Sunbeam FP5600 manual Veal Paprika, Rack of Lamb with Mustard Crust, Frypan Recipes continued

Frypan Recipes continued

Veal Paprika Serves 4

4-6 (approx. 750g) veal steaks plain flour

2 tablespoons (40g) butter or margarine

1 medium onion, thinly sliced

1 clove garlic, finely chopped

2 teaspoons paprika

1 tablespoon plain flour, extra

1 cup beef stock

11/2 tablespoons tomato paste

2 tablespoons sour cream

1.Coat veal steaks lightly in flour.

2.Heat butter or margarine in frypan on setting 5. Cook veal quickly on both sides until lightly golden. Set aside.

3.Add onion and garlic, sauté until tender.

4.Add paprika and extra flour. Gradually add beef stock, stirring constantly until mixture boils and thickens.

5.Reduce temperature to simmer. Stir through tomato paste and return veal to the frypan. Cover and simmer for 25-30 minutes. Stir in sour cream just before serving.

Lamb

Rack of Lamb with Mustard Crust Serves 4

4 racks of lamb with 3 chops in each, trimmed of excess fat

2 tablespoons oil

2 tablespoons French mustard

1 clove garlic, finely chopped

1 tablespoon fruit chutney

2 teaspoons green peppercorns, crushed

1 cup fresh breadcrumbs

2 tablespoons chopped parsley

1.Heat oil in frypan on setting 6. Place lamb racks into frypan and brown on all sides. Reduce temperature to setting 5. Cover and bake, allowing 25 minutes per 500g.

2.When half way through cooking, remove lamb from frypan. Combine mustard, garlic, fruit chutney, crushed green peppercorns and breadcrumbs. Spread mixture over back of lamb and coat with chopped parsley.

3.Return to the frypan and bake for remaining cooking time or desired amount (to suit your individual taste).

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