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  • Writer's pictureDanny Joyce | Editor

Grill-mas Dinner Recipes with George Foreman

There’s nothing quite like a Christmas dinner. From the roast turkey and pigs in blankets to the cranberry sauce and stuffing, it’s glad tidings to all when they’re placed in the middle of the dining table. But all that food requires a lot of work...and a lot of cleaning.

For those looking to reduce the time spent in the kitchen, from prepping the dinner, to doing the dishes, the world’s favourite electric grill brand, George Foreman, has you covered with its unique take on everyone’s favourite annual feast and a whole host of delicious recipes for an entire Christmas Dinner cooked on a grill.

We’ve seen everything from whole turkey’s cooked on a barbecue, to coca cola ham. Now it’s George Foreman Grill’s time to shine.

Households that would much rather have their feet up by the afternoon and have no desire to finish Christmas day scrubbing the leftovers from the hundreds of pots and pans can now forget the mess.

With the Fit Grill’s easy to clean, non-stick plates, you can be settled down with a leftover sandwich in front of the festive TV specials in no time.

The full Christmas dinner, cooked on a large George Foreman Fit Grill, will serve four people this Christmas, and boasts an array of mouth-watering recipes, including stuffed and rolled turkey, sprouts with bacon, honey glazed parsnips, orange scented baby carrots, duck fat potatoes and of course, pigs in blankets!



Duck Fat Potatoes


12 medium sized potatoes

3 tbsp duck fat

2 sprigs rosemary, finely chopped

Salt and pepper to taste


1.Peel the potatoes and cut either side off to leave a thickness of approx. 1cm.

TIP – Try to make sure all the potatoes are the same thickness; this allows them to cook evenly.

TIP – Keep the trimmings and use to make a soup, mashed potato or chips.

2.Brush the potatoes with the duck fat and season. Sprinkle evenly with the rosemary.

3.To cook, pre heat your grill. Lay the potatoes out evenly and cook for approx. 20 minutes. The cooking time can vary depending on the variety of potato you use. You can check after 15 minutes using the end of a knife through the middle.


Sprouts with Shallots and Smoked Bacon


200-300 sprouts

4 rashers smoked streaky bacon

2 banana shallots


1.Trim the bottom of the sprouts and remove any excess leaves. Cut them in ½ and wash thoroughly under cold water. Drain and pat dry with a cloth or kitchen paper.

2.Peel the shallots and cut into rings approx. 1cm thick.

3.To cook, pre heat your grill. Cook the bacon rashers first for 2-3 minutes. Remove from the grill and set aside.

TIP – Don’t wipe the grill clean before adding the shallots and sprouts, doing this adds the bacon flavour to the sprouts when cooking.

4.Whilst the bacon is cooking, brush the shallots and sprouts and shallots with some olive oil and season. Once the bacon has been removed add the sprouts and shallots to the grill and cook for approx. 8 minutes or until soft.

5.Whilst the sprouts and shallots are cooking, cut the bacon into small pieces. When the sprouts and shallots are cooked, add to the bacon making sure the shallots are pulled apart into rings.


More recipes over on the George Foreman website including...

The George Foreman range is available from independent electrical retailers nationwide.

Slán go fóill,



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