George Foreman

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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
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 and 18: GRILLED VEGETABLE BRUSCHETTA GRILLI
Page 19 and 20: NOTE: As a variation, trimmed chick
Page 21: Mix the dressing ingredients and re

George Foreman

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