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Curried Apricot Chicken
1
⁄3 cup chicken stock
1
⁄3 cup water
125g dried apricots
1 tablespoon oil
1 onion, cut into wedges
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon turmeric
¼ teaspoon cinnamon
Freshly ground black pepper
4 chicken breast fillets
1. In a saucepan bring the chicken stock
and water to the boil. Turn off the heat
and add the apricots to soak in the
hot liquid for approx. 1 hour. Remove
apricots and liquid.
2. Heat oil in the Banquet Frypan on
setting 6 – 8.
3. Fry the onion until tender. Stir through
the spices. Add the chicken, fry until
golden brown. Return the apricots
and liquid.
4. Cover with lid and simmer over a low
heat setting 4 – 6 for approximately 20
minutes or until the chicken is tender
(add extra chicken stock if required).
Serving suggestion:
Serve with steamed rice and a crisp
green salad.
Serves 4
Pork Fillets with Dark Plum
Sauce
1kg pork fillets
1
⁄3 cup soy sauce
2
⁄3 cup tomato sauce
¼ cup hoi sin sauce
¼ cup oil
1 x 825g can dark red plums
½ cup hoi sin sauce (extra)
1 tablespoon brown sugar
1. Trim any fat or sinew from the pieces
of pork and make 2 – 3 deep vertical
cuts in each portion without cutting
right through. Lay the pork pieces
side-by-side in a shallow container.
2. Mix the soy, tomato and hoi sin sauce
with the oil, and pour over the pork.
3. Cover and marinate for 30 minutes.
4. Drain plums and reserve syrup for
sauce. Remove the stones roughly
slice the flesh.
5. Drain marinade from pork and pat dry
with paper towelling.
6. Brown the pork fillets on high heat,
setting 8 for approx. 10 minutes.
7. Reduce heat setting to 6, cook for a
further 20 minutes or until tender.
8. Baste occasionally with left over
marinade during cooking.
Remove from pan, cover with
foil to keep warm.
9. Simmer plums in the Banquet 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