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Frypan recipes continued
4. Heat frypan on setting 8. Heat 1
tablespoon of oil in the frypan 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 frypan
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
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 frypan.
Pour sauce over wings and turn to coat.
4. Turn frypan 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.
12
Spanish Paella
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.
Serves 4
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 frypan 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 frypan 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.
Serves 6-8
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