Kambrook Banquet Frypan KEF16 - Manual (Page 11)

11
Chilli Con Carne
2 tablespoons oil
1 onion, sliced
1 clove garlic, crushed
1 green capsicum, sliced
500g beef mince
1 x 300g can red kidney beans, drained
2 teaspoons chilli powder
1 x 440g can tomatoes
1 ⁄
4
teaspoon oregano
Salt and pepper, to taste
Heat the oil in the frypan on high heat
setting 8 – 10.
Saute the onion, garlic and green capsicum
until tender. Add the mince and brown well.
Add the remaining ingredients and reduce
heat setting to 6 – 8 and simmer for 20
minutes.
Serving suggestion:
Serve with taco shells, grated cheese, sour
cream and chopped tomatoes.
Serves 4
Curried Apricot Chicken
1 ⁄
3
cup chicken stock
1 ⁄
3
cup water
125g dried apricots
1 tablespoon oil
1 onion, cut into wedges
1 ⁄
2
teaspoon coriander
1 ⁄
2
teaspoon cumin
1 ⁄
2
teaspoon turmeric
1 ⁄
4
teaspoon cinnamon
freshly ground black pepper
4 chicken breast fillets
In a saucepan bring the chicken stock and
water to the boil.Turn off the heat and add
the apricots to soak in the hot liquid for
approx. 1 hour. Remove apricots and liquid.
Heat oil in the frypan on setting 6 – 8.
Fry the onion until tender. Stir through the
spices. Add the chicken, fry until golden
brown. Return the apricots and liquid.
Cover with lid and simmer over a low heat
setting 4 – 6 for approximately 20 minutes
or until the chicken is tender (add extra
chicken stock if required).
Serving suggestion:
Serve with steamed rice and a crisp green
salad.
Serves 4
Pork Fillets With Dark Plum Sauce
1kg pork fillets
1 ⁄
3
cup soy sauce
2 ⁄
3
cup tomato sauce
1 ⁄
4
cup hoi sin sauce
1 ⁄
4
cup oil
1 x 825g can dark red plums
1 ⁄
2
cup hoi sin sauce (extra)
1 tablespoon brown sugar
Trim any fat or sinew from the pieces of
pork and make 2 – 3 deep vertical cuts in
each portion without cutting right through.
Lay the pork pieces side-by-side in a
shallow container.
Mix the soy, tomato and hoi sin sauce with
the oil, and pour over the pork.