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Resumen del manual
1. kg chicken wings ./. cup honey . cup low salt soy sauce 2 teaspoons Chinese cooking wine 2 cloves garlic, crushed 3 teaspoons grated fresh ginger 1. Cut wings at joints and discard tips. 2. Combine remaining ingredients in a jug. 3. Place wings in a single layer in electric frying pan. Pour sauce over wings and turn to coat. 4. Turn electric frying pan onto setting 6. Cook wings, turning occasionally. Cook for about 30 minutes or until browned and cooked through. 5. Serve with rice. ........ Chinese cooking wine is available from Asian grocery stores. If you cannot find it simply replace with sherry or omit completely. ........................................ 6 raw blue swimmer crabs 3 green onions 2 tablespoons peanut oil 3 cloves garlic, chopped 1 large red chilli, chopped 3 teaspoons grated fresh ginger ./. cup tomato sauce ./. cup sweet chilli sauce – smooth paste variety 1 tablespoon oyster sauce 1 tablespoon fish sauce . cup chicken stock 1 tablespoon grated palm sugar Steamed jasmine rice, to serve 1. Remove flap from the undersides of crabs then flip crab over. Place your thumb under the shell between the two back legs and slowly pull the shell away from the body. Discard. Remove the feather like gills and front feelers and discard. Carefully rinse the crab if needed – do not put under running water. Using a sharp knife cut the body in half; then cut between the smaller legs to make 4 pieces. Crack the large nippers with crab crackers; this will help the heat get into the shell. 2. Slice green onions and separate the green ends from the white; set aside. 3. Heat oil in electric frypan on heat 8. Add whites of onions, garlic, chilli and ginger to pan and cook, stirring, until fragrant. 4. Reduce heat to 6 and add crabs. Combine remaining ingredients and pour over crabs. Stir crabs gently to coat then cook, covered, stirring occasionally for about 15 minutes or until the crabs have gone a deep orange colour and are just cooked through. Recipes (continued) A good way to see if the crabs are cooked is to check the joint on the large nipper. When these have changed colour your crabs should be cooked through. 5. Remove crabs from pan onto a large serving platter and spoon over sauce from pan. Sprinkle with slice green onions. 6. Serve with steamed jasmine rice. .................................................. 2 small raw blue swimmer crabs 8 large green prawns 8 small black mussels 3. cups fish/chicken stock 1 teaspoon saffron threads 180g chorizo sausage, sliced 200g chicken thighs, halved 1 tablespoon extra virgin olive oil 1 medium onion, chopped finely 1 clove garlic, crushed . teaspoon smoked paprika 1 x 400g canned tomatoes 1. cups Arborio or Spanish rice 300g whole pipis, purged . cup frozen peas 1 small roasted red capsicum, sliced 1. Remove flap from the undersides of crabs then flip crab over. Place your thumb under the shell between the two back legs and slowly pull the shell away from the body. Discard. Remove the feather like gills and front feelers and discard. Carefully rinse the crab if needed – do not put under running water. Using a sharp knife cut the body in half; then cut between the smaller legs to make 4 pieces. Crack the large nippers with crab crackers; this will help the heat get into the shell. 2. Peel four of the prawns and devein. Leave the other four whole for presentation. Clean and de-beard mussels. 3. Place stock and saffron in a saucepan and heat gently to infuse. Cover and keep warm. 4. Heat the electric frying pan on setting 8. Cook chorizo in pan until golden; drain on paper towelling. 5. In same pan cook the chicken thighs and whole prawns in chorizo oil until just cooked through; set aside. 6. Reduce heat to 6 add extra virgin olive oil, if needed, in electric frying pan and cook onions and garlic until the onions are translucent; add paprika and cook for a further 30 seconds. 7. Add tomatoes and cook on setting 6 for 2- 3 minutes. Add rice and cook, stirring until well coated. Add stock and stir to combine. Reduce heat to 3 and cook, covered for 10 minutes. 8. After 10 minutes check rice, add a little water if the rice looks too dry. Cook, covered, for a further 5 minutes if the rice is still quite hard. 9. Arrange raw seafood, chicken, chorizo, whole prawns, peas, roasted capsicum, over rice and cook, covered for a further 5 minutes or until the seafood is cooked and the rice is tender. Turn heat off and keep covered for 5 minutes before serving. 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 3-5 minutes on both sides until just cooked through. ............Cooking time will vary depending on the thickness of each fillet. 4. Serve fish with potatoes and steamed broccolini. ...............................................