- Instruction / Recipe Booklet - FP7710

16
Recipes (continued)
Seamed Salm Pacel See 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
½ 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 four 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 See 4-6
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 clove garlic, crushed
3 teaspoons ground cumin
½ 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 onion is soft.
2. Add dried spices and cook a further 1
minute, or until spices are fragrant. Stir
through tomato paste and cook for 2
minutes.
3. Increase heat to setting 9; add lentils,
stock and water and bring mixture to the
boil. Reduce heat to setting 3 and cook,
uncovered, stirring occasionally, until the
mixture thickens slightly.
4. Add the tomatoes and eggplant and cook,
covered, for 10 minutes. Remove lid and
cook for a further 10 minutes or until dahl
has thickened and the eggplant is soft.
5. Add whole peeled eggs and stir gently until
heated through.
6. Season to taste.