George Foreman MEDIUM GFOG1000, Инструкции и гарантия

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15
INGREDIENTS
1 large tuna, cod or salmon
steak
1 medium carrot
1 small sweet potato
25g wholemeal flour
1 egg white
breadcrumbs (1 slice of
wholemeal bread)
1 tsp white pepper
½ tsp medium curry powder
(optional)
1 tsp clear honey
1 tsp olive oil
1 tsp paprika
INGREDIENTS
4 large chicken fillets, trim fat and
skin
375g Thai curry sauce
½ cup coconut milk
2 spring onions, finely chopped
½ handful torn coriander leaves
steamed jasmine rice or noodles
grated lemon or lime zest
½ handful torn coriander leaves
Serves 2
1. Put the olive oil in a bowl. Cut the sweet potato
into thin wedges then toss them in the olive oil.
Put them on a plate.
2. Stir the paprika and honey into the bowl.
3. Cut the carrot into sticks about the same width
as the thick ends of the potato wedges, and toss
them in the bowl to coat them.
4. Put the wedges and sticks on the grill, and cook
for 4 minutes.
5.
Mix the flour, curry powder and pepper on a
plate.
6. Put the egg white on another plate, and mix with
a fork. Put the breadcrumbs on a third plate.
7.
Cut the fish into goujons (fingers). Dip them into
the seasoned flour, then into the egg white, then
the breadcrumbs.
8. When the wedges and sticks have cooked for 4
minutes, add the goujons to the grill, and cook for
another 3-4 minutes, or till the breadcrumbs turn
golden.
Serves 4
1.
Flatten the chicken fillets to an even thickness.
2. Preheat the grill. Lightly spray the grill plates with
cooking oil.
3.
Grill the chicken fillets till cooked (5-7 minutes).
4. Meantime, heat the sauce in a pan, stir in the
coconut milk, spring onions and coriander leaves.
5. Stir till cooked (don’t let it boil).
6. Put a portion of sauce on a plate, lay a chicken
fillet on the sauce, then put a little more sauce on
top.
7. Mix the zest with the rice/noodles and torn
coriander leaves, and serve with crisp green
vegetables.
GOUJONS OF FISH WITH CARROT STICKS AND
SWEET POTATO WEDGES
CHICKEN FILLETS WITH A THAI CURRY SAUCE