5
a few recipes to get you started
•
Preheat the grill before cooking.
•
When times are shown as a range (e.g. 5-7 minutes), we suggest you cook for the minimum
time, then start checking the food for readiness.
sausage and herb stuffed pork
serves 2
125g low-fat sausage, uncooked
4 tbsp fresh breadcrumbs
1 tbsp fresh parsley
¼ tsp thyme
¼ tsp marjoram
½ tsp fresh ground black pepper
1 whole pork tenderloin (fillet)
4 cocktail sticks, soaked in water then patted 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).
chicken tandoori with yogurt-based marinade
serves 2
1 boneless, skinless chicken breast
100-125g (small carton) plain low-fat yogurt
1 tsp lemon juice
1 tsp paprika
1 garlic clove, minced
¼ tsp ground ginger
¼ tsp cumin
¼ tsp cayenne pepper
¼ tsp cinnamon
Use a lidded casserole dish big enough to hold the chicken and
the marinade. Mix the yogurt, lemon juice, paprika, garlic,
ginger, cumin, cayenne and cinnamon in the dish. Cut each chicken breast into two, add them to
the dish, and turn till they’re well coated. Cover and refrigerate for 1-8 hours, turning at least
every hour. Grill the chicken till it’s cooked through (5-7 minutes). Discard the marinade.
smoked mackerel panini with tomatoes and crème fraiche
serves 1
2 small cooked smoked mackerel fillets
2 thick slices wholegrain/wholewheat
4 cherry tomatoes, halved
1 large handful watercress
dressing
2 tbsp reduced fat crème fraiche
½ tsp lemon zest, grated
squeeze lemon juice
1 tsp black pepper
Mix the dressing ingredients and refrigerate.
Flake the mackerel on a slice of bread, top with
tomatoes and watercress, then the other slice, cook
for 2-3 minutes, add the dressing, and serve.
