp
of muscovado sugar together in a wide non-metallic dish with some seasoning and the
olive oil. Add the star anise, cinnamon sticks and rosemary. Lay the pork chops in the
dish and turn to coat. Cover and leave in the fridge for 2 hrs. or overnight. When ready to
eat, season the chops and place on the hot grill for five or six minutes, or until the pork
feels firm but springy to the touch. Remove from heat and leave to rest for 5-10 min
before serving.
For the apple fennel coleslaw: trim the fennel then slice very finely by hand or with a
mandolin. Quarter, core and thinly slice the apple then squeeze with a little lemon juice to
prevent the apple from discolouring. Put the fennel, apple and shredded cabbage in a
mixing bowl.
Put the remaining tablespoon of sugar, olive oil and cider vinegar in a small saucepan.
Heat the contents of the pan over a low heat to dissolve the sugar; then increase the heat
and bubble the mixture gently for 3-4 minutes. Remove from the heat and whisk in the
wholegrain mustard. Check for seasoning then pour over the salad while still warm and
mix well. Serve the pork chops with a pile of the coleslaw on the side.
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Barbequed Chicken Breasts
Bring the barbeque indoors no matter what the weather with these fiery bbq chicken
breasts; this works great with a rack of ribs as well.
Ingredients (Serves 6)
For the marinade:
3 garlic cloves, peeled and crushed
6 tbsp tomato purée
4 tbsp balsamic vinegar
4 tbsp dark brown sugar
4 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
2 tbsp Dijon mustard
1 tsp. smoked sweet paprika
1 tbsp chilli powder
Olive oil, to drizzle
6 free-range chicken breast, boneless
and skinless Or 2 large racks of pork
spare ribs
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Method
In a bowl, mix together the marinade ingredients. Spread over the chicken and leave to
marinate for at least an hour or overnight. Scrape off any excess marinade from the
chicken pieces and drizzle with a little olive oil.
Heat the grill on the highest temperature setting and place on the hot grill for 4-6 minutes
depending on the size of chicken breast. Baste with extra marinade during cooking if
required. Check the juice runs clear from the thickest part of the chicken breast to
ensure it is thoroughly cooked. If using a rack of ribs the cooking time will be between
25-30 minutes on setting 2, baste at intervals with the marinade during cooking.
Lamb Leg Steaks with Anchovy Butter Great for Entertaining
Ingredients (Serves 6)
For the marinade:
2 tbsp olive oil
2 garlic cloves, crushed, extra for flavour
Few sprigs of thyme, leaves picked and
chopped
2 sprigs of rosemary, leave picked and chopped, extra for flavour
6 x 250g lamb leg steaks, about
2cm/0.75 inch thick
Sea salt and freshly ground black pepper
6 large flat mushrooms, stalks removed
Squeeze of lemon juice
Sprigs of parsley, for garnishing
For the anchovy butter:
50g anchovy fillets in oil, drained and patted dry
100g unsalted butter, softened
1 tsp. each freshly chopped tarragon and parsley
Freshly ground black pepper
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Method
For the anchovy butter, roughly chop the fillets and put into a food processor. Add the
butter and whiz to a paste, scraping down the sides of the container with a spatula once
or twice. Season to taste with black pepper and stir in the herbs. Spoon the butter onto a
piece of cling film and shape in to a sausage. Roll in the film until smooth then wrap tightly
and chill until firm.
Add the chopped garlic and herbs to the olive oil and coat the lamb leg steaks with the
marinade. Leave for at least 20 minutes to marinate.
When ready to cook, preheat the grill on temperature setting 3 and season the lamb with
salt and freshly ground black pepper. Place the lamb on the hot grill for 3-4 minutes. The
lamb should be springy to touch and slightly pink in the centre. Remove from the grill
and leave to rest for 5 minutes. While the meat is resting brush the mushrooms with a
little olive oil and season. Place them on the grill and cook for 3-4 minutes, just before
they have finished cooking squeeze a little lemon juice over them to finish.
Using a very sharp knife cut 6 slices from the log of anchovy butter and peel away the
cling film. Serve each lamb steak with a mushroom and slice of anchovy butter on top to
melt over.
Grilled Courgette and Chicory with a Black Olive Dressing
This recipe uses chicory, which is a very understated vegetable. The combination of
flavours really do make this a great side dish to meat, fish or chicken.
Ingredients (Serves 6)
2 Large courgettes, ideally 1 yellow, 1
green
4 tbsp olive oil
3 heads chicory
1 tsp. sugar
About 2 tbsp black olive paste or
tapenade
½ lemon, juice only
1-2 tbsp red wine vinegar
3-4 tbsp olive oil
1 small bunch of chopped parsley to
taste
Kalamanta olives and capers, to serve
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Method
Slice the courgettes diagonally about 1cm thick. Season and toss with half the oil. Halve
the chicory, season with salt, pepper and sugar and toss with the remaining oil.
Heat the grill until very hot, then lay the vegetables in a single layer. Cook for up to 10
minutes, turning as necessary until just tender. Remove to a large serving plate.
Mix the olive paste with the lemon juice, vinegar and olive oil (you don't need to season).
Trickle over the vegetables and scatter with olives and capers to serve. This is great
served with grilled pork, chicken or fish.
Hot and Spicy Pork Great mid-week supper
These pork steaks are full of flavour; they are sweet yet have a fiery kick to them.
Ingredients (Serves 6)
For the marinade:
2 tbsp oil
1 garlic clove, peeled and crushed
2 tbsp hot chilli sauce
2 tbsp dark soy sauce
1 tbsp Worchester sauce
1 tsp. soft brown sugar
1 tbsp tomato puree
1 tbsp wine vinegar
1 tsp. ground ginger
Salt and Freshly ground black pepper
6 large pork sparerib chops
Method
Combine the marinade ingredients together in a small bowl. Place the pork sparerib
chops in a shallow dish and pour over the marinade. Cover and leave to marinate for a
minimum of 2 hours in the fridge.
When ready to cook, pre-heat the grill on setting 3 and place the chops on the hot grill.
Lower the lid and cook for 6-10 minutes, or until the pork is fully cooked and the juices
run clear. Allow the pork to rest for a few minutes before serving.
Serve with rice or noodles and some seasonal vegetables.
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Beef Burgers with a Blue Cheese Melt Great with friends
These are far superior to any shop bought burgers; make these for a superb Saturday
night treat, great served with homemade potato wedges and coleslaw on the side.
Ingredients (Serves 6)
750g lean beef mince
1 small red onion, peeled and very finely
chopped
2 tbsp chopped chives
1 tsp. wholegrain mustard
2 tsp. Worcestershire sauce
Sea salt and pepper
120g Blue Cheese, cut into 6 even sized
pieces
Olive oil
6 x Burgers buns
Salad leaves, tomato slices.
Method
Mix everything except the blue cheese in a large bowl and mix well until thoroughly
combined. Using wet hands divide the mixture into 6 even sized patties, using your
finger, make an indent to the centre of the burger and place a piece of blue cheese in
the hole. Re-seal the patties; enclosing the cheese in tightly. Place the burgers on a
plate and cover, chill for an hour before cooking.
When ready to cook, pre-heat the grill on setting 3 and drizzle each burger with a little
olive oil. Place on the grill and close the lid, cook for between 4-8 minutes, take care not
to press down on the lid or the cheese will be squeezed out. Leave to rest for 5 minutes.
In the meantime split the burgers buns and toast on the grill if required cut side down
and prepare any salad.
To serve, serve the burgers between a soft burger roll and garnished with salad, and of
course a dollop of ketchup on the side!
Grilled Mediterranean Vegetables
Transport yourself to the Mediterranean with these delicious grilled Mediterranean
vegetables.
Ingredients (Serves 4)
For the marinade:
Juice of 1 lemon
1 garlic clove, crushed
1 tbsp olive oil
2 tbsp good quality pesto sauce, plus
extra for drizzling
1 courgette, sliced horizontally into 1.5
cm slices
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1 red and yellow pepper de-seeded
and cut into large strips
1 aubergine, sliced into 1.5 cm rings
To serve:
Toasted Ciabatta slices rubbed garlic
and drizzled with olive oil
Fresh torn basil leaves
Method
Mix together the lemon juice, garlic, olive oil and pesto sauce and coat the vegetables
with the mixture. Leave to marinate for 10-20 minutes.
Cook on a hot grill for 5-6 minutes, until tender and charred slightly.
Serve a selection of grilled vegetables on top of the toasted Ciabatta and drizzle with
some extra pesto sauce and some torn basil leaves.
Tandoori King Prawns
Traditionally Tandoori would be cooked in a dome shaped clay oven at very high
temperatures, but a hot grill works really well for these succulent prawns and they only
take a few minutes to cook. This recipe also works well with chicken breast or thighs.
Ingredients (Serves 6)
20 Large raw prawns, peeled and
deveined
1 tbsp oil
For the marinade:
200ml natural yogurt
1 tsp. garam masala
2.5cm of fresh ginger, peeled and
grated
2 garlic cloves, peeled and crushed
1.5 tsp. hot chilli powder
¼ tsp. turmeric
1 tsp. ground coriander
1 tbsp lemon juice
½ tsp. salt
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Method
Mix together the marinade ingredients in a large bowl and mix well. Add the prawns and
leave to marinate for a minimum of 20 minutes or up to 2 hours.
Remove the prawns from the marinade and pre-heat the grill on setting 2. Brush the
plates with oil and place the prawns on the grill, cook for 2-4 minutes, until they have
changed colour and are lovely and pink, take care not to overcook.
Serve with cucumber raita and a tomato and cucumber salad on the side.
Thai Infused Salmon Great mid-week supper
Ingredients (Serves 4)
For the marinade:
Finely grated zest and juice of 1 lime
1 garlic clove, crushed
2.5cm piece ginger, peeled and grated
1 tbsp Thai fish sauce
1 tbsp honey
1 tbsp olive oil
Pinch of dried chilli flakes (optional)
4 x skinless salmon steaks or fillets
Chopped coriander springs to serve
20
Method
Combine all the marinade ingredients together in a bowl. Place the salmon into a
shallow dish and spoon over the marinade, coat evenly on all sides, cover and leave to
marinate for 20 minutes.
Cook on a hot grill for 3-6 minutes, and baste with any remainder marinade during
cooking. The fish should be opaque throughout when cooked.
Serve with steamed jasmine rice, scattered with chopped fresh coriander and a squeeze
of lime.
Sausage and Herb Stuffed Pork
Ingredients (Serves 4)
250g/½lb low-fat sausage, uncooked
½ cup fresh breadcrumbs
2 tbsp fresh parsley
½ tsp thyme
½ tsp marjoram
1 tsp fresh ground black pepper
2 whole pork tenderloins (fillets)
8 cocktail sticks, soaked in water then patted dry
Method
Remove the sausage skins. Mix the sausagemeat, marjoram, thyme, parsley, and pepper
in a bowl. Cut each tenderloin in two, then cut a slit sideways into each piece to make a
pocket. Stuff the pockets with the mixture, and fasten the edges with cocktail sticks. Grill till
the pork and stuffing are cooked through (6-8 minutes).
Chicken Tandoori with Yogurt-Based Marinade
Ingredients (Serves 4)
2 boneless, skinless chicken breasts
200-250g carton plain low-fat yogurt
1 tbsp lemon juice
2 tsp paprika
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