great recipes
 
 
A few recipes to get you started
   
 
  • Preheat grill before cooking

  • When times are shown as a range (e.g. 5-7 minutes), we suggest you cook for the minimum time, then start checking the food for readiness.

 
     
     
     
     
     
     
     
     
     
 
Sausage and herb stuffed Pork  
serves a family of 4
     
 
  • 250g low-fat sausage, uncooked
  • 1/2 cup fresh breadcrumbs
  • 2 tbsp fresh parsley
  • 1/2 tsp thyme
  • 1/2 tsp marjoram
  • 1 tsp fresh ground black pepper
  • 2 whole pork tenderloins (fillets)
  • 8 cocktail sticks, soaked in water then patted dry
 
  1. Remove sauasge casing, and mix the sausagemeat, breadcrumbs, parsley, thyme, marjoram and pepper in a bowl.
  2. Cut each tenderloin in two, then cut a slit sideways into each piece to make a pocket.
  3. Stuff the pockets with the mixture, and fasten the edges with the cocktail sticks.
  4. Grill till the pork and stuffing are cooked through (6-8 minutes)
     
 
     
     
     
 
the original burger  
serves 4
     
 
  • 500g/1lb lean minced beef
  • 1 tbsp Worcestershire sauce
  • 1 tsp black pepper
  • 1 red onion
  • 4 wholegrain burger buns
  • Tomato, lettuce, dill pickles, etc. to garnish
 
  1. Combine the mince, Worcestershire sauce and pepper, and shape into 4 burgers.
  2. Slice the onion into 12mm ½ ” thick slices.
  3. Grill the burgers for 4 minutes, top each with an onion slice, then grill for 3-4 minutes more.
  4. Serve the burgers on the buns with your choice of garnish (tomato, lettuce, dill pickles, etc.).
     
 
     
     
     
 
chicken tandoori with yogurt-based marinade  
serves a family of 4
     
 
  • 2 boneless, skinless chicken breasts
  • 200 - 250g carton plain low-fat yogurt
  • 1 tbsp lemon juice
  • 2 tsp paprika
  • 2 garlic cloves, minced
  • 1/2 tsp ground ginger
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon
 
  1. Use a lidded casserole dish big enough to hold the chicken and the marinade
  2. Mix the yogurt, lemon juice, paprika, garlic, ginger, cumin, cayenne pepper and cinnamon in the dish
  3. Cut each chicken breast in two, add them to the dish, and turn till they are well coated.
  4. Cover and refrigerate for 1-8 hours, turning at least every hour.
  5. Grill the chicken till it's cooked through (5-7 minutes)
  6. Discard the marinate.
     
 
     
     
     
 
Wholegrain panini with feta, red onions and red pepper  
serves 1
     
 
  • 2 thick slices wholegrain or wholewheat bread
  • 50g reduced fat feta cheese
  • ½ red onion, cut into thin strips
  • ½ red pepper, cut into thin strips
  • 2 tbsp balsamic vinegar
  • ½ tsp fresh ground black pepper
 
  1. Mix the red onion, red pepper, balsamic vinegar and black pepper in a bowl.
  2. Grill the mixture till softened (1-2 minutes), and lay it on a slice of bread.
  3. Tear the feta apart, sprinkle over the mixture and top with the other slice of bread.
  4. Clean the grill, and grill the Panini for 2-3 minutes.
  5. Serve with a watercress and tomato salad.
     
 
     
     
     
 
Mediterranean beef and vegetable grill  
serves a family of 4
     
 
  • 500g/1lb hindquarter flank steak
  • 1 small courgette, cut into 8 pieces
  • 1 small tomato, cut into 8 pieces
  • 1 small onion, cut into 8 pieces
  • 1 green pepper, cut into 8 pieces
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh ground black garlic
  • 1 tsp garlic granules
  • 8 wooden skewers soaked in water and patted dry
 
  1. Mix the vinegar, pepper and garlic granules in a bowel.
  2. Freeze the stake for 30 minutes, the cut into thin strips across the grain. Discard any fat
  3. Thread the steak on 4 skewers, and the tomatoes and vegetables on the other 4.
  4. Grill the steak skewers for 4 minutes, then add the vegetable skewers on the grill.
  5. Sprinkle the skewers with vinegar, pepper and garlic mixture and grill for 3-4 minutes more.
     
 
     
     
     
     
     
  Food for thought, what can you do with your George Foreman?