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George Foreman 24340 Manual

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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
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, courgette, pak 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 coriander and a squeeze of lime juice.
CHICKEN FILLETS WITH A THAI CURRY SAUCE serves 4
• 4 large chicken fillets, trim fat and skin
• 375g Thai curry sauce
• ½ cup coconut milk
• 2 spring onions, finely chopped
• ½ handful torn coriander leaves
• steamed jasmine rice or noodles
• grated lemon or lime zest
• ½ handful torn coriander leaves
Flatten the chicken fillets to an even thickness. Preheat the grill. Lightly spray the grill plates
with cooking oil. Grill the chicken fillets till cooked (5-7 minutes). Meantime, heat the sauce in a
pan, stir in the coconut milk, spring onions and coriander leaves. Stir till cooked (don’t let it
boil). Put a portion of sauce on a plate, lay a chicken fillet on the sauce, then put a little more
sauce on top. Mix the zest with the rice/noodles and torn coriander leaves, and serve with
crisp green vegetables.
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