Skillet Recipes (continued)
Curried Prawns | Serves 6 |
2 tablespoons oil
6 green onions, cut into 5cm pieces
1 medium onion, sliced
2 tablespoons curry powder
50g beans, roughly chopped
1 celery stalk, sliced into 1cm pieces 1kg green prawns, shelled and deveined 2 cups chicken stock
1 tablespoon cornflour
2 tablespoons sherry ¼ cup cream
1.Heat oil in skillet, add onions and cook until softened. Add curry powder and cook, stirring, until fragrant. Add the beans and celery; cook for a further minute.
2.Add prawns and stock. Stir through combined cornflour and sherry, stirring until thickened. Cook for 3 minutes or until prawns are just cooked through.
3.Stir through cream. Serve with rice.
Pan Fried Fish with Garlic and Lemon Serves 2
2 x 200g white fish fillets
1 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon lemon juice
1 eschalot, minced
2 tablespoons shredded fresh basil leaves Sea salt
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 skillet pan on setting 8. 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.
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