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How To Chop Vegetables
 

Using A Rice Cooker
 

Using an Electric Fry Pan
 

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Ratatouille Veggie Stewamangal

Serves Eight (8)

 

Ingredients

2 onions large diced
1 teaspoon chopped garlic
2 eggplants peeled and large diced
3 zucchinis large diced
2 red capsicums large diced
2 green capsicums large diced
2 cups pumpkin large diced
2 cups mushrooms sliced
6 fresh tomatoes medium diced
2 x 400ml cans of tomato puree
2 tablespoons tomato paste
3 tablespoons dried italian herbs
½ cup fresh shredded basil (if available)
½ cup canola or olive oil

 

Method

Heat oil in electric frypan, add Italian herbs, onions and garlic.
Sweat until clear.
Add pumpkin, red and green capsicums, cook for 5 minutes.
Add eggplants, zucchini, fresh tomatoes, canned tomatoes and tomato paste.
Cook for a further 10 minutes or until vegetables are tender.
Lastly add mushrooms and simmer gently until cooked.
Season with salt and pepper. Sprinkle basil on top.
Serve with rice and crusty damper.

Walkabout Chef - Cook for the Family © Steve Sunk

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Blade Maker

Steve Sunk is a skilled knife maker as well as a Master Chef. He has been manufacturing edge weapons since 1986 and is recognised in Australia and overseas as a master craftsman.

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Walkabout Chef
Steve Sunk
P: 08 8988 1534
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