CRUMBED VEAL CUTLETS
4 veal cutlets, trimmed
Salt & freshly ground black pepper
1⁄4 cup plain flour
1 egg, lightly beaten
1⁄2 cup cornflake crumbs
1 tablespoon oil
1.Season cutlets with salt and pepper. Dip the cutlets into flour, then into the egg and then into the crumbs. Press the crumbs on firmly to form a thick coating. Place cutlets in a single layer onto a tray, cover and refrigerate for 20 minutes.
2.Select the grill function and preheat oven for 5 minutes.
3.Brush baking pan with oil and arrange cutlets in pan for even cooking.
4.Grill cutlets for 5 minutes or until golden brown. Turn cutlets over and grill for another
5.Drain cutlets on paper towel. Serve immediately with mashed potatoes and minted green peas. Serves 2.
BEEF OR PORK SATAY
500g rump steak or pork fillets, trimmed, cut into strips
2 tablespoons honey
1⁄2 cup teriyaki sauce
1⁄2 cup sweet chilli sauce
2 tablespoon lemon juice
Satay sauce
1⁄2 cup crunchy peanut butter
1 teaspoons curry paste
1⁄2 cup coconut cream
1 tablespoon sweet chilli sauce
2 teaspoons soy sauce
1 tablespoons lime juice
1⁄2 cup chicken stock
1.Soak 8 bamboo skewers in cold water for 15 minutes. Drain.
2.Thread beef strips onto the skewers. Place beef skewers into a shallow dish in a single layer.
3.Combine the honey, teriyaki sauce, sweet chilli and lemon juice and pour over the beef. Cover and refrigerate several hours or overnight. Turn skewers occasionally to coat beef with marinade.
4.Select the grill function and preheat the oven for 5 minutes.
5.Drain the marinade from the beef and reserve. Place half of the beef skewers onto the grill rack inserted over the baking pan. Brush with reserved marinade.
6.Grill the beef skewers for 5 minutes. Turn the skewers over, brush with marinade and grill for another
7.Repeat with remaining skewers.
8.Combine the Satay Sauce ingredients in a saucepan. Cook over a medium heat until sauce comes to the boil and thickens.
9.Pour Satay Sauce over chicken skewer served on steamed basmati rice. Serves
7
