Sweet and Sour Pork
Serves 8
1 cup plain flour 800gms pork strips
2 cup vegetable oil
2 tablespoon peanut oil
1 teaspoon sesame oil
2 onion, diced
2 garlic clove, minced
2 teaspoon ginger, minced
2 small capsicum, sliced
2 carrot, sliced
1 cup caster sugar ½ cup vinegar
4 tablespoons soy
2 tablespoon tomato sauce
2 tablespoon sweet chilli sauce
2 tablespoon cornflour
1.Place the flour into a bowl and stir through the pork until fully coated.
2.Pour half the oil into the frypan on setting 8. When pan is heated, add the pork in two different lots using the second amount of oil. Place the cooked pork on paper towel to drain. Wipe the pan out with paper towel.
3.Place the oils into the frypan on setting 6, add the onion, garlic and ginger and fry until golden brown.
4.Stir the capsicum, carrot, sugar, vinegar, soy, tomato sauce and chilli through until combined, turn the settings dial to 4 and simmer, stirring constantly.
5.Mix the cornflour with 2 tablespoons of water and pour into the pan, cook for 1minute and then add the pork.
6.Serve with fluffy rice and fresh cut shallots.
Mushroom Risotto
Makes 8 serves
2 medium onion, diced
2 clove garlic, minced
2 tablespoon olive oil
2 cup Arborio rice, washed ½ teaspoon allspice
2 teaspoon lemon rind
5 cups vegetable stock
2 teaspoon salt
300g mushrooms, sliced
1 cup parmesan, grated
1.Place onion, garlic and olive oil into the frypan and fry for 3 minutes on setting 6, stirring occasionally.
2.Add the rice, allspice and lemon rind stirring constantly for 3 minutes.
3.Turn the settings dial to 3 and add one cup of stock and cook for 2 minutes, add a further 1 cup and simmer for 7 minutes, then add a further ½ cup.
4.After 5 minutes, stir the salt, mushrooms and parmesan through. Place the lid on top and leave for 8 minutes.
5.Serve with extra parmesan cheese.
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KEF125_IB_C11_FA.indd 21 | 13/07/11 10:55 AM |
