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George Foreman 25030 Manual

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6
GOUJONS OF FISH WITH CARROT STICKS AND SWEET POTATO WEDGES serves 2
• 1 large tuna, cod or salmon steak
• 1 medium carrot
• 1 small sweet potato
• 25g wholemeal our
• 1 egg white
• breadcrumbs (1 slice of wholemeal bread)
• 1 tsp white pepper
• ½ tsp medium curry powder (optional)
• 1 tsp clear honey
• 1 tsp olive oil
• 1 tsp paprika
Put the olive oil in a bowl. Cut the sweet potato into thin wedges then toss them in the olive
oil. Put them on a plate. Stir the paprika and honey into the bowl. Cut the carrot into sticks
about the same width as the thick ends of the potato wedges, and toss them in the bowl to
coat them. Put the wedges and sticks on the grill, and cook for 4 minutes.
Mix the our, curry powder and pepper on a plate. Put the egg white on another plate, and
mix with a fork. Put the breadcrumbs on a third plate.
Cut the sh into goujons (ngers). Dip them into the seasoned our, then into the egg white,
then the breadcrumbs. When the wedges and sticks have cooked for 4 minutes, add the
goujons to the grill, and cook for another 3-4 minutes, or till the breadcrumbs turn golden.
CHICKEN TANDOORI WITH YOGURT MARINADE serves 4
• 2 boneless, skinless chicken breasts
• 200-250g carton plain low-fat yogurt
• 1 tbsp lemon juice
• 2 tsp paprika
• 2 garlic cloves, minced
• ½ tsp ground ginger
• ½ tsp cumin
• ½ tsp cayenne pepper
• ½ tsp cinnamon
Use a lidded casserole dish big enough to hold everything. Mix the yogurt, lemon juice,
paprika, garlic, ginger, cumin, cayenne and cinnamon in the dish. Cut each chicken breast into
two, add them to the dish, and turn till they’re well coated. Cover and refrigerate for 1-8 hours,
turning at least every hour. Grill the chicken till it’s cooked through (5-7 minutes). Discard the
marinade.
… 6 …


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