George Foreman 24640, Руководство пользователя

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4. Drizzle the tuna with the reserved sauce and sprinkle with coriander.
Grilled Salmon with Lemon Basil Butter
(Serves 4)
• 4 200g salmon fillets
• 1 tsp paprika
• 1 tsp cracked black pepper
• 100g butter, melted
• 1 tbsp fresh basil, finely minced
• 1 tbsp fresh lemon juice
• 1 spring onion, finely chopped
•
Salt to taste
1. Rub both sides of the salmon with paprika and pepper. Grill on maximum for approx. 5
minutes until the fish starts to flake and is cooked through.
2. Mix the butter, basil, lemon juice, spring onions and salt together.
3. Spoon the lemon basil butter over the salmon to serve.
Tandoori Grilled Chicken
(Serves 4)
• 2 boneless, skinless chicken breasts
• 200 natural yogurt
• 1 tbsp lemon juice
•
2 tsp paprika
• 2 garlic cloves, minced
• ½ tsp ground ginger
• ½ tsp cumin
• ½ tsp cayenne pepper
• ½ tsp cinnamon
1. For the marinade, mix the yogurt, lemon juice, paprika, garlic, ginger, cumin, cayenne and
cinnamon together. Cut each chicken breast into two equal pieces and add them to the
marinade. Mix well making sure the chicken is well coated. Cover and refrigerate for at
least 2 hours.
2. Heat the grill to maximum and cook the chicken for 5-7 minutes until the juices run clear.
Discard the marinade.
Feta, Red Onion and Red Pepper Sandwich
(Serves 1)
• 2 thick slices wholegrain bread
• 50g feta cheese
• ½ red onion, thinly sliced
• ½ red pepper, deseeded and thinly sliced
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
1. Mix the onion, red pepper, balsamic vinegar, salt and pepper. Cook on maximum heat for
1-2 minutes until softened.
2. Take a slice of bread and place the peppers on top. Crumble the feta on top then cover with
the other slice of bread.
3. Wipe the grill plates clean with a paper towel then grill the sandwich for 2-3 minutes.
Smoked Mackerel Sandwich
(Serves 1)
• 2 smoked mackerel fillets
• 2 thick slices of whole grain bread
• 4 cherry tomatoes, halved
• ½ a bunch of watercress
Dressing:
• 2 tbsp crème fraiche
• ½ tsp lemon zest, grated
• squeeze lemon juice
• Salt and pepper to taste
1. Mix the dressing ingredients together.
2. Spread a little of the dressing onto each slice of bread. Flake the mackerel onto one slice of
bread then top with the tomatoes and watercress. Place the other slice on top.
3. Grill on medium heat for 2-3 minutes. Serve withe the remaining dressing.
Pizza Pitta Pockets
(Serves 2)
• 2 wholemeal pitta breads
• 2 slices cooked ham or turkey
• 50g mozzarella
• 2 tomatoes, thinly sliced
• 2 mushrooms, thinly sliced
• ¼ small onion, thinly sliced
• 1 tbsp sweetcorn
•
½ green pepper, diced
• 1 tbsp tomato purée
• 1 tsp olive oil
• 1 tsp dried mixed herbs
• Salt and pepper to taste