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Frypan recipes continued
Family Beef Casserole with
Semi Dried Tomatoes Serves 6-8
Half quantity recommended for model FP5500P
2 kg chuck steak, cut into 2cm cubes
½ cup flour
3 tablespoons olive oil
2 bunches of spring onion, stalk trimmed,
peeled and left whole
2 cloves garlic, crushed
¹/
³
cup tomato paste
½ cup red wine
3 carrots, diced
3 celery stalks, sliced
1 cup beef stock
1 cup water
2 tablespoons chopped fresh thyme
2 bay leaves
1 cup semi dried tomatoes
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat oil in frypan and cook beef in batches
until brown. Set aside.
2. To the same pan, add onion and garlic,
cook, stirring for 1-2 minutes, or until
onion starts to colour. Stir through tomato
paste and cook for 1 minute.
3. Add wine and allow alcohol to evaporate
and liquid to reduce slightly. About 2
minutes.
4. Place beef, vegetables, stock, water,
thyme and bay leaves in frypan. Cover
and cook on setting 4 for 1 hour, stirring
occasionally. After 1 hour add tomatoes
and cook for a further 20-30 minutes or
until beef is tender.
5. Season to taste and serve hot with mashed
potatoes or rice.
Pan Fried Chicken Breast with
Salsa Verde Serves 6
1-2 tablespoons olive oil
6 chicken breast fillets
Salsa Verde
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
1. Heat frypan on setting 7. Add oil and cook
chicken, uncovered, until browned on both
sides and cooked through. Remove from
heat and serve with Salsa Verde.
2. To make the Salsa Verde, blend or process
all ingredients until a chunky sauce texture
is achieved.
Tip: Salsa Verde also goes very well with pan
fried fish fillets.