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Frypan recipes continued
Mustard Seed Potatoes Serves 8
1.5kg baby new potatoes
2 tablespoons extra virgin olive oil
2 tablespoons black mustard seeds
1-2 teaspoons sea salt flakes
1. Place potatoes into frypan and pour enough
water in to cover. Cook potatoes, covered,
on Setting 10 until tender. Drain well for
10 minutes.
2. Heat frypan on Setting 8, add oil, potatoes,
mustard seeds and salt; stir to coat.
Place lid on potatoes and cook, stirring
occasionally, until the potatoes are golden.
Tip: Keep the lid on during cooking as the
mustard seeds pop!
Family Beef Casserole Serves 4
with Semi Dried Tomatoes
1kg chuck steak, cut into 2cm cubes
¼ cup flour
2 tablespoons olive oil
1 bunch of spring onion, stalk trimmed,
peeled and left whole
1 clove garlic, crushed
2 tablespoons tomato paste
¼ cup red wine
2 small carrots, diced
1 celery stalk, sliced
½ cup beef stock
½ cup water
1 tablespoon chopped fresh thyme
1 bay leave
½ 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 tomato paste cook 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.