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25
Mustard Seed Potatoes Serves 8
1.5kg baby new potatoes
2 tablespoons extra virgin olive oil
2 tablespoons black mustard seeds
1-2 teaspoons sea salt flakes
1. Place potatoes into frypan and pour enough
water in to cover. Cook potatoes, covered,
on MAX setting until tender. Drain well for
10 minutes.
2. Heat frypan on MED/MAX setting, add
oil, potatoes, mustard seeds and salt; stir
to coat. Place lid on potatoes and cook,
stirring occasionally, until the potatoes are
golden.
Tip: Keep the lid on during cooking as the
mustard seeds pop!
Individual Sticky Date Puddings Serves 8
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1¼ cups boiling water
60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
Butterscotch sauce
160g butter
²⁄
³
cup firmly packed brown sugar
1 cup (250ml) thickened cream
1. Preheat frypan on MIN/MED setting with
the lid on. Grease 8 individual 1-cup
capacity metal moulds.
2. Place dates, soda and boiling water into a
blender or food processor. Place lid on and
allow the mixture to stand for 5 minutes.
3. Add oil and sugar and pulse 3 times.
4. Add remaining ingredients and pulse
mixture until just combined. Scrape down
sides of bowl if necessary. Do not over
process.
5. Pour mixture into prepared moulds.
Place moulds in frypan and carefully pour
enough boiling water to come half way up
the sides of the moulds. Cook for about 25
minutes or until cooked when tested with
a wooden skewer. Carefully remove from
frypan; stand for 5 minutes before turning
out onto a wire rack.
6. Serve pudding with butterscotch sauce.
To make sauce, heat all ingredients in
a small saucepan over a low heat until
combined.
Tip: Puddings can be made in advance and
then rewarmed in a microwave.
Frypan recipes continued
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