18
Moroccan Chicken with Quinoa
Makes 4 serves
600g free range chicken breast, diced
3 tbsp Moroccan seasoning
2 tbsp olive oil
1 red capsicum, diced
200g sweet potato, peeled
1 cup multi coloured quinoa
2 cups chicken stock
Fresh coriander, to serve
1.
In a bowl, place the chicken and
Moroccan seasoning and toss well to
combine.
2.
Preheat the frypan to heat setting ‘8’
and add the oil and allow to heat.
Add the chicken and sauté until
golden brown and cooked through.
Remove from the frypan and set
aside.
3.
Add the capsicum and sweet potato
to the pan and sauté until golden
brown and cooked through. Remove
from the frypan and set aside.
4.
Add the quinoa and chicken stock to
the pan and lower the heat to heat
setting ‘6’ until the quinoa is simmering
gently. Cook for approximately 10
minutes, stirring every few minutes so
that the base doesn’t stick. Add the
capsicum and sweet potato back to
the pan and serve with chicken and
fresh coriander.
Tuna Patties with Wasabi Aioli
Makes 8 (approx)
400g potatoes, peeled, diced, steamed
425g can tuna in saltwater, drained
4 shallots, thinly sliced
2 cloves garlic, minced
59g free range egg
½ cup panko bread crumbs
1 tsp flaked salt
½ tsp white pepper, ground
1 cup vegetable oil, for frying
½ cup mayonnaise
1 tbsp wasabi paste
1.
Place the potato, tuna, shallots, garlic,
egg, bread crumbs, salt and pepper
into a bowl and mash using a potato
masher until just combined.
2.
Divide the mixture into 8 patties and
shape until they form round patties,
approximately 2cm thick. Set aside to
rest for 2 minutes.
3.
Preheat the frypan to heat setting ‘8’
and add the oil and allow to heat.
Place the patties into the frypan and
allow to cook for 5 minutes on each
side or until golden brown.
4.
In a bowl, combine the mayonnaise
and wasabi paste and serve with the
patties.
Summary of Contents for BANQUET KEF170
Page 2: ...Banquet Electric Frypan For All KEF170 models Instruction Booklet...
Page 16: ...Recipes...
Page 20: ...19 Notes...
