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)
Handful of Walnuts
3 Figs, halved
This one is a multi-part story, so get them culinary skills at the ready.
- Season your steaks, a liberal amount of pepper, a safe amount of salt; leave to rest
- Set the oven to 180
- 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
- Drain the potatoes, toss with oil, salt and rosemary and put in one corner of a baking tray
- Slice the halloumi and give a light brush of oil, but on baking paper and put in another corner of the tray
- 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
- Pour this over the figs and give it a good rumble so they’re covered
- Put them in the other corner of the tray
- Turn on your George Foreman grill
- Put your tray in and leave for… I’m going to say 10 minutes. Just look for the halloumi to start browning
- 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
- When the steaks are cooked to your satisfaction, take them off the grill and wrap in tinfoil to rest
- Put leaves in a bowl, toss with a bit of oil and lemon juice
- Put your tray ingredients on top, gracefully
- After about 5 minutes of resting, thinly slice your steaks, chuck it on top and there you have it!