Archive for April, 2010
Adjustable Angle Grills
Feature Focus: Adjustable Angle on George Foreman Grills
Up to this point in our Feature Focus series, we’ve talked about the features that are included with every George Foreman grill – the basic features that make a grill a George Foreman. Now, were going to start focusing on some of our more unique features that make some of our grills unique in the George Foreman line.
The adjustable angle feature on George Foreman grills allows you to change the position of your grill from flat to sloped, depending on the type of food you’re cooking and the results you want to achieve. This way, you can use the patented angle of the George Foreman slope to knock out the fat as you grill, or switch the grill to a flat position for even cooking if you’re baking, using a griddle plate, making waffles or cooking quesadillas.
The adjustable angle switch on the Kitchen Bistro and Evolve Grill series
Grilled Vegetable Panini Recipe
From our Cookbook: Grilled Vegetable Panini
It’s time for another great Panini recipe for your George Foreman grill! This recipe offers veggie lovers and non-meat eaters alike a phenomenal main dish for brunch, lunch or a quick and easy dinner. For those that aren’t inclined to get their full servings of vegetables in a day with plain or raw produce, it also provides a tasty way to get some extra veggies in your diet.
Mushroom Tenderloin Steaks
A tasty entrée for a busy weeknight.
- 4 4 ounce/115g. beef tenderloin/filet steaks
- 1 T parsley, finely minced
- 1 clove garlic, finely minced
- 1 t. salt
- ½ t. black pepper
- 4 oz fresh or canned mushroom slices, drained
Set the Temperature to 400°F/200°C and allow the grill to preheat. Remove any visible fat from the steaks. Sprinkle each steak with the parsley, garlic, salt and pepper. Place the steaks in the grill and set the Timer to 4 minutes for medium-rare steaks. Spoon the mushroom slices over the steaks and grill for an additional 1-2 minutes.
Serves 4
Italian Rubbed Sea Bass Fillets
You will need:
- 2t. chili powder
- 1 T. ground paprika
- 1 clove garlic, finely minced
- ¼ c. fresh cilantro/coriander leaves, finely minced
- ½ t. black pepper, coarsely ground
- 1 t. salt
- 4 6oz sea bass fillets
In a small plastic bag, mix together the chili powder, paprika, garlic, cilantro/coriander leaves, pepper and salt. Shake well and pour onto a plate. Place each fillet on the plate and press lightly to absorb the spices.
Set the Temperature 300°F/140°C to allow the grill to preheat. Place the fillets in the grill and set the Timer to 3 minutes. When the Timer beeps, check the fillets and continue grilling if needed.
Serves 4
Curried Fish Goujons
You will need:
Curried Fish Goujons
- 1 large tuna, cod or salmon steak cut into strips approximately
40-50mm in length - 25g wholemeal flour
- 1 egg white
- 1 slice of fresh wholemeal bread broken into breadcrumbs
1tsp white pepper - ½ tsp medium curry powder leave out if preferred.
Honeyed carrot sticks
- 1 medium carrot peeled & cut into 5mm-10mm thick sticks
- 1 tsp clear honey
- ½ tsp olive oil
- 1 tsp paprika.
- 1 small sweet potato peeled & cut into 5mm–10mm thick wedges
- ½ tsp olive oil.
Sweet potato wedges
To make:
To make fish goujons – Cut the fish into strips. Set aside. Mix the flour, curry powder & pepper together and place in a bowl. Put the egg white and breadcrumbs in separate bowls. Firstly, dip the fish goujons into the seasoned flour, then into the egg white & then into the breadcrumbs until well coated. Place on a pre heated grill and grill for 3 minutes depending on thickness.
To make honeyed carrot sticks – Mix the carrots with the honey, oil & paprika and place on a hot grill & grill for 5–7 minutes.
To make sweet potato wedges – In a bowl coat the sweet potato wedges with olive oil. Place on a hot grill and grill for 5-7 minutes. TIP: If making all together as a meal, cook the carrots & sweet potatoes for an initial 3–4 minutes on the grill & then add the fish goujons to cook for the remaining 3 minutes.
