Skillet Recipes (continued)
Garlic Prawns | Serves 4 - 6 |
1kg green prawns, shelled and deveined ½ cup olive oil
4 cloves garlic, halved
1 tablespoon chopped parsley fresh ground pepper
1.Place all ingredients into a bowl and marinate for 2 hours in the refrigerator.
2.Heat skillet to setting 6. Add prawn mixture and stir fry prawns until bright pink in colour. Remove garlic and serve hot.
Lemon Chicken | Serves 2 |
1 tablespoon oil
2 chicken maryland pieces
1 teaspoon finely grated fresh ginger
1 clove garlic, finely chopped
½cup chicken stock 1 tablespoon soy sauce 1 tablespoon sugar
2 teaspoons dry sherry
finely grated rind and juice of ½ lemon 1 tablespoon cornflour
1 tablespoon water
1.Heat oil in skillet on setting 7. Brown chicken on all sides with the ginger and garlic. Reduce heat to simmer.
2.Combine chicken stock, soy sauce, sugar, sherry, lemon rind and lemon juice.
Add to the skillet. Cover and allow to simmer until chicken is tender.
3.Combine cornflour and water. Add to chicken, stirring until sauce boils and thickens. Simmer for a further 5 minutes.
16Serve with steamed rice.
Chateaubriand with Mushrooms | Serves 4 - 6 |
1 piece fillet steak (about 1kg)
6 éschalots, finely chopped ½ cup dry red wine
2 teaspoons (10g) butter
2 teaspoons oil
200g mushrooms, sliced juice of ½ lemon
1 cup beef stock
1 tablespoon corn flour
2 tablespoons cream
1.Place fillet into a large dish, sprinkle with éschalots and pour over wine. Cover and marinate for 2 hours in the refrigerator.
2.Heat butter and oil in skillet on setting 7. Add meat and brown on all sides. Reduce temperature to setting 5. Cover and cook for desired amount (to suit your individual taste). Set meat aside and cover with aluminium foil to keep warm.
3.Add mushrooms and lemon juice, sauté for 2 minutes.
4.Add beef stock and marinade, bring to the boil. Blend cornflour with a little water. Add to the stock, stirring constantly until sauce boils and thickens. Stir through cream. DO NOT BOIL.
To Serve: Slice beef and cover with sauce. Serve with steamed vegetables.
