George Foreman 14055 Instructions Manual page 12

Olive oil, to drizzle
6 free-range chicken breast, boneless
and skinless
Method
In a bowl, mix together the marinade ingredients. Spread over the chicken and leave to
marinate for at least an hour or overnight. Scrape off any excess marinade from the
chicken pieces and drizzle with a little olive oil.
Heat the grill on the highest temperature setting and place on the hot grill for 4-6 minutes
depending on the size of chicken breast. Baste with extra marinade during cooking if
required. Check the juice runs clear from the thickest part of the chicken breast to
ensure it is thoroughly cooked. If using a rack of ribs the cooking time will be between
25-30 minutes on setting 2, baste at intervals with the marinade during cooking.
Lamb Leg Steaks with Anchovy Butter
Flavour channel - Rosemary springs and garlic slices
Ingredients (Serves 6)
For the marinade:
2 tbsp olive oil
2 garlic cloves, crushed, extra for flavour
area
Few sprigs of thyme, leaves picked and
chopped
2 sprigs of rosemary, leave picked and
chopped, extra for flavour area
6 x 250g lamb leg steaks, about
2cm/0.75 inch thick
Sea salt and freshly ground black
pepper
Or 2 large racks of pork spareribs
Great for Entertaining
6 large flat mushrooms, stalks removed
Squeeze of lemon juice
Sprigs of parsley, for garnishing
For the anchovy butter:
50g anchovy fillets in oil, drained and
patted dry
100g unsalted butter, softened
1 tsp. each freshly chopped tarragon
and parsley
Freshly ground black pepper
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