Sunbeam PU5300 manual Soya Sauce Chicken Wings, Spanish Paella

Frypan recipes continued

4.Heat frypan on setting 8. Heat 1 tablespoon of oil in the frying pan and place the dumplings, in batches, into the pan, pleat side up. Cook until the dumplings are golden on the bottom. Do not turn. Carefully pour enough water in the frying pan so that the dumplings are half covered. Place the lid on the frying pan and cook, covered for 1 minute. Remove lid and cook, uncovered, until all the water has evaporated. Remove from pan, repeat with remaining dumplings.

Note: The water should be simmering the whole time. If this does not happen increase the heat to setting 10.

5.Serve with dipping sauce.

Tip: Kecap manis, mirin and black vinegar are available at Asian grocery stores.

Soya Sauce Chicken Wings Serves 4

1½ kg chicken wings ¹/³ cup honey

½ cup low salt soy sauce

2 teaspoons Chinese cooking wine

2 cloves garlic, crushed

3 teaspoons grated fresh ginger

1.Cut wings at joints and discard tips.

2.Combine remaining ingredients in a jug.

3.Place wings in a single layer in electric frying pan. Pour sauce over wings and turn to coat.

4.Turn electric frying pan onto setting 6. Cook wings, turning occasionally. Cook for about 30 minutes or until browned and cooked through.

5.Serve with rice.

Tip: Chinese cooking wine is available from Asian grocery stores. If you cannot find it simply replace with sherry or omit completely.

Spanish Paella Serves 6-8

8 large green prawns

8 small black mussels

3½ cups fish/chicken stock 1 teaspoon saffron threads 180g chorizo sausage, sliced 200g chicken thighs, halved

1 tablespoon extra virgin olive oil

1 medium onion, chopped finely

1 clove garlic, crushed

¼teaspoon smoked paprika 1 x 400g canned tomatoes 1½ cups Arborio or Spanish rice 300g whole pipis, purged

½ cup frozen peas

1 small roasted red capsicum, sliced

1.Peel four of the prawns and devein. Leave the other four whole for presentation. Clean and de-beard mussels.

2.Place stock and saffron in a saucepan and heat gently to infuse. Cover and keep warm.

3.Heat the electric frying pan on setting 8. Cook chorizo in pan until golden; drain on paper towelling.

4.In same pan cook the chicken thighs and whole prawns in chorizo oil until just cooked through; set aside.

5.Reduce heat to 6 add extra virgin olive oil, if needed, in electric frying pan and cook onions and garlic until the onions are translucent; add paprika and cook for a further 30 seconds.

6.Add tomatoes and cook on setting 6 for 2- 3 minutes. Add rice and cook, stirring until well coated. Add stock and stir to combine. Reduce heat to 3 and cook, covered for 10 minutes.

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