Recipes for your George Foreman Fat Reducing Grill - fast food made healthy

Mumsnetters attended a cookery demo event in Manchester to try out the George Foreman Grill. Here are some of the recipes that they used. Click the links below to jump straight to a recipe, or scroll through to get ideas on how to use your George Foreman Grill. 

Go back to the main George Foreman page here

 

Recipe ideas

Mini-pizzas

Ingredients

  • 1 small pack of wholemeal pitta breads
  • 1 pack of buffalo mozzarella
  • 1 tbsp sweet chilli dipping sauce
  • ¼ red pepper, diced
  • 2 mushrooms, chopped
  • 1 shallot, finely chopped

Method

  1. Prepare the filling first; sweat the onions and peppers in a knob of butter
  2. Add the mushrooms and sweet chilli dipping sauce – this can be prepared in batches and frozen
  3. Pre-heat your George Foreman, then take a pitta bread, open it and spoon in some of the mix
  4. Add a slice of mozzarella and any herbs you may have 
  5. Place on the George Foreman for approximately two minutes or until lightly toasted on the outside

 

Grilled turkey breast marinaded in rosemary and honey

Ingredients

  • 1 turkey or chicken breast cut into strips
  • 2 shallots
  • ½ cup of orange juice
  • 3 tbsp of olive oil
  • 1 tablespoon of fresh rosemary

Method

  1. Combine all the ingredients for the marinade in a blender or food processor
  2. Place the marinade and the turkey breast in a large sealed freezer bag. Marinade for six to 12 hours
  3. Take the chicken or turkey strips and place them on your pre-heated George Foreman for a couple of minutes, depending upon the size of the strips


Inside-out cheeseburger

Ingredients

  • ¼ cup of shredded cheddar cheese
  • ¼ cup of shredded gruyere cheese or gouda
  • 45g lean beef mince
  • 5 or 6 sundried tomatoes
  • 1 tbsp Worcestershire sauce
  • 1.5 tbsp paprika
  • 1 tbsp dried mixed herbs
  • Cracked black pepper

Method

  1. Turn on your George Foreman Grill
  2. Combine the cheddar and gruyere in a small bowl
  3. Chop your sundried tomatoes finely. If you are mincing your own meat, put the tomatoes through the mincer at the same time
  4. Gently mix beef, Worcestershire sauce, paprika and pepper in a large bowl. Shape into eight thin, 4" wide patties. In the middle of four of the patties, place a good amount of the cheese mixture, leaving a ½" border
  5. Cover each with one of the remaining patties. Crimp and seal the edges closed
  6. Place your burgers on the grill and cook for two to three minutes depending upon the size of your burger
  7. Serve in a bun with a slice of tomato, a slice of gherkin and a blob of mayonnaise

 

Crisp chicken bites

Ingredients

  • 4 boneless chicken breast fillets
  • 6 tbsp red pesto
  • 3 large handfuls of breadcrumbs, fresh or dried (about 300g/100g)

Method

  1. Cut the chicken breasts into small chunks, each about the size of a marble
  2. Put the pesto in a bowl and mix together with the chicken until the pieces are properly coated
  3. Pour the breadcrumbs into a large freezer bag. Add the chicken pieces in batches to the bag and give it a good shake to make sure each piece is coated
  4. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet making sure none of them are touching. Put in the freezer and when frozen solid, take off the baking sheet and store in a container or freezer bag
  5. Cook on your pre-heated George Foreman for a couple of minutes

 

Home-made spring rolls

Ingredients

  • 300g pack of cooked rice noodles
  • 400g of mixed vegetables, thinly sliced and put in separate bowls such as, red peppers, bean sprouts, carrots, shredded Chinese leaf cabbage, spring onions. (A pre-pack stir fry works)
  • 140g cooked prawns
  • 100g cooked chicken or duck, shredded
  • 2 garlic cloves, finely chopped
  • Small piece of ginger, peeled and finely chopped
  • A good glug of soy sauce
  • 1 tbsp of Chinese five-spice
  • 8-10 sheets of filo pastry
  • 1 egg, beaten
  • Sesame seeds
  • Sweet chilli jam, to serve


Method

  1. Place your pack of stirfry or stirfry veg in a blender, and pulse a couple of times to make the vegetables more finely shredded. Do the same with the noodles
  2. Add the chopped ginger, garlic, five spices and the soya sauce. Then add the shredded meat and the prawns
  3. Lay out a sheet of filo pastry on a piece of greaseproof paper. Cut it into four long rectangles and brush beaten egg along the edges
  4. Take a good teaspoon of the mixture and place at one end of the pastry. Fold the two longer sides of the rectangle of pastry onto the micture, then roll up until you have a spring roll-shaped pastry
  5. Butter the spring roll and sprinkle on toasted sesame seeds. These can now be frozen for a future meal
  6. On your pre-heated George Foreman grill place the spring rolls in the grooves and cook for two to three minutes. Try serving with home made sweet chilli jam (recipe below)


Dan's hot chilli jam

Ingredients

  • 200g of long red chilli peppers, de-seeded and cut into quarters
  • 2kg red peppers, cored, de-seeded and cut into rough chunks
  • 2 or 3 cloves of garlic (depending on your taste)
  • 1kg of jam sugar
  • 600ml cider vinegar


Method

  1. Put the cut-up chillies into a blender and pulse until they are finely chopped.
  2. Add the chunks of red pepper and the garlic cloves and pulse again until you have a vibrantly red-flecked processor bowl
  3. Dissolve the sugar (it is really important to get jam sugar as it won't set if it's normal sugar) in the vinegar in a wide medium-sized pan, over a low heat without stirring
  4. Add the chilli mix to the pan. Bring it to the boil then leave boiling for around 10 minutes
  5. Take the pan off the heat and allow it cool. The liquid will become more syrupy and will begin to set as it cools, and pour into pre-sterilied jars or tubs

 

 

Full English breakfast kebab

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp clear honey
  • 1 tbsp wholegrain mustard
  • 8 rashers of streaky bacon, snipped in half
  • 8 chipolata sausages, snipped in half
  • 16 button or chestnut mushrooms
  • 16 cherry tomatoes
  • Salad leaves, four small crusty baguettes or rolls, and tomato or brown sauce, to serve
  • Wooden skewers

Method

  1. Pre-heat your George Foreman
  2. Mix together the oil, honey and mustard with some seasoning in a small bowl
  3. Wrap a piece of bacon around each half sausage and then start to create the kebabs. On each skewer thread a mushroom, bacon-wrapped sausage chunk and a cherry tomato
  4. Brush the honey mustard sauce over the skewers. Then place them on the grill for approximately three minutes until the sausages are golden, sticky and cooked through
  5. Serve with crusty bread rolls and a dollop of tomato or brown sauce

 

Sausage and courgette kebab

Ingredients

  • 2 courgettes cut into quarters lengthways
  • ½ pepper, cut into fat strips
  • 3 chipolata sausages
  • 8 cherry tomatoes
  • A little oil, for brushing
  • Wooden skewers

Method

  1. Cut the courgette and pepper into chunks
  2. Put the cherry tomatoes, peppers, courgettes and sausage onto the skewers
  3. Place the skewers on your pre-heated George Foreman Grill for three to four minutes


Pitta dippers

Ingredients

  • 1 large carrot, grated
  • 1 tub of good quality houmous, or homemade 
  • 1 lemon, halved
  • A small bunch coriander (optional)
  • 4 mini pitta breads

Method

  1. Pre-heat your George Foreman and then place your pittas on the grill
  2. Meanwhile tip the houmous into a bowl, add the grated carrot and the finely chopped coriander and mix well
  3. Add a squeeze of lemon juice
  4. The pittas will take only a couple of minutes. Once done serve with the houmous

Tip: You could add other items to the houmous, ilke chopped cherry tomatoes or spring onions

 

Apple strudel thins

Ingredients

  • 1.3kg cooking apples
  • 3 tbsp sultanas
  • 1 tbsp brown sugar
  • 1 lemon, zested and juiced
  • 3 tbsp of dried breadcrumbs
  • 55g of melted butter
  • Icing sugar, to dust

Method

  1. Grate the apple into a bowl; add the sultanas, currants, sugar and the lemon juice. Mix well. Adding the lemon juice means the apple will not discolour during the preparation time
  2. Take one sheet of filo pastry and place it on a sheet of greaseproof paper. Using a pastry brush wash the melted butter over the filo pastry and then fold in the two short ends into the middle. Cut the doubled pastry into four rectangles
  3. Place a tablespoon of the mixture at one end of the rectangles. Then fold the pastry over making a triangle. Continue to fold until all the pastry is used
  4. These could then be frozen in batches until needed
  5. Heat up your George Forman Grill. Then, place the thins on the grill and cook for two or three minutes, or until the pastry is crispy
  6. Place on a plate and dust with icing sugar, then serve as it is or with cream or ice cream


Halloumi bites with a zingy dressing

Ingredients

  • 250g halloumi
  • 2 tbsp sugar
  • 4 tbsp soy sauce
  • 3 tbsp sweet chilli dipping sauce
  • 2 tbsp sesame oil
  • Zest and juice of 1 lemon
  • 4 spring onions, sliced
  • 2 fresh red chillies, finely chopped
  • 1 large handful of fresh coriander, roughly sliced
  • 1 large handful of fresh basil, roughly sliced
  • 1 large handful of fresh mint, roughly sliced

Method

  1. Mix all the dressing ingredients in a bowl then leave in the fridge to let the flavours mix
  2. Cut the halloumi into slices
  3. Pre-heat your George Foreman, then place the halloumi on the grill and cook for two minutes
  4. In the meantime chop the parsley in a small blender, or by hand, then add the remaining ingredients
  5. Once the halloumi is golden brown, serve immediately with a drizzle of the dressing


 

Last updated: 01-Jul-2013 at 1:52 PM