Recipes starting with G

Ginger & Orange Saucy Courgettes

Ingredients

1 tbsp Worcestershire sauce | 2 tbsp water | zest & juice of 1 large orange | zest & juice of 1/2 lemon | 1 level tsp cornflour | 340g/12 oz courgettes | 4 spring onions, chopped | 2" piece of ginger, finely chopped | 2 tbsp cider or white wine vinegar | 1 tbsp soy sauce | 3 tsp artificial sweetener
  • Time: 10 minutes, plus grilling time
  • Complexity: easy
  • Origin: North America

Grilled red pepper sauce for char-grilled chicken breasts

Ingredients

3 red peppers | 142 g/5 oz very tow fat natural fromage frais | salt and freshly ground black pepper | a few basil leaves, shredded

Grilled scallop and bacon kebabs

Ingredients

4 rashers lean back bacon, fat removed (8 Sins on Green) | 8 x 57 g/2 oz scallops natural (28 Sins on Green) | 1 tablespoon finely chopped parsley | For the mustard dip: | 100 g / 3 1/2 oz very low fat fromage frais | 2 level teaspoons whole-grain Dijon mustard (1 Sin)

Scallops are always a wonderful treat, especially if you are fortunate enough to have a good local supply or are able to lay your hands on really fresh ones. The secret of cooking scallops is not to overcook them or they will lose their succulent juiciness and become tough and stringy.

Grilled vegetables on rosemary skewers

Ingredients

1 red pepper | 1 yellow pepper | 4 slim courgettes, sliced | 1 red onion, cut into chunks | 1 fennel bulb, sliced (optional) | 2 garlic cloves, crushed | 1 sprig fresh rosemary | 2 sprigs fresh thyme | salt and ground black pepper | 2 teaspoons olive oil (4 Sins)

These succulent grilled vegetable skewers can be served hot or cold - either way they are equally delicious. They taste especially good with the Italian basil and tomato dip. For a special party when you want to impress your guests, you could thread the vegetables on to thick fresh rosemary stems, just remove most of the green leaves so that only a small sprig is left at the end and then push the woody pointed end through the vegetables.

Green onion and ginger dip

Ingredients

283 g/10 oz very low fat natural fromage frais | 4 spring onions, finely sliced | 1 green pepper, deseeded and finely diced | 1/4 cucumber, peeled and diced | 1 garlic clove (optional) | 1 x 2.5 cm/1 in piece fresh root ginger, peeled and finely chopped | 1 teaspoon curry powder | 1 level tablespoon tomato puree (1/2 Sin) | freshly ground sea salt | chopped fresh coriander or thinly sliced spring onions, to garnish

This dip is the perfect accompaniment to the Spicy Indonesian chicken kebabs. Like all the other dips featured here, it is very low in Sins and goes down well at parties.

Grilled chicken snacks

Ingredients

24 skinned chicken wings on the bone (36 Sins on Green) | OR 24 skinned chicken thighs | OR drumsticks on the bone (60 Sins on Green) | lemon wedges and salad leaves, to garnish | For the honey and ginger coating: | 4 level tablespoons runny honey (6 Sins) | 3 tablespoons soy sauce | juice and grated lemon zest of 1 lemon | 1 x 2.5 cm/1 in piece fresh root ginger, peeled and chopped

You can use chicken drumsticks, thighs of wings to make this selection of mouthwatering grilled party snacks. Wings are lower in Sins on the Green Eating Plan - only 1 1/2 Sins per wing compared with 2 1/2 Sins for a drumstick or thigh.

Green Pasta Salad

Ingredients

57g/2 oz dried pasta shapes | 1 bunch watercress, chopped | 1 Little Gem lettuce, chopped | 6 cherry tomatoes, halved | 3" piece cucumber, diced | 6 radishes, sliced | 2 spring onions, sliced | 1/2 green pepper, deseeded & chopped | 1/2 red pepper, deseeded & chopped | 1/2 yellow pepper, deseeded & chopped | 1/2 level tbsp reduced-calorie mayonnaise | 113g/4 oz tuna canned in brine, drained | 1 stick celery, chopped | 85g/3 oz canned sweetcorn

Greek eggs keftedes and tomato salad

greek_eggs_keftedesIngredients:

2 eggs
50 g (2 oz) fresh white breadcrumbs
1  onion, grated
2 teaspoons chopped mint
2 tablespoons chopped parsley
1 tablespoon wine vinegar or lemon juice
1 kg (2 lb) minced lamb
flour, for coating
oil, for shallow-frying
salt and pepper

Golden Baked Apples

Golden-Baked-Apples_cIngredients:
* 4 cooking apples
* 50 g (2 oz) butter

Filling:
* 50 g (2 oz) soft brown sugar
* 2 teaspoons ground cinnamon
* 25 g (1 oz) walnuts, chopped
* 25 g (1 oz) raisins

Grilled Corn on the Cob

Grilled-Corn-on-the-CobIngredients:
* 4 corn cobs, husks and stalks removed
* sugar, for sprinkling
* pinch of salt
* 4 tablespoons water
* 50 g (2 oz) butter, melted

Grilled Courgettes with Herbs

Grilled-Courgettes-with-HerbsIngredients:
* 500 g (1 lb) courgettes, trimmed
* 1 1/2 tablespoons salt
* 1 tablespoon chopped thyme
* 1 teaspoon coriander seeds, crushed
* 1/2 teaspoon black peppercorns, crushed
* 1 tablespoon lemon juice
* 4 large tomatoes, skinned, deseeded and chopped
* 1 large garlic clove, finely chopped
* 150 ml (1/4 pint) olive oil

Grilled Baby Sweetcorn

Grilled-Baby-SweetcornIngredients:
* 500 g (1 lb) canned or fresh whole baby sweetcorn, drained
* 125 g (4 oz) butter
* 1 tablespoon lemon juice
* 1 garlic clove, crushed
* salt and pepper

Grilled Prawns with Basil Butter

Grilled-Prawns-with-Basil-ButterIngredients:
* 24 large uncooked Mediterranean prawns
* olive oil, for brushing
* 175 g (6 oz) butter
* 24 large basil leaves, roughly chopped
* 2 large garlic cloves, crushed
* salt and pepper
* few basil sprigs, to garnish

Grilled Sea Bass with Parsley, Lemon and Dill

Grilled-Sea-Bass-with-Parsley-Lemon-and-Dill_cIngredients:
* 1 sea bass, weighing 1.25 kg (2 1/2 lb), scaled and cleaned
* 3 tablespoons roughly chopped parsley
* juice and grated rind of 2 lemons
* 4 tablespoons olive oil
* 4 dill sprigs
* salt and pepper

To garnish:
* lemon wedges
* small dill sprigs

Ginger sherry or rice wine

Ginger-sherry-or-rice-wine_cIngredients:
* 3 tablespoons fresh ginger, finely chopped
* 3fl oz / 75ml dry sherry or rice wine

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