Cooking with Sunbeam DiamondForce™ Appliances
Enjoy incredible non-stick cooking performance as you make dinner, experiment with something new or end a dinner party with some sweet treats. Test out Sunbeam’s DiamondForce™ cookware with the below recipes.
Chicken Laksa
This recipe uses the
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
Ingredients:
- 3-4 tablespoons laksa paste
- 1 clove garlic, crushed
- 2 cups chicken stock
- 2 cups coconut milk
- 300g cooked chicken, roughly chopped
- 150g store bought fried tofu (optional)
- 250g rice vermicelli noodles, cooked and drained
- 100g bean sprouts
- 1/2 cup fresh coriander leaves
- 1/3 cup packaged fried shallots
Method:
- Heat wok on MED setting. Add paste and garlic and stir fry for 1-2 minutes or until fragrant. Add stock and coconut milk and simmer, stirring occasionally for 3-5 minutes.
- Add chicken and tofu to liquid and cook until heated through.
- Divide warm noodles among four bowls. Ladle liquid with chicken and tofu among the bowls. Top with bean sprouts, coriander leaves and fried shallots.
Tip: Fried shallots are available from Asian grocers and some good supermarkets.
Mongolian Lamb
This recipe uses the
Serves: 4
Preparation: 15 minutes + marinating time
Cooking: 10 minutes
Ingredients:
- 800g lamb backstraps, sliced
- 3 cloves garlic, crushed
- 1 tablespoon cornflour
- 1/4 cup dark soy sauce
- 1/3 cup shao hsing cooking wine
- 1 tablespoon oil
- 1 medium brown onion, sliced
- 1 green capsicum, sliced
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 4 green onions, thinly sliced
Method:
- In a large bowl, combine the lamb, garlic, cornflour, soy sauce and wine. Mix well to combine; refrigerate for 1 hour.
- Strain liquid from lamb and reserve liquid. Heat wok on MAX setting. Add oil and cook lamb in small batches, until browned; set aside.
- Add onion and capsicum to wok and stir fry for 1 minute. Return lamb to wok with sugar, sesame oil and reserved liquid.
- Cook until sauce thickens and lamb has warmed through. Serve with green onions.
Tip: Shao Hsing is a Chinese cooking wine and is available from Asian supermarkets.
If unavailable, then recipe can be substituted with sweet sherry.
Omelette with Porcini Mushrooms
This recipe uses the
Serves 2
Ingredients:
- 40g dried porcini mushrooms
- 4 eggs
- Salt and freshly ground black pepper
- Butter
- ¼ cup grated parmesan cheese
Method:
- Soak mushrooms in hot water for 10 minutes; drain and roughly chop.
- Whisk eggs, mushrooms, salt and pepper in a medium bowl until combined.
- Melt butter in skillet on MED/MAX setting; once bubbles have subsided pour in egg mixture. Once the egg mixture has begun to cook underneath use a wooden spoon to bring in the edges of the egg mixture into the centre of the skillet (this creates height in your omelette). Do this 2-3 times then allow the omelette to brown slightly underneath and almost set on the top.
- Sprinkle the cheese over half of the omelette, then using a spatula, carefully fold the omelette in half. Cook for a further 30 seconds.
- Carefully tip omelette onto a serving plate.
Caramelised Bananas with Hot Chocolate Sauce and Whipped Cream
This recipe uses the
Serves 4
Ingredients:
- 4 large bananas
- ¼ cup firmly packed brown sugar
- 1 teaspoon cinnamon
- Whipped cream, to serve
- Hot chocolate sauce
- 100g dark chocolate, chopped
- 30g white marshmallows, chopped
- 150ml thickened cream
Method:
- Preheat skillet on MIN/MED setting.
- Cut bananas in half lengthways, leaving the skin on. Sprinkle the combined sugar and cinnamon over the cut bananas. Press gently into the banana.
- Place bananas, cut side down and cook, uncovered, for about 6 minutes or until the sugar has caramelised and the banana has softened. Serve bananas with hot chocolate sauce and whipped cream.
- To make the hot chocolate sauce, combine all ingredients in a small saucepan and cook, stirring, over a low heat, until melted.