Skillet Recipes continued
Prosciutto Wrapped Pork Loin
Serves: 4-6
2 tablespoons Dijon mustard
1 tablespoon horseradish cream
1 tablespoon olive oil
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
500g pork loin
6 slices prosciutto
Salt and freshly ground black pepper, to taste
1. In a small bowl combine all ingredients
except pork and prosciutto. Stir to
combine.
2. Lay the prosciutto out so it is slightly
overlapping.
3. Rub pork loin with mustard sauce and
place in the centre of the prosciutto.
Encase the pork loin in the prosciutto.
Using kitchen twine tie the roast at 2 cm
intervals.
4. Preheat pan to setting 15. Place pork in
the pan and cook for 1-2 minutes on each
side or until golden and crisp. Lower heat
to setting 9. Cover with the lid. Cook for a
further 40 minutes or until done.
5. Remove the string. Allow to rest for 5- 10
minutes before carving. Season to taste
with salt and pepper. Serve.
Thai Chicken Stir Fry
Serves: 4
2 tablespoons vegetable oil
2 large chicken breasts, sliced
4 shallots, finely sliced
3 tablespoons red curry paste
1 red capsicum, seeds removed, sliced
150g baby green beans, trimmed, halved
125g baby corn, halved
1 cup coconut milk
4 kaffir lime leaves, shredded
2 teaspoons caster sugar
1 teaspoon fish sauce
½ cup fresh coriander, chopped
Salt and freshly ground black pepper, to taste
Jasmine rice, to serve
1. Preheat frypan to setting 15. Add half of
the oil.
2. Add chicken to the pan and cook in
batches until golden and cooked. Set
aside.
3. Add remaining oil to the pan and cook
scallions for 2-3 minutes or until tender.
Add curry paste and cook for a further
minute or until fragrant.
4. Add capsicum, green beans, corn, coconut
milk, lime leaves, sugar, fish sauce and
chicken to the pan. Continue to cook for
4-5 minutes or until vegetables are tender.
Season to taste with salt and pepper. Serve
over rice with coriander.
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