Recipes for cooking - George Foreman Australia

Warm Potato and Smoked Trout Salad

Preparation Time: 25 minutes (if served cold) / 40 minutes (if served hot)


  • 375g Desiree potatoes, quartered
  • 1 large or 2 small smoked trout
  • 1/2 cup French dressing
  • 1/3 cup mayonnaise
  • 3 chopped spring onions
  • 2 tbsp chopped flat parsley
  • Pepper
  • Pinch sea salt


  1. Place the prepared potatoes in the base of a steamer basket. Set the timer and cook for 25 minutes, or until cooked. Set aside until cool enough to handle, then cut into large cubes.
  2. Transfer to a bowl. Carefully remove the flesh from the trout, making sure all small bones have been removed. Flake fish or cut into small pieces. Place into the bowl with the potatoes.
  3. Add spring onions, parsley, salt and pepper.
  4. Mix together dressing and mayonnaise then pour over the potato mixture. Gently but thoroughly stir together. Serve at room temperature.

Serves 4



Preparation Time: 20 minutes

Cooking Time: 10 minutes


  • 1 cup self raising flour sifted
  • ⅓ tsp bi-carb of soda
  • Pinch salt
  • 2 tbsp castor sugar
  • 1 egg, beaten
  • ¾ cup milk
  • 1 tsp white vinegar
  • 2 tsp softened butter or extra light olive oil
  • ½ tsp vanilla essence


  1. Mix together sifted flour, soda, salt and castor sugar. Make a well in the centre, pour in the beaten egg, milk and vinegar, and add the softened butter or oil and vanilla.
  2. Beat until mixture is smooth. If it seems too thick to drop easily from a spoon, add a little more milk.
  3. Preheat Griddle to '3'. Drop the mixture onto the surface in small quantities (less than 1 tablespoon), reduce heat slightly and cook until bubbles appear on the surface. Flip over with a spatula or plastic egg slide and cook the second side. As soon as underside is browned, remove and cool on a wire rack or kitchen paper.
  4. Serve with jam and whipped cream.

Makes about 30


Massaman Beef Curry

Serves: 4-6
Function: Slow Cook
Preparation time: 15 minutes
Cooking time: 6 hours


  • 3 tablespoons peanut or coconut oil
  • 2 medium waxy potatoes cut into 2cm pieces
  • 1 medium carrot, peeled and cut into 2cm pieces
  • 3 tablespoons massaman curry paste
  • 2cm piece fresh ginger, sliced
  • 1 cinnamon stick
  • 1 whole star anise
  • 600g oyster blade steak, cut into 3cm pieces
  • 1 large onion, peeled & sliced
  • 1 x 400ml can coconut cream
  • 1 cup beef stock
  • 3 tablespoons crushed roasted peanuts or peanut butter
  • 1 tablespoon palm sugar or soft brown sugar
  • 1 tablespoon fish sauce
  • Jasmine rice & lime wedges, to serve


  1. Press MENU SELECT until the SLOW COOK function is illuminated. The cooking time will automatically set to 4 hours. Press the START|STOP button to start the machine.
  2. Heat 1 tablespoon of oil in the GEORGE FOREMAN Multi-Cooker pot. Add the potato, carrot, massaman curry paste, ginger, cinnamon stick and star anise. Stir to combine then cover with the lid.
  3. Meanwhile, heat the remaining oil in a frying pan. Cook the beef in batches, until well browned. Add the onion to the pan and cook until lightly golden.
  4. Carefully remove the lid and add the coconut cream to the GEORGE FOREMAN Multi-Cooker pot, with the cooked beef, cooked onions, beef stock and peanuts.
  5. Cover with the lid. Cook, stirring occasionally, until the timer sounds; the beef should be tender.
  6. Season with brown sugar and fish sauce. Serve with Jasmine rice and lime wedges if desired.

Brown Sesame Rice

Serves: 8
Function: Brown Rice
Preparation time: 5 minutes
Cooking time: 60 minutes


  • 2 cups brown rice
  • 1 Tablespoon toasted sesame seeds
  • 2 teaspoons sesame oil
  • 2 spring onions, green ends chopped (optional)


  1. Rinse the rice under cold water until the water runs clear. Drain. Add the drained rice to the multi-cooker pot with a pinch of salt, and enough water to reach the 2-cup fill line.
  2. Press MENU SELECT until the BROWN RICE function is illuminated. Cover with the lid and press START|STOP to start the machine. The digital display will flash as the rice cooks.
  3. When the timer sounds, carefully remove the lid and fluff use the rice paddle. Stir through the sesame seeds, sesame oil, and chopped spring onion.


Spiced Sweet Potato Wedges

Serves: 4
Preparation time: 5-10 minutes
Cooking time: 35-45 minutes


  • 750 g sweet potatoes
  • 15 ml oil
  • 5 g chilli powder/ chilli flakes
  • 3 g cracked black pepper


  1. Cut the sweet potatoes into evenly sized wedges. Wash the wedges under cold water and drain. Dry off any excess water from the sweet potatoes with a cloth or kitchen paper.
  2. Mix the olive oil, chilli and cracked black pepper together then add to the sweet potatoes making sure the sweet potatoes are well coated.
  3. Select Air Fry mode. Adjust the time to 40 minutes then put the sweet potatoes into the basket. Fit the basket and cook until the sweet potatoes are crispy on the outside and soft in the middle.