Sunbeam SK6400 Instruction/Recipe Booklet page 16

Skillet Recipes (continued)
Garlic Prawns
1kg green prawns, shelled and deveined
½ cup olive oil
4 cloves garlic, halved
1 tablespoon chopped parsley
fresh ground pepper
1.Place all ingredients into a bowl and
marinate for 2 hours in the refrigerator.
2.Heat skillet to setting 6. Add prawn mixture
and stir fry prawns until bright pink in
colour. Remove garlic and serve hot.
Lemon Chicken
1 tablespoon oil
2 chicken maryland pieces
1 teaspoon finely grated fresh ginger
1 clove garlic, finely chopped
½ cup chicken stock
1 tablespoon soy sauce
1 tablespoon sugar
2 teaspoons dry sherry
finely grated rind and juice of ½ lemon
1 tablespoon cornflour
1 tablespoon water
1.Heat oil in skillet on setting 7. Brown
chicken on all sides with the ginger and
garlic. Reduce heat to simmer.
2.Combine chicken stock, soy sauce, sugar,
sherry, lemon rind and lemon juice.
Add to the skillet. Cover and allow to
simmer until chicken is tender.
3.Combine cornflour and water. Add to
chicken, stirring until sauce boils and
thickens. Simmer for a further 5 minutes.
Serve with steamed rice.
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Serves 4 - 6 Chateaubriand with Mushrooms
1 piece fillet steak (about 1kg)
6 éschalots, finely chopped
½ cup dry red wine
2 teaspoons (10g) butter
2 teaspoons oil
200g mushrooms, sliced
juice of ½ lemon
1 cup beef stock
1 tablespoon corn flour
2 tablespoons cream
Serves 2
1.Place fillet into a large dish, sprinkle with
éschalots and pour over wine. Cover and
marinate for 2 hours in the refrigerator.
2.Heat butter and oil in skillet on setting 7.
Add meat and brown on all sides. Reduce
temperature to setting 5. Cover and cook
for desired amount (to suit your individual
taste). Set meat aside and cover with
aluminium foil to keep warm.
3.Add mushrooms and lemon juice, sauté for
2 minutes.
4.Add beef stock and marinade, bring to the
boil. Blend cornflour with a little water.
Add to the stock, stirring constantly until
sauce boils and thickens. Stir through
cream. DO NOT BOIL.
To Serve: Slice beef and cover with sauce.
Serve with steamed vegetables.
Serves 4 - 6