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R8
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Appetisers, Entrees and Soups continued
Spicy pork and chilli salad
Serves 4
2 tablespoons peanut oil
1 tablespoon Thai green curry paste
300g pork mince
2 cloves garlic, finely chopped
1 tablespoon brown sugar
1 tablespoon fish sauce
½ cup roasted peanuts, roughly chopped
1 small iceberg lettuce, shredded
2 tomatoes, sliced
Fresh coriander leaves
Heat Wok on setting HIGH SEAR. Add oil
and curry paste, stir fry for 2 minutes.
Add pork mince and garlic, stir fry until
brown and crumbly.
Reduce heat to setting 6, stir in brown
sugar and fish sauce, stir fry until liquid
has evaporated, about 30 seconds. Stir in
chopped peanuts.
Arrange lettuce on serving plates. Spoon
pork mixture over lettuce, top with sliced
tomato and coriander.
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Mussels in tomato and garlic sauce
Serves 4-6
2 tablespoons olive oil
2 Spanish onions, finely diced
3 cloves garlic, peeled
1 cup/250ml white wine
600ml jar tomato pasta sauce
1kg fresh mussels, debearded and scrubbed
¼ cup basil leaves, torn, for serving
Freshly ground black pepper, optional
Heat the Wok on setting HIGH SEAR. Add
the oil, onions and garlic, stir fry until onion
is soft.
Add the wine and simmer until the liquid is
reduced by half.
Stir in tomato pasta sauce, cover with lid
and bring to the boil. Remove the lid.
Add mussels, cover with lid, reduce heat
to setting 8 and cook until mussels have
opened.
Place mussels into serving dish, drizzle
with sauce, sprinkle with basil leaves and
season if desired.
Serve with crusty bread and extra virgin olive
oil.
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