Frypan recipes continued
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 frying pan 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 flour
1 kg beef strips
2 tablespoons olive oil
2 small cloves garlic, crushed
¼cup tomato paste 1 cup beef stock
250g mushrooms, sliced 150ml sour cream
Salt and freshly ground black pepper
1.Dust beef in flour, shaking off excess flour. Heat oil in frying pan on a 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 freshly ground black pepper
steamed broccoli, to serve steamed rice, to serve
1.Lightly coat chicken in flour. Heat oil in frying pan 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 frying pan; stir to combine. Add mushrooms and cook for 1 minute. Return chicken to frying pan 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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