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Skillet Recipes (continued)
Ratatouille Serves 4
1 eggplant
1 tablespoon oil
1 onion, finely sliced
1 clove garlic, finely chopped
1 green capsicum, cut into strips
200g zucchini, sliced
2 medium ripe tomatoes, roughly chopped
2 teaspoons mixed herbs
fresh ground pepper to taste
1. Slice eggplant, sprinkle with salt and
allow to stand for 30 minutes. Wipe away
moisture with absorbent paper. Cut into
2cm cubes.
2. Heat oil in skillet on setting 5, sauté onion
and garlic until onion is tender.
3. Add remaining ingredients and bring to
the boil. Reduce heat to simmer, cover
and cook for 30-35 minutes, stirring
occasionally.
Pan fried Chicken Breast Serves 4
with Salsa Verde
1-2 tablespoons olive oil
4 chicken breast fillets
Salsa Verde
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
1. Heat skillet on setting 7. Add oil and cook
chicken, uncovered, until browned on both
sides and cooked through. Remove from
heat and serve with Salsa Verde
2. To make the Salsa Verde, blend or process
all ingredients until a chunky sauce texture
is achieved.
Tip: Salsa Verde also goes very well with pan
fried fish fillets.