George Foreman 24640, Руководство пользователя

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1. Carefully slice open the pitta bread to form pockets. Spread the tomato purée inside each
pocket.
2. Cut the ham/turkey into strips, mix in a bowl with the other ingredients, then fill the pitta
pockets.
3. Grill on medium heat for 3-5 minutes.
Cream Cheese Chicken Parcels
(Serves 2)
• 1 skinless chicken breast
•
2 flour tortilla wraps
• 100g cream cheese
• 100g fresh baby spinach leaves
• 1 tsp mustard powder
• 1 tsp grated nutmeg
•
Salt and pepper to taste
1. Season the chicken then grill on maximum heat for 6-8 minutes until the juices run clear.
Remove from the grill. Let the chicken cool then cut it into strips.
2. Wash, dry and season the spinach. Wilt it on the grill for 20-30 seconds. Remove and dry the
spinach with kitchen paper.
3. Mix the cream cheese, mustard, nutmeg and spinach in a bowl and fold in the chicken
strips. Spoon the mixture into the centre of the tortilla wraps. Fold over the end of the
warp then roll it up . Warm the filled wraps on the grill for 2-3 minutes.
Thai Style Chicken Wrap
(Serves 4)
• 2 skinless chicken breasts
• 2 tomatoes, sliced
• 1 avocado, sliced
•
2 spring onions, sliced
• 4 tortilla wraps
• Fresh coriander leaves
• Salt and pepper to taste
Marinade:
• 4 tbsp olive oil
• Juice of 1 lime or lemon
•
2 tbsp sweet chilli sauce
• 1 tbsp soy sauce
•
¾ tsp ground cumin
• ½ tsp fresh ginger
• ½ stick of lemon grass, crushed
• 1 clove garlic, crushed
• 1 green chilli, finely diced
1. Mix the marinade ingredients together. Cut the chicken breasts in half lengthways and add
to the marinade making sure they are well coated. Cover the bowl with cling film and leave
in the fridge for at least 2 hours.
2. Preheat the grill to maximum, season and grill the chicken for 6-8 minutes until the juices
run clear. Leave to cool slightly.
3. Carefully wipe the grill plates clean then warm the tortillas for 30 seconds. Remove them
from the heat.
4. Place some of the lettuce, tomato, avocado and spring onions on each tortilla then lay a
piece of the chicken on top. Cover with coriander leaves and season. Fold the bottom of
the tortilla up and over the chicken then fold in the sides of the tortilla to form an envelope.
Herbed Chicken and Mushroom Kebabs
(Serves 4)
• 2 skinless chicken breasts
• 500g button mushrooms
• 1 tsp dried rosemary
• 1 tbsp dried parsley
•
½ tsp dried thyme
• 30ml lemon juice
• 2 tbsp white vinegar
• 60ml chicken stock
• Salt and pepper to taste
• 8 wood skewers soaked in water and dried
1. Mix the rosemary, parsley, thyme, lemon juice, vinegar, stock, salt and pepper together. Cut
the chicken into approx. 2 cm cubes and add them together with the mushrooms to the
mix. Mix well making sure everything is well coated. Cover and refrigerate for 4-6 hours,
turning occasionally.