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Resumen del manual
Heat oil in frypan on setting 6. Add shallots, onions, celery, beans and curry, saute until onions are tender. Reduce heat to setting 2. 2. Add prawns and stock. Stir through combined cornflour and sherry, stirring until thickened. Cook for 3 minutes. 3. Stir through cream. Serve with rice. Baked Fish Serves 4 1 mullet (about 1kg), cleaned, head remove fresh ground pepper salt grated rind and juice of lemon 3 large tomatoes, cut into wedges 250g mushrooms, finely sliced 1 tablespoon butter or margarine extra fresh ground pepper 1. Sprinkle inside of fish with a little pepper, salt and lemon rind. 2. Place tomato wedges, parsley and rosemary inside cavity and close fish. 3. Lay fish onto a well greased sheet of aluminium foil. 4. Top fish with mushroom slices. Drizzle over lemon juice and dot with butter. Sprinkle with fresh ground pepper to taste. Fold foil over fish to make a parcel. 5. Heat frypan to setting 7 and cook for approximately 10 minutes on each side or until flesh is tender. Grilled Fish Serves 4 8 small bream fillets juice of 1 lemon plain flour 1 tablespoon butter or margarine 1 tablespoon oil 1. Soak fillets in lemon juice for 10-15 minutes. 2. Coat fillets lightly in flour. 3. Heat butter or margarine and oil in frypan on setting 6-7. Cook fillets for 2-3 minutes on each side or until tender. Serve with a parsley butter if desired. Butter Crumbed Fish Serves 4 8 small bream fillets plain flour salt and pepper 1 egg } combined 3 tablespoons milk 1 cup dry breadcrumbs 125g butter 1. Season flour with salt and pepper to taste. 2. Coat fillets lightly in seasoned flour, dip in egg mixture then coat in breadcrumbs. 3. Melt butter in frypan on setting 6. Add fillets and cook until golden on both sides and flesh is tender. 18 Main courses cont. Vegetables. Ratatouille Serves 6 Savoury Cabbage Serves 6 1 medium cabbage 2 teaspoons oil 4 bacon rashers, rind removed, finely chopped 1 onion, peeled and finely chopped 2 teaspoons curry powder 12 shallots, finely sliced fresh ground pepper to taste 1. Wash cabbage, remove stalk and slice leaves thinly. 2. Heat oil in frypan on setting 5. Add bacon, onion and curry powder, saute until onion is tender. 3. Add cabbage and shallots. Stir to combine. Reduce heat to setting 3, cover and cook for 10 minutes, or until cabbage is tender. Tomato Onion and Zucchini Casserole Serves 6 2 tablespoons oil 2 onions, peeled and finely sliced 1 clove garlic, peeled and finely chopped 500g zucchini, cut into 2cm pieces 3 large ripe tomatoes, roughly chopped 1 teaspoon Worcestershire sauce 1 tablespoon fresh chopped parsley 1 teaspoon dried basil fresh ground pepper to taste 1. Heat oil frypan on setting 6. Add onion and garlic, saute until onion is tender. 2. Add zucchini, tomatoes, Worcestershire sauce, parsley, basil and fresh ground pepper to taste, bring to the boil. 3. Reduce heat to simmer, cover and cook until zucchini is tender. 1 large eggplant 4 tablespoons oil 2 onions, peeled and finely sliced 2 cloves garlic, peeled and finely chopped 2 green capsicum, seeds removed, cut into strips 500g zucchini, sliced 4 medium ripe tomatoes, roughly chopped 1 tablespoon mixed herbs fresh ground pepper to taste 1. Slice eggplant, sprinkle with salt and allow to stand for 30 minutes. Wipe away moisture with absorbent paper. Cut into 2cm cubes. 2. Heat oil in frypan on setting 5, saute onion and garlic until onion is tender. 3. Add remaining ingredients and bring to the boil. Reduce heat to simmer, cover and cook for 30-35 minutes. Chinese Fried Vegetables Serves 6 2 tablespoons oil 1 onion, peeled and cut into wedges 1 clove garlic, peeled and finely chopped 1 turnip, peeled and cut into thin strips 4 celery stalks, thinly sliced 1 small cucumber, thinly sliced 125g can bamboo shoots, drained 125g mushrooms, sliced 1 teaspoon grated green ginger 1 table spoon soy sauce 1 teaspoon wine vinegar 1 teaspoon sesame oil 1. Heat oil in frypan on setting 6, saute onion and garlic until onion is tender. 2. Add all vegetables and saute for 3-4 minutes, stirring constantly. 3. Add ginger, soy sauce, vinegar and sesame oil. Cook for a further 2 minutes. 19 Main courses cont. Garlic Potatoes Serves 6 11/2 kg new potatoes, halved 2 tablespoons butter 1 tablespoon oil 2 cloves garlic, peeled and finely chopped 2 tablespoons fresh chopped chives 1. Boil potatoes until almost tender. DO NOT OVER COOK. Drain. 2. Heat oil and butter in frypan on setting 5. Add garlic and saute for 1 minute. Add potatoes and cook until golden brown, stirring throughout cooking. 3. Stir chives through potatoes just before serving. Serve with sour cream if desired. Rice and pasta. Chinese Fried Rice Serves 6 2 tablespoons oil 3 eggs, lightly beaten 1 onion, peeled and finely chopped 3 bacon rashers, rind removed, finely chopped 1/2 cup frozen peas, thawed 6 shallots, finely sliced 3 cups cooked rice 1 teaspoon grated green ginger 2 teaspoons soy sauce 1. Heat oil in frypan on setting 5. Pour egg into frypan, turn...
Otros modelos de este manual:Utensilios de cocina - FP8600 (136.52 kb)