Loading ...
Loading ...
Loading ...
18
Method:
1 Insert the Deep Pot and heat to MEDIUM-HIGH; add oil,
lemongrass, garlic, lime leaves, chilli and shallots; cook for 2
minutes or until fragrant.
2 Add coconut milk and stock; bring to a boil. Reduce heat to
MEDIUM and cook, stirring occasionally, for 5 minutes or until
coconut milk is heated through and slightly thickened. Add soy
sauce and brown sugar and mix well.
3 Add the mussels and cook, co
vered, for 5-7 minutes or until
mussels just open and are cooked through. Discard any unopened
mussels. Top with coriander and serve with steamed jasmine rice.
Ingredients:
• 2 tablespoon vegetable oil
• 1 lemongrass stalk, white part
only, finely chopped
• 2 cloves garlic, finely chopped
• 4 kaffir lime leaves, finely
chopped
• 2 long red chillies, seeded,
finely chopped
• 3 shallots, finely chopped
• 1 x 400ml can coconut milk
• ½ cup (125ml) fish or
vegetable stock
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1kg black mussels, scrubbed,
debearded
• Coriander leaves, to serve
• Steamed jasmine rice, to serve
Mussels in Aromatic Coconut Broth
Method:
1 Grease and line the base of the Deep Pot with baking paper.
2 Place egg whites in a large bowl and beat with electric beaters until
soft peaks form. Add caster sugar
and beat until well combined.
Set aside.
3 Place egg yolks, extra caster sugar and vanilla in a large bowl and
beat with electric beaters until thick and pale in colour.
4 Add flour and beat until well combined; add butter and beat until
well combined; gradually add milk and beat on low speed until well
combined.
5 Use a large spoon to fold a third of the egg white into the flour
mixture. Repeat in 2 more b
atches until just combined (you may
have a few lumps, but that’s okay). Pour into prepared pan. Sprinkle
with the raspberries.
6 Bake at MEDIUM for 30 – 40 minutes or until the cake is just set
(wobbles slightly). Set aside in the pan to cool completely. Dust
with icing sugar; cut into squares and serve with thick cream.
Ingredients:
• 4 eggs, at room temperature,
separated
• 1 tablespoon caster sugar
• ½ cup (110g) caster sugar,
extra
• 2 teaspoons vanilla essence
• ¾ cup (110g) plain flour, sifted
• 125g butter, melted, cooled
• 2 cups (500ml) milk, slightly
warmed
• 1 punnet (125g) fresh
raspberries
• Icing sugar to dust
• Double cream, to serve
Raspberry ‘MAGIC’ Custard Cake
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 18
19
Method:
1 Insert the Deep Pot and heat to HIGH. Add oil; cook lamb, in
batches, for 5 minutes or until golden brown. Transfer to a plate;
cook remaining lamb. Reduce heat to MEDIUM.
2 Add onion, garlic, ginger, lime leaves and chilli; cook 1-2 minutes or
until fragrant. Add curry paste and cook 1 minute; add coconut
milk, brown sugar and fish sauce; bring to a boil. Reduce heat to
MEDIUM LOW and cook, stir
ring occasionally, for 4 hours or until
tender. Adjust heat if necessary, to maintain a slow simmer.
3 Combine cornflour and water in a small bowl or cup; mix to
dissolve. Pour into curry and mix until thickened; add beans and
cook a further 5-10 minutes or until beans are just tender; stir in
shallots and coriander leaves to serve. Serve with steamed rice.
Ingredients:
• 1 tablespoon vegetable oil
• 800g lamb shoulder, excess fat
trimmed, cubed
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon chopped ginger
• 4 kaffir lime leaves, finely
chopped
• 1 long red chilli, seeded, finely
chopped
• 180g (1 small jar) panang curry
paste
• 400ml can coconut milk
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 2 teaspoons cornflour
• 2 tablespoons water
• 150g green beans, halved
• 2 shallots, cut diagonally
• Coriander leaves, to serve
• Steamed jasmine rice, to serve
Slow Cooked Panang Lamb Curry
Method:
1 Insert the Deep Pot; add rice, water and coconut cream. Bring to
the boil on HIGH, stirring occasionally. Reduce heat to LOW.
Simmer, with lid on, for 8-10 minutes. Turn off heat. Stand, covered,
for 10 minutes before serving.
Ingredients:
• 1½ cups jasmine rice,
well-rinsed
• 1½ (375ml) cups water
• ¾ cup (190ml) coconut cream
Coconut Rice
562010 REV 1.qxp_Layout 1 23/07/2019 10:34 Page 19
Loading ...
Loading ...
Loading ...