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Dust beef in flour, shaking off excess flour. Heat oil in frypan and cook beef in batches until brown. Set aside. 2. To the same pan, add onion and garlic, cook stirring for 1-2 minutes, or until onion starts to colour. Stir tomato paste cook 1 minute. 3. Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes. 4. Place beef, vegetables, stock, water, thyme and bay leaves in frypan. Cover and cook on setting 4 for 1 hour stirring occasionally. After 1 hour add tomatoes and cook for a further 20-30 minutes or until beef is tender. 5. Season to taste and serve hot with mashed potatoes or rice. Recipes continued Pan fried Chicken Breast with Salsa Verde Serves 6 1-2 tablespoons olive oil 6 chicken breast fillets Salsa Verde 1 cup flat leaf parsley . cup dill . cup mint leaves 2 cloves garlic 1 tablespoon small capers 1 tablespoon grated lemon rind Sea salt and freshly ground black pepper . cup extra virgin olive oil 1. Heat frying pan 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 eschalots, minced . cup shredded fresh basil leaves Sea salt Freshly ground black pepper Steamed New Potatoes or Mash, to serve Steamed Broccolini, to serve 1. Place fish in a shallow baking dish. In a small bowl combine the garlic, lemon juice, eschalots, 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. Recipes continued Beef Stroganoff Serves 4-6 2 tablespoons olive oil 2 tablespoons flour 1 kg beef strips 2 small cloves garlic, crushed . cup tomato paste 1 cup beef stock 250g mushrooms, sliced 150ml sour cream Salt and freshly ground black pepper 1. Dust beef in flour, shaking off excess flour. Heat oil in frying pan on a setting 6; cook beef in batches until browned. 2. Return all beef to pan and add remaining ingredients, except sour cream. Cover and cook on setting 4 for about 45 minutes or until the beef is tender. 3. Stir through sour cream. Season with salt and pepper. Serve with buttered noodles. Creamy Oyster Chicken Serves 4 800g chicken tenders . cup flour 1 tablespoon olive oil 300ml cream . cup oyster sauce 200g small button mushrooms, quartered freshly ground black pepper steamed broccoli, to serve steamed rice, to serve 1. Lightly coat chicken in flour. Heat oil in frying pan on setting 8. 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 frying pan; stir to combine. Add mushrooms and cook for 1 minute. Return chicken to frying pan and cook, stirring occasionally until the sauce has thickened and the chicken is cooked through. 3. Serve with steamed broccoli and rice. Recipes continued 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 coriander leaves 1 large red chilli, seeded and sliced 2 cloves garlic, crushed 2 teaspoons grated fresh ginger . cup coconut milk Sea salt Freshly ground black pepper 1 tablespoon peanut oil 4-6 baby bok choy, quartered Steamed jasmine rice, to serve 1. Preheat electric frypan on heat 8 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 aluminium foil. Divide the coconut mixture evenly over the tops of the salmon. Fold each piece of foil up to make 4 sealed parcels. 4. Place parcels in frying pan and cook, covered, on setting 6 for about 12-15 minutes or until cooked as desired. Remove from heat. 5. Quickly increase heat in electric frying pan 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 1 tablespoon vegetable oil 1 medium onion, finely chopped 1 clove garlic, crushed 3 teaspoons ground cumin . 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 to taste 1. Heat oil in frying pan on setting 4. Add onion and garlic and cook, stirring, for 2-3 minutes or until...

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