Frypan recipes continued
4. Heat frypan on setting 8. Heat 1
tablespoon of oil in the frying pan and
place the dumplings, in batches, into
the pan, pleat side up. Cook until the
dumplings are golden on the bottom. Do
not turn. Carefully pour enough water in
the frying pan so that the dumplings are
half covered. Place the lid on the frying
pan and cook, covered for 1 minute.
Remove lid and cook, uncovered, until all
the water has evaporated. Remove from
pan, repeat with remaining dumplings.
Note:
The water should be simmering the
whole time. If this does not happen increase
the heat to setting 10.
5. Serve with dipping sauce.
Tip:
Kecap manis, mirin and black vinegar are
available at Asian grocery stores.
Soya Sauce Chicken Wings
Serves 4
1½ kg chicken wings
¹/³ cup honey
½ cup low salt soy sauce
2 teaspoons Chinese cooking wine
2 cloves garlic, crushed
3 teaspoons grated fresh ginger
1. Cut wings at joints and discard tips.
2. Combine remaining ingredients in a jug.
3. Place wings in a single layer in electric
frying pan. Pour sauce over wings and turn
to coat.
4. Turn electric frying pan onto setting 6.
Cook wings, turning occasionally. Cook for
about 30 minutes or until browned and
cooked through.
5. Serve with rice.
Tip:
Chinese cooking wine is available from
Asian grocery stores. If you cannot find it
simply replace with sherry or omit completely.
Spanish Paella
Serves 6-8
8 large green prawns
8 small black mussels
3½ cups fish/chicken stock
1 teaspoon saffron threads
180g chorizo sausage, sliced
200g chicken thighs, halved
1 tablespoon extra virgin olive oil
1 medium onion, chopped finely
1 clove garlic, crushed
¼ teaspoon smoked paprika
1 x 400g canned tomatoes
1½ cups Arborio or Spanish rice
300g whole pipis, purged
½ cup frozen peas
1 small roasted red capsicum, sliced
1. Peel four of the prawns and devein. Leave
the other four whole for presentation. Clean
and de-beard mussels.
2. Place stock and saffron in a saucepan
and heat gently to infuse. Cover and keep
warm.
3. Heat the electric frying pan on setting 8.
Cook chorizo in pan until golden; drain on
paper towelling.
4. In same pan cook the chicken thighs
and whole prawns in chorizo oil until just
cooked through; set aside.
5. Reduce heat to 6 add extra virgin olive
oil, if needed, in electric frying pan and
cook onions and garlic until the onions are
translucent; add paprika and cook for a
further 30 seconds.
6. Add tomatoes and cook on setting 6 for 2-
3 minutes. Add rice and cook, stirring until
well coated. Add stock and stir to combine.
Reduce heat to 3 and cook, covered for 10
minutes.
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