Recipes continued
Garlic Potatoes | (Serves 6) |
1.5kg new potatoes, halved 2 tablespoons (40g) butter 1 tablespoon oil
2 cloves garlic, finely chopped
2 tablespoons fresh chopped chives
1.Boil potatoes until almost tender. Do not over cook. Drain.
2.Heat oil and butter in Wok on setting 7. Add garlic and sauté for 1 minute. Add potatoes and cook until golden brown, stirring throughout cooking.
3.Stir chives through potatoes just before serving.
4.Serve with sour cream if desired.
French Beans and Mushrooms | (Serves 4) |
1 tablespoon (20g) butter or margarine
1 clove garlic, finely chopped
1 tablespoon lemon juice
500g French beans, trimmed
100g mushrooms sliced
2 tablespoons pine nuts
1.Heat butter or margarine in Wok on setting 7. Sauté garlic for 1 minute.
2.Add lemon juice and beans. Reduce heat to setting 3, cover and cook until beans are just tender.
3.Increase heat to setting 5, add mushrooms and pine nuts. Sauté until mushrooms are tender and pine nuts are browned.
Curried Nut Rice | (Serves 4) |
2 tablespoons (40g) butter or margarine
11/2 teaspoons curry powder
2 cups long grain rice
21/2 cups chicken stock
125g slivered almonds
8 green onions, finely sliced
1.Heat butter in Wok on setting 10. Add
curry and rice, cook for
2.Add chicken stock and bring to the boil. Return heat to setting 4 to simmer, cover and cook until all liquid has been absorbed.
3.Add almonds and green onions, stir through rice and cook for a further
DESSERTS
Banana Fritters | (Serves 6) |
1/2 cup rice flour
1 cup plain flour
11/2 tablespoons baking powder
1 teaspoon cinnamon 450mls water
6 medium bananas Oil for deep frying Icing sugar
1.Sift flours, baking powder and cinnamon in a bowl; gradually add enough water to form a smooth batter.
2.Preheat oil in Wok on setting 10.
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