Frypan recipes continued
Mustard Seed Potatoes | Serves 8 |
1.5kg baby new potatoes
2 tablespoons extra virgin olive oil
2 tablespoons black mustard seeds
1.Place potatoes into frypan and pour enough water in to cover. Cook potatoes, covered, on setting 10 until tender. Drain well for 10 minutes.
Note: If using model FP5500P, we recommend boiling potatoes in a separate pan.
2.Heat frypan on setting 8, add oil, potatoes, mustard seeds and salt; stir to coat.
Place lid on potatoes and cook, stirring occasionally, until the potatoes are golden.
Tip: Keep the lid on during cooking as the mustard seeds pop!
Individual Sticky Date Puddings | Serves 8 |
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda 1¼ cups boiling water 60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼teaspoon mixed spice
2 eggs
Butterscotch sauce 160g butter
²⁄³ cup firmly packed brown sugar 1 cup (250ml) thickened cream
1.Preheat frypan on setting 4 with the lid on. Grease 8 individual
2.Place dates, soda and boiling water into a blender or food processor. Place lid on and allow the mixture to stand for 5 minutes.
3.Add oil and sugar and pulse 3 times.
4.Add remaining ingredients and pulse mixture until just combined. Scrape down sides of bowl if necessary. Do not over process.
5.Pour mixture into prepared moulds. Place moulds in frypan and carefully pour enough boiling water to come half way up the sides of the moulds. Cook for about 25 minutes or until cooked when tested with a wooden skewer. Carefully remove from frypan; stand for 5 minutes before turning out onto a wire rack.
6.Serve pudding with butterscotch sauce. To make sauce, heat all ingredients in a small saucepan over a low heat until combined.
Tip: Puddings can be made in advance and then rewarmed in a microwave.
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