George Foreman 22460, Manual

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Put the fish and vegetables on a plate, pour the drip tray juices over the fish.
Serve with fresh bread or rice.
CHICKEN STUFFED WITH SWEET BALSAMIC RED ONION
MARMALADE
2 chicken breasts 1 clove garlic (crushed)
1 large red onion 1 tsp butter
1-2 tbsp olive oil 4 tbsp balsamic vinegar
small handful flat leaf parsley small pinch brown sugar
pinch sea salt freshly ground white pepper
Slice the onion paper thin, chop the parsley fine, put them into a medium bowl with the garlic,
balsamic vinegar, butter, oil, sugar, salt and pepper, mix, then leave this marmalade till the
flavours develop (in the fridge overnight).
Cook the marmalade on a preheated grill for 4-6 minutes (to soften and caramelise the onion.
Half way through, move the marmalade with a plastic or wooden spatula.
Return the marmalade to the bowl, and leave to cool fully.
Flatten the chicken breasts (10-15mm thick) with a mallet or rolling pin, brush with a little olive
oil, put a tablespoon of the marmalade on each flattened breast, roll up, and secure with a
wooden cocktail stick.
Cook the chicken parcels on the preheated grill for 7-9 minutes till cooked through.
Serve with grilled asparagus or green salad.
GRILLED PEPPER STUFFED WITH CREAMY RED PESTO RICE
1 medium red/yellow pepper 1 tsp olive oil
75g risotto rice 400ml boiling water
1 tsp vegetable bouillon granules ½ small onion
2 mushrooms 1 large tbsp cream cheese
2 tsp red pesto ground black pepper
a few spring onions
Cook the rice in the boiling water with a teaspoon of bouillon granules/stock cube.
Wash and dry the pepper, halve and deseed it, coat the outer skin in olive oil, and cook for 6-8
minutes on the preheated grill, till the skin softens.
Finely chop the half onion and mushrooms. Chop the spring onions separately.
Mix the cooked rice, chopped half onion, mushrooms, cream cheese, pesto and black pepper,
spoon the mixture into the grilled pepper halves, top with the spring onion.
Return to the grill and cook for 2 minutes, till the tops are golden brown.
GEORGE FOREMAN’S POWERBURGER
375g lean minced beef
4 tbsp seasoned breadcrumbs
4 tbsp chopped vegetables – onions, courgettes, parsley, etc. (may be sautéed)
Mix the vegetables and breadcrumbs in a bowl, add the minced beef and mix well.
Shape the mixture into 10cm (4”) wide burgers.
Preheat the grill and cook for 5-6 minutes or till the meat is no longer pink and the juices run
clear, turning once.