Recipe Book
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The food steamer is a perfect companion to your grill. With our steamer you will be able to prepare healthy and delicious meals to compliment your Knock Out the Fat® George grill and enjoy the road to a healthier lifestyle.In this book, Ann Creber, has created a collection of the delicious meals you can createusing your Food Steamer. Enjoy a delicious healthy no fuss meal every day with the 3 Tier Food Steamer. Salton (Aust) Pty Ltd Milton Dickins Chairman www.salton.com.au Salton (Aust) Pty. Ltd. PO Box 683, Mordialloc Vic 3195 Australia Ph (03) 8586 0100 Fax (03) 9590 9299 Freecall 1800 427 824 Salton NZ Ltd - Freecall 0508 629 777Copyright 2006 Salton (Aust.) Pty LtdRecipes are to be used in conjunction with the George Foreman 3 Tier Steamer. All rights reserved. No part of this publication may bereproduced, stored in a mechanical, photocopying, recording or otherwise without prior permission of the copyright owner.Printed and designed in Australia
INTRODUCTION For centuries Asian cooks have appreciated the virtues of meals cooked by steaming. Not only is the highest possible nutritional value retained, but vegetable colours, textures and flavours are intensified and meat and fish is tender and succulent. In fact, it is sometimes claimed that the secret of longevity in many Asian countries can be credited to this traditional method of cooking foods. So, with George’s concern for healthy eating, it was probably inevitable that he would create his very own steamer... the Lean Mean Steaming Machine is here! In this little recipe booklet we give you justa few suggestions as to how to gain maximum nutrition, flavour and convenience from usingyour steamer every day.As you will see, it can cook a simple meal superbly - such as the asparagus recipe - or acomplete family dinner when you use all three steamer compartments. This is possible withmeals such as the savoury silver wrapped fish, and even a picnic is catered for withpesto-filled chicken fillets and prawn and rice salad.As with all George Foreman appliances, the steamer is easy to use and to clean and fits intoany kitchen and every life style. Excellent for vegetarians, for serious cooks, and even forthose who want to eat well but just don’t seem to have the time. With the wide selection offrozen vegetables available in supermarkets, fish fillets and chicken portions, it takes no timeor effort to prepare a delicious meal for one person or a family. It is a good idea to cookextra rice and to tuck it away in the refrigerator to have on hand over a couple of days touse in a variety of ways.Storage is no problem as George has cunningly designed the three compartments to fitneatly inside one another and each is numbered to make assembly easy. He thinks ofeverything!!!!Once you start to use your Steamer you’ll find your own creativity and culinary skills willprovide all kinds of ideas to make life, easier, healthier and much more tasteful!Thank you, George - another winner! Ann Creber epicurist
SuggestedSteaming Timesfor Delicious and Nutritious MealsIt is important to remember that this is just a general guide. Tastes vary and where some peoplelove their vegetables still squeaky-crunchy, others like them cooked to real tenderness. The ageof certain vegetables affects cooking times, of course, e.g. young juicy carrots cook faster thanmore dense large carrot slices. With its three tiers, the Steamer can handle all preferences.For frozen vegetables, follow the instructions on the package.VEGETABLES OTHER FOODSASPARAGUS (Thick spears) 7-9 minutes COUS COUS** 10-12 minutes (Thin spears) 5-8 minutes CHICKEN FILLET* (In foil) 20-25 min. EGGS (Hard boiled) 15-20 minutesBEETROOT (medium size) 30-40 minutes (baby size) 20-30 minutes (Soft boiled) 5-7 minutes FISH* (In foil) 15-20 minutesBEANS (String, sliced) 15-20 minutes SALMON CUTLET* 15-20 minutes (Climber, sliced) 18-22 minutes RICE (WHITE)** 20-25 minutes *Depends on thickness of fillets.BROCCOLI (Florets) 12-18 minutes **Cooked in tray with the additionCAULIFLOWER (Florets) 12-18 minutes of boiled water.CARROTS (Sliced) 15-20 minutes Visit www.salton.com.au for more (Baby) 10-15 minutes delicious recipe ideas and join the Nutritionist Club!CORN (Whole) 18-22 minutes (Baby) 8-10 minutesGREENS (Such as bok choi, silver beet, spinach etc.) 8-12 minutesPARSNIPS (Sliced) 15-20 minutesPOTATOES (Quartered) 25-30* minutesPUMPKIN (SM. pieces) 20-25 minutesSNOW PEAS 5-7 minutesSWEET POTATOES (Sliced) 15-20 minutes
FILLET STEAK WITH TOMATO CONCASSE Serves 6 This meal is a quick and healthy version of meat and 3 vegetables! Combine your steamer with a grill to create this dish.ingredients6 Fillet Steaks, lightly floured 1/4 teaspoon thymeTomato Concasse grated zest of half an orange2 large onions, finely chopped pinch of saffron (optional)2 TB olive oil 1 clove garlic, crushed450gm tin of tomatoes (chopped) salt and pepper to taste1 Bayleaf Assorted mixed vegetables Make up the Tomato Concasse. Heat oil in a pan, cook onions until translucent. Add tomatoes to pan with remaining ingredients. Simmer, stirring occasionally until thick and rich. Preheat George Foreman Grill. Trim fillets of any sinews. Note: uncooked meat may be rubbed generously with a cut garlic clove, if desired. Place onto heated grill. Cook for about 5 minutes or to prepared degree of rareness. While cooking steaks, place vegetables into the steamer trays, and steam for 7-12 minutes - to desired taste. Serve the steaks with Tomato Concasse, and steamed vegetables.
George Foreman Multi Cooker Recipes
ingredients SAVOURY SILVER-WRAPPED FISHcooked white rice Serves 2 (see other recipes) Fish may be served from the foil parcel or turned onto a plate.2 white fish filletsbutter chopped dill or fennellemon slices red capsicum stripsseasoned pepper lemon wedgesButter two squares of foil, place 3/4 cup of cooked rice on the base of each, arrangethe fish fillet on top. Place several dabs of butter on each, top with 2 lemon slices,seasoned pepper, chopped herb and red capsicum strips. Fold up to form a parcel,gather in top edges to seal.Set the timer for 30 minutes, place into the base of steamer dish and cook until flesh offish is opaque. The parcel may be served on the plate or turned onto serving plates,accompanied with the lemon wedges and green salad.NOTE: If desired, vegetables may be cooked in stacked steamer dishes.See previous recipes for vegetable cooking.
LITTLE PORKY PARCELS IN LETTUCE LEAVES Serves 4 as an appetiser These are also a great choice to serve as a Yum Cha dish.ingredients 1 teaspoon grated ginger black pepper375gms lean minced pork 2 teaspoons sesame seed oil (optional)1 clove garlic, crushed iceberg lettuce leaves2 spring onions, very finely chopped Asian dipping sauce of choice2 TB finely chopped parsley OR (Sweet Chilli, Chilli & Lime etc.)1 TB finely chopped fresh coriandergenerous pinch of Chinese 5-SpicesPlace pork into a bowl, mix in all ingredients except lettuce leaves.Tear off lettuce leaves, wash and dry, discard coarse stem. Form the pork into smallelongated patties and place one in each lettuce leaf. Wrap the lettuce leaf to forma parcel and secure with a toothpick.Arrange in the base of a steamer dish, set the Timer for 12 minutes and cook theparcels. Remove with tongs, discard toothpicks, arrange food on a serving plateand serve with dipping sauce.
George Foreman Rice Cooker Recipes
STEAMED ASPARAGUS WITH EGG MAYONNAISE Serves 4ingredients Asparagus becomes a gourmet dish served this way!4 eggs20 asparagus spears, trimmed3/4 cup mayonnaiseseasoned peppergood squeeze of lemon juicechopped fresh herbsPlace unshelled eggs in the base of steamer dish, set steamer for 20 - 25 minutes.Remove after that time, crack all over and place into cold water. When they are cool,peel and chop eggs and set aside.Trim asparagus spears and arrange in the base of steamer. Set Steamer for 7 minutes(a little less time if you like your asparagus really crisp!).Mix the chopped egg into the mayonnaise, add pepper, and lemon juice.Arrange the warm asparagus spears on four serving plates, spoon the mayonnaisein a thick ribbon over each. Sprinkle chopped herbs on top and serve at once.
WARM POTATO & SMOKED TROUT SALAD Serves 4 A summer favourite for family or entertaining, this is a lovely dish for a buffet.ingredients 2 TB chopped flat parsley seasoned pepperabout 375gms Desiree potatoes, little sea salt quartered1 large or 2 small smoked trout1/2 cup French dressing1/3 cup mayonnaise3 chopped spring onionsPlace the prepared potatoes in the base of Steamer dish. Set the timer for 25 minutes,test after that time. Set aside until cool enough to handle, then cut into large cubes.Transfer to a bowl.Carefully remove the flesh from the trout, making sure all small bones have beenremoved. Flake fish or cut into small pieces. Place into the bowl with the potatoes.Add spring onions, parsley, salt and pepper.Mix together dressing and mayonnaise, pour over the potato mixture and gently butthoroughly stir together. Serve at room temperature.
ingredients grated zest of 1 lemon 1/3 cup chopped Italian parsley1 1/2 cups long-grain rice2 1/2 - 3 cups cold water GARNISH:salt chopped chives375gms king prawns, uncooked lemon slices3 spring onions, chopped1/2 red capsicum, finely choppedPlace the rice into the plastic rice cooker dish, stir in boiling water, add salt and placeinto steamer dish. Set Steamer for 20 - 25 minutes, stir rice occasionally during cookingtime to ensure even heat distribution. Check after 20 minutes to see if rice is sufficientlycooked. (If necessary, add a little more boiling water and continue cooking.)Peel and devein prawns, place into Steamer dish and cook for 5 - 7 minutes or untilflesh is opaque.At the completion of rice cooking time and during “holding time”, stir in remainingingredients, including roughly chopped prawns.Spoon onto warmed plates or bowls, garnish with chives and lemon slices and servewith soy or preferred Asian sauce.
CHICKEN FILLETS WITH PESTO Serves 4 Delicious served hot or cold and perfect for a picnic hamper. ingredients 4 medium sized chicken fillets, skin and fat removed 4 - 6 tablespoons home-made or commercial pesto sun-dried tomato mayonnaiseUsing a rolling pin, flatten the thick end of the chicken fillets. Slice the fillet horizontally,without cutting right through. Open the fillet, spread with the pesto and “close” bothsides together. (May be fastened with toothpicks, but do remember to remove thembefore serving!)Arrange the fillets in the base of Steamer dish and cook for approximately 20 minutes oruntil juices run clear when the fillet is pierced with a satay stick.Remove from steamer, cool slightly, remove toothpicks, then cut into diagonal slices.Spoon juices collected in the juice tray over the chicken.Snow peas or trimmed asparagus may be cooked in one of the other steamer dishesto accompany the chicken. For snow peas allow 4 - 5 minutes and for asparagus5 - 7 minutes.To serve cold, remove the toothpicks, slice fillet diagonally and serve with a mayonnaiseinto which finely chopped sun-dried tomatoes, finely shredded basil and a little more ofthe pesto have been stirred. For a really low kilojoule dish, reserve the juice from thejuice tray and chill until jellied. Sprinkle on a little chopped basil and seasoned pepperand spoon over the chicken instead of the mayonnaise.
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