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Frypan Recipes
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.
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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.
Frypan Recipes
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.
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.
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