Getting back to food (otherwise, I’ll have to change my name to “Drinkie Adventures” and that’s ridiculous), I’m here to extoll the virtues of a George Foreman grill.

Just to get it out of the way, they have no idea I’m writing this post. I haven’t been paid to do this. I just think they’re ace. For someone who has very limited time to cook, at the moment, it has been a Godsend… Which is a weird way to think about that.

I got mine from my Grandma after she passed… awkward pause…. yeah….

Right, back to positivity.

I have been rammed at work, which has meant that I have had limited time to cook for myself; and you know me, I’m my favourite person to cook for!

I’m either too tired (don’t tell mother but I am also, occasionally, too hungover) to cook or I haven’t had time to get any food in or defrost the inhuman amount of meat I’ve got in my freezer. So I get home and wind up eating crap.

That’s not me. That’s not who I aspire to be.

Now I’ve got this, my world has changed… I have no idea where I’m going with this, so I’m just going to give you a recipe for a banging salad. Just going to change the title, it was originally “Why You Need a George Foreman Grill”, but nobody would click that.

I did this on my day off, so I did have a little bit more time but don’t let that stop you.

Ingredients (I’m doing this from memory and the picture I took, so bear with me):

3-4 Baby potatoes

Half a block of Halloumi,  chopped into slices (less, if you’re a coward)

Highland Game Venison Steaks

Handful of Walnuts

3 Figs, halved

Lettuce/Salad Mix


Balsamic Vinegar

Dried Rosemary

Sea Salt


Olive Oil

Lemon Juice

Dried Basil


This one is a multi-part story, so get them culinary skills at the ready.

  1. Season your steaks, a liberal amount of pepper, a safe amount of salt; leave to rest
  2. Set the oven to 180
  3. Quarter and then boil the potatoes, not too soft. I’d say “parboil” but I don’t know what that means. Just at the point before being ready to eat
  4. Drain the potatoes, toss with oil, salt and rosemary and put in one corner of a baking tray
  5. Slice the halloumi and give a light brush of oil,  but on baking paper and put in another corner of the tray
  6. Half the figs and put in a mixing bowl. Grab a mug and mix honey, balsamic vinegar, olive oil, lemon juice, salt, pepper and basil
  7. Pour this over the figs and give it a good rumble so they’re covered
  8. Put them in the other corner of the tray
  9. Turn on your George Foreman grill
  10. Put your tray in and leave for… I’m going to say 10 minutes. Just look for the halloumi to start browning
  11. The beauty of a George Foreman grill is that they do steaks impeccably. I have any steak, going within biting distance to my mouth, rare or blue. So I sear the edges which aren’t in contact with the top and bottom grill and then leave it for 4 minutes. Do your own math if you want it cooked more, you’re not my problem
  12. When the steaks are cooked to your satisfaction, take them off the grill and wrap in tinfoil to rest
  13. Put leaves in a bowl, toss with a bit of oil and lemon juice
  14. Put your tray ingredients on top, gracefully
  15. After about 5 minutes of resting, thinly slice your steaks, chuck it on top and there you have it!



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