Method (serves 4): • Pre-heat your George Foreman Grill until ready. • Blitz the oats, parmesan and mint in a blender. • Dip the lamb steaks in the beaten egg. Coat the lamb steaks with oat mix and place on the grill. Cook for 5 mins. • Meanwhile, drizzle oil over veg in a bowl, stir and season generously. Scatter the vegetables around the lamb. And grill for a further 5 mins or until everything is cooked to your liking. • Remove the veg and place the haloumi over each steak. Set your George Foreman Grill to melt mode and grill until the cheese is lightly toasted. • Serve the lamb and vegetables on a bed of creamy mash Minted Grilled Lamb Supper
Transcript
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Blitz the oats, parmesan and mint in a blender.
• Dip the lamb steaks in the beaten egg. Coat the lamb steaks
with oat mix and place on the grill. Cook for 5 mins.
• Meanwhile, drizzle oil over veg in a bowl, stir and season
generously. Scatter the vegetables around the lamb. And
grill for a further 5 mins or until everything is cooked to
your liking.
• Remove the veg and place the haloumi over each steak. Set
your George Foreman Grill to melt mode and grill until the
cheese is lightly toasted.
• Serve the lamb and vegetables on a bed of creamy mash
Minted Grilled Lamb Supper
Greek Chicken
Method (serves 4):
• Chop the chicken into thin strips.
• Put the chicken in a freezer bag then add the yogurt, and mint
sauce. Seal the bag and mix the ingredients around, squeezing
out all the air from the bag.
• Put in the fridge to marinate for at least 1hr or ideally
overnight. The longer you marinate it the better it will taste.
• When ready to cook, pre-heat your George Foreman Grill until
ready.
• Remove from the fridge and cook on a hot grill for about 10
minutes. You can you also can add veggies to the grill at this
point and make skewerless kebabs
• Serve with pitta bread and couscous and maybe a Greek salad
for a delicious fun summer meal.
Grilled fruit kebabs
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Dice the pineapple, peaches or nectarine into inch size pieces.
Hull the strawberries but keep whole.
• Thread the fruit onto the kebab sticks, brush with melted
butter and dust with icing sugar.
• Mix the maple syrup, Greek yoghurt and cocoa powder
together
• Grill the fruit for 2-3 mins
• Serve the fruit with the chocolate yoghurt dip.
Coconut prawn skewers
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Mix the ginger, garlic, lime juice and zest, coconut milk and
chilli (if using it) together.
• Add the prawns and marinade for 1-24 hours, the longer you
leave the more coconutty and flavoursome they get!
• Thread a cube of pineapple onto a kebab stick, fill the stick
with prawns and then add a cube of pineapple on the end.
• Grill until prawns are cooked and pineapple bits have nice
char lines.
• Serve with a chilli dipping sauce.
Sundried tomato pesto haloumi
& veg kebabs
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Cut up equal sized pieces of aubergine, courgette, red &
yellow pepper, cherry tomatoes and haloumi.
• Toss everything in sun-dried tomato pesto and leave to
marinate for at least 30mins.
• Thread onto kebab skewers
• Cook on the grill until the haloumi is golden brown and veg is
slightly charred on the edges.
• Serve with warm pitta breads or flat breads
Cake-babs (grilled Madeira
cake with fruit)
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Peel, stone, slice or quarter the fruit into 1 inch pieces.
• Cut the cake into 1-2 inch squares.
• Thread the fruit onto the kebab sticks.
• Warm the jam and brushed the cake and fruits.
• Grill the fruit for 2-3 mins.
Grilled chilli prawns with
lettuce and polenta
Method (serves 4):
• Slice the polenta into 8 slices and brush lightly with olive oil and place
on the grill for 5 mins.
• Place the prawns in a bowl with 1 desert spoonful each of chilli sauce
and olive oil. Turn in the mix and leave to marinate.
• Cut the little gems in two lengthwise, brush with a little of the prawn
marinade and place on the grill.
• Turn the polenta to cook on the reverse side. Thread the prawns onto
short wooden skewers and place on the grill.
• Cut the tomatoes in half and place in a bowl with the olives.
• Remove the grilled lettuce when golden brown on the cut side.
• Once the prawns are sticky and golden remove from the skewers and
add to the salad .
• Place the grilled polenta on a plate and top with the salad. Make a quick
dressing from the chilli sauce and olive oil to taste and drizzle over. Add
salt and pepper as needed.
Banana Melt
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Peel the banana and slice in half length ways.
• Place marshmallows along the length of the bananas.
• Sprinkle the chocolate over the bananas.
• Place on the grill with the top plate locked in the
elevated melt mode.
• Serve with a dollop of ice cream.
Calzone
Method (serves 4):
• Roll out the pizza dough to be slightly larger than a slice of
bread.
• Leave 1cm edge all around and spread tomato purée/ketchup
sprinkle with sliced red onion, cheese and any other filling.
• Fold in half and press the dough together with a fork. If
desired, put a little butter on the dough for an extra crispy
finish when it cooks.
• Pre-heat your George Foreman Grill until ready.
• Place the pizza on the grill and cook for up to 10 mins or until
it is ready.
• Also works well with pre bought puff pastry, or even a slice of
normal bread.
Easy Cheesy Chicken
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Slice the chicken fillets across but not right through (so it
lifts open like a book)
• Fill with your soft cheese and then sprinkle with your
favourite herbs
• Add sun dried tomatoes
• Close the chicken fillet and grill for 5-8 mins or until cooked
