17
Curried apricot Chicken
1⁄3 cup chicken stock
1⁄3 cup water
125g dried apricots
1 tablespoon oil
1 onion, cut into wedges
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon turmeric
¼ teaspoon cinnamon
Freshly ground black pepper
4 chicken breast fillets
1. In a s aucepan bring the c hicken stock
and water to the boil. Turn of f the heat
and add the apricot s to soak in the
hot liquid for approx. 1 h our. Remove
apricots and liqu id.
2. He at oil in the Banquet Fr ypan on
setting 6 – 8.
3. Fr y the onion until tende r. Stir through
the spices. Add the c hicken, fry until
golden brown. Return th e apricots
and liquid.
4. Cover w ith lid and simmer over a l ow
heat setting 4 – 6 for ap proximately 20
minutes or until the c hicken is tender
(add extra chicken stock i f required).
Serving suggestion :
Serve with steamed rice and a cris p
green salad.
Serves 4
Pork Fillets with Dark Plum Sauce
1kg pork fillets
1⁄3 cup soy sauce
2⁄3 cup tomato sauce
¼ cup hoi sin sauce
¼ cup oil
1 x 825g can dark red plums
½ cup hoi sin sauce (extra)
1 tablespoon brown sugar
1. Trim a ny fat or sinew from the piec es
of pork and make 2 – 3 deep ver tical
cuts in each porti on without cuttin g
right through. Lay the p ork pieces
side-by-si de in a shallow containe r.
2. Mi x the soy, tomato and hoi sin sau ce
with the oil, and po ur over the pork.
3. Cover a nd marinate for 30 min utes.
4. Dra in plums and reser ve syrup for
sauce. Remove the stones rou ghly
slice the flesh.
5. Dra in marinade from por k and pat dry
with paper towelling .
6. Brow n the pork fillets on hig h heat,
setting 8 for approx. 10 mi nutes.
7. Red uce heat setting to 6, coo k for a
further 20 min utes or until tender.
8. Ba ste occasionall y with left over
marinade duri ng cooking.
Remove from pan, cover with
foil to keep warm.
9. Si mmer plums in the B anquet Frypan
on a medium heat set ting 6 – 8 with
extra hoi sin sauce, b rown sugar
and reserved plum s yrup for 15 – 20
minutes, stirri ng often to make a thick
syrupy mixture. Retur n pork to pan and
heat through.
Serving suggestion :
Serve with plum sauce, boiled rice
and steamed bok choy.
Serves 4