Falling for George – A Searing Passion:
I have to admit, when I was invited along to a George Foreman cookery demonstration at Cactus Studios I said yes for two reasons. Firstly, it’s close to home – just a couple of stops on the Northern Line. Secondly, I really wanted to see inside Cactus Studios where ‘Saturday Kitchen’ is filmed. I have a George Foreman grill already – and I thought I had a good idea of what we would see. But the George Foreman Evolve is a big step forward.
A glass of fizz on arrival always helps too.
Our cooking stations were nicely set up – each of us had a George to call our own, along with little pots of ingredients. But, first we got to see George working with the expert…making waffles for a rather fun take on Smoked Salmon Blinis. The new George has optional waffle plate attachments so that you can make your own from batter. Emma Walker-Hughes demonstrating for us advised making plenty, freezing them and then reheating them in your George. It was love from that moment on for me. Delicious, light, crispy waffles topped with just a bit of sour cream and smoked salmon.
By now I was keen to try playing with MY George. Seared Black and White Sesame Seed Tuna with an Asian Salad was a great introduction to the power of George. The new Grill has a timer, heat control and a sear function that takes the temperature from 220c to a super-hot 260c. So, if you are cooking something like steak or tuna, where you want intensive direct heat all you need to do is press the button and things will get REALLY hot. Of course because George cooks on both sides at once, you don’t have to turn your food while you are grilling, although you might want to practise so that you can get those pretty criss-cross lines.
There’s a tilt function too, so that if you are cooking rib-eye or a fatty chop, you can angle George so that all the fat drains off. A great healthy workout for your meat, it will reduce the fat content by up to 42%
Of course if you want to indulge in something a little naughtier, George will oblige. The deep pan function means you can make omelettes, stews, brownies and even pizza. We went on to try making our own pizzas, just lining the pan with pizza dough before adding toppings and then closing up George to bake. I was impressed. Quite often at cookery events where you are making your own dishes everything over-runs. But George is quite nimble and we managed to cook up a storm – from George to my lips in 15 minutes for the pizza. Oh yes – and while we were making pizza, Emma was searing some steak for us…
Dessert was fruit skewers. Just a few plums (or apricots) threaded onto rosemary skewers and then basted well with an orange marinade before being given a bit of George love.
Now, most of the things you can make on a George Foreman Evolve grill work on a regular griddle or on a regular George. But, it’s not as fast and not as easy. The built in timer on the George Foreman Evolve helps to make it pretty much fool proof. And the removable plates drop straight into the dishwasher, so there’s none of that mess to clear up afterwards.
- 2 tablespoons Black Sesame Seeds
- 2 tablespoons White Sesame Seeds
- 2 Yellow fin tuna steaks
- Salt and pepper to taste
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Lime juice
- 1/2 Baby cos lettuce
- 1/2 Carrot peeled and grated
- 2 Spring onions thinly sliced
- handful Bean sprouts
- 3 sprigs Fresh Mint
- handful Fresh Coriander/Cilantro
- 1/2 Sweet Red Pepper preferably Marconi
- 1 Red Chilli finely chopped
- Mix the two types of sesame in a dish. We only had white seeds, which is a shame because our version didn't look as pretty as the original, but, I'm sure it tasted much the same.
- Season the tuna with salt and pepper and coat in the sesame seeds
- Heat your grill to 220c. If you don't have a George Foreman Evolve, you could try this on any George Foreman grill or using a cast iron griddle, but you may not get the 'searing' effect of the Evolve
- Chop the mint and coriander roughly and add all the salad ingredients other than the lime and oil to a bowl. Mix well
- Now add the oil and lime juice to dress the salad
- Once your grill has reached temperature, put the tuna onto the grill plates, close and press the 'sear' button
- George will take just a minute or two (depending on how well done you like your tuna). If you are using a griddle you will need to flip the tuna over after a minute to cook the other side
- Transfer the tuna to a cutting board and slice. Make a heap of salad in the centre of the plate and add the tuna slices on top.
If you do want to try George for yourself the new model, Evolve is available at a RRP of £149.99. A great addition to your outdoor barbecue, with George in your kitchen you can grill all year round. Without wishing to share too much, I’m sure if you get your OWN George Evolve you’ll soon fall in love too.
Disclaimer: I was a guest of George Foreman Grills – all opinions are my own.