Dust beef in flour, shaking off excess flour. Heat oil in frypan and cook beef in batches until brown. Set aside. 2. To the same pan, add onion and garlic, cook stirring for 1-2 minutes, or until onion starts to colour. Stir tomato paste cook 1 minute. 3. Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes. 4. Place beef, vegetables, stock, water, thyme and bay leaves in frypan. Cover and cook on setting 4 for 1 hour stirring occasionally. After 1 hour add toma

Wash and clean chicken thoroughly. Pat dry with paper towelling. 2. To make stuffing, cook onion in oil until softened. Add to remaining stuffing ingredients and mix well. 3. Place the stuffing inside the cavity of the chicken. Tuck the wings back and tie the base of the chicken with cooking string so that the legs are crossed and securely positioned. 4. Preheat frying pan on setting 7. Brush chicken with a little oil and salt and pepper. 5. Brown chicken on all sides; reduce heat to setting 5 a

This also prevents it from sticking when baking or roasting. Preferably use meat that is at room temperature, as this reduces the cooking time. 1. Preheat the frypan to settings 7-8. If using an aluminium or stainless steel frypan, preheat with approximately 1-2 tablespoons of oil. 2. Brown meat on all sides, with the lid off. 3. After sealing, reduce the temperature to settings 4-5 and replace the lid until the meat is cooked as desired. Steaks should only require turning once or twice. Heading

NEVER IMMERSE THE CONTROL PROBE IN WATER OR OTHER LIQUID. Storage: Store the Control Probe carefully. Do not knock or drop it as this can damage the probe. The thermostat light on the Control Probe indicates the temperature at which the dial is set. This light will remain on until the set temperature has been reached and then will cycle on and off throughout cooking, as the cooking temperature is maintained by the thermostat. Hint: On initial heating of the frypan, it is recommended that the tem

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 ma

Add to the frypan. 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. Serve with steamed rice. 19 Main courses cont. Beef. Chateaubriand with Mushrooms serves 4-6 1 piece fillet steak (about 1kg) 6 shallots, finely chopped 1/2 cup dry red wine 2 teaspoon butter or margarine 200g mushrooms, sliced juice of 1/2 lemon 1 cup beef stock 1 tablespoon corn flour 2 tablespoons cream 1

Coat veal steaks lightly in flour. 2. Heat butter or margarine in frypan on setting 5. Cook veal quickly on both sides until lightly golden. Set aside. 3. Add onion and garlic, saute until tender. 4. Add paprika, extra flour. Gradually add combined beef stock cube and water, stirring constantly until mixture boils and thickens. 5. Reduce temperature to simmer. Stir through tomato paste and return veal to the frypan. Cover and simmer for 25-30 minutes. Stir in sour cream just before serving. 21 M

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. ........

Saute onion until tender. 2. Add rice and cook for 2-3 minutes, stirring constantly. Add chicken stock and turmeric. Reduce heat to simmer. Cover and cook for around 20 minutes. 3. After all liquid has been absorbed, toss rice with a plastic spatula. Easy Bolognaise Sauce Serves 6 2 tablespoons oil 2 onions, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 1kg lean minced beef 1 x 425g can peeled tomatoes, roughly chopped 1 x 455g can concentrated tomato soup 1/2 teaspoon bas

4. Return meat to the frypan. Add shallots and 1. Press the crushed pepper into the steak on cook uncovered for 5-10 minutes. both sides. Allow steak to stand 1 hour. Serve with steamed rice. 20 Main courses cont. Veal. Veal with Mushrooms Serves 4 1 tablespoon butter or margarine 1 tablespoon oil 100g mushrooms, sliced 4 veal steaks plain flour fresh ground pepper to taste 1 tablespoon plain flour, extra 1/2 cup water }combined 1 beef stock cube 1/2 cup cream 1. Heat butter or margarine and oil