Waiting on Front
Cover from Energi
Waiting on Front
Cover from Energi
15
14
Recipes
Family Beef Casserole with Semi Dried
Tomatoes
Serves 6-8
2 kg chuck steak, cut into 2cm cubes
½ cup flour
3 tablespoons olive oil
2 bunches of spring onion, stalk trimmed,
peeled and left whole
2 cloves garlic, crushed
¹⁄³ cup tomato paste
½ cup red wine
3 carrots, diced
3 celery stalks, sliced
1 cup beef stock
1 cup water
2 tablespoons chopped fresh thyme
2 bay leaves
1 cup semi dried tomatoes
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat oil in frypan and cook beef in batches
until brown. Set aside.
2. To the same pan, add onion and garlic,
cook, stirring for 1-2 minutes, or until
onion starts to colour. Stir through tomato
paste and cook for 1 minute.
3. Add wine and allow alcohol to evaporate
and liquid to reduce slightly. About 2
minutes.
4. Place beef, vegetables, stock, water,
thyme and bay leaves in frypan. Cover
and cook on setting 4 for 1 hour, stirring
occasionally. After 1 hour add tomatoes
and cook for a further 20-30 minutes or
until beef is tender.
5. Season to taste and serve hot with mashed
potatoes or rice.
Pan Fried Chicken Breast with Salsa
Verde
Serves 6
1-2 tablespoons olive oil
6 chicken breast fillets
Salsa Verde
1 cup fresh flat leaf parsley
½ cup dill
½ cup fresh 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 frypan on MED/MAX setting.
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.
Pan Fried Fish with Garlic and Lemon
Serves 4
4 (800g) white fish fillets
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons lemon juice
2 eschalots, minced
¼ cup shredded fresh basil leaves
Sea salt and freshly ground black pepper
Steamed new potatoes or mash, to serve
Steamed broccolini, to serve
1. Place fish in a shallow baking dish.
In a small bowl combine the garlic, lemon
juice, eschalots, basil, salt and pepper and
mix well.
2. Pour marinade over fish and allow to sit at
room temperature for 20 minutes.
3. Heat frypan on MAX setting. Add oil and
cook fish for 3-5 minutes on both sides
until just cooked through.
Note:
Cooking time will vary depending on the
thickness of each fillet.
4. Serve fish with potatoes and steamed
broccolini.
Beef Stroganoff
Serves 4
2 tablespoons plain flour
1 kg beef strips
2 tablespoons olive oil
2 small cloves garlic, crushed
¼ cup tomato paste
1 cup beef stock
250g button mushrooms, sliced
¹⁄³ cup sour cream
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess flour.
Heat oil in frypan on MED setting; cook
beef in batches until browned.
2. Return all beef to pan and add remaining
ingredients, except sour cream. Cover and
cook on MIN/MED setting for about 45
minutes or until the beef is tender.
3. Stir through sour cream. Season with salt
and pepper. Serve with buttered noodles.
Recipes
