Sundried Tomato & Parmesan Grilled Chicken

Preparation Time: 30 minutes (60 minutes of refrigeration)

Cooking Time: 15-20 minutes

Servings: 4

• 4 x 170-230g boneless, skinless chicken breasts

• 120g jar sundried tomato spread
• 1 cup shredded parmesan cheese
• 120g baby spinach
• 4-8 cherry tomatoes
• Garlic salt
• Balsamic reduction drizzle
• Fresh basil

Method:

1. Lay the chicken breasts out on a cutting board, pound to flatten.
2. Season with garlic salt and pepper, and place in refrigerator for 1 hour to firm up.
3. Mix together sundried tomato spread, parmesan, and spinach in a bowl until uniform. Season to taste.
4. Preheat George Foreman® Grill to Medium-High.
5. Grill one side of chicken for about 5-7 minutes until golden brown. Once side is ready, flip chicken and top with mixture. Continue cooking until the thickest part of breast is cooked though.
6. Move chicken to cutting board, loosely tent with foil and let rest for 5 minutes. Once properly rested, drizzle with balsamic reduction and top with fresh basil.

Char-grilled Sweet & Sour Chicken Skewers

Preparation Time: 10 minutes (2-8 hours for marinating)

Cooking Time: 15-20 minutes

Servings: 10 Skewers

• 1 cup pineapple juice

• ½ cup rice wine vinegar
• ½ cup brown sugar
• ¼ cup ketchup
• 3 tablespoons soy sauce
• 500g skinless chicken breasts – cut into 4cm pieces
• 1 ½ Tbsp. corn flour mixed with 2 tablespoons of water
• 2 cups fresh pineapple, cut into 2.5cm squares
• 2 cups cherry tomatoes
• 1 large green capsicum cut into 2.5cm squares
• Sesame Seeds for Garnish
• Broccoli for Serving
• 10 x 25cm Skewers (avoid metal skewers, as they can scratch the nonstick coating)

Method:

1. Mix together pineapple juice, rice wine vinegar, brown sugar, ketchup, and soy sauce. Take half of the sauce and place in zipper top bag with chicken. Marinate for at least 2 hours or up to 8 hours.
2. Take the remaining half of sauce and add corn flour mixture. Simmer for 5 minutes until thick. Set aside half of that simmered sweet and sour sauce for dipping!
3. Preheat George Foreman® Smokeless Grill to Medium-High.
4. Take chicken out of marinade and dry off with paper towel. Now comes the fun part. Using skewers, place the ingredients in this order: pineapple, tomato, chicken, capsicum. Repeat until skewers are mostly full, leaving a few centimeters free on both ends.
5. Place the skewers on George Foreman® Smokeless Grill and listen for the sizzle. Take the simmered sweet and sour sauce and start glazing, cooking each side of the chicken for about 5 minutes or until chicken is charred.
6. Garnish with toasted sesame seeds and serve over steamed broccoli with extra sauce!

Grilled Pork Chops

• 2 centre cut boneless pork chops

• 2 tablespoons vegetable oil
• 1 teaspoon honey
• 1 tablespoon soy sauce
• ¼ cup brown sugar
• pinch of salt and pepper
• 1 tablespoon cornstarch
• ¼ cup water

Method:

1. In a small saucepan, vegetable oil, soy sauce, combine brown sugar, honey, salt and pepper. Bring to boil.
2. In a separate cup combine cornstarch and water. Whisk well and slowly pour into saucepan mixture. This will thicken it up. Set aside.
3. Preheat your George Foreman® BBQ Grill for at least 5 minutes with the lid closed. When ready, place pork chops on grill and close lid. For 1.5cm thick chops grilling time will be about 8-11 minutes. About 2 minutes before removing from grill, brush pork chops with the brown sugar mixture. It will caramelise and may burn a little so keep an eye on it. Remove chops from grill when done and pour on remaining mixture.

Indian Spiced Beef Kebabs

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Ingredients:

• 600g beef sirloin, cut into 2cm cubes
• Ginger, 2cm peeled & roughly chopped
• 1 clove garlic
• ½ tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp ground turmeric
• 2 tbs peanut oil
• Salt & pepper to taste
• 6 kebab sticks

Method:

1. Skewer beef onto kebab sticks and place in a shallow dish.
2. Combine remainder of ingredients in a food processor and blitz for 30 seconds. Pour over beef kebabs and turn to coat in the marinade.
3. Heat your George Foreman® and when it reaches temperature, place the kebabs on the grill. Cook for 6-8 minutes, turning every minute to ensure the kebabs cook evenly. Serve over jasmine rice with a dollop of yoghurt, squeeze of lime and fresh coriander.

Serves 4-6

NOTE: For all recipes, please remember to place the drip tray in front of the grill to catch drippings from the cooking process.

Atlantic Salmon Nicoise Salad

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Ingredients:

• 4 x Atlantic Salmon fillets (approx. 150g each)
• Olive oil spray
• Juice of 1 lemon
• Sea salt & black pepper

Salad Ingredients:

• 100g green beans, blanched and cut in half
• 50g black olives, pitted and halved
• 4 soft boiled eggs, peeled and quartered
• 2 ripe tomatoes, quartered
• 4 baby potatoes, halved, boiled and cooled
• 4 anchovies, halved (optional)
• 4 spring onions, sliced on the diagonal
• ½ cup continental parsley, chopped
• 1 tbs red wine vinegar
• 2 tbs extra virgin olive oil

Method:

1. Heat your George Foreman® Easy to Clean Grilling Machine.
2. Spray the salmon fillets lightly with olive oil spray, place them on the grill and gently close the lid. Cook salmon for 2-3 minutes, carefully take off the grill and rest on a plate for 2 minutes.
3. Meanwhile, place all the salad ingredients in a large bowl and drizzle with olive oil and vinegar, gently toss to combine.
4. Transfer the salad to a serving platter and flake the salmon over the top. Drizzle lemon juice over the salad and season with salt and pepper.

Serves 4-6

NOTE: For all recipes, please remember to place the drip tray in front of the grill to catch drippings from the cooking process.

Breakfast BLT

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Ingredients:

• 4 rashers shortcut rindless bacon
• 4 slices sourdough bread
• 1 tomato, sliced thinly
• 4 leaves cos lettuce
• 1 avocado, peeled and sliced thinly
• 1 tbs mustard
• 1 tbs tomato relish

Method:

1. Pre-heat your George Foreman® Easy to Clean Grilling Machine and cook bacon for 2 minutes with the lid down. Set aside.
2. Spread mustard on 2 slices of the bread and top with the cooked bacon, lettuce, avocado and tomato. Spread tomato relish on the remaining 2 slices of bread and place them on top of your sandwich.
3. Toast for 2-3 minutes or until nice and golden in colour.

Makes 2

NOTE: For all recipes, please remember to place the drip tray in front of the grill to catch drippings from the cooking process.

Cajun Fish Burgers

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Ingredients:

• 4 x 150g white fish fillets (eg. Dory or Ling)
• 1 tsp black pepper
• 1 tsp salt
• 1 tbs oregano
• 1 tsp paprika
• 1 tsp cayenne pepper
• 3 tbs vegetable oil
• 1 baguette cut into 4
• 1 tomato, sliced
• 50g rocket
• 4 tbs natural yoghurt

Method:

1. Pre-heat your George Foreman® Easy to Clean Grilling Machine. Lay the fish fillets in a shallow baking dish.
2. Mix the herbs and spices together with the vegetable oil in a small bowl and pour over the fish. Turn the fish over to coat in the spice mix.
3. Place the marinated fish on the grill and gently place the lid down. Cook for 4-5 minutes.
4. Meanwhile, assemble the baguettes with tomato, rocket and a dollop of yoghurt. Top with the fish and serve.

Serves 4

NOTE: For all recipes, please remember to place the drip tray in front of the grill to catch drippings from the cooking process.

Chicken Souvlakis

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:

• 2 tbsp fresh lemon juice
• 1 ½ tbs chopped fresh oregano
• 2 tbs olive oil
• ½ tsp salt
• 2 garlic cloves, minced
• 400g boneless chicken thighs
• 4 pita bread pockets
• ¼ iceberg lettuce, shredded

Tzatziki sauce:

• ½ cup plain Greek yoghurt
• 100g Greek feta
• 1 tbs lemon juice
• 1 garlic clove, minced
• 1 Lebanese cucumber, seeded, coarsely grated and drained
• Sea salt & black pepper

Method:

1. To marinate chicken, combine lemon juice, oregano, oil, salt, garlic and chicken in a shallow bowl. Cover with cling wrap and place in refrigerator for 10 minutes.
2. Meanwhile, for tzatziki sauce, place all ingredients except cucumber in a jug and blitz with a stick blender until smooth. Add cucumber and stir through.
3. Heat your George Foreman® Easy to Clean Grilling Machine and lightly toast the pita bread pockets for a minute each. Wrap them in foil until your chicken is done.
4. Remove chicken from bowl; discard marinade. Place drip tray under the grill and cook chicken with the lid down for 4-5 minutes or until done. Rest on a plate, then shred into bite-size pieces. Place chicken in each pita bread, top with tzatziki and serve withshredded iceberg lettuce.

NOTE: For all recipes, please remember to place the drip tray in front of the grill to catch drippings from the cooking process.

Chicken Nuggets

Ingredients:

Nuggets

• 2 chicken breasts, diced
• Milk of choice
• Pickle juice

Rub

• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika

Dipping Sauce

• 1/2 cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp dijon mustard
• 2 1/2 tbsp honey
• 2 tbsp BBQ sauce

Method:

1. Place diced chicken in a bowl with pickle juice & milk. Marinate for 30 minutes.
2. Remove from marinade & pat dry.
3. Make chicken rub.
4. In a small bowl, sprinkle chicken with rub & combine.
5. Grill chicken on your George Foreman Flexe Grill until cooked through.
6. Whisk dipping sauce ingredients & serve on the side.