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George Foreman 23400 Manual

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CHICKEN FILLETS WITH A THAI CURRY SAUCE serves 2
• 2 large chicken fillets, trim fat and skin
• 100g Thai curry sauce
• 4 tbsp coconut milk
• 1 spring onion, finely chopped
• a few torn coriander leaves
• steamed jasmine rice or noodles
• grated lemon or lime zest
• torn coriander leaves to garnish
Flatten the chicken fillets to an even thickness. Preheat the grill. Lightly spray the grill plates
with cooking oil. Grill the chicken fillets till cooked (5-7 minutes). Meantime, heat the sauce in a
pan, stir in the coconut milk, spring onions and coriander leaves. Stir till cooked (don’t let it
boil). Put a portion of sauce on a plate, lay a chicken fillet on the sauce, then put a little more
sauce on top. Mix the zest with the rice/noodles and torn coriander leaves, and serve with
crisp green vegetables.
FILLET STEAK WITH TOMATO CONCASSE serves 2
• 2 fillet steaks
• ½ clove garlic
Tomato concasse
• 1 medium onion, finely chopped
• 2 tsp olive oil
• 100g tin of tomatoes, drain and chop
• 1 bay leaf
• pinch thyme
• grated zest of ¼ orange
• pinch of saffron (optional)
• ½ clove garlic, crushed
• salt and pepper
Sauté the onions in a pan till they’re just translucent. Add the tomatoes, then the other
concasse ingredients, and simmer, stirring occasionally, till the concasse is thick and rich.
Preheat the grill. Trim the fillets, then flatten gently. Cut the garlic clove in half, and rub the cut
side over the surfaces of the fillets. Lay the fillets on the grill, and cook for 2-5 minutes,
depending on how rare you want them. Remember – it’s fillet steak – it doesn’t take a lot of
cooking! Put a portion of concasse on a plate, lay a steak on top, then pour a little more
concasse over it. Serve with creamy mashed potatoes, boiled baby new potatoes in butter,
carrot sticks and a green vegetable.
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