I love a gadget. And I’ve just got a new one. It’s called Optigrill… and it’s practically perfect in every way. Made by Tefal, the Optigrill is a sort of jazzed up George Foreman, which by some sort of witchcraft knows how long to cook all sorts of different foodstuffs. Even steak.
When I first heard such claims I was sceptical, I’ll be honest, but over the weekend I put it through its paces, and I can confirm that George has been ousted from his perch… this thing is brilliant.
The Optigrill differs from its competition because it’s just that little bit smarter. Not only does it have a cooking timer to tell you whether your meat is rare, medium or well done without you having to look at it, it also has Automatic Sensor Cooking, meaning the grill adapts the cooking according to the thickness of the meat and the number of portions. Clever huh?
Test 1: The ‘Healthy’ Fry Up
Owing to a rather unfortunate night at Walkabout (London’s WORST bar), I was left with a bit of a sore head on Saturday morning. A sore head only bacon would fix. And sausages. Sally’s sizzling sausages, to be precise (they’re incredible, and gluten free – try them!)
Out came the Optigrill for its first test. Proving that this machine is entirely idiotproof, I half drunkenly managed to programme it to do sausages (there’s a sausage button, couldn’t be easier) and low and behold… perfect sausages! And bacon! The day was saved.
Test 2: The Pre-Pub Toastie
I found myself a little short of time on Sunday evening, owing to a last minute pub quiz at the entirely pretentious and absolutely fabulous Grove Pub in Balham. So twere a toastie for tea! A brie and bacon toastie, with lashings of red onion marmalade. Tesco’s finest, no less! This is luxury toastie time. For this I switched the Optigrill to manual, whacked the food on the grill and waited for its impatient bleeping. Et voila.. perfect pre-pub grub.
Test 3: Date Night Chicken
Now this was the Optigrill’s hardest test… an actual dinner. I used the poultry setting to create some wonderful little sandwiches made of meat, filled with oozy molten cheese, spinach and a thousand other marvellous things. Want the recipe? I’ll give you the recipe!
- 1 1/2 ounces brie, cut into little pieces (gruyere is better if you can get it)
- 1 tablespoon light mayonnaise
- 1 clove garlic, crushed with press
- 2 teaspoons mustard (Dijon is best but I didn’t have that so used American)
- 2-3 chicken breasts
- a big bag of spinach
How To Do It:
1. In small bowl, combine cheese, mayonnaise, garlic, mustard, and 1/4 teaspoon pepper.
2. Slice your chicken in half leaving one edge in tact to fold over. Then spread spinach and cheese down the inside of the chicken, and fold it.
3. Wrap the chicken breasts in prosciutto to hold it all together. Or you could use bacon. Or you could just stick it together with toothpicks, but that’s about 80% less fun.
4. Stick your Optigrill on the poultry setting and wait for the light to turn blue. It’ll beep when it’s hot enough, then you can put the chicken on.
5. The Optigrill cooking timer will change colour as the chicken cooks, you need to wait for it to turn red, it’ll beep when this happens.
6. Serve with Jersey Royals and baby corn. Or anything else you like, but I LOVE baby corn!