George Foreman COMPACT 2 18840 Instructions And Recipes Manual page 11

chicko caramba
2 tortilla wraps
250g skinless chicken breast fillets
a couple of lettuce leaves, shredded
1 tomato, chilled, then sliced thinly
thin avocado slices
1 spring onion, shredded lengthwise
a little salt and pepper
2 fresh coriander leaves, to garnish (optional)
marinade
2 tbsp olive oil
juice of ½ lime or ½ a lemon
1 tbsp hot chilli sauce
½ tsp ground cumin
1 small clove garlic, crushed
Trim any fat from the chicken, then cut into strips.
Mix the marinade ingredients in a shallow bow, add the chicken strips, turning to coat each strip.
Cover, then chill for at least an hour, turning every half hour or so.
Preheat the grill, lay the chicken strips on the grill plate, and cook till the chicken is cooked
through (5-7 minutes).
Remove the chicken, cover, and rest for 10 minutes before serving.
Wipe the grill plates, warm the tortillas for a couple of minutes, then remove from the heat and
turn the grill off.
On each tortilla, arrange a pile of lettuce, tomato, avocado, and spring onions, and sprinkle with
salt and pepper.
Lay half of the chicken strips on top of each tortilla, fold the bottom of the tortilla up, over the
chicken, then fold in the sides of the tortilla, to form an envelope, and serve at once.
cheesy beef burger
225g lean minced beef
1 small spring onion, chopped
¼ tsp garlic powder
½ tsp sea salt
Combine everything, shape into 2 burgers, grill for 4 minutes, then check for readiness.
Tex-Mex burger
225g lean minced beef
½ strong onion, finely chopped
½ tsp chilli powder
Combine everything, shape into 2 burgers, grill for 4 minutes, then check for readiness.
cheese and horseradish burger
225g lean minced beef
1 tbsp creamed horseradish sauce
¼ tsp black pepper
Combine everything, shape into 2 burgers, grill for 4 minutes, then check for readiness.
ranchero burgers
185g lean minced beef
1 clove garlic, finely chopped
¼ tsp black pepper
Combine everything, shape into 2 burgers, grill for 4 minutes, then check for readiness.
}g low fat Cheddar cheese, grated
1½ tsp Worcestershire sauce
¼ tsp black pepper
1 tbsp barbecue sauce
1½ tsp fresh salsa
70g low fat Cheddar cheese, grated
¼ tsp garlic powder
¼ tsp sea salt
70g tinned kidney beans, drained and mashed
2 tbsp barbecue sauce
¼ tsp sea salt
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serves 1-2
serves 2
serves 2
serves 2
serves 2