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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)
1. Place potatoes, carrot, zucchini,
poppy seeds and eggs in a bowl. Add
black pepper and mix well.
2. Brush the Banquet Frypan with oil, and
heat on setting 4 – 6.
3. 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
½ cup beef stock
2 tablespoons Worcestershire sauce
2 tablespoons chopped parsley
1. Heat the Banquet Frypan on setting
10. Brush oil onto both sides of steak.
2. To seal, cook steaks 2-3 minutes each
side. Turn when juices appear on
uncooked side.
3. 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.
4. 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 firm.
Serving suggestion:
Serve with steamed vegetables and
mash potatoes.
Serves 4