George Foreman 14055 Instructions Manual page 11

2 cinnamon sticks, lightly crushed
4 sprigs of rosemary
For the apple and fennel coleslaw:
2 medium fennel bulbs
1 red-skinned apple
Method
Trim the rind and excess fat from the pork chops. Mix the paprika, chilli powder and 1
tbsp of muscovado sugar together in a wide non-metallic dish with some seasoning and
the olive oil. Add the star anise, cinnamon sticks and rosemary. Lay the pork chops in
the dish and turn to coat. Cover and leave in the fridge for 2 hrs. or overnight. When
ready to eat, season the chops and place on the hot grill for five or six minutes, or until
the pork feels firm but springy to the touch. Remove from heat and leave to rest for 5-10
min before serving.
For the apple fennel coleslaw: trim the fennel then slice very finely by hand or with a
mandolin. Quarter, core and thinly slice the apple then squeeze with a little lemon juice
to prevent the apple from discolouring. Put the fennel, apple and shredded cabbage in a
mixing bowl.
Put the remaining tablespoon of sugar, olive oil and cider vinegar in a small saucepan.
Heat the contents of the pan over a low heat to dissolve the sugar; then increase the
heat and bubble the mixture gently for 3-4 minutes. Remove from the heat and whisk in
the wholegrain mustard. Check for seasoning then pour over the salad while still warm
and mix well. Serve the pork chops with a pile of the coleslaw on the side.
Barbequed Chicken Breasts
Bring the barbeque indoors no matter what the weather with these fiery bbq chicken
breasts; this works great with a rack of ribs as well. Flavour channel: garlic slices
Ingredients (Serves 6)
For the marinade:
3 garlic cloves, peeled and crushed
6 tbsp tomato purée
4 tbsp balsamic vinegar
4 tbsp dark brown sugar
Squeeze of lemon juice
1 small red or green cabbage, or a mix
of both, shredded
60ml olive oil
2 tbsp cider vinegar
1 tbsp wholegrain mustard
4 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
2 tbsp Dijon mustard
1 tsp. smoked sweet paprika
1 tbsp chilli powder
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