3. Combine cornflour and water. Add to the chicken, stirring until the
sauce boils and thickens. Simmer for a further 5 minutes. Serve with
steamed rice.
Stir Fry Beef
(serves 6)
2 tablespoons oil
500g topside steak, cut into thin strips
2 onions, peeled and cut into thin wedges
2 clove garlic, peeled and finely chopped
1 teaspoon finely grated green ginger
1 green capsicum, seeds removed, cut into thin strips
1 red capsicum, seeds removed, cut into thin strips
1 celery stalk, cut into thin diagonal strips
1 beef stock cube blended with 1 tablespoon hot water
2 tablespoons soy sauce
2 teaspoons brown sugar
1 tablespoon cornflour, blended with 2 tablespoons cold water
2 shallots, sliced into 2cm pieces
¼ cup toasted almonds
1. Heat oil in frying pan on high setting. Add meat and brown. Set
aside.
2. Reduce heat slightly. Add onions, garlic & ginger, sauté until tender.
3. Add capsicum and celery, sauté for 2-3 minutes. Add brown sugar,
beef stock and soy sauce and bring to the boil. Stir through combined
cornflour and water until mixture boils and thickens.
4. Return the meat to the frying pan. Add shallots and cook uncovered
for 5-10 minutes.
5. Serve with steamed rice.
Weiner Schnitzel
(serves 4)
4-6 (approx 750g) thinly cut veal steaks
freshly ground pepper
juice of 1 lemon
plain
flour
3 eggs, lightly beaten
dry
breadcrumbs
1 tablespoon butter or margarine
2 tablespoons oil
1. Pound out veal steak with meat mallet or rolling pin.
2. Sprinkle a little pepper over one side of each steak. Sprinkle the
other side with lemon juice.
3. Coat veal steaks lightly in flour. Dip into eggs and then into
breadcrumbs, pressing breadcrumbs on firmly. Refrigerate for 1 hour.
4. Heat oil with butter or margarine in the frying pan on high setting.
Cook veal quickly on both sides until golden brown. Drain on
absorbent paper. Serve with a wedge of lemon.
This Product was proudly brought to you by:
SAAB
Appliances Pty. Ltd.
Unit 1/122-124 Hassall Street
(PO Box 6929)
WETHERILL PARK NSW 2164
Phone (02)
9725-3887
