Frypan recipes continued
Pan Fried Fish with Garlic and Lemon Serves 4
4 (800g) white fish fillets
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons lemon juice
2 eschalots, minced
¼ cup shredded fresh basil leaves
Sea salt and freshly ground black pepper
Steamed new potatoes or mash, to serve Steamed broccolini, to serve
1.Place fish in a shallow baking dish. In a small bowl combine the garlic, lemon juice, eschalots, basil, salt and pepper and mix well.
2.Pour marinade over fish and allow to sit at room temperature for 20 minutes.
3.Heat frypan on setting 9. Add oil and cook fish for
Note: Cooking time will vary depending on the thickness of each fillet.
4.Serve fish with potatoes and steamed broccolini.
Beef Stroganoff | Serves 4 |
2 tablespoons plain flour
1 kg beef strips
2 tablespoons olive oil
2 small cloves garlic, crushed
¼cup tomato paste 1 cup beef stock
250g button mushrooms, sliced
¹⁄³ cup sour cream
Salt and freshly ground black pepper
1.Dust beef in flour, shaking off excess flour.
Heat oil in frypan on setting 6; cook beef in batches until browned.
2.Return all beef to pan and add remaining
ingredients, except sour cream. Cover and cook on setting 4 for about 45 minutes or until the beef is tender.
3.Stir through sour cream. Season with salt and pepper. Serve with buttered noodles.
Creamy Oyster Chicken | Serves 4 |
800g chicken tenders ¼ cup flour
1 tablespoon olive oil 300ml cream
¼ cup oyster sauce
200g small button mushrooms, quartered
Salt and freshly ground black pepper
steamed broccoli, to serve steamed rice, to serve
1.Lightly coat chicken in flour. Heat oil in frypan on setting 8. Cook chicken, in batches, until golden on each side.
Remove from pan. The chicken should not be completely cooked through at this stage.
2.Add cream and oyster sauce to frypan; stir to combine. Add mushrooms and cook for 1 minute. Return chicken to frypan and cook, stirring occasionally until the sauce has thickened and the chicken is cooked through.
3.Serve with steamed broccoli and rice.
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