Sunbeam VersaCook MU2000 X5 Instruction/Recipe Booklet page 36

Recipes continued
San Choy Bow
1 tablespoon peanut oil
500g pork mince
4 coriander roots and stems, finely chopped
1 long red chilli, sliced
4 cloves garlic, crushed
¹⁄ ³ cup brown sugar
2 tablespoons fish sauce
2 kaffir lime leaves, finely shredded
¹⁄ ³ cup fried shallots
¹⁄ ³ cup roasted peanuts, roughly chopped
Salt and pepper, to taste
¼ cup fresh coriander leaves
1 tablespoon lemon juice
Iceberg lettuce leaf cups, to serve
1.Using the Brown function, heat oil to
190°C. When heated add pork and cook,
stirring until lightly browned. Add coriander
roots and stems, chilli and garlic. Cook
until fragrant. Add sugar, fish sauce and
lime leaves. Simmer until mixture thickens.
Season with salt and pepper.
2.Stir through all ingredients except lettuce.
3.Serve in lettuce cups.
Note: To easily separate iceberg lettuce leaves
without tearing them, remove the core from
the lettuce using a small sharp knife. Hold
under cold running water, cut side up and
allow the water to weigh down and separate
the leaves. Gently remove the leaves and pat
dry with absorbent paper towel.
34
Serves: 2-3 Crispy Skinned Salmon Fillets
with Pea and Potato Salad
500g baby potatoes, washed
4 tablespoons oil
1 large onion, finely sliced
1 cup peas
2 long green onions, sliced
¼ cup gherkins, chopped
¼ cup plain Greek yoghurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
Salt and black pepper, to taste
4 150g salmon fillets, skin on
1.Using the Cook function on HIGH add 3
litres of water and potatoes to the pan.
Cook for 15 minutes or until potatoes are
tender. Drain. Roughly chop and set aside.
2.Using the Brown function heat half the oil
at 180ºC. When heated add onions and
peas and cook until golden. Transfer into a
large bowl. Add potatoes, green onions and
gherkins.
3.In a small bowl whisk together yoghurt,
mayonnaise, lemon juice and vinegar.
Season with salt and pepper and pour over
potato mixture. Stir gently to combine.
4.Season the salmon skin generously with
salt and pepper.
5.Using the Brown function heat remaining
oil to 210ºC. When heated add salmon,
skin side down. Use a spatula to press
the salmon firmly to base of the pan so
the salmon doesn't curl up. Cook for two
minutes. Turn over and cook for a further 2
minutes. Remove from pan.
6.Serve with potato salad.
Serves: 4