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Frypan recipes continued – Sunbeam FP5500 User Manual

Page 31

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Hawaiian Pork Chops

Serves 4

4 pork chops

2 tablespoons oil

1 onion, cut into wedges

1 x 425g pineapple pieces, drained reserving

1

/

4

cup juice

1

/

4

cup dry sherry

1 tablespoon honey

1 tablespoon tomato sauce

2 teaspoons white vinegar

1 teaspoon finely grated fresh ginger

fresh ground pepper to taste

2 teaspoons cornflour

1. Trim excess fat from chops.

2. Heat oil in frypan on setting 7. Brown

chops on both sides. Remove chops from
frypan. Reduce to setting 5.

3. Sauté onions until tender. Add pineapple,

sherry, honey, tomato sauce, vinegar and
ginger. Bring to boil.

4. Reduce heat to setting 2. Combine

cornflour with reserved pineapple juice.
Add to frypan, stirring until sauce boils
and thickens.

5. Return pork to the frypan. Cover and

simmer for 20 minutes, or until chops are
cooked. Serve with steamed rice.

Seafood

Curried Prawns

Serves 6

2 tablespoons oil

6 green onions, cut into 5cm pieces

1 medium onion, sliced into rings

3 celery stalks, sliced into 1cm pieces

1

/

2

cup French beans

2 tablespoons curry powder

1kg green prawns, shelled and deveined

2 cups chicken stock

1

/

4

cup cornflour

2 tablespoons sherry

1

/

4

cup cream

1. Heat oil in frypan on setting 6. Add green

onions, onion, celery, beans and curry,
sauté until onions are tender. Reduce
heat to setting 2.

2. Add prawns and stock. Stir through

combined cornflour and sherry, stirring
until thickened. Cook for 3 minutes or
until prawns are just cooked through.

3. Stir through cream. Serve with rice.

Frypan Recipes continued

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