Sunbeam FP6700, FP7820, FP6710 Rice and pasta, Garlic Potatoes, Hot Asparagus and Zucchini Salad

Main courses cont.

Garlic Potatoes Serves 6

11/2 kg new potatoes, halved

2 tablespoons butter

1 tablespoon oil

2 cloves garlic, peeled and finely chopped

2 tablespoons fresh chopped chives

1.Boil potatoes until almost tender. DO NOT OVER COOK. Drain.

2.Heat oil and butter in frypan on setting 5. Add garlic and saute for 1 minute. Add potatoes and cook until golden brown, stirring throughout cooking.

3.Stir chives through potatoes just before serving.

Serve with sour cream if desired.

Rice and pasta.

Hot Asparagus and Zucchini Salad

Serves 4-6

1 tablespoon butter

1 small leek, finely sliced

4 medium zucchini, cut into thick strips, 5cm long

1 bunch fresh asparagus, cut into 4cm lengths

1 tablespoon sesame seeds

1 tablespoon lemon juice

1 tablespoon fresh chopped parsley

1.Heat butter in frypan on setting 5. Add leek and saute until tender.

2.Add zucchini, asparagus, sesame seeds and lemon juice. Cook until asparagus is tender, stirring occasionally,

3.Stir through lemon juice and parsley just before serving.

Chinese Fried Rice Serves 6

2 tablespoons oil

3 eggs, lightly beaten

1 onion, peeled and finely chopped

3 bacon rashers, rind removed, finely chopped

1/2 cup frozen peas, thawed

6 shallots, finely sliced

3 cups cooked rice

1 teaspoon grated green ginger

2 teaspoons soy sauce

1.Heat oil in frypan on setting 5. Pour egg into frypan, turn to cook other side. Remove from pan and chop finely.

2.Add onions and bacon, saute until onion is tender.

3.Add peas, shallots, rice and egg, stir to combine.

4.Stir ginger and soy sauce through rice. Cook until heated through.

Curried Nut Rice Serves 4-6

2 tablespoons butter or margarine

11/2 teaspoons curry powder

2 cups long grain rice

21/2 cups chicken stock

125g slivered almonds

8 shallots, finely sliced

1.Heat butter in frypan on setting 5. Add curry and rice, cook for 2-3 minutes stirring constantly.

2.Add chicken stock and bring to the boil. Reduce heat to simmer, cover and cook until all liquid has been absorbed.

3.Add almonds and shallots, stir through rice and cook for a further 2-3 minutes.

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