Assessments - 3, GPA: 4
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Rub curry paste over pork and stir-fry pork until tender. Remove. 2.Add noodles to a large pan of boiling water until just tender, drain. 3.Add remaining oil to Wok, add noodles, stir-fry until hot. Recipes continued 4.Add crumbled stock cubes, sauces and combined cornflour and water, stir-fry until mixture boils and thickens slightly. 5.Add pork and coriander. Stir-fry for a further 1 minute or until heated through. SIDE DISHES Chinese Rice 2 tablespoons oil 3 eggs, lightly beaten 1 onion, finely chopped 3 bacon rashers, finely chopped 1/2 cup frozen peas, thawed 6 green onions, finely sliced 3 cups cooked rice 1 teaspoon grated fresh ginger 2 teaspoons soy sauce 1.Heat oil in Wok on setting 10. Pour eggs into Wok, turn to cook other side. Remove from Wok and chop finely. Add onions and bacon, stir fry until onion is tender. 2.Add peas, green onions, rice and egg, stir to combine. Stir ginger and soy sauce through rice. 3.Cook until heated through. Chinese Fried Vegetables (Serves 6) 2 tablespoons oil 1 onion, cut into wedges 1 clove garlic, finely chopped 1 turnip, cut into thin strips 4 celery stalks, thinly sliced 2 leeks, thinly sliced 1 small cucumber, thinly sliced 125g can bamboo shoots, drained 125g mushrooms, sliced 1 teaspoon grated fresh ginger 1 teaspoon soy sauce 1 teaspoon wine vinegar 1 teaspoon sesame oil 1.Heat oil in Wok on setting 10, stir fry onion and garlic until onion is tender. 2.Add all vegetables and stir-fry for 3-4 minutes, stirring constantly. 3.Add ginger, soy sauce, vinegar and sesame oil. Cook for a further 2 minutes. Recipes continued Garlic Potatoes (Serves 6) 1.5 kg new potatoes, halved 2 tablespoons (40g) butter 1 tablespoon oil 2 cloves garlic, finely chopped 2 tablespoons fresh chopped chives 1.Boil potatoes until almost tender. Do not over cook. Drain. 2.Heat oil and butter in Wok on setting 7. Add garlic and saute for 1 minute. Add potatoes and cook until golden brown, stirring throughout cooking. 3.Stir chives through potatoes just before serving. 4.Serve with sour cream if desired. French Beans and Mushrooms (Serves 4) 1 tablespoon (20g) butter or margarine 1 clove garlic, finely chopped 1 tablespoon lemon juice 500g French beans, trimmed 100g mushrooms sliced 2 tablespoons pine nuts 1.Heat butter or margarine in Wok on setting 7. Saute garlic for 1 minute. 2.Add lemon juice and beans. Reduce heat to setting 3, cover and cook until beans are just tender. 3.Increase heat to setting 5, add mushrooms and pine nuts. Saute until mushrooms are tender and pine nuts are browned. Curried Nut Rice (Serves 4) 2 tablespoons (40g) butter or margarine 11/2 teaspoons curry powder 2 cups long grain rice 21/2 cups chicken stock 125g slivered almonds 8 green onions, finely sliced 1.Heat butter in Wok on setting 10. Add curry and rice, cook for 2-3 minutes stirring constantly. 2.Add chicken stock and bring to the boil. Return heat to setting 4 to simmer, cover and cook until all liquid has been absorbed. 3.Add almonds and green onions, stir through rice and cook for a further 2-3 minutes. DESSERTS Banana Fritters (Serves 6) 1/2 cup rice flour 1 cup plain flour 11/2 tablespoons baking powder 1 teaspoon cinnamon 450mls water 6 medium bananas Oil for deep frying Icing sugar 1.Sift flours, baking powder and cinnamon in a bowl; gradually add enough water to form a smooth batter. 2.Preheat oil in Wok on setting 10. Recipes continued 3.Cut bananas in half lengthways then in half crossways. Dip bananas in batter and gently drop into hot oil. Deep fry until lightly browned and crisp. 4.Drain on absorbent paper, dust with icing sugar or alternatively serve hot with ice cream. Deep Fried Scones (Serves 15) 30g butter or margarine 1-11/2 cups self-raising flour 1/2 teaspoon salt 3/4 cup milk Raspberry jam Oil for deep frying 1.Using electric beater cream butter until soft. Add flour and salt and mix by hand until crumbly; gradually add milk. 2.Turn mixture onto a floured board and knead lightly. Press dough out to a 1cm thickness; cut out rounds with a scone cutter. 3.Make a small slit in each scone and fill with jam. Pinch together to close slit. 4.Heat oil in Wok on setting 10. Fry scones until golden brown and drain on absorbent paper. Sprinkle with sugar if desired, and serve immediately. Tropical Fruit Flambe (Serves 4) 60g butter 3 bananas 450g can pineapple pieces 1/4 cup brown sugar 1/4 teaspoon ground cinnamon 2-3 tablespoons rum Whipped cream 1.Heat wok to setting 7. Peel bananas, cut into 2.5cm slices. Place into frypan with drained pineapple. Sprinkle with sugar and cinnamon. Cook for 5 minutes. 2.Add heated rum, turning fruit occasionally until warmed through and tender. 3.Serve hot with cream or ice cream. Peaches Jubilee (Serves 6) 800g can sliced peaches 2 teaspoons cornflour 2 tablespoons cold water 1/2 cup Kirsch or brandy 1.Heat Wok to setting 10. Strain peach syrup into Wok and bring to the boil. Blend cornflour and water together and stir into peach syrup, cook until thicken...