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R7
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Appetisers, Entrees and Soups continued
Plum glazed chicken wings
Serves 4
1 kg chicken wings (tips removed if desired)
½ cup prepared plum sauce
1 tablespoon honey
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
1 tablespoon sesame seeds
1 cup/250ml chicken stock
Extra ½ cup chicken stock
Fresh coriander leaves, for serving
Place chicken wings into large mixing bowl.
Combine next 6 ingredients and pour over
chicken, stir to coat. Cover and marinate
for several hours or overnight in the
refrigerator. Drain chicken and reserve
marinade
Heat Wok on setting 6, add chicken wings
and stir fry for 3 minutes or until well
browned.
Add reserved marinade and extra ½ cup
chicken stock, cover with lid and bring to
the boil. Reduce heat to setting 4 and cook
for 20 minutes stirring chicken occasionally
to coat with marinade sauce.
Serve drizzled with marinade sauce, sprinkled
with fresh coriander and accompanied with
steamed rice if desired.
If thicker marinade sauce is required, remove
chicken wings when cooked and allow mixture
to simmer uncovered on setting 6 for 2-3
minutes or until thickened.
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Thai prawn and mango salad
Serves 4-6
1kg green prawns, peeled and deveined
3 cloves garlic, peeled and crushed
1 small red chilli, chopped
1 tablespoon chopped fresh coriander root
1 butter or green oak lettuce, leaves separated,
washed and dried
4 green shallots, diagonally sliced into 1cm pieces
½ punnet cherry tomatoes, cut into halves
½ cup cashew nuts
3 tablespoons olive oil
2 mangoes, peeled and chopped
Dressing:
2 tablespoons lime juice
¼ cup sweet chilli sauce
2 teaspoons fish sauce
Combine the prawns, garlic, chilli and
coriander root in a bowl, cover and
marinate for 20 minutes in the refrigerator.
Combine dressing ingredients in a clean
screw top jar and shake to combine, set
aside.
Place lettuce leaves, shallots, cherry
tomatoes and cashew nuts into a salad
serving bowl, set aside.
Heat the Wok on setting HIGH SEAR, add
oil then cook prawns in batches for 3-5
minutes.
Add prawns and mango to lettuce mixture,
drizzle with dressing and toss the salad
before serving.
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