Curried Apricot Chicken
1⁄3 cup chicken stock
1⁄3 cup water
125g dried apricots
1 tablespoon oil
1 onion, cut into wedges
½teaspoon coriander
½teaspoon cumin
½teaspoon turmeric
¼ teaspoon cinnamon Freshly ground black pepper 4 chicken breast fillets
1.In a saucepan bring the chicken stock and water to the boil. Turn off the heat and add the apricots to soak in the hot liquid for approx. 1 hour. Remove apricots and liquid.
2.Heat oil in the Banquet Frypan on setting 6 – 8.
3.Fry the onion until tender. Stir through the spices. Add the chicken, fry until golden brown. Return the apricots and liquid.
4.Cover with lid and simmer over a low heat setting 4 – 6 for approximately 20 minutes or until the chicken is tender (add extra chicken stock if required).
Serving suggestion:
Serve with steamed rice and a crisp green salad.
Serves 4
Pork Fillets with Dark Plum Sauce
1kg pork fillets
1⁄3 cup soy sauce
2⁄3 cup tomato sauce
¼cup hoi sin sauce
¼cup oil
1 x 825g can dark red plums
½cup hoi sin sauce (extra)
1 tablespoon brown sugar
1.Trim any fat or sinew from the pieces of pork and make 2 – 3 deep vertical cuts in each portion without cutting right through. Lay the pork pieces
2.Mix the soy, tomato and hoi sin sauce with the oil, and pour over the pork.
3.Cover and marinate for 30 minutes.
4.Drain plums and reserve syrup for sauce. Remove the stones roughly slice the flesh.
5.Drain marinade from pork and pat dry with paper towelling.
6.Brown the pork fillets on high heat, setting 8 for approx. 10 minutes.
7.Reduce heat setting to 6, cook for a further 20 minutes or until tender.
8.Baste occasionally with left over marinade during cooking. Remove from pan, cover with foil to keep warm.
9.Simmer plums in the Banquet Frypan on a medium heat setting 6 – 8 with extra hoi sin sauce, brown sugar and reserved plum syrup for 15 – 20 minutes, stirring often to make a thick syrupy mixture. Return pork to pan and heat through.
Serving suggestion:
Serve with plum sauce, boiled rice and steamed bok choy.
Serves 4
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