Manual George Foreman 21611 (page 10 of 20) (English)

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WARM ASIANSTYLE NOODLE AND TOFU SALAD serves 2

• 60g buckwheat or soba noodles

• 250g pre-cooked tofu, drain and cube

• 1 carrot, peeled and grated into strips

• 1 head pak choi, shredded

• ½ courgette, cut into long strips

• ½ red onion, cut into strips

• small handful fresh coriander leaves, torn

Marinade

• 1 garlic clove, crushed

• 1 red chilli, de-seeded, ﬁnely chopped

• 2 tbsp reduced sodium soy sauce

• 1 tsp sweet chilli dipping sauce

• 1 tsp sesame oil

• juice of ½ lime

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).

THE ORIGINAL BURGER serves 4

• 500g lean minced beef

• 1 tbsp Worcestershire sauce

• 1 tsp black pepper

• 1 red onion

• 4 wholegrain burger buns

• tomato, lettuce, dill pickles, etc. to

garnish

Combine the mince, Worcestershire sauce and pepper, and shape into 4 burgers.

Slice the onion into 12mm/½” thick slices.

Grill the burgers for 4 minutes, top each with an onion slice, then grill for 3-4 minutes more.

Serve the burgers on the buns with your choice of garnish (tomato, lettuce, dill pickles, etc.).

SMOKED MACKEREL PANINI WITH TOMATOES AND CRÈME FRAICHE serves 1

• 2 small cooked smoked mackerel ﬁllets

• 2 thick slices wholegrain/wholewheat

• 4 cherry tomatoes, halved

• 1 large handful watercress

Dressing

• 2 tbsp reduced fat crème fraiche

• ½ tsp lemon zest, grated

• squeeze lemon juice

• 1 tsp black pepper

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.

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George Foreman 21611 Manual

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