Winter BBQs: The best wintery dishes to do on the grill
With the temperature dropping and summer sun being replaced by wintry conditions, you’re probably getting ready to consign your BBQ to storage until next year. A form of cooking commonly associated with blistering sunshine and warm climates, you may think having a BBQ in winter is out of the question ... but you’d be wrong!
With the temperature dropping and summer sun being replaced by wintry conditions, you're probably getting ready to consign your BBQ to storage until next year. A form of cooking commonly associated with blistering sunshine and warm climates, you may think having a BBQ in winter is out of the question ... but you'd be wrong!
Winter BBQs cooked on a large George Foreman grill indoors are the perfect remedy to the winter blues and the GRV120 model is an ideal choice for those looking to cook up a storm when the temperatures plummet.
So, if you're the proud owner of a grill like this then just what can you create on it over coming months? Here are our favourite recipes.
Grilled Cornish sardines
Officially known as Sardina pilchardus, sardines can be found anywhere from the Mediterranean all the way up to the coast of Cornwall. The Cornish season for fishing them lasts from late June until February and they make a great grilled treat.
Grill them on your health grill until cooked through and then add some sauce and herbs or spices to accentuate the flavour. Hollandaise sauce is composed of egg yolk and butter and can be seasoned with peppers, lemon juice or salt and makes a great option as does Bercy sauce which is made by reducing white wine and chopped shallots before simmering in a basic fish veloute.
If you're after a quick meal then use Beurre Blanc instead. You'll need to heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat and allow it to continue to simmer until the liquid has been reduced to around two tablespoons.
Finally, add butter and whisk it together. The finished product should be thick and smooth.
Honey glazed gammon
Honey-glazed gammon is a festive favourite made even more enjoyable by the George Foreman GRV120 Health Grill. The sloped design ensures that the fat and grease produced during cooking is drained forward and collected in the drip tray so you get a healthy treat that tastes great.
When preparing the glaze, mix mustard and honey together in a small bowl, varying the quantity depending on the size and number of gammon steaks you're cooking.
Remove the gammon from the grill about 5-10 minutes before its fully cooked and coat with the glaze. Afterwards, place the gammon back on the grill for a further 5-10 minutes and serve with sweet potatoes and freshly chopped carrots or broccoli.
Sausage and mushroom grill
Want a quick fry-up to get those cold mornings off with a bang but don't want the grease and fat? Cook this fantastic sausage and mushroom grill recipe on your George Foreman and enjoy a slice of heaven.
Grill a half-fat sausage and a large flat mushroom for around 5 minutes until the sausage is cooked all the way through and the serve with a poached egg for a simple, healthy breakfast. If you're after a vegetarian alternative, then change the half-fat sausage for a vegetarian sausage and follow the same recipe.
If you want to transform this into a bigger meal then chop the sausage and mushroom into small chunks once cooked and add to pasta. All you'll need is 1 large onion, 3 garlic cloves, a tablespoon of chilli powder, 500g of chopped tomatoes and 400g of pasta to create the accompaniment - cooking the sauce ingredients together before coating onto the cooked pasta and stirring in the sausage and mushroom.
Spiced chicken with sweet lime sauce
Another great meal idea for winter months, this chicken dish is a great healthy treat with some real kick. Cut chicken breasts into 3cm pieces and place in a bowl before adding 1006 yoghurt, 1tsp each of ground cumin, ground coriander, hot chilli powder and root ginger as well as 1 garlic glove (peeled and crushed). Toss the ingredients together and leave to marinate for 4-6 hours in the fridge.
Drain in a colander to remove excess marinade and grill with the lid closed for around 3-4 minutes. Then mix 5tbsp yoghurt and 1tsp each of mango chutney, fresh mint and lime juice together for the dip, serving with warm wholemeal pitta bread and salad with slices of lime. Yum!
Recipes that are grilled to perfection
These are just a couple of the recipes you can cook with your George Foreman Grill this winter, offering healthy treats that are sure to warm your cockles.
For more ideas, take a look at this fantastic recipe brochure aimed specifically at George Foreman users.