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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.
Ne: Cooking time will vary depending on the
thickness of each fillet.
4. Serve fish with potatoes and steamed
broccolini.
Beef Sgaff See 8
¹/
³
cup flour
2 kgs beef strips
¹/
³
cup olive oil
3 cloves garlic, crushed
½ cup tomato paste
2 cups beef stock
500g mushrooms, sliced
300g sour cream
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.
Ceam Oe Chicke See 6
1.5kg chicken tenders
¹/
³
cup flour
2 tablespoons olive oil
450ml cream
¹/
³
cup oyster sauce
350g 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.
Recipes (continued)