The use of the griddle pan has increased rapidly and it is becoming one of the most popular cooking methods for healthy eating. This volume includes over 100 recipes, reflecting many of the latest food trends, which have been analysed by a professional nutritionist. Also includes preparation advice, a glossary, and the principles of griddling.
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That's griddling in a griddle pan, one of those ridged metal pans that sits on the heat and gives the food cooked on it that appetising stripy look. According to The Hamlyn Griddling Cookbook, just about anything can be cooked on a griddle--meat, fish, vegetables, fruit, bread--cooked, what's more, quickly, lightly and healthily, using a minimum of fat and preserving a maximum of flavour.
More than 120 recipes, very much in the modern international style, show just what rich possibilities are offered by this rudimentary implement. Root vegetables yield Potato Wedges With Sun Dried Tomato Aioli and Sweet Potato Chips. Hot Asparagus (griddled, of course) is served with balsamic vinegar dressing; while five types of onion (leek, spring onion, red onion, white onion, shallot and garlic) are cooked into a sauce for tagliatelle. The ubiquitous Grilled Polenta puts in an appearance, accompanied by field mushrooms.
In the Chicken and Poultry section, recipes concentrate, for obvious reasons, on small portions such as breast or thigh (Balsamic Chicken With Rosemary, Duck Breasts With Pomegranate and Walnuts), but a few bravely take on whole birds. Meat and fish recipes are equally wide-ranging, including intriguing recipes such as Loin of Lamb With Blue Cheese Polenta and Mahi-Mahi With Wasabi-Lime Butter. Round the meal off with Grilled Pineapple With Rumbled Mascarpone or Hot Mango and Coconut With Ginger Cream, and you'll never look at your grill pan in the same way again. --Robin Davidson
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