Cookware User Manual

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
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 (800g) white fish fillets
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons lemon juice
2 eschalots, minced
¼ 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 frypan 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.
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