Poultry Grills

Pieces of chicken, turkey and duck all grill beautifully but if you are using skinless portions, always make sure you oil them well or marinate them before grilling or they will be tough and dry on the outside once they are cooked through. Chicken and turkey should always be thoroughly cooked, although duck breasts can be served slightly pink in the centre and, indeed, they are more moist and tender that way.

Pancetta-wrapped Chicken with Olive, Basil and Pine Nut Dressing

This simple dish has an exciting combination of flavours and textures and a definite Mediterranean influence. For added flavour, toss the tagliatelle in a tomato pasta sauce before serving with a green salad instead of the tomato one I've suggested.

Serves 4

4 skinless chicken breasts
8 rashers (slices) of pancetta
A little olive oil
For the dressing:
50 g/2 oz/½ cup stoned (pitted) green olives
12 large fresh basil leaves
1 garlic clove
50 g/2 oz/½ cup pine nuts
90 ml/6 tbsp olive oil
Lemon juice, to taste
Freshly ground black pepper
To serve:
Tagliatelle and a tomato salad

Wrap the chicken in the pancetta, then brush all over with olive oil.
Put the olives, basil, garlic and pine nuts in a blender or food processor and run the machine to chop them finely, stopping and scraping down the sides every so often. Add the measured oil in a thin trickle, running the machine all the time. Season to taste with lemon juice and pepper.
Preheat the grill.
Lay the chicken on the grill, close the lid and cook for 5-6 minutes until griddle-browned and cooked through. Transfer to warm plates and spoon a little of the dressing over.
Serve with tagliatelle and a tomato salad.

Marinated Chicken Legs with Garlic, Lemon and Thyme

There is no doubt that marinating then griddling chicken produces moist and meltingly tender results. Here the added flavours of lemon, garlic and herbs make the dish irresistible hot or cold.

Serves 4

12 chicken legs
45 ml/3 tbsp olive oil
Finely grated zest and juice of
1 small lemon
1 garlic clove, crushed
1 small onion, sliced and separated into rings
15 ml/1 tbsp chopped fresh
(or 5 ml/1 tsp dried) thyme
Freshly ground black pepper
A little coarse sea salt (optional)

Wipe the chicken legs with kitchen paper (paper towels). Make several slashes in the flesh of each leg.
Mix all the remaining ingredients except the coarse sea salt together in a shallow dish, just large enough to take the legs in one layer. Put the chicken legs in the dish and turn them over in the marinade to coat completely. Cover and chill for at least 3 hours, turning occasionally.
Preheat the grill. Drain the chicken legs well and place on the grill. Close the lid. Cook for about 10 minutes or until griddle-browned and cooked through.
Sprinkle with a little coarse sea salt, if liked, and serve hot or cold.

Tandoori-style Chicken Breasts with Minted Raita

Tandoori dishes are traditionally cooked in a clay oven, but your health grill will render the meat equally succulent. You can use chicken leg portions if you prefer, but remove the skin and cook them for a minute or two more.

Serves 4

4 skinned chicken breasts
For the tandoori marinade:
90 ml/6 tbsp plain yoghurt
1 garlic clove, crushed
5 ml/1 tsp grated fresh root ginger
15 ml/1 tbsp tandoori powder
For the raita:
90 ml/6 tbsp thick plain yoghurt
5 cm/2 in piece of cucumber, finely diced
10 ml/2 tsp dried mint
Salt and freshly ground black pepper
Shredded lettuce, wedges of lemon and onion rings, for garnishing
To serve:
Naan bread

Make several slashes in the chicken breasts with a sharp knife.
Mix all the tandoori ingredients together in a shallow dish and add the chicken. Turn over to coat completely. Leave to marinate for several hours.
Meanwhile, mix the raita ingredients together and season with salt and pepper.
Preheat the grill. Lift the chicken out of the marinade and drain well. Place on the grill, close the lid and cook for 5-6 minutes until cooked through and griddle-browned.
Transfer to plates, garnish with shredded lettuce, wedges of lemon and onion rings, and serve with naan bread and the raita.

Spatchcocked Poussins with Pesto

If your poussins are large, cook them one at a time on an adjustable grill for the time given below. Or, place on the open grill for 10-15 minutes each side, brushing with the honey half way through and turning skin-sides down for the last 5 minutes.

Serves 2 or 4

2 poussins (Cornish hens)
60 ml/4 tbsp pesto
30 ml/2 tbsp olive oil
Freshly ground black pepper
15 ml/1 tbsp clear honey
To serve:
Focaccia with olives and a rocket and avocado salad

To spatchcock the poussins, cut through both sides of the backbone from the parson's nose to the neck with poultry shears or a sharp kitchen knife. Remove the backbone. Turn the birds over, flatten out by pressing the breastbone down and fold the drumsticks towards the centre.
From the neck end, carefully ease the skin away from the breast. Spoon half the pesto under the skin of each bird. Brush the skin all over with some of the oil and sprinkle with pepper.
Oil the grill, then preheat it. Put the poussins on the grill. Close the lid and cook for 8 minutes. Open and brush with honey. Close the lid again and cook for a further 3-5 minutes until griddle-browned and cooked through.
Transfer to warm plates. Cut in half, if liked. Spoon any fat off the juices in the drip tray, then spoon the juices over the chicken.
Serve with focaccia with olives and a rocket and avocado salad.

Rosemary-stuffed Chicken in Bacon

The bacon helps to keep the chicken moist and juicy and the rosemary adds a fabulous flavour to the stuffing. It's quick to prepare, too, but if you have time, try serving it with Mushroom Sauce or Fresh Tomato Sauce.

Serves 4

50 g/2 oz/1 cup fresh breadcrumbs
30 ml/2 tbsp chopped fresh rosemary
15 ml/1 tbsp chopped fresh parsley
1 small garlic clove, crushed
Salt and freshly ground black pepper
1 egg, beaten
4 skinless chicken breasts
4 rashers (slices) of back bacon
30 ml/2 tbsp olive oil
Sprigs of fresh rosemary, for garnishing
To serve:
Sauté potatoes and mangetout (snow peas)

Mix the breadcrumbs with the rosemary, parsley, garlic and a little salt and pepper. Add the beaten egg to bind and leave to stand for at least 15 minutes.
Make a slit in the side of each chicken breast and fill with the stuffing.
Stretch the bacon rashers with the back of a knife, then wrap one around each chicken breast.
Preheat the grill. Brush the chicken all over with oil. Place on the grill, close the lid and cook for 6-8 minutes until cooked through and griddle-browned.
Garnish with sprigs of rosemary, then serve with sauté potatoes and mangetout.

Barbecued Chicken Wings

A long-term favourite, chicken wings cook quickly on your health grill. Succulent wings coated in a sweet, spicy sauce make a delicious snack, starter or buffet dish. You may need to cook them in two batches if they are large.

Serves 4

1 garlic clove, crushed
15 ml/1 tbsp sunflower oil,
plus extra for brushing
15 ml/1 tbsp clear honey
5 ml/1 tsp made English mustard
15 ml/1 tbsp tomato ketchup (catsup)
30 ml/2 tbsp red wine vinegar
10 ml/2 tsp Worcestershire sauce
15 ml/1 tbsp soy sauce
16 chicken wings

Blend together all the ingredients except the chicken wings.
Cut the wing tips off the chicken wings at the first joint and discard.
Add the chicken wings to the marinade, toss well and leave in a cool place for at least 1 hour.
Oil the grill, then preheat it.
Lift the chicken out of the marinade, draining well. Place the wings on the grill and close the lid. Cook for about 10 minutes until cooked through and tender.
Serve hot or cold.

Chicken and Roast Vegetable Fajitas

This is a lovely variation on a Tex Mex theme: griddled chicken, sliced and served with griddled peppers, moistened with crème fraîche and tomato relish and wrapped in flour tortillas for easy eating.

Serves 4

4 skinless chicken breasts
1 large garlic clove, crushed
Finely grated zest and juice of 1 lime
1 red chilli, seeded and finely chopped
15 ml/1 tbsp paprika
5 ml/1 tsp dried oregano
2.5 ml/½ tsp ground cumin
1.5 ml/¼ tsp ground cinnamon
60 ml/4 tbsp olive oil
Salt and freshly ground black pepper
2 red (bell) peppers, cut into thin strips
1 green pepper, cut into thin strips
2 red onions, sliced
To serve:
12 flour tortillas, tomato or chilli relish, crème fraîche and iceberg lettuce, finely shredded

Wipe the chicken and slash in several places with a sharp knife. Place in a shallow dish.
Mix together the garlic, lime zest and juice, chilli, paprika, oregano, cumin and cinnamon with 30 ml/2 tbsp of the oil. Season lightly with salt and pepper and pour over the chicken. Turn to coat completely. Cover and leave to marinate for at least 1 hour.
Mix the peppers and onions with the remaining oil.
Preheat the grill. Drain the chicken well, lay it on the grill, close the lid and cook for 6-8 minutes or until the chicken is cooked through. Remove, wrap in foil and keep warm.
Reheat the grill, add the peppers and onions, close the lid and cook for about 6 minutes until softened and slightly charred in places.
Meanwhile, warm the tortillas.
Carve the chicken breasts into thin slices.
To serve, spread the tortillas with a little relish and add the vegetables and chicken. Top with a little crème fraîche and shredded lettuce, roll up and eat in your fingers.

Teryaki Kebabs on Vegetable Stir-fry

A complete and delicious oriental-style meal, this recipe makes your health grill work in conjunction with your normal cooker. The grill cooks the kebabs perfectly while you quickly stir-fry a selection of crisp vegetables.

Serves 4

30 ml/2 tbsp soy sauce
30 ml/2 tbsp medium-dry sherry
1 garlic clove, crushed
2.5 ml/½ tsp grated fresh root ginger
10 ml/2 tsp clear honey
4 skinless chicken breasts, cut into cubes
A little sunflower oil
For the stir-fry:
1 x 350 g/12 oz packet of prepared fresh stir-fry vegetables, including beansprouts
15 ml/1 tbsp soy sauce

Mix the soy sauce with the sherry, garlic, ginger and honey.
Add the chicken cubes and toss well. Leave in a cool place to marinate for at least 2 hours.
Oil the grill, then preheat it.
Drain the chicken well from the marinade, then thread on wooden skewers that have been soaked in cold water. Place on the grill and close the lid. Cook for about 6 minutes or until tender and cooked through.
Meanwhile, heat a little oil in a frying pan or wok. Add the vegetables and stir-fry for about 3 minutes. Add any remaining marinade and the extra soy sauce and toss well. Pile on plates and top with the kebabs.

Turkey Patties with Cranberry

Juicy, tender turkey cakes with everyone's favourite accompaniment, cranberry sauce, inside, all served on a crisp, grilled slice of bread, instead of the more usual burger bun. You can use 5 ml/1 tsp dried thyme if you have no fresh.

Serves 4

450 g/1 lb minced (ground) turkey
1 small onion, finely chopped
30 ml/2 tbsp chopped fresh parsley
15 ml/1 tbsp chopped fresh thyme
45 ml/3 tbsp fresh breadcrumbs
Finely grated zest of 1 lime
1 egg, beaten
Salt and freshly ground black pepper
30 ml/2 tbsp cranberry sauce
4 slices of wholemeal bread
Butter or margarine, for spreading
To serve
A grated carrot salad

Mix the turkey with the onion, herbs, breadcrumbs, lime zest, egg and a little salt and pepper. Divide into eight equal pieces and flatten into rounds.
Spoon the cranberry sauce into the centres of four of the rounds. Top with the remaining rounds and press the edges well together to seal.
Preheat the grill.
Cut rounds out of the slices of bread, using a large biscuit (cookie) cutter. Spread lightly on both sides with butter or margarine. Place on the grill, close and cook for 1-2 minutes until griddle-browned. Remove from the grill and keep warm.
Put the patties on the grill. If you have an adjustable grill, lower the lid so it sits lightly on the patties and grill for 10 minutes or until cooked through and griddle-browned. If not, cook on the open grill for 10 minutes on each side, pressing down lightly with a spatula. Transfer to the croûtes of bread on warm plates.
Serve with a grated carrot salad.

Turkey Steaks with Herb and Walnut Crust

I often coat turkey steaks in crumbs of one sort or another because they just work so well together. I was thrilled that they were so successful on the health grill - the results are crunchy, tender and succulent all at the same time!

Serves 4

4 turkey steaks
1 x 85 g/3½ oz packet of parsley and thyme stuffing mix
50 g/2 oz/½ cup finely chopped walnuts
1 egg, beaten
A little sunflower oil
Wedges of lemon and sprigs of watercress, for garnishing
To serve:
Redcurrant jelly (clear conserve), creamed potatoes and peas

Put each steak in a plastic bag, lay it on a work surface and beat just a little to tenderise. Don't make them too thin.
Mix together the stuffing mix and the chopped walnuts.
Dip each steak in the beaten egg, then the stuffing, to coat completely.
Oil the grill, then preheat it. Drizzle the steaks with a little oil too. Lay the steaks on the grill, close the lid and cook for 4 minutes until griddle-browned and cooked through.
Transfer to warm plates, garnish with wedges of lemon and sprigs of watercress.
Serve with redcurrant jelly, creamed potatoes and peas.

Duck with Ginger and Hoisin Sauce

Tender duck, full of fragrant flavour, with a slightly crispy skin. To make the garnish, make six cuts from the rounded end of each tomato to the stalk, without slicing right through. Gently open up the points to make 'flowers'.

Serves 4

30 ml/2 tbsp sunflower oil
1 garlic clove, crushed
5 ml/1 tsp grated fresh root ginger
30 ml/2 tbsp soy sauce
2.5 ml/½ tsp Chinese five-spice powder
4 duck leg portions
Cherry tomatoes and whole chive stalks, for garnishing
To serve:
Hoisin sauce, egg fried rice and a beansprout salad

Mix the oil with the garlic, ginger, soy sauce and five-spice powder in a shallow dish. Add the duck and turn to coat the pieces completely. Leave to marinate for at least 2 hours.
Preheat the grill. Drain the portions well, then lay them on the grill (you may have to do them two at a time if they are large), close the lid and cook for 10 minutes or until griddle-browned and tender. Transfer to warm plates, garnish with cherry tomato 'flowers' and whole chive stalks.
Serve with hoisin sauce, egg fried rice and a beansprout salad.