Minted Grilled Lamb Supper

Minted Grilled Lamb Supper
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Blitz the oats, parmesan and mint in a blender.
• Dip the lamb steaks in the beaten egg. Coat the lamb steaks
with oat mix and place on the grill. Cook for 5 mins.
• Meanwhile, drizzle oil over veg in a bowl, stir and season
generously. Scatter the vegetables around the lamb. And
grill for a further 5 mins or until everything is cooked to
your liking.
• Remove the veg and place the haloumi over each steak. Set
your George Foreman Grill to melt mode and grill until the
cheese is lightly toasted.
• Serve the lamb and vegetables on a bed of creamy mash
Greek Chicken
Method (serves 4):
• Chop the chicken into thin strips.
• Put the chicken in a freezer bag then add the yogurt, and mint
sauce. Seal the bag and mix the ingredients around, squeezing
out all the air from the bag.
• Put in the fridge to marinate for at least 1hr or ideally
overnight. The longer you marinate it the better it will taste.
• When ready to cook, pre-heat your George Foreman Grill until
ready.
• Remove from the fridge and cook on a hot grill for about 10
minutes. You can you also can add veggies to the grill at this
point and make skewerless kebabs
• Serve with pitta bread and couscous and maybe a Greek salad
for a delicious fun summer meal.
Grilled fruit kebabs
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Dice the pineapple, peaches or nectarine into inch size pieces.
Hull the strawberries but keep whole.
• Thread the fruit onto the kebab sticks, brush with melted
butter and dust with icing sugar.
• Mix the maple syrup, Greek yoghurt and cocoa powder
together
• Grill the fruit for 2-3 mins
• Serve the fruit with the chocolate yoghurt dip.
Coconut prawn skewers
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Mix the ginger, garlic, lime juice and zest, coconut milk and
chilli (if using it) together.
• Add the prawns and marinade for 1-24 hours, the longer you
leave the more coconutty and flavoursome they get!
• Thread a cube of pineapple onto a kebab stick, fill the stick
with prawns and then add a cube of pineapple on the end.
• Grill until prawns are cooked and pineapple bits have nice
char lines.
• Serve with a chilli dipping sauce.
Sundried tomato pesto haloumi
& veg kebabs
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Cut up equal sized pieces of aubergine, courgette, red &
yellow pepper, cherry tomatoes and haloumi.
• Toss everything in sun-dried tomato pesto and leave to
marinate for at least 30mins.
• Thread onto kebab skewers
• Cook on the grill until the haloumi is golden brown and veg is
slightly charred on the edges.
• Serve with warm pitta breads or flat breads
Cake-babs (grilled Madeira
cake with fruit)
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Peel, stone, slice or quarter the fruit into 1 inch pieces.
• Cut the cake into 1-2 inch squares.
• Thread the fruit onto the kebab sticks.
• Warm the jam and brushed the cake and fruits.
• Grill the fruit for 2-3 mins.
Grilled chilli prawns with
lettuce and polenta
Method (serves 4):
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Slice the polenta into 8 slices and brush lightly with olive oil and place
on the grill for 5 mins.
Place the prawns in a bowl with 1 desert spoonful each of chilli sauce
and olive oil. Turn in the mix and leave to marinate.
Cut the little gems in two lengthwise, brush with a little of the prawn
marinade and place on the grill.
Turn the polenta to cook on the reverse side. Thread the prawns onto
short wooden skewers and place on the grill.
Cut the tomatoes in half and place in a bowl with the olives.
Remove the grilled lettuce when golden brown on the cut side.
Once the prawns are sticky and golden remove from the skewers and
add to the salad .
Place the grilled polenta on a plate and top with the salad. Make a quick
dressing from the chilli sauce and olive oil to taste and drizzle over. Add
salt and pepper as needed.
Banana Melt
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Peel the banana and slice in half length ways.
• Place marshmallows along the length of the bananas.
• Sprinkle the chocolate over the bananas.
• Place on the grill with the top plate locked in the
elevated melt mode.
• Serve with a dollop of ice cream.
Calzone
Method (serves 4):
• Roll out the pizza dough to be slightly larger than a slice of
bread.
• Leave 1cm edge all around and spread tomato purée/ketchup
sprinkle with sliced red onion, cheese and any other filling.
• Fold in half and press the dough together with a fork. If
desired, put a little butter on the dough for an extra crispy
finish when it cooks.
• Pre-heat your George Foreman Grill until ready.
• Place the pizza on the grill and cook for up to 10 mins or until
it is ready.
• Also works well with pre bought puff pastry, or even a slice of
normal bread.
Easy Cheesy Chicken
Method (serves 4):
• Pre-heat your George Foreman Grill until ready.
• Slice the chicken fillets across but not right through (so it
lifts open like a book)
• Fill with your soft cheese and then sprinkle with your
favourite herbs
• Add sun dried tomatoes
• Close the chicken fillet and grill for 5-8 mins or until cooked
through
• Serve with on a bed of salad