George Foreman 14181, Manual

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6
GOUJONS OF FISH WITH CARROT STICKS AND SWEET POTATO WEDGES serves 2
• 1 large tuna, cod or salmon steak
• 1 medium carrot
• 1 small sweet potato
• 25g wholemeal flour
• 1 egg white
• breadcrumbs (1 slice of wholemeal bread)
• 1 tsp white pepper
• ½ tsp medium curry powder (optional)
• 1 tsp clear honey
• 1 tsp olive oil
• 1 tsp paprika
Put the olive oil in a bowl. Cut the sweet potato into thin wedges then toss them in the olive
oil. Put them on a plate. Stir the paprika and honey into the bowl. Cut the carrot into sticks
about the same width as the thick ends of the potato wedges, and toss them in the bowl to
coat them. Put the wedges and sticks on the grill, and cook for 4 minutes.
Mix the flour, curry powder and pepper on a plate. Put the egg white on another plate, and
mix with a fork. Put the breadcrumbs on a third plate.
Cut the fish into goujons (fingers). Dip them into the seasoned flour, then into the egg white,
then the breadcrumbs. When the wedges and sticks have cooked for 4 minutes, add the
goujons to the grill, and cook for another 3-4 minutes, or till the breadcrumbs turn golden.
SAUSAGE AND HERB STUFFED PORK 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, soak in water, pat dry
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).