George Foreman 24640, Руководство пользователя

Страница: 6 / 16

6
RECIPES
Chilli and Lime Butterfly Chicken
(Serves 4)
• 4 butterflied chicken breasts
• 3 tbsp chilli powder
• 2 tbsp olive oil
• Juice and zest of 1 lime
• 4 garlic cloves, finely chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
•
salt and pepper to taste
1. To make the marinade, mix together all of the ingredients except the chicken. Pour the
marinade over the chicken making sure all the chicken is covered. Cover with cling film and
leave to marinate in the fridge for at least 2 hours.
2. Heat the grill to maximum and cook the chicken for 8-10 minutes (depending on thickness)
until the juices run clear.
Sausage and Herb Stuffed Pork
(Serves approx. 4)
• 250g sausage meat
• 30g fresh breadcrumbs
• 2 tbsp fresh parsley
• ½ tsp dried thyme
• ½ tsp dried marjoram
• 2 whole pork fillets
• 8 cocktail sticks soaked in water and dried
• Salt and pepper to taste
1. Mix the sausage meat, marjoram, thyme, parsley, salt and pepper together.
2. Cut each pork fillet into two. Cut a slit into each piece to make a pocket. Stuff the pocket
with the sausage mixture and fasten the edges together with the cocktail sticks.
3. Grill on maximum for 5-10 minutes until the juices run clear.
Honey and Mustard Pork Loin Steak
(Serves 4)
• 4 pork loin steaks
• 2 tbsp grain mustard
• 80g honey
• 50g dark brown sugar
• 2 tbsp olive oil
• Salt and pepper to taste
1. Mix together the mustard, honey, sugar, olive oil, salt and pepper. Pour over the pork steaks.
Cover with cling film and leave to marinate in the fridge for at least 2 hours.
2. Heat the grill to maximum and cook the pork for 8-10 minutes (depending on thickness)
until the juices run clear.
Lemon and Parsley Stuffed Grilled Trout
(Serves 4)
• 4 butterflied trout
• 5 lemon slices per fish
• 6-8 fresh parsley leaves per fish
• 2 garlic cloves, chopped, per fish
• 1 tbsp olive oil per fish
•
Salt and pepper to taste
1. Open the trout out and check there are no bones left inside by lightly running your finger
over the flesh. Season both sides of the fish then on one side, place alternately a slice of
lemon followed by a piece of parsley. Sprinkle the garlic over the fish.
2. Drizzle with the olive oil. Fold the fish back together.
3. Heat up the grill to maximum. Cook for 5-8 minutes depending on the thickness of the fish.
Top tip – most supermarkets with a fish monger will butterfly the trout for you.
Szechuan Tuna Steaks
(Serves 4)
• 4 tuna steaks, approx. 2-3 cm thick
• 60ml soy sauce
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp sesame oil
• 1 tbsp chilli oil
• 1 clove garlic, crushed
• 1 tbsp ground Szechuan pepper corns
•
3 tbsp coriander, chopped
1. Mix together the soy sauce, vinegar, sugar, sesame oil, chilli oil, Szechuan pepper and garlic.
2. Set aside 2 tablespoons of the sauce then pour the remainder over the tuna steaks. Cover
with cling film and refrigerate for 40 minutes, turning over once.
3. Preheat the grill to maximum temperature and grill for 4-6 minutes until tuna is opaque but
still feels soft in centre.