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Frypan recipes continued
7. After 10 minutes check rice, add a little
water if the rice looks too dry. Cook,
covered, for a further 5 minutes if the rice
is still quite hard.
8. Arrange raw seafood, chicken, chorizo,
whole prawns, peas, roasted capsicum,
over rice and cook, covered for a further 5
minutes or until the seafood is cooked and
the rice is tender. Turn heat off and keep
covered for 5 minutes before serving.
Pan fried Chicken Breast with
Salsa Verde
1-2 tablespoons olive oil
6 chicken breast fillets
Salsa Verde
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
1. Heat frypan on setting 7. Add oil and cook
chicken, uncovered, until browned on both
sides and cooked through. Remove from
heat and serve with Salsa Verde
2. To make the Salsa Verde, blend or process
all ingredients until a chunky sauce texture
is achieved.
Tip: Salsa Verde also goes very well with pan
fried fish fillets.
Pan Fried Fish with Garlic and Lemon Serves 4
4 fillets (800g) white fish fillets
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons lemon juice
2 spring onions, finely chopped
¼ cup shredded fresh basil leaves
Sea salt
Freshly ground black pepper
Steamed New Potatoes or Mash, to serve
Steamed Broccolini, to serve
Serves 6
1. Place fish in a shallow baking dish. In
a small bowl combine the garlic, lemon
juice, spring onions, basil, salt and pepper
and mix well.
2. Pour marinade over fish and allow to sit at
room temperature for 20 minutes.
3. Heat frying pan on setting 9. Add oil and
cook fish for 3-5 minutes on both sides
until just cooked through.
Note: Cooking time will vary depending on the
thickness of each fillet.
4. Serve fish with potatoes and steamed
broccolini.
13
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