George Foreman 14055 Instructions Manual page 16

1 red and yellow pepper de-seeded
and cut into large strips
1 aubergine, sliced into 1.5 cm rings
Method
Mix together the lemon juice, garlic, olive oil and pesto sauce and coat the vegetables
with the mixture. Leave to marinate for 10-20 minutes.
Cook on a hot grill for 5-6 minutes, until tender and charred slightly.
Serve a selection of grilled vegetables on top of the toasted Ciabatta and drizzle with
some extra pesto sauce and some torn basil leaves.
Tandoori King Prawns
Traditionally Tandoori would be cooked in a dome shaped clay oven at very high
temperatures, but a hot grill works really well for these succulent prawns and they only
take a few minutes to cook. This recipe also works well with chicken breast or thighs.
Ingredients (Serves 6)
20 Large raw prawns, peeled and
deveined
1 tbsp oil
For the marinade:
200ml natural yogurt
1 tsp. garam masala
2.5cm of fresh ginger, peeled and
grated
Method
Mix together the marinade ingredients in a large bowl and mix well. Add the prawns and
leave to marinate for a minimum of 20 minutes or up to 2 hours.
Remove the prawns from the marinade and pre-heat the grill on setting 2. Brush the
plates with oil and place the prawns on the grill, cook for 2-4 minutes, until they have
changed colour and are lovely and pink, take care not to overcook.
To serve:
Toasted Ciabatta slices rubbed garlic
and drizzled with olive oil
Fresh torn basil leaves
2 garlic cloves, peeled and crushed
1.5 tsp. hot chilli powder
¼ tsp. turmeric
1 tsp. ground coriander
1 tbsp lemon juice
½ tsp. salt
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