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Sweet and Sour Pork
Serves 8
1 cup plain flour
800gms pork strips
2 cup vegetable oil
2 tablespoon peanut oil
1 teaspoon sesame oil
2 onion, diced
2 garlic clove, minced
2 teaspoon ginger, minced
2 small capsicum, sliced
2 carrot, sliced
1 cup caster sugar
½ cup vinegar
4 tablespoons soy
2 tablespoon tomato sauce
2 tablespoon sweet chilli sauce
2 tablespoon cornflour
1. Place the flour into a bowl and stir
through the pork until fully coated.
2. Pour half the oil into the frypan on
setting 8. When pan is heated, add
the pork in two different lots using
the second amount of oil. Place the
cooked pork on paper towel to drain.
Wipe the pan out with paper towel.
3. Place the oils into the frypan on
setting 6, add the onion, garlic and
ginger and fry until golden brown.
4. Stir the capsicum, carrot, sugar,
vinegar, soy, tomato sauce and chilli
through until combined, turn the
settings dial to 4 and simmer, stirring
constantly.
5. Mix the cornflour with 2 tablespoons of
water and pour into the pan, cook for
1minute and then add the pork.
6. Serve with fluffy rice and fresh
cut shallots.
Mushroom Risotto
Makes 8 serves
2 medium onion, diced
2 clove garlic, minced
2 tablespoon olive oil
2 cup Arborio rice, washed
½ teaspoon allspice
2 teaspoon lemon rind
5 cups vegetable stock
2 teaspoon salt
300g mushrooms, sliced
1 cup parmesan, grated
1. Place onion, garlic and olive oil into
the frypan and fry for 3 minutes on
setting 6, stirring occasionally.
2. Add the rice, allspice and lemon rind
stirring constantly for 3 minutes.
3. Turn the settings dial to 3 and add one
cup of stock and cook for 2 minutes,
add a further 1 cup and simmer for 7
minutes, then add a further ½ cup.
4. After 5 minutes, stir the salt,
mushrooms and parmesan through.
Place the lid on top and leave for 8
minutes.
5. Serve with extra parmesan cheese.
KEF125_IB_C11_FA.indd 21 13/07/11 10:55 AM