George Foreman

George
Foreman
Multi-Plate Grill
Instructions
and Guarantee
Model GRP106

Read the instructions and keep them safe. If you pass the grill on, pass on the instructions
too. Remove all packaging, but keep it till you know the grill works.
important safeguards
Follow basic safety precautions, including:
1 This grill must only be used by or under the direct supervision of a responsible adult.
It is not suitable for use by anyone under the influence of alcohol or other judgment
affecting substance. It is not suitable for use by children.
2 Use and store the grill out of reach of children.
3 Close supervision is necessary when any appliance is used near children or infirmed
persons.
4 The appliance is not intended for use by young children or infirmed person unless they
have been adequately supervised by a responsible person to ensure they can use the
appliance safely.
5 This appliance is not a toy. Young children should be supervised to ensure they do
not play with the appliance.
6 Don’t put the grill in liquid, don’t use it in a bathroom, near water, or outdoors.
7 Don’t use the grill unless grill plates are fitted to both elements.
8 Some parts aren’t as hot as others, but they’re all hot.
Don’t touch – use oven gloves or a folded towel.
9 Look out for this “caution – hot surface” symbol.
10 Sit the grill on a stable, level, heat-resistant surface, near a power socket.
11 Bread, oil, and other foods may burn. Don’t use the grill near or below curtains or
other combustible materials, and watch it while in use.
12 This appliance must not be operated by an external timer or remote control system.
13 Route the cable so it doesn’t overhang, and can’t be tripped over or caught.
14 Don’t use tools that might damage the non stick surface.
15 Don’t wrap food in plastic film or polythene bags. You’ll damage the grill and you
may cause a fire hazard.
16 Cook meat, poultry, and derivatives (mince, burgers, etc.) till the juices run clear.
Cook fish till the flesh is opaque throughout.
17 Keep the grill and the cable away from hotplates, hobs or burners.
18 Unplug the grill when not in use, before moving and before cleaning.
19 Don’t use the grill for any purpose other than cooking food.
20 Don’t use the grill if it’s damaged or malfunctions.
21 The supply cord should be regularly examined for signs of damage and the
appliance is not to be used if the cord is damaged.
22 If the cable is damaged, return the grill, to avoid hazard.
household use only
3

efore using for the first time
1 Wipe the grill plates with a damp cloth.
which grill plates to use?
2 Decide which grill plates you want to use.
top plate this must be fitted to the top element, whether the ribbed plate or pizza
plate is fitted to the bottom element
ribbed plate to grill meat, sausages, and anything that might give off fat
pizza plate for non-fatty items, for baking, and for things like eggs, omelettes, filled
pancakes, filled pittas, small calzone, and batters (like Yorkshire pudding)
that need a flat surface
wrap plates for quesadillas, tortillas, and other wraps
the grill plates
3 The top plate is marked “UP” on the side that faces the element. Fit it to the top element,
with the “UP” to your right – it won’t fit the other way round.
4 Fit the ribbed plate to the bottom element, with the overhang at the front.
5 Fit the pizza plate to the bottom element, with the single pillar at the rear.
6 The wrap plates are identical. Use them as a pair, on both top and bottom elements.
fitting the grill plates
7 Fit one plate at a time.
a) grip the handles at either side of the plate
b) slide the upper central parts of the handles outwards (marked “RELEASE”)
c) fit the grill plate over the element, with the handles over the indents
d) release the handles, to lock the plate in place
e) fit the other plate the same way
removing the grill plates
8 Remove one plate at a time.
a) grip the handles
b) slide the upper central parts of the handles outwards
c) lift the plate off the grill
d) remove the other plate the same way
tilted or flat?
9 Decide whether you want the grill tilted, so that fat and juices run down to the drip tray,
or flat, for eggs, pizza, and other “runny” foods.
caution don’t touch the body of the grill, it may be hot – use oven gloves
10 Close the grill
11 Push the handle down, towards the work surface, to raise the rear of the grill
tilt use the other hand to pull the tilt support out from under the rear of the grill
flat use the other hand to push the tilt support under the rear of the grill
12 Release the handle, to lower the grill and rest the tilt support on the work surface
preparation
13 Centre the drip tray under the front of the grill, so it catches any run-off.
14 Open the grill, wipe the plates with a little cooking oil or butter, then close it. Don’t use
low fat spread – it may burn on to the grill.
4

power up
15 Put the plug into the power socket (switch the socket on, if it’s switchable).
16 The red power light will glow to show the grill is connected to the electricity supply.
17 Slide the temperature control to the setting you need – from 1 (low) to 5 (high).
18 The green ready light will glow. It’ll go off when the grill reaches working temperature,
then cycle on and off as the thermostat maintains the temperature.
19 Wait till the green ready light is out before cooking.
fill the grill
20 Put on your oven gloves, open the grill, and lay the food on the bottom plate.
21 Use a spatula or tongs, not fingers.
22 Don’t use anything metal or sharp, you’ll damage the non-stick surfaces.
23 Close the grill. The hinge is articulated to cope with thick or oddly shaped foods.
24 The plates should be roughly parallel, to avoid uneven cooking.
25 Wait till the food has cooked.
remove the food
26 Open the grill – use the oven gloves.
27 Check the food is cooked – if you’re in any doubt, cook it a bit more.
28 Cook meat, poultry, and any derivatives (mince, burgers, etc.) till the juices run clear.
29 Cook fish till the flesh is opaque throughout.
30 Remove the cooked food with wooden or plastic tools.
finished?
31 Unplug the grill (switch the socket off first, if it’s switchable).
more?
32 Put on the oven glove, empty the drip tray into a heatproof bowl, then give it a wipe
with kitchen paper, and put it under the front of the grill.
care and maintenance
33 Unplug the grill and let it cool before cleaning and storing away.
34 Open the grill.
35 Remove one plate at a time.
36 After removing the plates, wash them in warm soapy water, or in a dishwasher.
37 Wipe all surfaces with a clean damp cloth. Use a paper towel moistened with a little
cooking oil to remove stubborn stains.
38 Dry the plates before replacing them on the grill.
39 Wash the drip tray in warm soapy water, or in the top rack of the dishwasher.
40 Don’t put the grill in water or any other liquid
41 Don’t use abrasive cleaning agents, solvents, scourers, wire wool, or soap pads.
Where the top and bottom plates make contact, the non-stick surfaces may show signs
of wear. This is purely cosmetic, and will not affect the operation of the grill.
This appliance is for household use only
5

cooking times & food safety
Use these times purely as a guide. They’re for fresh or fully defrosted food cooked at
setting 4 or above, using the top plate and the ribbed plate. When cooking frozen
foods, add 2-3 minutes for seafood, and 3-6 minutes for meat and poultry, depending
on the thickness and density of the food.
Check food is cooked through before serving. If in doubt, cook it a bit more.
Cook meat, poultry, and any derivatives (mince, burgers, etc.) till the juices run clear.
Cook fish till the flesh is opaque throughout.
When cooking pre-packed foods, follow any guidelines on the package or label.
beef min
fillet 5-7
loin steak 7-8
burger, 50g, fresh 5-6
burger, 100g, fresh 7-8
burger, 200g, fresh 8-9
kebabs, 25mm cube 7-8
round steak 5-7
sausages (thin) 5-6
sausages (thick) 7-8
sirloin 7-9
T-Bone 8-9
fruit
apple, halve/slice 6-8
bananas, slice lengthwise 3-4
nectarines/peaches, halve/slice 3-5
pineapple, slice 3-7
pork
burger, 50g, fresh 5-6
burger, 100g, fresh 7-8
chop, 12mm 5-6
gammon steak 5-6
kebabs, 25mm cube 7-8
sausages (thin) 5-6
sausages (thick) 7-8
tenderloin, 12mm 4-6
chicken/turkey
chicken breast pieces 5-7
burger, 50g, fresh 4
burger, 100g, fresh 5
kebabs, 25mm cube 7-8
thighs (chicken) 5-7
turkey breast, thin sliced 3-4
6
lamb min
kebabs, 25mm cube 7-8
minced 6-7
loin chops 4-6
toasted sandwiches
cheese 2-3
ham (cooked) 5-6
roast beef (cooked) 6-7
sausage (cooked) 6-7
turkey (cooked) 6-7
seafood – steaks (25mm)
halibut, salmon, swordfish, tuna 6-9
seafood – fillets (12mm)
red snapper, salmon, sea bass 3-5
seafood
kebabs, 25mm cube 4-6
langoustines, prawns 1-2
scallops 4-6
snacks
calzone 8-9
hot dogs 2-3
quesadillas 2-3
tacos, meat filling 6-8
vegetables
asparagus 3-4
carrots, sliced 5-7
aubergine, slice/cube 8-9
onions, thin slice 5-6
peppers, thin slice 6-8
peppers, grill then skin 2-3
whole peppers brushed with oil 8
potatoes, slice/cube 7-9
squash, slice/cube 6-8

*If you prefer to bake your own cake, choose a recipe using dry ingredients weighing no more than
500gr, 2 eggs and liquid to a volume of 1 1/3 cups.
To serve, sprinkle the cake generously with preferred liqueur. (If you do not wish to use alcohol,
substitute sweetened coffee with a dash of vanilla.) Cut cake into portion and arrange on serving plates.
Top each slice with a generous spoonful of grated chocolate and flaked almonds. Serve with lightly
sweetened sliced strawberries and whipped cream on the side.
A little icing sugar may be sifted over surface of cake and plate before serving.
Fit the Grill hotplate into the top of your George Foreman appliance and attach baking pan into the
base. Preheat on No.3. Make up cake mix according to package instruction and spread into baking Pan,
after lightly spraying surface with extra light olive oil. Spread cake mixture evenly over the surface. Raise
heat to No 4. and cook for approximately 20 minutes or until surface spring back when lightly pressed.
Remove pan, cook cake for about 10 minutes before removing.
1 packet chocolate cake mix* (470gr packet)
Tia Maria or Kahlua
Grated chocolate
Toasted flaked almonds
Whipped cream
strawberries
SO delicious..... but as easy as a dessert can be!
(And only you and your George Foreman appliance need know your secret!)
CHOCOLATE INDULGENCE DESSERT Serves 6
DEEP PAN

Savoury pancakes may be served with fillings such as creamed mushrooms, chicken, fish etc., while the
sweet version is delicious simply served with a sprinkling of sugar and lemon or with jam or honey.
To cook, preheat appliance to No. 4. Brush the base of the baking pan with a little butter. Spoon in
a generous tablespoon of the mixture and spread thinly with a wooden spatula. Cook for a couple
of minutes before turning gently to brown underside. Cook remainder of mixture in the same way,
stacking and covering with a tea towel as they cook.
Sift the flour into a bowl and make a well in the centre. Beat eggs and milk together and pour into the
well. Gradually draw in the flour and whisk until you have a smooth light batter. Whisk in the melted
butter (and sugar, if making sweet pancakes). Allow mixture to stand for 20 minutes.
100gr plain flour
2 eggs, beaten
25gr butter, melted
30gr castor sugar (ONLY for sweet version!)
250ml milk
Additional butter for cooking
This is a simplified of a traditional French recipe. It is the basis for either sweet or savoury version.
NORMANDY PANCAKES
Spoon onto serving plates or bowl, spoon on the Parmesan and a little chopped parsley and serve at
once.
Allow to cook for about 5 minutes, stir in another cup of boiling stock and continue cooking, checking
from time to time. As stock is absorbed, add another 1/2 cup, together with herbs and pepper and
continue cooking, stirring occasionally. Cook until rice is tender, about 15 - 20 minutes.
Preheat appliance to No. 2 and melt the butter. Tip rice into backing pan, add the ham and mushrooms
and sir until rice becomes opaque. Add approximately 1 cup of boiling stock, stir, then close lid and raise
heat to No.4.
2 -3 tablespoons butter
1 cup Arborio rice
1 white onion, finely chopped
2 slices double-smoked ham, chopped
1 cup thinly sliced or chopped mushrooms (Swiss Browns are great!)
2 1/2 - 3 cups boiling well flavoured chicken stock
3 tablespoons chopped parsley
2 teaspoons chopped thyme leaves
pepper to taste
Parmesan cheese
This is a quick and easy way of making a delicious risotto meal.
MUSHROOM & SMOKED HAM RISOTTO WITH HERBS Serves 2
DEEP PAN

Using baking pan with Grill in top, preheat appliance to No.4. Lightly spray the top of pizza base with
olive oil, if using semolina, sprinkle evenly over the surface. Arrange all other ingredient on top, place pizza
into oven pan and cook until crust is crisp, topping is lightly browned and cheese melted.
3 tablespoons mixed green and black olives
4 anchovy fillets, chopped
2 tablespoons Italian parsley leaves
2 cloves garlic, finely slivered or chopped
1/3 cup grated mozzarella cheese
1 prepared pizza base
Olive oil spray
1 tablespoon semolina (optional)
12 cherry tomatoes, halved
1 tablespoon small capers
This topping is based on the traditional paste sauce ingredients so popular in Italian cuisine.
PUTTANESCA PIZZA
Using the baking pan and top Grill element, preheat appliance to No.3. Cut the potatoes into small
cubes, melt butter in the preheated pan and add potatoes, chopped spring onions, garlic and ham and
saute until onions soften. Spread evenly over base of pan. Whisk together eggs, milk, cheese, seasoning
and parsley. Pour gently and evenly over the potatoes. Close lid and cook 20 - 25 minutes. Heat may be
raised to No.4 after 5 minutes. When frittata is golden brown and barely firm to the touch, remove the
pan from appliance and cool slightly. Garnish with additional chopped parsley, cut into portions to serve.
Additional grated cheese may be served separately.
2 - 3 tablespoons butter or substitute
6 free-range eggs
About 1/3 cup milk
Salt and pepper
Chopped Italian parsley
5 - 6 medium potatoes
peeled and steamed until tender
4 spring onions, chopped
1 clove garlic, crushed
2 -3 slices smoked ham, chopped
Everyone loves a frittata - especially when it take so little effort!
This dish provides good eating served either warm or cold.
POTATO & HAM FRITTATA Serves 4
Fit baking tray into the base of appliance and the grill plate into the top. Preheat appliance to No. 4 and,
with lid open, place the pizza base into the pan, spray with olive oil. Spoon on a thin layer of sauce and
spread easily, pat tomato slices dry and arrange on top Top with mushroom and capsicum slices, arrange
the halved olives and sprinkle on the Parmesan. Lightly spray top hotplate with oil. Close lid and cook for
approximately 30 - 40 minutes or until crust is crisp and top is nicely coloured. Remove from pan, sprinkle
with torn basil leaves and serve at once.
*For non-vegetarians a little shredded smoked ham may be added to the topping.
3 - 4 thinly cut capsicum slices
6 -8 black olives, halved
Little grated Parmesan cheese
Fresh basil leaves
olive oil spray
pasta or pizza sauce
1/2 cup grated tasty cheese
thinly sliced tomato
3 mushrooms, very thinly sliced
Use either a prepared commercial pizza base, or home made.
VEGETARIAN* PIZZA Serves 4
DEEP PAN

VEGETARIAN PIZZA
DEEP PAN

CHICKEN TOSTADAS
QUESADILLA / TORTILLA

*Canned refried beans are readily available in supermarkets and are quite inexpensive.
Tortillas may be fried in a little olive oil until crisp but a healthier choice is to reheat in the tortilla plates
until crisp. In a pan, gently heat the refried beans, stirring constantly Spread onto each tostadas and top
with lettuce, chicken and onion, tomato and avocado slices. Place a generous dab of sour cream on top,
sprinkle on crumbled fetta.
Serve with MEXICAN SAUCE, which consists of 3 chopped ripe tomatoes, 1/2 cup chopped onion, 2
finely chopped chillies (or to taste), 1/2 cup of chopped coriander, 2 teaspoons lime or lemon juice and
salt to taste.
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This is a different way of using tortillas... they serve as an edible plate!
CHICKEN TOSTADAS Makes 12
Reheat tortillas until crisp, break into pieces. Arrange a layer of tortilla chips in the base of an ovenproof
dish, top with plenty of grated cheddar and continue layering until both tortilla chips and cheese are
used. Top with the canned or fresh chillies. Heat in preheated moderate oven until cheese melts. Serve
with suggested accompaniments. This is also a useful way of using left-over tortillas!
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A universal favourite, and a great choice for teenage parties. Tortillas can be made up well in advance
and crisped up just before the dish is prepared.
EASY NACHOS
Heat the butter in a pan, saute mushrooms until just cooked, remove and cool.
Spread Taco Sauce onto one tortilla, arrange shredded salami, spring onion and mozzarella cheese. Place
second tortilla on top and replace into heated tortilla pan for about 5 minutes or until well heated through.
Remove carefully and enjoy with a salad.
3 slices salami sausage, shredded
1 spring onion, finely chopped
2 tablespoons diced red capsicum
1/3 cup shaved or grated mozzarella cheese
1 tablespoon butter
1/2 cup cap mushrooms, sliced
2 home-made tortillas (or store bought)
1/4 cup mild taco sauce*
PIZZA TORTILLA Serves 1
Make it easy for a solo meal by using pre-cooked tortilla bases.
(It is a good idea to make up a few flour tortillas and store them in the freezer!)
QUESADILLA / TORTILLA

Heat the Enchilada Sauce in a pan, dip each tortilla into the sauce and then spoon a portion of filling
onto each onto, roll up and place seam side down in an ovenproof dish. Continue until tortillas and
filling are used. Pour the remaining sauce over them, sprinkle on additional grated cheese an bake in a
moderate oven until heated through and cheese has melted.
Make the tortillas and set aside. Mix together diced onion, cooked minced steak, grated cheese,
seasoning mix and coriander and stir well.
12 flour or corn tortillas
3 cups Hot Enchilida Sauce
2 medium sized onions, diced
1 1/2 cups cooked minced steak*
250gr grated cheddar cheese
1 packet Mexican Taco Seasoning Mix
2 tablespoons chopped coriander
Additional grated cheese
Shredded lettuce
Diced tomatoes
Sliced red onions
Light sour cream
You can take a shortcut with this dish by buying canned Mexican sauce or tomato puree and adding
commercial Mexican spice mix.
BEEF ENCHILADAS
Serve with lettuce, tomatoes and onions and pass sour cream separately.
* Cooked and diced chicken can be substituted for minced steak.
BEEF ENCHILADAS Serves 4
QUESADILLA / TORTILLA

Spread a spoonful of the filling to one side of each tortilla, leaving a 1 cm margin around the rim. Fold over to
cover the filling and pinch to seal. In a pan, heat a little extra light olive oil and cook 2 -3 minutes
on each side. Serve at once with guacamole and Mexican Sauce. (See above recipe.)
Steam potatoes and mash when cooked and tender. Heat a pan, add the diced sausage and stir over low heat
for 8 - 10 minutes. Mix into the mashed potato and mix well.
FILLING:
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These tasty little “pasties” are lightly fried before serving. Do not over crowd the pan. Although usually
made from traditional “masa” (corn flour), they are still delicious served with flour tortillas.
Make up tortillas according to basic recipe, but 10cm in size.
RELLENO WITH POTATO AND SPICY SAUSAGE FILLING Makes about 2 1/2 cups
Halve the avocados, remove pits and scoop out the flesh. Place into a bowl and mash with a fork. Add chillies,
tomato, coriander,lime juice and salt. Serve at once.
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Although Australians usually serve it as a dip, this popular recipe accompanies
many dishes in Mexican and South American cuisine. This is a traditional version
and is excellent served with tortillas which have been “crisped” in the tortilla pan
or very lightly fried and then broken or cut into small pieces. The avocados should be
very ripe and mashed with a fork, not in a food processor.
GUACAMOLE
Combine all ingredients. Use freshly cooked tortillas or reheat slightly to soften sufficiently to roll.
Serve on mixed baby greens with a bowl of light sour cream on the side.
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TORTILLAS WITH TUNA & OLIVES Serves 4
QUESADILLA / TORTILLA

Lay the shortcake pieces on the grill, brush with maple syrup, and grill for 3-5 minutes. Remove, top
with strawberry slices and whipped cream topping.
1 low-fat shortcake, cut into 8 slices
¼ cup maple syrup
2 cups fresh strawberries, cleaned and sliced
1 cup non-fat whipped cream topping
GRILLED STRAWBERRY MAPLE SHORTCAKE Serves 4
Mix the walnuts, sugar and cinnamon in a bowl. Split the bananas lengthwise, then across their width.
Lay the bananas on the grill, flat sides uppermost, and spoon the mixture on top of them. Grill till the
bananas are warm and the cinnamon and walnuts are slightly glazed (3-4 minutes).
2 bananas, peeled
2 tbsp walnuts, finely chopped
2 tbsp sugar
½ tsp cinnamon
QUICK AND EASY GRILLED BANANAS Serves 2
Mix the onion, red pepper, balsamic vinegar and black pepper in a bowl. Spon the mixture on to the grill,
cook till softened (1-2 minutes), and lay it on a slice of bread. Tear the feta, sprinkle over the mixture,
and top with the other slice of bread. Clean the grill, then grill the panini for 2-3 minutes. Serve with a
watercress and tomato salad.
2 thick slices wholegrain or wholewheat bread
50g reduced fat feta cheese
½ red onion, cut into thin strips
½ red pepper, cut into strips
2 tbsp balsamic vinegar
½ tsp fresh ground black pepper
WHOLEGRAIN PANINI WITH FETA, RED ONIONS & RED PEPPER Serves 1
Grill the chicken till it’s cooked through (6-8 minutes). Remove it from the grill, let it cool, and cut it
into strips. Wash and dry the spinach, wilt the leaves on the grill for 20-30 seconds, remove, and dry
with kitchen paper. Mix the cream cheese and spinach in a bowl, then fold in the chicken strips. Spoon
the mixture into the centre of the tortilla wraps, fold one end of each wrap over, roll the wraps up, and
warm the filled wraps on the grill for 2-3 minutes.
1 lean skinless chicken breast
2 flour tortilla wraps
75-100g/2½-3oz reduced fat cream cheese
100g/3oz fresh baby spinach leaves
1 tsp mustard powder
1 tsp grated nutmeg
1 tsp pepper
CREAMY CHEESY CHICKEN PARCELS
WITH HIDDEN GREEN STUFF Serves 2
GRILLING

GRILLED VEGETABLE BRUSCHETTA
GRILLING

Combine the marinade ingredients in a bowl, add the tofu, and refrigerate overnight.
Boil two litres of water in a large pan, add the noodles, bring back to the boil, and boil for 10 minutes,
drain, transfer to a serving dish, and keep warm.
Grill the marinated tofu till golden brown (2-3 minutes), then remove and set aside.
Grill the carrot, zucchini, bok choi and onion for 30-60 seconds to wilt them.
Lay the wilted vegetables on the noodles, top with the grilled tofu, and garnish with the coriander and a
squeeze of lime juice.
marinade
1 garlic clove, crushed
1 red chilli, de-seeded and finely chopped
2 tbsp reduced sodium soy sauce
1 tsp sweet chilli dipping sauce
1 tsp sesame oil
juice of ½ lime
60g/2oz buckwheat or soba noodles
250g/8oz pre-cooked tofu, drained and cubed
1 carrot, peeled and grated into long strips
1 head bok choi, shredded
½ zucchini, cut into long strips
½ red onion, cut into strips
small handful fresh coriander leaves, torn
WARM ASIAN-STYLE NOODLE AND TOFU SALAD Serves 2
Put the olive oil in a bowl. Cut the sweet potato into thin wedges. Toss the wedges in the bowl to coat
them with oil, then put them on a plate. Stir the paprika and honey into the bowl. 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. Put the wedges and sticks on the grill, and cook for 4 minutes.
Mix the flour, curry powder and pepper on a plate. Put the egg white on another plate, and mix with a
fork. Put the breadcrumbs on a third plate. Cut the fish into goujons (fingers), and dip the fish goujons
into the seasoned flour, then into the egg white, then the breadcrumbs.
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.
1 large tuna, cod or salmon steak
1 medium carrot
1 small sweet potato
25g/1oz wholemeal flour
1 egg white
breadcrumbs from 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
GOUJONS OF FISH WITH CARROT STICKS
& SWEET POTATO WEDGES Serves 2
GRILLING

NOTE: As a variation, trimmed chicken thighs may be marinated and grilled whole or halved.
Preheat George Foreman Grill, spay lightly with a little extra light olive oil, arrange satays on the hotplate. Grill
until chicken is cooked through, serve on hot jasmine rice tossed with finely shredded lemon or lime zest, salt
and pepper and a mixed green salad.
Lightly flatten fillets and cut into neat cubes. Whisk together olive oil, citrus juice, mint leaves, soy sauce, garlic
and pepper. Add the chicken cubes to the marinade and allow to stand for up to 1 hour.
Thread the chicken cubes onto dampened satay sticks - chicken may be alternated with zucchini slices, baby
mushrooms, pieces of capsicum etc.
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Quickly prepared and cooked, this is an ideal recipes for the busy cook!
SAUTEED LEMON CHICKEN KEBABS Serves 4
Wipe Grill hotplates, grill the bread slices, then rub top side of each with cut garlic clove. Arrange on
plates and spoon vegetables on top. Drizzle over remaining oil, garnish with slivered olives and basil
leaves and serve at once.
Preheat George Foreman Grill and grill vegetables (in 2 batches, if necessary) for 3 - 4 minutes, moving
with tongs occasionally to prevent sticking. Wrap in foil and set aside to keep warm.
Cut the capsicums into thin strips, prepare other vegetables. Place into a bowl, add 2 tablespoons of
olive oil, mustard and pepper to taste. Toss together to coat vegetables.
I ciabetta loaf or baguette, cut into 8 diagonal slices
1 clove garlic, halved
6 - thinly sliced black olives
Fresh basil leaves
1 red capsicum, quartered and pith and seeds removed
1 yellow capsicum, quartered and pith and seeds removed
1 small zucchini, sliced diagonally
1 red onion, thinly sliced
6 firm cherry tomatoes, halved
3 tablespoons virgin olive oil
1 tablespoon whole grain mustard
Pepper
Lovely choice for a vegetarian lunch!
GRILLED VEGETABLE BRUSCHETTA Serves 4
GRILLING

Slit open each pitta bread to form pockets, and spread the tomato purée inside each pocket.
Cut the ham/turkey into strips, turn them in a bowl with the other ingredients, rest for half an hour to
rehydrate the herbs, then fill the pitta pockets and grill for 3-5 minutes.
1 tbsp sweetcorn
¼ green pepper, diced
1 tbsp tomato purée
1 tsp olive oil
1 tsp dried mixed herbs
2 slices lean ham or turkey (cooked)
50g/1½oz reduced fat mozzarella
2 wholemeal pitta breads
2 tomatoes, thinly sliced
2 mushrooms, thinly sliced
¼ small onion, thinly sliced
HEALTHY PIZZA PITTA POCKETS Serves 2
Use a lidded casserole dish big enough to hold the chicken, mushrooms and marinade. Mix the rosemary,
parsley, thyme, juice, vinegar, broth, salt and pepper in the dish. Cut the chicken into 25mm/1” cubes,
add to the dish, and turn till they’re well coated. Add the mushrooms, and turn gently. Cover and
refrigerate for 4-12 hours, turning occasionally. Thread the chicken and mushrooms on the skewers, and
grill till cooked through (5-7 minutes). Discard the marinade.
2 boneless, skinless chicken breasts
500g/1lb fresh whole mushrooms
1 tsp dried rosemary
1 tbsp dried parsley
½ tsp dried thyme
¼ cup lemon juice
2 tbsp white vinegar
½ cup nonfat chicken broth
1 tsp black pepper
8 wooden skewers, soaked in water then patted dry
HERBED CHICKEN & MUSHROOM KEBABS Serves 4
Mix the vinegar, pepper and garlic in a bowl. Freeze the steak for 30 minutes, then cut it into thin strips,
across the grain. Discard any fat. Thread the steak on 4 skewers, and the tomato and vegetables on the
other 4. Grill the steak skewers for 4 minutes, then add the vegetable skewers to the grill. Sprinkle the
skewers with the vinegar, pepper and garlic mixture, and grill for 3-4 minutes more.
500g/1lb hindquarter flank steak
1 small zucchini, cut into 8 pieces
1 small tomato, cut into 8 pieces
1 small onion, cut into 8 pieces
1 green pepper, cut into 8 pieces
1 tbsp balsamic vinegar
1 tsp fresh ground black pepper
1 tsp garlic
8 wooden skewers, soaked in water then patted dry
MEDITERRANEAN BEEF & VEGETABLE GRILL Serves a family of 4
GRILLING

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.
dressing
2 tbsp reduced fat crème fraiche
½ tsp lemon zest, grated
squeeze lemon juice
1 tsp black pepper
2 small cooked smoked mackerel fillets
2 thick slices wholegrain/wholewheat
4 cherry tomatoes, halved
1 large handful watercress
SMOKED MACKEREL PANINI WITH TOMATOES AND CRÈME FRAICHE Serves 1
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.
2 boneless, skinless chicken breasts
200-250g carton plain low-fat 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
CHICKEN TANDOORI WITH YOGURT-BASED MARINADE Serves a family of 4
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).
250g/½lb low-fat sausage, uncooked
½ cup fresh breadcrumbs
2 tbsp fresh parsley
½ tsp thyme
½ tsp marjoram
1 tsp fresh ground black pepper
2 whole pork tenderloins (fillets)
8 cocktail sticks, soaked in water then patted dry
SAUSAGE & HERB STUFFED PORK Serves a family of 4
GRILLING

NOTE: If desired, marinade mixture may be doubled and half quantity reserved to be served over cooked
fish and bok choy.
Trim any bones etc. from salmon and set aside. In a shallow dish, mix ingredients for marinade. Place
salmon into the marinade, coat all over and leave for about 15 minutes. To cook, spray hotplates lightly
with extra light olive oil, arrange salmon and cook for 4 - 6 minutes (depending on personal preference
and thickness of fish). Meantime, steam the bokchoy only until leaves are tender but with crisp stems.
Arrange fish on plates, serve boy choy to one side. Pass soy sauce separately.
GRILLED ATLANTIC SALMON WITH GINGER AND ASIAN GREENS Serves 2
GRILLED ATLANTIC SALMON
WITH GINGER AND ASIAN GREENS
4 whole baby bok choy, quartered lengthwise
MARINADE:
2 teaspoons freshly grated ginger
1 tablespoon dry sherry or rice wine
1 teaspoon dark soy sauce
Juice and zest of 1/2 lime or lemon
2 x 175gr Atlantic salmon cutlets or fillets
GRILLING

Heat George Foreman Grill and grill steak until medium rare. Slice thinly and set aside, reserving any
juices. Combine all prepared salad ingredients, add beef. Make the sauce by whisking together all
ingredients, together with any juices from the meat. Toss with the salad just before serving.
SAUCE:
1/3 cup fish sauce (nam pla)
1/3 cup lime or lemon juice
3 - 4 cloves garlic, peeled and chopped
2 tablespoons chopped coriander leaves
1/4 cup chopped spring onions
SALAD:
2 red onions, very thinly sliced
1 medium tomato, cut into wedges
2 small cucumbers, thinly sliced
Thinly sliced fresh chillies (to taste!)
500gr fillet or Scotch fillet steak
This is a popular dish both in homes and restaurants in Bangkok. All ingredients are readily available at
Asian supermarkets.
THAI GRILLED BEEF SALAD Serves 4
*Chermoula is a popular fresh relish often served with Middle Eastern food.
To serve, preheat George Foreman Grill and arrange cutlets on hotplate. Grill for 3 - 4 minutes or until
cooked as preferred. (Do not overcook!) Arrange cutlets on tomato slices, spoon on the remaining
chermoula and garnish with fresh mint leaves. Serve with Turkish bread for mopping up
delicious juices.
Combine all ingredients for chermoula in a bowl and mix well. Set aside for flavours to mellow. Spray
the cutlets very lightly with extra light olive oil and rub in a little of the spice mix. Arrange tomatoes
slices on individual plates, season lightly with salt and pepper. Spoon over half the Chermoula mixture.
4 large ripe tomatoes, sliced
Sea salt and pepper
Additional mint leaves
CHERMOULA:
1/2 red onion, finely chopped
1/3 cup chopped fresh mint leaves
1/3 cup chopped fresh coriander
2 cloves garlic, crushed
1 teaspoon Middle Eastern Spices (from supermarket)
1/3 teaspoon chilli (optional)
1/3 cup virgin olive oil
3 - 4 tablespoons lemon or lime juice
12 lamb cutlets, trimmed
Middle Eastern Spices
Extra-light olive oil spray
LAMB CUTLETS WITH CHERMOULA* Serves 4 - 6
GRILLING

Model GRP106
created by Epicurist Ann Creber
Recipes
George
Foreman
Multi-Plate Grill