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SAUSAGE AND HERB STUFFED PORK serves 4
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250g/½lb low-fat sausage, uncooked
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½ cup fresh breadcrumbs
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2 tbsp fresh parsley
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½ tsp thyme
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½ tsp marjoram
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1 tsp fresh ground black pepper
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2 whole pork tenderloins (fillets)
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8 cocktail sticks, soak in water, pat dry
Remove the sausage skins. Mix the sausagemeat, marjoram, thyme, parsley, and pepper in a
bowl. Cut each tenderloin in two, then cut a slit sideways into each piece to make a pocket.
Stuff the pockets with the mixture, and fasten the edges with cocktail sticks. Grill till the pork
and stuffing are cooked through (6-8 minutes).
TEX-MEX BURGER serves 4
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450 g lean minced beef
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2 tbsp barbecue sauce
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1 strong onion, finely chopped
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness.
CHEESE AND HORSERADISH BURGER serves 4
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450 g lean minced beef
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125 g low fat Cheddar cheese, grated
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2 tbsp creamed horseradish sauce
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness.
RANCHERO BURGERS serves 4
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375 g lean minced beef
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125 g tinned kidney beans, drain and mash
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2 cloves garlic, finely chopped
Combine everything, shape into 4 burgers, grill for 4 minutes, then check for readiness.
GEORGE FOREMAN'S POWERBURGER serves 4
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375 g lean minced beef
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4 tbsp seasoned breadcrumbs
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4 tbsp chopped vegetables – onions, spring onions, courgettes, parsley (these can be sautéed)
Combine the vegetables and breadcrumbs in a bowl. Add the minced beef and mix well. Shape
the mixture into 4 10cm wide burgers. Preheat the grill and cook for 5-6 minutes, or till the meat
is no longer pink and the juices run clear, turning once. This recipe is from The healthy Gourmet
(Clarkson Potter) by Cherie Calbom.
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1 tbsp fresh salsa
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1 tsp chilli powder
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½ tsp garlic powder
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½ tsp black pepper
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4 tbsp barbecue sauce
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½ tsp black pepper
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½ tsp sea salt
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