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George Foreman 22160 Manual

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minced 7-8 bananas, slice lengthwise 3-4
sausages (thin) 5-6 nectarines, halve/slice 3-5
sausages (thick) 7-8 peaches, halve/slice 3-5
tenderloin, 12mm 4-6 pineapple, slice 3-7
A FEW RECIPES TO GET YOU STARTED
Recipes are available on our website: www.georgeforeman.co.uk
CONTACT GRILL SETTING
Grilled Peppers stuffed with Creamy Red Pesto Rice
1 Medium sized Red or Yellow Pepper (halved and de seeded)
5ml Olive Oil
75g Risotto rice
400ml Boiling Water
5g Vegetable bouillon
½ Small Onion (finely chopped)
2 Mushrooms (finely chopped)
15g Cream Cheese
30g Red Pesto
Ground Black pepper
Few spring onion (finely chopped)
Cook the rice in the boiling water with a teaspoon of vegetable bouillon to add flavour.
Wash and dry the pepper and coat the outer skin in olive oil. Place on the pre heated grill and
leave to cook for around 6 - 8 minutes until the skins soften.
In a bowl, combine the cooked risotto rice with the chopped onion, mushrooms, cream
cheese, pesto and black pepper. Spoon the mixture into the grilled pepper halves and top with
chopped spring onion. Place back on the grill and cook for another 2 minutes until the tops are
golden brown.
Chicken Stuffed with Sweet Balsamic Red Onion Marmalade
2 Chicken Breasts
1 clove Garlic (crushed)
1 Large Red Onion (sliced into thin slivers)
5g Butter
15-30ml Olive Oil
60ml Balsamic Vinegar
Small Pinch brown sugar
Pinch Sea Salt
Freshly Ground White Pepper
1 Small handful flat leaf parsley (finely chopped)
In a bowl combine the onion slivers with the garlic, balsamic vinegar, butter, oil, sugar, salt and
pepper and leave for the flavours to develop for a little while or in the refrigerator overnight.
Place the marinaded onions onto a pre-heated grill and cook for around 4 - 6 minutes until
the onions have softened and caramelised. Lightly stir the onions half way through cooking
to avoid over browning. Once cooked, remove the onions, place in a bowl and allow to cool
completely.
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