Frypan Recipes continued
Lemon Chicken
2 tablespoons oil
4 chicken maryland pieces
1 teaspoon finely grated fresh ginger
1 clove garlic, finely chopped
1 cup chicken stock
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon dry sherry
finely grated rind and juice of 1/2 lemon 1 tablespoon cornflour
1 tablespoon water
1.Heat oil in frypan on setting 7. Brown chicken on all sides with the ginger and garlic. Reduce heat to simmer.
2.Combine chicken stock, soy sauce, sugar, sherry, lemon rind and lemon juice.
Add to the frypan. Cover and allow to simmer until chicken is tender.
3.Combine cornflour and water. Add to chicken, stirring until sauce boils and thickens. Simmer for a further 5 minutes. Serve with steamed rice.
Beef
Chateaubriand with Mushrooms | Serves |
1 piece fillet steak (about 1kg)
6 éshallots, finely chopped
1/2 cup dry red wine
2 teaspoon (10g) butter or margarine
200g mushrooms, sliced juice of 1/2 lemon
1 cup beef stock
1 tablespoon corn flour
2 tablespoons cream
1.Place fillet into a large dish, sprinkle with éshallots and pour over wine. Cover and marinate for 2 hours in the refrigerator.
2.Heat butter or margarine in frypan on setting 7. Add meat and brown on all sides. Reduce temperature to setting 5. Cover and cook for desired amount (to suit your individual taste). Set meat aside and cover with aluminium foil to keep warm.
3.Add mushrooms and lemon juice, sauté for 2 minutes.
4.Add beef stock and marinade, bring to the boil. Blend cornflour with a little water. Add to the stock, stirring constantly until sauce boils and thickens. Stir through cream. DO NOT BOIL.
To Serve: Slice beef and cover with sauce. Serve with steamed vegetables.
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