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George Foreman 25051 Manual

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FILLET STEAK WITH TOMATO CONCASSE serves 6
• 6 llet steaks
• 1 clove garlic
Tomato concasse
• 2 large onions, nely chopped
• 2 tbsp olive oil
• 450g tin of tomatoes, drained and
chopped
• 1 bay leaf
• ¼ tsp thyme
• grated zest of ½ orange
• pinch of saron (optional)
• 1 large clove garlic, crushed
• salt and pepper
Sauté the onions in a pan till they’re just translucent. Add the tomatoes, then the other
concasse ingredients, and simmer, stirring occasionally, till the concasse is thick and rich.
Preheat the grill. Trim the llets, then atten gently. Cut the garlic clove in half, and rub the cut
side over the surfaces of the llets. Lay the llets on the grill, and cook for 2-5 minutes,
depending on how rare you want them. Remember – it’s llet steak – it doesn’t take a lot of
cooking! Put a portion of concasse on a plate, lay a steak on top, then pour a little more
concasse over it. Serve with creamy mashed potatoes, boiled baby new potatoes in butter,
carrot sticks and a green vegetable.
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, nely 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.
… 11 …


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