Sunbeam FP8610 - Manual (Page 20)

20
Main courses cont.
Garlic Potatoes Serves 6
1 1 /
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.
Hot Asparagus and Zucchini Salad
Serves 4-6
1 tablespoon butter
1 small leek, finely sliced
4 medium zucchini, cut into thick strips,
5cm long
1 bunch fresh asparagus, cut into 4cm lengths
1 tablespoon sesame seeds
1 tablespoon lemon juice
1 tablespoon fresh chopped parsley
1. Heat butter in frypan on setting 5. Add leek
and saute until tender.
2. Add zucchini, asparagus, sesame seeds and
lemon juice. Cook until asparagus is tender,
stirring occasionally,
3. Stir through lemon juice and parsley just
before serving.
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 to cook other side. Remove from
pan and chop finely.
2. Add onions and bacon, saute until onion is
tender.
3. Add peas, shallots, rice and egg, stir to
combine.
4. Stir ginger and soy sauce through rice. Cook
until heated through.
Curried Nut Rice Serves 4-6
2 tablespoons butter or margarine
1
1 /
2
teaspoons curry powder
2 cups long grain rice
2
1 /
2
cups chicken stock
125g slivered almonds
8 shallots, finely sliced
1. Heat butter in frypan on setting 5. Add curry
and rice, cook for 2-3 minutes stirring
constantly.
2. Add chicken stock and bring to the boil.
Reduce heat to simmer, cover and cook until
all liquid has been absorbed.
3. Add almonds and shallots, stir through rice
and cook for a further 2-3 minutes.