Waiting on Front
Cover from Energi
Waiting on Front
Cover from Energi
17
16
Recipes
Creamy Oyster Chicken
Serves 4
800g chicken tenders
¼ cup flour
1 tablespoon olive oil
300ml cream
¼ cup oyster sauce
200g small button mushrooms, quartered
Salt and freshly ground black pepper
steamed broccoli, to serve
steamed rice, to serve
1. Lightly coat chicken in flour. Heat oil in
frypan on MED/MAX setting. Cook chicken,
in batches, until golden on each side.
Remove from pan. The chicken should not
be completely cooked through at this stage.
2. Add cream and oyster sauce to frypan; stir
to combine. Add mushrooms and cook for
1 minute. Return chicken to frypan and
cook, stirring occasionally until the sauce
has thickened and the chicken is cooked
through.
3. Serve with steamed broccoli and rice.
Steamed Salmon Parcels
Serves 4
4 x 180g Atlantic salmon fillets
1 stalk lemon grass, white only, chopped
finely
4 eschalots, sliced thinly
¹⁄³ cup fresh coriander leaves
1 large red chilli, seeded, sliced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ cup coconut milk
Salt and freshly ground black pepper
1 tablespoon peanut oil
4-6 baby bok choy, quartered
Steamed jasmine rice, to serve
1. Preheat electric frypan on MED/MAX
setting with the lid on for 5 minutes.
2. Combine the lemon grass, eschalots,
coriander, chilli, garlic, ginger, coconut
milk and salt and pepper in a bowl and mix
well.
3. Place each piece of salmon on four
individual pieces of baking paper. Divide
the coconut mixture evenly over the tops of
the salmon. Fold each piece of foil up to
make four sealed parcels.
4. Place parcels in frypan and cook, covered,
on MED setting for about 12-15 minutes or
until cooked as desired. Remove from heat.
5. Quickly increase heat in electric frypan
and heat oil; toss bok choy for 1-2 minutes
until wilted; season with salt and pepper.
6. Serve salmon with bok choy and steamed
jasmine rice.
Recipes
Dhal
Serves 4-6
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed
3 teaspoons ground cumin
½ teaspoon cumin seeds
1 teaspoon black mustard seeds
2 tablespoons tomato paste
2 cups red lentils, rinsed and drained
2 cups vegetable stock
1 litre water
400g can chopped tomatoes
3 baby eggplants, chopped coarsely
4 hard boiled eggs, optional
Salt and freshly ground black pepper
1. Heat oil in frypan on MIN/MED setting.
Add onion and garlic and cook, stirring,
for 2-3 minutes or until onion is soft.
2. Add dried spices and cook a further 1
minute, or until spices are fragrant.
Stir through tomato paste and cook for
2 minutes.
3. Increase heat to MAX setting; add lentils,
stock and water and bring mixture to the
boil. Reduce heat to MIN/MED setting and
cook, uncovered, stirring occasionally, until
the mixture thickens slightly.
4. Add the tomatoes and eggplant and cook,
covered, for 10 minutes. Remove lid and
cook for a further 10 minutes or until dhal
has thickened and the eggplant is soft.
5. Add whole peeled eggs and stir gently until
heated through.
6. Season to taste.
Penne Boscaiola
Serves 4
6 rashers bacon
200g sliced button mushrooms
²⁄³ cup white wine
300ml cream
Salt and freshly ground black pepper
500g penne
shaved parmesan, to serve
1. Have a large pot of boiling water ready.
2. Remove rind from bacon and slice into
5mm pieces.
3. Heat frypan on MED/MAX setting. Cook
bacon until golden. Add mushrooms and
stir through.
4. Add wine and cook, stirring, until the wine
has reduced by half. Add cream and cook,
stirring occasionally, until the sauce has
thickened slightly.
5. Cook pasta until just tender, drain and add
to sauce and stir through. Season with salt
and pepper. Serve immediately with shaved
parmesan.
