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Garlic Potatoes (Serves 6)
1.5 kg new potatoes, halved
2 tablespoons (40g) butter
1 tablespoon oil
2 cloves garlic, finely chopped
2 tablespoons fresh chopped chives
1.Boil potatoes until almost tender. Do not
over cook. Drain.
2.Heat oil and butter in Wok on setting 12.
Add garlic and sauté for 1 minute. Add
potatoes and cook until golden brown,
stirring throughout cooking.
3.Stir chives through potatoes just before
serving.
4.Serve with sour cream if desired.
French Beans and Mushrooms (Serves 4)
1 tablespoon (20g) butter or margarine
1 clove garlic, finely chopped
1 tablespoon lemon juice
500g French beans, trimmed
100g mushrooms sliced
2 tablespoons pine nuts
1.Heat butter or margarine in Wok on setting
12. Sauté garlic for 1 minute.
2.Add lemon juice and beans. Reduce heat
to setting 3, cover and cook until beans
are just tender.
3.Increase heat to setting 5, add mushrooms
and pine nuts. Sauté until mushrooms are
tender and pine nuts are browned.
Curried Nut Rice (Serves 4)
2 tablespoons (40g) butter or margarine
1
1
/
2
teaspoons curry powder
2 cups long grain rice
2
1
/
2
cups chicken stock
125g slivered almonds
8 green onions, finely sliced
1.Heat butter in Wok on setting 15. Add
curry and rice, cook for 2-3 minutes
stirring constantly.
2.Add chicken stock and bring to the boil.
Return heat to setting 4 to simmer, cover
and cook until all liquid has been
absorbed.
3.Add almonds and green onions, stir
through rice and cook for a further 2-3
minutes.
DESSERTS
Banana Fritters (Serves 6)
1
/
2
cup rice flour
1 cup plain flour
1
1
/
2
tablespoons baking powder
1 teaspoon cinnamon
450mls water
6 medium bananas
Oil for deep frying
Icing sugar
1.Sift flours, baking powder and cinnamon in
a bowl; gradually add enough water to form
a smooth batter.
2.Preheat oil in Wok on setting 15.
Recipes continued