Frypan Recipes continued
Hawaiian Pork Chops | Serves 4 |
4 pork chops
2 tablespoons oil
1 onion, cut into wedges
1 x 425g pineapple pieces, drained reserving
1/4 cup juice
1/4 cup dry sherry
1 tablespoon honey
1 tablespoon tomato sauce
2 teaspoons white vinegar
1 teaspoon finely grated fresh ginger fresh ground pepper to taste
2 teaspoons cornflour
1.Trim excess fat from chops.
2.Heat oil in frypan on setting 7. Brown chops on both sides. Remove chops from frypan. Reduce to setting 5.
3.Sauté onions until tender. Add pineapple, sherry, honey, tomato sauce, vinegar and ginger. Bring to boil.
4.Reduce heat to setting 2. Combine cornflour with reserved pineapple juice. Add to frypan, stirring until sauce boils and thickens.
5.Return pork to the frypan. Cover and simmer for 20 minutes, or until chops are cooked. Serve with steamed rice.
Seafood
Curried Prawns | Serves 6 |
2 tablespoons oil
6 green onions, cut into 5cm pieces
1 medium onion, sliced into rings
3 celery stalks, sliced into 1cm pieces
1/2 cup French beans
2 tablespoons curry powder
1kg green prawns, shelled and deveined 2 cups chicken stock
1/4 cup cornflour
2 tablespoons sherry
1/4 cup cream
1.Heat oil in frypan on setting 6. Add green onions, onion, celery, beans and curry, sauté until onions are tender. Reduce heat to setting 2.
2.Add prawns and stock. Stir through combined cornflour and sherry, stirring until thickened. Cook for 3 minutes or until prawns are just cooked through.
3.Stir through cream. Serve with rice.
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