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1. Place fish in a shallow baking dish. In
a small bowl combine the garlic, lemon
juice, eschalots, basil, salt and pepper and
mix well.
2. Pour marinade over fish and allow to sit at
room temperature for 20 minutes.
3. Heat frying pan on setting 9. Add oil and
cook fish for 3-5 minutes on both sides
until just cooked through.
Note: Cooking time will vary depending on
the thickness of each fillet.
4. Serve fish with potatoes and steamed
broccolini.
Beef Stroganoff Serves 4
2 tablespoons flour
1 kg beef strips
2 tablespoons olive oil
2 small cloves garlic, crushed
¼ cup tomato paste
1 cup beef stock
250g mushrooms, sliced
150ml sour cream
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat oil in frying pan on a setting 6; cook
beef in batches until browned.
2. Return all beef to pan and add remaining
ingredients, except sour cream. Cover and
cook on setting 4 for about 45 minutes or
until the beef is tender.
3. Stir through sour cream. Season with salt
and pepper. Serve with buttered noodles.
Creamy Oyster Chicken Serves 4
800g chicken tenders
¼ cup flour
1 tablespoon olive oil
300ml cream
¼ cup oyster sauce
200g small button mushrooms, quartered
freshly ground black pepper
steamed broccoli, to serve
steamed rice, to serve
1. Lightly coat chicken in flour. Heat oil in
frying pan on setting 8. Cook chicken,
in batches, until golden on each side.
Remove from pan. The chicken should not
be completely cooked through at this stage.
2. Add cream and oyster sauce to frying pan;
stir to combine. Add mushrooms and cook
for 1 minute. Return chicken to frying pan
and cook, stirring occasionally until the
sauce has thickened and the chicken is
cooked through.
3. Serve with steamed broccoli and rice.
Frypan recipes continued