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48615 rev2_Layout 1 13/06/2013 10:22 Page 20
Peanut pork stir fry
Ingredients:
•
2tbsp (30ml) oil
•
1 red pepper, sliced
•
1 onion, sliced
•
4 pork steaks, fat removed, cut
into strips
•
100g green beans, trimmed and
halved
•
2tbsp (30ml) soy sauce
•
2 packets of ready to wok
noodles
For the sauce:
•
3tbsp (45ml) peanut butter
•
1 red chilli, seeds removed
•
Juice of 1 lime
•
Splash of soy sauce
•
1 clove garlic
Steamed salmon on basmati rice
Ingredients:
•
4 salmon fillets
•
400g basmati rice
•
900ml hot chicken stock
•
150ml white wine
•
2 star anise
•
Drizzle of soy sauce
•
green vegetables (to serve)
20
Method:
1
To make the sauce, place the peanut butter, chilli, lime juice, soy
sauce and garlic into a mini chopper and blend until smooth.
2
Set the Intellichef to the Stir Fry temperature (160ºC) and allow to
heat up. The Indicator light will switch off when the Pan is the
correct temperature.
3
Heat the oil and add the onion, pepper. Stir fry for 3-4 minutes until
softened.
4
Add the pork and stir fry for 4-5 minutes until cooked through.
5
Add the peanut sauce, the green beans and soy sauce and cook
through for a couple of minutes.
6
Add the noodles and stir to warm through.
Method:
1
Wash the rice well and add to the Pan. Pour in the stock and wine
and add the star anise.
2
Set the Intellichef to the Boil temperature (240ºC,) put the Lid on
and allow to come to the boil. (2-3 minutes) The Indicator light will
switch off when the Pan is the correct temperature.
3
Once boiling, reduce the temperature to the Steam temperature
(140ºC). Allow to steam for 10 minutes.
4
Place the Steaming Rack into the Pan and place the salmon fillets
on top.
5
Continue to steam for a further 15 minutes.
6
Serve with a drizzle of soy sauce and green vegetables.
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