Sunbeam FP8610 - Manual (Page 19)

19
Main courses cont.
Vegetables.
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 in 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.
Ratatouille Serves 6
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 tablespoon soy sauce
1 teaspoon wine vinegar
1 teaspoon sesame oil
1. Heat oil in frypan on setting 6. Add onion
and garlic, saute 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.