Sunbeam FG5600 Thai Chicken Red Curry, tablespoon vegetable oil 1 onion, cut into thin wedges

Recipes (continued)

Thai Chicken Red Curry Serves 4

1 tablespoon vegetable oil

1 onion, cut into thin wedges

1 portion home made red curry paste

1 x 400ml can coconut milk

2 teaspoons sugar

1 tablespoon fish sauce

750g chicken breast fillet, sliced thinly

1 red capsicum, deseeded and sliced

230g can bamboo shoots, drained

100g sugar snap peas Coriander leaves, to serve

1.Heat oil in a wok over high heat, add onion and cook 1-2 minutes, stirring frequently or until softened.

2.Add red curry paste and cook 1 minute. Reduce heat to medium and stir in coconut milk, sugar and fish sauce.

3.Add chicken and capsicum and simmer for about 3 minutes or until chicken is just cooked. Stir through bamboo shoots and sugar snap peas and simmer a further 1-2 minutes.

4.Serve hot with steamed jasmine rice and fresh coriander leaves.

Tip: If using store bought curry paste use 2-3 tablespoons to taste.

Matt’s Meatballs Serves 6-8

1.3kg lean beef

2/3 cup packaged breadcrumbs

3 eggs

2 tablespoons Worcestershire sauce

2 teaspoons dried sweet basil

1 teaspoon dried oregano

2 cloves garlic, crushed salt and pepper

2 tablespoons olive oil Sauce

1 onion, sliced

2 cloves garlic, crushed

2 tablespoons tomato paste

1 green capsicum, sliced

1 red capsicum, sliced

1 litre bottled tomato sauce

1.Assemble MultiMincer with the blade and fine disc.

2.Turn MultiMincer on and slowly add beef pieces into the chute using the food pusher.

3.Combine meatball ingredients; roll into balls slightly smaller than golf balls.

4.Heat half of the oil in a frying pan over a medium heat. Cook meatballs, in batches, until browned all over. Remove from pan.

5.Heat remaining oil in frying pan; cook onions and garlic, stirring, until the onions are translucent. Add tomato paste and cook for about 1-2 minutes or until fragrant. Add capsicums; cook, stirring occasionally, until tender. Add sauce and cook for 10 minutes. Reduce heat; add meatballs and cook, covered, for a further 10 minutes or until the meatballs are cooked through.

6.Serve in long crusty bread rolls as a sub sandwich or with pasta.

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