Sunbeam FP5920 Fryer User Manual


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Frypan recipes continued
Steamed Salmon Parcels Serves 4
4x180gAtlanticsalmonfillets
1stalklemongrass,whiteonly,chopped
finely
4eschalots,slicedthinly
¹⁄
³
cup fresh coriander leaves
1largeredchilli,seeded,sliced
2clovesgarlic,crushed
2 teaspoons grated fresh ginger
½ cup coconut milk
Salt and freshly ground black pepper
1 tablespoon peanut oil
4-6babybokchoy,quartered
Steamedjasminerice,toserve
1. Preheat electric frypan on setting 8 with
the lid on for 5 minutes.
2.Combinethelemongrass,eschalots,
coriander,chilli,garlic,ginger,coconut
milkandsaltandpepperinabowlandmix
well.
3. Place each piece of salmon on four
individual pieces of baking paper. Divide
thecoconutmixtureevenlyoverthetopsof
the salmon. Fold each piece of foil up to
make four sealed parcels.
4.Placeparcelsinfrypanandcook,covered,
on setting 6 for about 12-15 minutes or
until cooked as desired. Remove from heat.
5. Quickly increase heat in electric frypan
and heat oil; toss bok choy for 1-2 minutes
until wilted; season with salt and pepper.
6. Serve salmon with bok choy and steamed
jasminerice.
Dhal Serves 4-6
1 tablespoon vegetable oil
1mediumonion,finelychopped
1clovegarlic,crushed
3 teaspoons ground cumin
½ teaspoon cumin seeds
1 teaspoon black mustard seeds
2 tablespoons tomato paste
2cupsredlentils,rinsedanddrained
2 cups vegetable stock
1 litre water
400g can chopped tomatoes
3babyeggplants,choppedcoarsely
4hardboiledeggs,optional
Salt and freshly ground black pepper
1. Heat oil in frypan on setting 4. Add onion
andgarlicandcook,stirring,for2-3
minutes or until onion is soft.
2. Add dried spices and cook a further 1
minute,oruntilspicesarefragrant.Stir
through tomato paste and cook for 2
minutes.
3.Increaseheattosetting9;addlentils,
stockandwaterandbringmixturetothe
boil.Reduceheattosetting3andcook,
uncovered,stirringoccasionally,untilthe
mixturethickensslightly.
4.Addthetomatoesandeggplantandcook,
covered,for10minutes.Removelidand
cook for a further 10 minutes or until dhal
has thickened and the eggplant is soft.
5. Add whole peeled eggs and stir gently until
heated through.
6. Season to taste.
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