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Seafood Paella (Serves 5)
2 tablespoons oil
2 onions, chopped
1 clove garlic, crushed
1
1
/
2
cups chicken stock
250g fish cutlets, cut into pieces
1 tablespoon tumeric
1
1
/
2
cups cooked rice
425g can whole tomatoes
125g mussels
250g prawns, shelled and cut into pieces
1 green capsicum, cut into strips
1 red capsicum, cut into strips
1.Heat oil in Wok on setting 15. Bring oil,
onion, garlic, chicken stock, fish pieces
and tumeric to the boil and cook for 15
minutes.
2.Reduce heat to setting 3 and stir in the
cooked rice.
3.Chop the tomatoes and add to the Wok
with juice, mussels, prawns and
capsicums. Simmer until liquid is
absorbed, about 15 minutes and serve.
French Vegetable Casserole (Serves 4)
1 large eggplant
4 tablespoons oil
2 onions, peeled and finely sliced
2 cloves garlic, finely chopped
2 green capsicum, cut into strips
500g zucchini, sliced
4 medium ripe tomatoes, roughly chopped
1 tablespoon mixed herbs
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. Heat oil in Wok on setting 12,
sauté onion and garlic until onion is tender.
2.Add remaining ingredients and bring to the
boil. Reduce heat to simmer on setting 2-
3, cover and cook for 30 minutes.
Tomato, Onion and Zucchini
Casserole (Serves 4)
2 tablespoons oil
2 onions, finely sliced
1 clove garlic, finely chopped
500g zucchini, sliced
3 large ripe tomatoes, roughly chopped
500g zucchini, sliced
3 large ripe tomatoes, roughly chopped
1 tablespoon Worcestershire sauce
1 tablespoon fresh chopped parsley
1 teaspoon dried basil
Pepper to taste
1.Heat oil in Wok on setting 12. Add onion
and garlic, sauté until onion is tender.
2.Add zucchini, tomatoes, Worcestershire
sauce, parsley, basil and fresh ground
pepper to taste, bring to the boil.
3.Reduce heat to simmer on setting 2-3,
cover and cook until zucchini is tender.
Recipes continued