George Foreman 14055 Instructions Manual page 14

Method
Slice the courgettes diagonally about 1cm thick. Season and toss with half the oil. Halve
the chicory, season with salt, pepper and sugar and toss with the remaining oil.
Heat the grill until very hot, then lay the vegetables in a single layer. Cook for up to 10
minutes, turning as necessary until just tender. Remove to a large serving plate.
Mix the olive paste with the lemon juice, vinegar and olive oil (you don't need to season).
Trickle over the vegetables and scatter with olives and capers to serve. This is great
served with grilled pork, chicken or fish.
Hot and Spicy Pork
These pork steaks are full of flavour; they are sweet yet have a fiery kick to them.
Ingredients (Serves 6)
For the marinade:
2 tbsp oil
1 garlic clove, peeled and crushed
2 tbsp hot chilli sauce
2 tbsp dark soy sauce
1 tbsp Worchester sauce
1 tsp. soft brown sugar
Method
Combine the marinade ingredients together in a small bowl. Place the pork sparerib
chops in a shallow dish and pour over the marinade. Cover and leave to marinate for a
minimum of 2 hours in the fridge.
When ready to cook, pre-heat the grill on setting 3 and place the chops on the hot grill.
Lower the lid and cook for 6-10 minutes, or until the pork is fully cooked and the juices
run clear. Allow the pork to rest for a few minutes before serving.
Serve with rice or noodles and some seasonal vegetables.
Great mid-week supper
1 tbsp tomato puree
1 tbsp wine vinegar
1 tsp. ground ginger
Salt and Freshly ground black pepper
6 large pork sparerib chops
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