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Recipes continued
Beef Stroganoff Serves 4-6
2 tablespoons olive oil
2 tablespoons flour
1 kg beef strips
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 frypan on 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.
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 coriander leaves
1 large red chilli, seeded and sliced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ cup coconut milk
Sea salt
Freshly ground black pepper
1 tablespoon peanut oil
4-6 baby bok choy, quartered
Steamed jasmine rice, to serve
1. Preheat 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 4 individual
pieces of aluminium foil. Divide the
coconut mixture evenly over the tops of
the salmon. Fold each piece of foil up to
make 4 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 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.
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