George Foreman

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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. � �� 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
Page 1: George Foreman Multi-Plate Grill In
Page 4 and 5: efore using for the first time 1 Wi
Page 6: cooking times & food safety Use the
Page 9 and 10: Savoury pancakes may be served with
Page 11 and 12: VEGETARIAN PIZZA DEEP PAN
Page 13 and 14: *Canned refried beans are readily a
Page 15 and 16: Spread a spoonful of the filling to
Page 17: GRILLED VEGETABLE BRUSCHETTA GRILLI
Page 21 and 22: Mix the dressing ingredients and re
Page 23 and 24: Heat George Foreman Grill and grill

George Foreman

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