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Cover and marinate for 30 minutes.
Drain plums and reserve syrup for sauce.
Remove the stones roughly slice the flesh.
Drain marinade from pork and pat dry
with paper towelling.
Brown the pork fillets on high heat,
setting 8 for approx. 10 minutes.
Reduce heat setting to 6, cook for a
further 20 minutes or until tender.
Baste occasionally with left over marinade
during cooking. Remove from pan, cover
with foil to keep warm.
Simmer plums in the frypan on a medium
heat setting 6 – 8 with extra hoi sin
sauce, brown sugar and reserved plum
syrup for 15 – 20 minutes, stirring often
to make a thick syrupy mixture. Return
pork to pan and heat through.
Serving suggestion:
Serve with plum sauce, boiled rice and
steamed bok choy.
Serves 4
Vegetable Hash Browns
2 potatoes, peeled and grated
1 zucchini, grated
2 eggs, lightly beaten
1 tablespoon vegetable oil
1 carrot, peeled and grated
1 tablespoon poppy seeds
freshly ground black pepper (as desired)
Place potatoes, carrot, zucchini, poppy
seeds and eggs in a bowl.Add black
pepper and mix well.
Brush the frypan with oil, and heat on
setting 4 – 6.
Place spoonfuls of mixture in pan and
flatten slightly. Cook for 4 – 5 minutes
each side or until golden.
Serves 4
Mushroom Steak
4 lean beef steaks (sirloin, rib eye, rump)
1 tablespoon vegetable oil
1 small onion, sliced
180g mushrooms, sliced
1
⁄2 cup beef stock
2 tablespoons Worcestershire sauce
2 tablespoons chopped parsley
Heat the frypan on setting 10. Brush oil
onto both sides of steak.
To seal, cook steaks 2-3 minutes each
side.Turn when juices appear on
uncooked side.
Remove from heat, rest while making
sauce.Add onion and mushrooms to any
pan juices. Cook 1 minute.
Add Worcestershire sauce and stock.
Bring to boil, stirring constantly until
slightly thickened.Add parsley and any
juices from rested steak.
Note: steak thickness determines cooking time.As
a guide: Rare remove after sealing; reduce heat to
setting 6 for medium and cook an extra 2 – 3
minutes each side;Well Done, 4 – 6 minutes each
side.Test steak by pressing with tongs. Rare feels
springy. Medium has some resistance.Well done
feels quite f
irm.
Serving suggestion:
Serve with steamed vegetables and mash
potatoes.
Serves 4