Frypan recipes continued
Steamed Salmon Parcels | Serves 4 |
4 x 180g Atlantic salmon fillets
1 stalk lemon grass, white only, chopped finely
4 eschalots, sliced thinly
¹⁄³ cup fresh coriander leaves
1 large red chilli, seeded, sliced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger ½ cup coconut milk
Salt and freshly ground black pepper 1 tablespoon peanut oil
1.Preheat electric frypan on setting 8 with the lid on for 5 minutes.
2.Combine the lemon grass, eschalots, coriander, chilli, garlic, ginger, coconut milk and salt and pepper in a bowl and mix well.
3.Place each piece of salmon on four individual pieces of baking paper. Divide the coconut mixture evenly over the tops of the salmon. Fold each piece of foil up to make four sealed parcels.
4.Place parcels in frypan and cook, covered, on setting 6 for about
5.Quickly increase heat in electric frypan and heat oil; toss bok choy for
6.Serve salmon with bok choy and steamed jasmine rice.
Dhal | Serves |
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed
3 teaspoons ground cumin ½ teaspoon cumin seeds
1 teaspoon black mustard seeds
2 tablespoons tomato paste
2 cups red lentils, rinsed and drained
2 cups vegetable stock
1 litre water
400g can chopped tomatoes
3 baby eggplants, chopped coarsely
4 hard boiled eggs, optional
Salt and freshly ground black pepper
1.Heat oil in frypan on setting 4. Add onion and garlic and cook, stirring, for
2.Add dried spices and cook a further 1 minute, or until spices are fragrant. Stir through tomato paste and cook for 2 minutes.
3.Increase heat to setting 9; add lentils, stock and water and bring mixture to the boil. Reduce heat to setting 3 and cook, uncovered, stirring occasionally, until the mixture thickens slightly.
4.Add the tomatoes and eggplant and cook, covered, for 10 minutes. Remove lid and cook for a further 10 minutes or until dhal has thickened and the eggplant is soft.
5.Add whole peeled eggs and stir gently until heated through.
6.Season to taste.
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