Breville EW30 Quick guide

Avance Gourmet Wok
INSTRUCTIONS FOR USE
AND RECIPE BOOK
Model EW30
Model EW30
Issue 1/03
Breville is a registered trademark of Breville Pty. Ltd.
ABN 98 000 092 928
© Copyright. Breville Pty. Ltd. 2003
Due to continual improvements in design or otherwise,
the product you purchase may differ slightly from
the one illustrated in this booklet.
Breville Customer Service Centre
Australian Customers
✉Breville Customer Service Centre
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
☎Customer Service: 1300 139 798
Fax [phone]
Email Customer Service [e-mail]
New Zealand Customers
✉Breville Customer Service Centre
Private Bag 94411
Greenmount
AUCKLAND, NEW ZEALAND
☎Customer Service: 09 271 3980
Fax [phone]
Email Customer Service [e-mail]
www.breville.com.au
PRINTED ON
RECYCLED PAPER
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Page
Introduction 3
Breville Recommends Safety First 4
Know your Breville Avance Gourmet Wok 5
Operating Your Breville Avance Gourmet Wok 7
Care and cleaning 9
Cooking techniques 12
Stir frying 12
Shallow frying 14
Slow cooking 15
Preparation techniques 15
Special ingredients 17
Recipes
Soups 20
Entrees and Accompaniments 23
Stir Fries 27
Curries and Rice Dishes 34
Avance Gourmet Wok
CONTENTS
Congratulations
on the purchase of your new Breville Avance Gourmet Wok
2
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45
••This appliance is for household use only.
Do not use this appliance for other than
its intended use. Do not use outdoors.
••The appliance is not intended for use
by young children or infirm persons
without supervision.
••Do not leave the appliance unattended
when in use. Young children should be
supervised to ensure that they do not play
with the appliance.
••Do not touch hot surfaces. Use handles.
••Always use the Avance Gourmet Wok on a
dry level surface.
••Do not place this appliance on or near a
hot gas or electric burner, or where it
could touch a heated oven.
••When using this appliance, provide
adequate air space above and on all sides
for circulation.
••On surfaces where heat may cause a
problem, an insulating mat is recommended.
••Do not let the cord hang over the edge of
a table or counter, touch hot surfaces or
become knotted.
••Do not immerse cord, plug or
temperature control probe in water or any
other liquid.
••Always turn the power off at the power
outlet and then remove the plug, and then
remove the temperature control probe
before attempting to move the appliance,
when the appliance is not in use and
before cleaning.
••Do not use harsh abrasives, caustic
cleaners or oven cleaners when cleaning
this appliance.
••Regularly inspect the supply cord, plug
and actual appliance for any damage. If
found damaged in any way, immediately
cease use of the appliance and return the
entire appliance to the nearest authorised
Breville service centre for examination,
replacement or repair.
••The installation of a residual current device
(safety switch) is recommended to provide
additional safety protection when using
electrical appliances. It is advisable that a
safety switch with a rated residual
operating current not exceeding 30mA be
installed in the electrical circuit supplying
the appliance. See your electrician for
professional advice.operating current not
exceeding 30mA be installed in the
electrical circuit supplying the appliance.
See your electrician for professional advice.
BREVILLE RECOMMENDS SAFETY FIRST
We at Breville are very safety conscious. We design and manufacture consumer products with
the safety of you, our valued customer foremost in mind. In addition we ask that you exercise a
degree of care when using any electrical appliance and adhere to the following precautions:
READ ALL INSTRUCTIONS BEFORE OPERATING AND SAVE FOR
FUTURE REFERENCE
KNOW YOUR BREVILLE WOK
Sealed element
The unique heating element is
fully sealed, so the Avance
Gourmet Wok is dishwasher
safe and can be fully immersed
in water for easy cleaning.
Quick Release Removable Base
Your Avance Gourmet Wok has a
quick release removable base for easy
cleaning. This allows the Avance
Gourmet Wok to fit easily into the
dishwasher or sink. The removable
base is dishwasher safe (see page 10).
New Quantanium Scratch Resistant
Non-Stick Cooking Surface
Your Breville Avance Gourmet Wok
features the new highly resilient
Quantanium coating. It features special
scratch resistant minerals causing metal
utensils to slide over these particles
without damaging the coating.The end
result is a non stick coating which
enables the use of metal utensils such as
spatulas and spoons, but not sharp
utensils. This non stick surface also
means that foods won’t stick and less oil
can be used while cooking. Regular high
heat cooking may discolour the non-stick
Quantanium surface, this is normal and
will not affect the performance of the
non-stick coating.
2400 watt ‘high wall’ element
The element in your Wok is recessed
around the wok base creating a heat
zone over the entire wok surface. The
heavy die-cast construction of the wok
bowl is designed to retain even heat
and save energy.
Cook ‘n’ Look Glass Lid
With the lid in place, the Avance
Gourmet Wok can be used for
slow cooking foods such as
curries and casseroles. Use the
steam vent to release excess
steam build up during slow
cooking or to reduce liquids.
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6
BEFORE FIRST USE
••It is recommended you remove any
promotional labels and wash your Wok
and lid in hot soapy water. Rinse and
thoroughly dry.
••The base is removable for easy cleaning
(see page 10).
••Do not immerse the cord and/or
temperature control probe in water or any
other liquid.
OPERATING YOUR WOK
1. Position the Avance Gourmet Wok on the
base, ensuring the Wok feet are firmly
located on the base tray.
2. Insert the Temperature Control Probe into
the socket at the side of the Avance
Gourmet Wok. Plug into a 230/240v power
outlet and switch ‘on’. Always insert the
Temperature Control Probe into the
appliance first, then plug into main
power outlet.
3. Preheat the Avance Gourmet Wok on the
‘High Sear’ setting for approximately 10
minutes. The thermostat ‘On’ light will
illuminate indicating the temperature at
which the dial is set.
4. When the thermostat light goes out this
indicates the wok has reached its set
temperature. The wok is now ready for use.
The thermostat light will cycle on and off
throughout cooking as the temperature is
maintained by the thermostat.
OPERATING YOUR BREVILLE WOK
7
KNOW YOUR BREVILLE WOK cont’d
Before inserting
temperature control probe
into the Wok socket ensure
the interior of the socket is
fully dry. To do this, shake
out excess water then wipe
the interior of the socket
with a dry cloth.
Removable Temperature Control Probe
The temperature probe has 14 heat settings
plus ‘High Sear’ for accurate temperature
control. The ‘High Sear’ setting should be
used for searing and sealing meats when
stir frying.
The light on the probe switches off
automatically when the temperature is reached
and will cycle on and off during cooking in
order to maintain the temperature selected.
The numbers on the dial represent the
following temperatures approximately.
Plastic Spatula
Your Avance Gourmet Wok is supplied with a
plastic charn for stirring foods, as it won’t
damage the non stick surface.
Temperatures given are a
guide only and may require
adjustment to suit various
foods and individual tastes.
For best results allow the
Avance Gourmet Wok to
preheat for 10 minutes on
the ‘High Sear’ setting
before beginning to cook. NEVER OPERATE THE AVANCE GOURMET WOK WITHOUT THE BASE
POSITIONED DIRECTLY IN PLACE.
HEAT SETTINGS FUNCTION TEMPERATURE GUIDE
1Keep food warm Low Heat/Slow Cook
2Slow cooking sauces
3Casseroles
4
5Curries, pasta Medium Heat
6Rice, browning nuts
7Shallow frying
8
9
10 Vegetable stir frying High Heat
11
12
13
14 Stir frying High Sear
High Sear Sealing meat, stir frying
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8
CARE AND CLEANING
9
OPERATING YOUR BREVILLE WOK cont’d
Do not immerse the cord,
plug or temperature
control probe in water or
any other liquid.
For convenient storage of
the Control Probe, line the
wok bowl with two sheets of
kitchen paper and place the
probe on the kitchen paper.
This will ensure the probe
and plug doesn’t scratch the
non-stick coating
THE AVANCE GOURMET WOK GETS VERY HOT DURING USE, ALLOW THE
UNIT TO COOL BEFORE MOVING OR STORING.
NEVER PLACE OIL OR FOOD INTO A COLD WOK WHILE IT IS HEATING,
THIS WILL GIVE A POOR COOKING RESULT.
When stir fry cooking and a
high heat is required, set
temperature dial to ‘High
Sear’ and allow thermostat
light to cycle on and off
several times. This will
allow the cooking surface
to adjust to a more accurate
cooking temperature.
The Avance Gourmet Wok
must be used with the
temperature control probe
provided. Do not use any
other temperature control
probe or connector.
••Allow the Avance Gourmet Wok to cool
down before cleaning.
••Before cleaning switch the wok ‘off‘ and
unplug from the power outlet. Remove
the Temperature Control Probe from the
socket in the appliance by depressing
the ‘easy release’ lever on the side of
the probe.
••Do not leave plastic cooking utensils
in contact with the Avance Gourmet Wok
while cooking.
TEMPERATURE CONTROL PROBE
••If cleaning is necessary, wipe over the
unit with a slightly damp cloth.
Storage : Store the control probe carefully.
Do not knock or drop it as this can damage
the probe. If damage is suspected, return
the Control Probe to your nearest Breville
service centre for inspection.
5. When cooking is completed, turn
temperature control dial to the ‘off’
position (‘0’ on dial) before switching off
at the power outlet. Unplug from power
outlet. Leave temperature control probe
connected to the appliance until cool.
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CARE AND CLEANING cont’d
10
CARE AND CLEANING cont’d
11
THE AVANCE GOURMET WOK SHOULD NEVER BE OPERATED WITHOUT
THE WOK AND BASE FULLY ASSEMBLED AND LOCKED INTO PLACE.
Before inserting the
Temperature Control Probe
into the Wok socket ensure
the interior of the socket is
fully dry. To do this, shake
out excess water then wipe
the interior of the socket
with a dry cloth.
Take care when the glass
lid is hot. Do not place hot
lid under cold water or on
cold surfaces. This may
cause lid to break.
NEW QUANTANIUM SCRATCH
RESISTANT COATING
Your Avance Gourmet Wok features a special
scratch resistant non stick coating that makes
it safe to use metal utensils when cooking.
Regardless of this fact, Breville
recommends that care is taken with the non-
stick coating particularly when using metal
utensils. A plastic spatula has been provided
for your use.
Do not use sharp objects or cut food inside
the Avance Gourmet Wok. Breville will not be
liable for damage to the non-stick coating
where metal utensils have been misused.
Cooking on a non-stick surface minimises
the need for oil, food does not stick and
cleaning is easier.
Any discolouration that may occur will
only detract from the appearance of the
Avance Gourmet Wok and will not affect the
cooking performance.
To clean interior and exterior surface:
When cleaning the non-stick coating do not
use metal (or other abrasive) scourers. Wash
in hot soapy water. Remove stubborn spots
with a plastic washing pad or nylon
washing brush.
REMOVABLE BASE
To remove the base for cleaning
1. Turn the wok upside down (as illustrated
below). Turn the quick release knob anti-
clockwise as shown by the arrow.
2. Lift the base from the wok, lifting over
the heat controller socket.
The wok base may be washed in hot
soapy water, dry thoroughly. The wok
vessel is dishwasher safe.
3. To relock base to wok, push down on the
quick release knob and turn in a
clockwise direction.
GLASS LID
Wash the glass lid in warm soapy water
using a soft sponge, rinse and dry
thoroughly. The glass lid is dishwasher safe.
DISHWASHER SAFE
Your Avance Gourmet Wok is dishwasher
safe for easy cleaning. The recessed heating
element is completely sealed so it is safe to
immerse in water. Both the top and base of
the Avance Gourmet Wok may be placed in
the dishwasher. The base should be placed
on the top shelf only or washed by hand.
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STIR-FRYING
Recommended temperature probe setting -
‘High Sear’ for stir frying meat.
12 - 14 for vegetables and seafood.
••Stir frying is an energy efficient and
healthy way of cooking foods. The benefit
of this method is its speed and the flavour
result. The non-stick cooking surface on
your wok also means that less oil is
required for cooking. The cooking action
for stir frying is a continual tossing
motion to ensure the food is evenly
exposed to the heat and cooks quickly and
evenly in a couple of minutes.
••Stir frying should be carried out using a
high heat setting.
••Preheat your wok before adding any
ingredients, allow the temperature light
to cycle ‘on’ and ‘off’ several times.
This will allow the wok to reach an even
high temperature.
••Stir frying is a dry heat cooking method
and is best suited to tender cuts of meat.
Timing is a key factor when cooking them
as over cooking will give a tough, dry
result. Cooking times depend on the size
and thickness of the cut, as the bigger the
cut the more time is needed.
RECOMMENDED CUTS FOR
STIR FRYING
BEEF
Lean beef strips prepared from rump,
sirloin, rib eye and fillet.
CHICKEN
Lean chicken strips prepared
from breast fillets, tenderloins, thigh fillets.
LAMB
Lean lamb strips prepared from fillet, lamb
leg steaks, round or topside mini roasts
and loin.
PORK
Lean pork strips prepared from leg,
butterfly or medallion steaks or fillet
VEAL
Eye of loin, fillet, round, rump
or topside.
COOKING TECHNIQUES COOKING TECHNIQUES cont’d
12
STIR FRY TIPS
••Buy meat strips from your butcher or
supermarket, or prepare meat strips from
recommended cuts listed above by
removing any fat and slicing thinly across
the grain (across direction of meat fibres).
Slicing across the grain ensure
tenderness. Cut into very thin strips,
approximately 5-8cm in length. Partially
freeze meat (approximately 30 minutes) to
make slicing easier.
••Stir fry meat strips in small batches
(approx 200 - 300g) to stop meat shedding
its juice and ‘stewing’, resulting in
tougher meat.
••When adding meat strips to the frypan,
the strips should sizzle.
••Stir fry meat strips for 1 - 2 minutes. Any
longer will toughen meat.
••Remove each batch when cooked and
allow frypan to reheat before stir frying the
next. By cooking in small batches the heat
of the frypan remains constant, ensuring
the meat doesn’t stew and toughen.
••A small amount of oil can be mixed
through the meat strips before adding to
the frypan, along any other flavouring
such as garlic, ginger and chilli. A little
sesame oil can also add flavour. Mixing
the meat with the oil rather than heating
it separately in the frypan eliminates
using too much.
••Drain off thin marinades from meat
strips before stir frying to prevent stewing
and splatter.
••Stir fry vegetables after sealing the meat in
a little oil (or sprinkling of water) until vivid
in colour for:
3 MINUTES
Onion, quartered
Broccoli, flowerets
Carrots, sliced
Soaked Chinese dried Mushrooms
2 MINUTES
Snow peas
Capsicum, sliced
Zucchinis, sliced
Water chestnuts
Bamboo shoots
1 MINUTE
Garlic, minced
Chilli, minced
Ginger, minced
Shallots, chopped
Bean sprouts
This brief cooking time will keep
vegetables crisp.
••Peanut oil is traditionally used for stir fry
Asian style dishes. However other oils
such as vegetable, canola and light olive
may be used.
••Do not over fill the wok. If necessary cook
in batches and reheat at the end of stir
frying. If using this method remember to
under cook slightly to not overcook the
end result.
••Serve stir fried foods immediately to
retain their crisp texture. 13
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SLOW COOKING TIPS
••Cut meat into 3cm cubes. Trim any
visible fat.
••Use a medium to low heat setting
••Cook for approx 1 1/2 - 2 hours, stirring
occasionally with the lid on.
••Add soft or quick cooking vegetables such
as mushrooms, tomatoes, beans or corn
in the last half hour of cooking.
••Thicken towards end of cooking by
stirring a little cornflour blended with
water, or plain flour blended with
margarine or butter. Alternatively, coat
meat in plain flour before frying (extra oil
may be needed).
PREPARATION TECHNIQUES
The success of any dish depends on careful
forethought and preparation. To achieve an
authentic Oriental appearance and even
cooking results, food should be cut into
small, even pieces. This allows food to
cook quickly and to be easily picked up
with chopsticks.
SLICING
A straight slice is used for cutting meats and
vegetables. Slices should be of an even
thickness. Partially frozen meat will slice
more evenly. Slice meat very thinly, across
the grain to obtain a more tender result.
15
SHALLOW FRYING
Recommended temperature probe
setting 8 - 10.
Used to crispen and cook foods in a small
amount of oil. The foods may have already
been cooked.
••Use approximately 3 cups of oil, or
sufficient oil so that half the food
is immersed.
••Preheat the oil before adding food. When
using oil never cover with the lid during
heating or cooking as this will cause
condensation to drip into the oil and
result in bubbling and splattering.
••Do not move the wok during heating
or cooking.
••Wipe moisture from foods to
avoid splattering.
••Cook a few pieces at a time to
ensure crispness.
••Drain cooked foods on kitchen paper to
reduce greasiness.
••Never leave your frypan unattended or
unsupervised while shallow frying.
••Allow oil to cool before removing
from frypan.
••Vegetable, peanut or canola oil is
recommended for frying.
SLOW COOKING (BRAISING)
Recommended temperature probe
setting 1 - 2.
Your Avance Gourmet Wok is ideal for
slow cooking curries and casseroles. Slow
cooking allows less tender meat cuts to be
used, to obtain a tender result. Less tender
meat cuts contain sinew and gristle, these
will be broken down during cooking to give a
tender result. It is not recommended to slow
cook with tender meat cuts as they will
toughen and shrink during cooking.
It is recommended during slow cooking to
place the lid on to retain heat. During the
cooking process the curry or casserole will
boil then turn off. This is normal operating
for a probe controlled unit.
RECOMMENDED CUTS OF SLOW
COOKING (BRAISING)
BEEF
Diced blade (boneless), chuck, round,
shin, silverside
CHICKEN
Dices thigh, leg
LAMB
Diced forequarter, shanks and neck chops
VEAL
Diced forequarter, leg and knuckle
(Osso Bucco)
PORK
Diced forequarter, leg
COOKING TECHNIQUES cont’d
14
COOKING TECHNIQUES cont’d
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MATCHSTICK OR JULIENNE
First slice the vegetables as described
above. Then, stack slices and cut again into
thin or thick sticks depending on the recipe.
SHREDDING
Used for cutting meats and vegetables. 5mm
slices of food should be stacked, then cut
again into 5mm sticks. Vegetables such as
cabbage and spinach should have their
leaves stacked, then rolled up. Cut width
ways very finely.
CUBING AND DICING
Used for cutting meats and vegetables. To
cube, cut 3cm slices, then stack them on top
of one another and slice 3mm thick in the
opposite direction. Cut again in the opposite
direction forming 3cm cubes. To dice, follow
the same directions, making 5mm slices
forming 5mm cubes.
COOKING TECHNIQUES cont’d
16
A little planning ahead makes stir
frying easier.
AGAR-AGAR
Is made from different types of seaweed. It
has excellent setting properties, similar to
gelatine, and will set at room temperature.
BOK CHOY
Also known as Chinese chard or Chinese
white cabbage, has fleshy white stems and
dark green leaves. It has a slight mustard
taste. There is also a smaller version called
shanghai or baby bok choy.
BAMBOO SHOOTS
The young tender shoots of bamboo plants
are available in cans. They are mainly used
to add texture to food.
COCONUT CREAM AND
COCONUT MILK
Both coconut cream and milk are extracted
from the grated flesh of mature coconuts.
The cream is a richer first pressing and the
milk the second or third pressing.
CHILLIES, FRESH AND DRIED
Chillies are available in many different types
and sizes. The small ones (birds eye or bird
peppers) are the hottest. Use tight fitting
gloves when handling and chopping fresh
chillies as they can burn your skin. The chilli
seeds are the hottest part of the chillies so
remove them if you want to reduce the heat
content of recipes.
CORIANDER
This is also known as cilantro and Chinese
parsley. It is essential to many Southeast
Asian cuisines. A strongly flavoured herb,
use it sparingly until you are accustomed to
the unique flavour. Parsley can be used as a
substitute; it looks the same but tastes quite
different. Coriander is available fresh,
ground and in seed form.
CHAR SIU SAUCE
This is the equivalent of Chinese BBQ sauce.
CRISP FRIED SHALLOTS
These are available from most Asian
Supermarkets pre-prepared.
SPECIAL INGREDIENTS
17
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FISH SAUCE
A thin, salty dark brown sauce with a
distinctive fishy smell, which is used
extensively in Thai and Vietnamese cookery.
It is made from small fish that have been
fermented in the sun. Fish sauce replaces
salt in many recipes.
GARAM MARSALA
A blend of spices, usually consisting of some
combination of cinnamon, cumin, pepper,
cloves, cardamom, nutmeg and mace. It can
be bought already blended from
supermarkets, but it is best freshly made. It
is usually added towards the end of cooking.
GREEN GINGER WINE
An Australian made alcoholic sweet wine
infused with finely ground ginger.
HOISIN SAUCE
This sauce is a thick sweet Chinese
barbecue sauce made from a mixture of
salted black beans, onions and garlic.
HOIKKIEN NOODLES
Also known as fukkien, these are thick,
yellow and rubbery in texture. They are made
from wheat flour and are cooked and lightly
oiled before being packaged and sold. The
noodles need to be broken up before cooking.
RICE NOODLES
These are fresh white noodles, they do not
require a lot of cooking.
KAFFIR LIME LEAVES
These are dark green, shiny, double leaves
which have a very pungent perfume. They
are rather thick and must be sliced very
finely for use as a garnish, or added whole
in a curry.
LEMON GRASS
An aromatic fresh herb that is used in
curry pastes, stir fries and soups. Trim the
base, remove the tough, outer layers and
finely slice, chop or pound the white interior.
Whole stems can be added to soups or
curries. Dried lemon grass needs to be
soaked in water, but the flavour of fresh
is superior.
LYCHEES
Delicious fruit with a light texture and flavour,
peel away the rough skin, remove the seed
and use. They are also available in cans.
RICE WINE VINEGAR
Milder than most western vinegars, it
usually has an acidity of less than 4%. It has
a mild, sweet, delicate flavour and is made
from rice.
SPECIAL INGREDIENTS cont’d
18
SAMBAL OELEK
This is a paste made from ground chillies
and salt. This can also be used as an
ingredient or an accompaniment.
TAMARIND
Tamarind has a fruit, tart flavour and is a
large, brown bean like pod. It is available as
a dried shelled fruit, a block of compressed
pulp or as a puree or concentrate.
TOFU
Tofu, or bean curd, is a high protein, low fat
food made from soya beans. It is available in
very firm or soft blocks and is either fresh or
vacuum-packed. It takes on the flavour of
the spices and sauces it is cooked with.
TURMERIC
This is best known in its powdered form and
is often used to colour food. It has a bitter
flavour and it is also available fresh as a
root, rather like ginger, which is peeled and
then grated and finely chopped.
SZECHUAN PEPPER CORNS
These are available from most Asian
Supermarkets and have a slight aniseed taste.
WATER CHESTNUTS
Small white crisp bulbs with a brown skin.
Canned water chestnuts are peeled and
will keep for about 1 month, covered in
the refrigerator.
SPECIAL INGREDIENTS cont’d
19
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CHICKEN AND SWEET
CORN SOUP
Serves 4-6
1 tablespoon peanut oil
1 cloves garlic, crushed
500g creamed corn
150g cooked and shredded chicken meat
4 cups chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green shallots, sliced
1. Heat the oil in the wok on high
sear setting.
2. Add the oil then garlic, corn, and chicken
meat and stir fry for 1 minute.
3. Add the chicken stock and bring to
the boil, reduce the heat to setting 2.
4. Add the egg whites and stir to break
them up.
5. Sprinkle with parsley and pepper.
Serve with sliced green shallots.
THAI HOT AND SOUR PRAWN
SOUP ‘TOM YUM GOON’
Serves 6
2 Kaffir lime leaves, cut in 1/2
1 stalk lemongrass, bottom third
finely sliced
1 teaspoon grated ginger
1 table spoon tom yum paste
4 button mushrooms, sliced
8 cups chicken stock
1 tomato, seeds removed and diced
16 medium green prawns, peeled
2 tablespoons lime juice
1. Add the first 6 ingredients into the wok
and heat on high sear, when the soup
boils, reduce the wok to a simmer,
setting 2, for 5 minutes to infuse
the flavours.
2. Add the tomato and prawns, return to
the boil, simmer for a further 5 minutes
or until the prawns are just cooked,
add the limejuice and serve.
Serve with corriander leaves.
SOUPS
20
CHINESE WON TON SOUP
Serves 6
50g dried sliced mushrooms
2 teaspoons grated ginger
6 cups chicken stock
200g fresh egg noodles
24 prepared won tons (available frozen
from supermarkets)
4 green shallots, sliced
1. Place the mushrooms into boiling water
for 10 minutes then drain.
2. Place the ginger and stock into the wok
and heat on high sear setting to boil,
add the noodles and won tons, return to
the boil.
3. Reduce the heat to setting 2, simmer the
soup for 7 minutes to cook the won tons.
Serve with sliced green shallots.
FRENCH ONION SOUP
Serves 4-6
1 tablespoons butter
1 tablespoon oil
6 medium brown onions, finely sliced
1 clove of garlic, crushed
2 tablespoons of plain flour
1 cup red wine
1 teaspoon chopped fresh thyme
6 cups beef stock
1 tablespoon brown sugar
1. Heat the wok on high sear setting, add
the oil, butter ,then the onions and
garlic. Stir fry the onions until they have
a golden colour.
2. Add the flour and cook for 1 minute
3. Add then wine and thyme and reduce the
liquid by half.
4. Add the beef stock and brown sugar,
bring the soup to the boil. Reduce the
heat to setting 2, simmer the soup for
30 minutes, add salt and pepper if
desired before serving.
Serve with cheese croutons.
SOUPS cont’d
21
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CRISPY TEMPURA VEGETABLES
WITH DIPPING SAUCE
Serves 4-6
1kg selection of vegetables
ie: broccoli, florets; eggplant, sliced; carrot,
sliced; snow peas; beans, top and tailed;
cauliflower, florets; zucchini, sliced; kumara;
sliced; green shallot, cut into 5cm pieces
DIPPING SAUCE
1/2cup light soy sauce
1 tablespoon mirin
2 teaspoons hot water
1. To prepare the dipping sauce place all
ingredients into a small bowl and stir,
let the sauce sit for 10 minutes
before serving.
BATTER
1 cup plain flour
1/4teaspoon salt
1/4teaspoon white sugar
1/2teaspoon baking powder
1 egg yolk
1/3cup ice water
Vegetable oil for shallow frying
1. Sift the flour, sugar salt, and
baking powder.
2. In a medium bowl mix together egg yolk
and iced water, add the flour mix. Do not
over mix, leave a few lumps of flour in
the batter, as it will help the batter to
become crispy.
3. Heat the wok on setting 8 for 4 minutes
with 4 cups of vegetable oil.
4. Dip small batches of vegetables into
batter mixture, and then carefully place
into hot oil.
5. Shallow fry until golden brown then
remove onto absorbent paper. Continue
until all vegetables are cooked.
Serve with dipping sauce.
THAI FISH CAKES
Serves 4
400g boneless white fish fillets
(cod or jewfish is preferable)
1/2bunch coriander (roots included)
2 eggs
1/4cup well cooked rice
1 tablespoon red curry paste
1 teaspoon fish sauce
1 tablespoon sweet chilli sauce
1. Dice the fish and finely chop
the coriander.
2. Place all the ingredients into a food
processor; blend the ingredients using
the pulse button, until the mixture
is pureed.
3. To shape the fish cakes can be a little
difficult; to make it easier place a little
oil onto the palm of your hands before
moulding. Shape the fish cakes onto a
flat round shape 3-4cm wide and place
onto a greased tray.
4. Heat the wok on setting 8 for 4 minutes
with 4 cups of vegetable oil.
5. Place 6-8 fishcakes into the oil and
shallow fry until golden brown in colour,
repeat with the remaining fish cakes.
Serve with sweet chilli sauce and
lime wedges.
ENTREES AND ACCOMPANIMENTS
23
MOROCCAN PUMPKIN SOUP
Serves 4-6
2 tablespoons cooking oil
2 brown onions, finely diced
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoons paprika
1⁄2teaspoon ground white pepper
800g Butternut pumpkin, peeled and diced
5 cups chicken stock
300ml sour cream
1/4cup fresh coriander leaves, finely chopped
1. Heat the wok on high sear setting, add
the oil, saute the onions, garlic, and
ground spices for 2 minutes.
2. Add the pumpkin to coat with the onion
and spice mix, then add the stock and
bring the mixture to the boil.
3. Reduce the heat to setting 2, place the
lid on and cook the soup for 20 minutes,
with the lid on until the pumpkin is
cooked, transfer the mixture to a
blender to puree.
4. Return the mix to the wok to heat
through, check the seasoning
before serving.
Serve with a dollop of sour cream
and coriander leaves.
CHICKEN (OR PRAWN)
LAKSA SOUP
Serves 4
2 cups coconut milk
1/4cup Singapore laksa paste
2 cups chicken stock
500g chicken thigh meat, finely sliced
500g fresh rice noodles
1 tablespoon lime juice
11/2tablespoons fish sauce
GARNISH
125g bean sprouts
Coriander leaves
Mint leaves (Vietnamese if available)
Fried shallots (available prepared in
Asian supermarkets)
1. Add the coconut milk and laksa paste to
the wok and heat on high sear setting, to
bring the laksa to the boil. Reduce the
heat to setting 6 and cook for
5 minutes until the oil rises to
the surface.
2. Add the stock and chicken and bring the
soup to the boil, simmer for 5 minutes,
add the fish sauce and lime juice.
3. Place the soup into each bowl and top
each with the garnish.
SOUPS cont’d
22
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SPICY PORK AND CHILLI SALAD
Serves 4-6
2 tablespoons peanut oil
1/2cup peanuts
1 tablespoon Thai green curry paste
2 cloves garlic, lightly crushed
300g pork mince
1 tablespoon brown sugar
2 teaspoons fish sauce
1 iceberg lettuce, washed
2 tomatoes cut into wedges
1. Heat oil on high sear setting.
2. Add the oil, nuts and curry paste and
cook for a few minutes.
3. Add the pork mince and stir to brown,
add the brown sugar and fish sauce,
stir fry until the liquid has evaporated.
4. Arrange the lettuce on serving plates
and top with the tomato then the mince.
MUSSELS IN TOMATO
AND GARLIC SAUCE
Serves 4-6
2 tablespoons olive oil
2 Spanish onions, finely diced
3 cloves garlic
1 cup white wine
600ml tomato pasta sauce
1kg fresh mussels, bearded and scrubbed
1/4cup basil leaves, torn
Black pepper freshly ground
1. Heat the wok on high sear setting,
add the oil, onions and garlic and
stir fry until the onion is soft.
2. Add the wine and reduce the liquid
by half.
3. Add the tomato sauce and bring the
mixture to the boil.
4. Add the mussels then reduce the heat to
setting 8, place the lid on and cook until
the mussels have opened. Add the basil
and pepper.
Serve with crusty bread and extra virgin
olive oil.
ENTREES AND ACCOMPANIMENTS cont’d
25
PLUM GLAZED CHICKEN WINGS
Serves 4
1kg chicken wings, pinion and wing removed
(if desired)
1/2cup prepared plum sauce
1 tablespoon honey
2 tablespoon sweet Thai Chilli sauce
2 tablespoons dark soy sauce
1 tablespoon sesame seeds
1 cup chicken stock
1. Place prepared chicken into a large
mixing bowl.
2. Combine the remaining ingredients
and mix well.
3. Marinate and refrigerate for several
hours or overnight.
4. Heat the wok on a moderate heat setting
6-8, add the chicken wings and stir for
5 minutes, add 1 cup of chicken stock
and place the lid onto the wok for
10 minutes to complete the cooking.
Serve with mixed salad leaves.
THAI PRAWN AND
MANGO SALAD
Serves 4-6
1kg green prawns, peeled and de veined
3 tablespoons light olive oil
3 cloves garlic, crushed
1 small red chilli, chopped
1 tablespoon chopped fresh coriander root
2 mangoes peeled and chopped (canned
mango can be substituted if out of season)
1 butter lettuce or green oak, washed
4 green shallots sliced in 1cm pieces
1/2punnet cherry tomatoes cut in half
1/2cup cashew nuts
DRESSING
2 tablespoons lime juice
1/4cup sweet chilli sauce
2 teaspoons fish sauce
1. Marinate the prawns with the garlic,
chilli and coriander root for 20 minutes.
2. Combine all dressing ingredients in a
screw top jar and shake to combine.
3. Place the lettuce, shallots, tomatoes,
and cashew nuts into a mixing bowl.
4. Heat the wok on high sear setting.
5. Add the prawns and cook for 3-5 minutes
until the prawns are cooked, then
remove. Add to the lettuce leaves and
pour over the dressing, mix the salad
before serving.
Serve with crisp shallots.
ENTREES AND ACCOMPANIMENTS cont’d
24
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KUMERA, ZUCCHINI, BEAN
SHOOT AND TOFU STIR FRY
Serves 4
1 tablespoon peanut oil
1 medium kumera, peeled and diced
1 zucchini cut into matchsticks
1 clove garlic, diced
1 teaspoon ginger sliced into matchsticks
100g bean shoots
150g firm tofu cut into slices
1 teaspoon sesame seeds
1 teaspoon sesame oil
1 tablespoon sweet soy sauce
1. Heat the wok on high sear setting, add
the oil then the kumera and cook for
2 minutes, add the zucchini, garlic and
ginger continue to cook for a few
minutes to release the aromatics.
2. Add the remaining ingredients, continue
to cook for 2 minutes then serve
Serve with grilled chicken or pork.
SINGAPORE HOKKIEN
NOODLES
Serves 4-6
2 tablespoons peanut oil
1 teaspoon crushed garlic
1/2teaspoon dried chilli
2 eggs, lightly beaten
1 tablespoon curry powder
100g BBQ pork, finely sliced
200g green prawns, peeled and sliced in half
1 red capsicum, finely sliced
1 medium carrot, finely sliced
450g hokkien noodles
SAUCE
1/2 cup chicken stock
1 tablespoon sweet soy sauce
1 teaspoons light soy sauce
1. Heat the wok on high sear setting,
add the oil then garlic and chilli, stir
for 1 minute, add the egg, and continue
to stir until the egg is cooked.
2. Add the curry powder, prawns, pork,
capsicum, and carrot continue to cook
for 2 minutes then add the noodles and
sauce, stir until the noodles are
heated through.
Serve with toasted sesame seeds.
STIR-FRIES
27
SALT AND PEPPER CALAMARI
Serves 4-6
1kg squid hoods (small)
1 tablespoon szechuan peppercorns, ground
2 teaspoons sea salt
1 tablespoon corn flour
1 tablespoon plain flour
2 egg whites
4 cups sunflower oil for shallow frying
3 limes, quartered
1. Cut squid hoods open, clean and remove
quill from squid hood.
2. Cut shallow diagonal slashes in
criss-cross pattern on the inside.
3. Cut into 6cm x 2cm pieces
4. Combine remaining ingredients in bowl.
5. Toss prepared squid in the flour mixture.
6. Heat oil on setting 8 for 4 minutes, then
shallow fry squid in 3 batches.
7. Drain on absorbent paper.
Serve with lime wedges and
coriander leaves.
SANG CHOY BOW
(CHINESE LETTUCE ROLLS)
Serves 6
500g ground pork
1 egg yolk
1/2cup bamboo shoots, finely sliced
1/4cup water chestnuts, finely diced
3 cloves garlic, finely diced
4 shiitake mushrooms, diced
(canned mushrooms are suitable)
2 green shallots, finely sliced
2 tablespoons vegetable oil
SAUCE
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 Iceberg lettuce
1. Combine the pork mince,
egg yolk and vegetables.
2. Heat the wok on high sear setting, add
the oil then pork and vegetable mixture
and stir fry until the pork is cooked.
Add the sauce ingredients and cook
for a further minute.
3. Place the mixture into prepared lettuce
cups and serve.
ENTREES AND ACCOMPANIMENTS cont’d
26
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STIR FRY PRAWNS WITH
SNOWPEAS AND
OYSTER SAUCE
Serves 4-6
1 tablespoon peanut oil
1 medium carrot peeled and finely sliced
150g snowpeas
1 clove garlic, finely sliced
1 teaspoon grated ginger
32 medium green prawns, peeled
and de-veined
2 tablespoons oyster sauce
1 cup green onions cut into 3cm pieces
1. Heat the wok on high sear setting, add
the oil and stir fry the carrots and
snowpeas cook for 3 minutes
then remove.
2. Add the garlic and ginger to the wok and
cook for a minute before adding the
prawns, cook the prawns until they
turn red.
3. Return the vegetables to the wok, add
the oyster sauce and green onions, cook
until the prawns are coated in sauce.
Serve with boiled rice.
SATE PRAWNS
Serves 4-6
32 medium green prawns, peeled
and de-veined
1 teaspoon ground coriander
1 teaspoon ground cumin
1 clove garlic, finely chopped
1 small chilli seeds removed, finely sliced
2 tablespoons light olive oil
1 small brown onion, diced
1 cup crunchy peanut butter
1/2cup coconut cream
2 teaspoons soy sauce
1 tablespoon lemon juice
1. Mix the prawns with the ground spices,
garlic, and chilli.
2. Heat the wok on high sear setting, add
the oil then prawns cook for 2 minutes
and remove.
3. Add the onion and stir fry until soft, add
the peanut butter, coconut cream and
soy sauce, bring to the boil then add the
prawns and lemon juice continue to cook
until the prawns have heated through.
Serve with steamed jasmine rice.
29
STIR FRIED CHINESE
GREEN VEGETABLES
Serves 4
1 tablespoon peanut oil
1 bunch Chinese green vegetables cut into
5cm pieces washed (bok choy, choy sum
or Chinese broccoli)
1 teaspoon garlic crushed
2 teaspoons soy sauce
2 tablespoons oyster sauce
1. Heat the wok on high sear setting, add
the oil then the remaining ingredients
apart from the oyster and soy sauce.
2. When the vegetables have wilted add the
oyster and soy sauce, and cook for
1 minute.
Serve as an accompaniment.
GINGER AND CORIANDER
CALAMARI WITH
RICE NOODLES
Serves 4
1kg squid tubes
1 tablespoons of pureed ginger
1/2bunch of coriander, well washed
2 tablespoon peanut oil
1 teaspoon fish sauce
1/2tablespoon sesame oil
1 red capsicum cut into triangles
1 punnet of baby corn cut in half
1 x 200g packet of fresh rice noodles (sliced
into 1cm strips if not already sliced)
1/2bunch Thai basil leaves
1. Cut squid hoods open, clean and remove
quill from squid hood.
2. Cut shallow diagonal slashes in
criss- cross pattern on the inside of
the squid, then cut into small triangles.
3. Place the ginger, roots and steams of the
coriander and 1/2the peanut oil into a
food processor to form a paste.
4. Marinate the calamari with the paste and
ad the fish sauce. This mixture can be
used immediately or left for 24 hrs.
5. Heat the wok on high sear setting, add
the remaining oil, add the calamari and
cook for 2 minutes add the remaining
ingredients and cook until the noodles
have heated through.
6. Before serving mix the sesame oil
and basil leaves into the stir fry.
Serve with steamed jasmine rice.
STIR-FRIES cont’d STIR-FRIES cont’d
28
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STIR-FRIES cont’d STIR-FRIES cont’d
LEMON CHICKEN
Serves 4
600g chicken breast fillets, sliced into strips
2 egg whites, lightly beaten
1 teaspoon finely chopped minced ginger
1 clove garlic, crushed
1 tablespoon cornflour
1 cup peanut oil
1 cup fresh lemon juice
1/4cup white sugar
1 tablespoon corn flour
2 tablespoons water
1. Toss chicken strips into the egg white,
ginger, garlic and cornflour, and
mix well.
2. Refrigerate for 1 hour.
3. Heat the wok on high sear setting, add
the oil individually add the chicken
strips, cook in small batches until
golden, then remove.
4. Add the lemon juice and sugar to the wok
and bring the mix to the boil, then add
the corn flour mixed with water. Reduce
the heat after the corn flour has been
added to setting 8.
5. Return the chicken to the wok and stir
to coat in the lemon sauce.
Serve with fried or boiled rice.
CHICKEN WITH PLUM SAUCE
AND BOK CHOY
Serves 4
1kg chicken thighs, cut into strips
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 medium Spanish onion, diced
1/2cup plum sauce
1 bunch bok choy, sliced
1 small can water chestnuts, sliced
1. Place the chicken into a bowl and mix
with the sherry and soy.
2. Heat the wok on high sear setting, add
the oil and stir fry the onion for
2 minutes, add the chicken and plum
sauce cook for 2 minutes, reduce the
heat to setting 6. Simmer the chicken
for 10 minutes.
3. Add the bok choy and water chestnuts,
increase the heat to setting 14, stir fry
until the bok choy has wilted.
Serve with steamed egg noodles.
31
STIR FRIED SEAFOOD
WITH RICE NOODLES
Serves 4-6
1 tablespoon peanut oil
1 tablespoon ginger, cut into matchsticks
1 garlic clove diced
500g mixed seafood (Marinara mix)
2 tablespoons light soy sauce
1 x cup chicken stock
200g fresh rice noodles, sliced
1 x 250g can baby corn
1. Heat the wok on high sear setting, add
the oil then garlic and ginger, cook for
2 minutes or until the ginger is fragrant.
2. Add the seafood and stir for a few
minutes to infuse the flavours, add the
soy and stock then bring the mixture
to the boil.
3. Add the noodles, corn, and stir
to heat through.
Serve with sliced green shallots.
CHILLI CHICKEN WITH
SINGAPORE NOODLES
Serves 4-6
6 chicken thighs
11/2cups sweet chilli sauce
1 tablespoon vegetable oil
1/2cup chicken stock
2 sticks celery, finely sliced
1 x 410g can champignon mushrooms
1 x 350g packet of fresh Singapore noodles
100g bean shoots
1. Marinate the chicken in the sweet chilli
sauce for 2 hours or overnight.
2. Heat the wok on high sear setting, add
the oil and seal the chicken thighs on
each side.
3. Remove the chicken thighs and
slice them.
4. Add the chicken stock, celery, and
mushrooms and bring to the boil, add the
noodles and cook for 2-3 minutes to
heat through.
5. Add the chicken and bean shoots, heat
the chicken through and serve.
Serve with naan bread.
30
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MONGOLIAN LAMB
Serves 4-6
750g lamb cut into strips
1 tablespoon light soy sauce
1 tablespoon rice wine
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
2 tablespoons peanut oil
2 cloves garlic diced
1 brown onion diced
1/2bunch shallots cut into 2cm pieces
1 red capsicum sliced
1. Place the lamb into a bowl and mix
with the light soy and rice wine, let
this marinate for 30 minutes.
2. While the meat is marinating place the
next 5 ingredients into a screw top jar
and shake to make the sauce.
3. Heat the wok on high sear setting,
add the oil then vegetables, stir fry for
2 minutes then remove, add the meat
and cook for 2 minutes then add the
sauce, bring the mixture to the boil,
return the vegetables to heat through.
Serve with steamed rice.
TERIYAKI BEEF
Serves 4-6
2 tablespoons peanut oil
750g beef strips
1/4cup soy sauce
11/2tablespoons mirin
2 teaspoons sake
2 teaspoons caster sugar
1 carrot, finely sliced
1 zucchini cut into batons
150g spinach leaves
1. Place the beef strips into a bowl, add the
soy, mirin, sake and sugar, marinate for
4 hours.
2. Heat the wok on high sear, add some oil
and 1/3of the beef strips quickly cook to
seal the beef and remove. Complete
the process with all the strips.
3. Add the carrot and zucchini, cook for
2 minutes, add the beef then spinach.
Stir fry until the spinach has wilted.
Serve with steamed new potatoes.
33
SZECHUAN PORK WITH THAI
RICE STICK NOODLES
Serves 4
150g rice stick noodles
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon chilli paste
1/2teaspoon garlic
1 teaspoon sugar
1/2cup beef stock
2 tablespoons peanut or vegetable oil
250g pork fillet sliced in 1cm rounds
2 green shallots, sliced
1 teaspoon grated ginger
1/2cup sliced water chestnuts
1 punnet baby corn sliced in half
1. Place the noodles into a bowl of boiling
water, to soften for 5 minutes. Drain
the noodles and cut to approximately
5cm lengths, using kitchen scissors
2. Combine the next 6 ingredients in a
small bowl.
3. Heat the wok on high sear setting,
add the oil and stir fry the pork
for 3-4 minutes.
4. Add the green shallots, ginger, and
water chestnuts, cook for a further
30 seconds.
5. Add the soy mixture and drained
noodles, reduce the heat to setting 8,
cook until the liquid has almost absorbed
but still moist.
6. Taste and adjust the seasoning.
Serve with steamed Chinese
green vegetables.
THAI BEEF AND SPINACH
STIR FRY
Serves 4-6
1 tablespoon peanut oil
2 brown onions, sliced
2 cloves garlic, finely sliced
1 tablespoon ginger, finely diced
2 red capsicums cut in strips
1 tablespoon peanut oil
750g lean beef strips
150g baby spinach
1/4cup mint leaves
1/2cup roasted cashews
1 tablespoon lime juice
2 teaspoons fish sauce
2 tablespoons sweet Thai chilli sauce
1 teaspoons lemon grass, thinly sliced
1. Heat the wok on high sear setting , add
the oil and stir fry the garlic, ginger and
onions, cook for 2 minutes then add the
capsicum. Cook for a further 2 minutes
then remove.
2. Add the remaining oil then stir fry the
beef in small batches for 1-2 minutes.
3. Remove when cooked and allow wok
to reheat before stir frying next batch.
4. Return all the ingredients to the wok.
5. Reduce to a medium heat, setting 8, until
spinach has softened.
Serve with coconut rice.
32
STIR-FRIES cont’d STIR-FRIES cont’d
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CURRIES AND RICE DISHES cont’d
NASI GORENG (INDONESIAN
FRIED RICE)
Serves 4
1 tablespoon peanut oil
I teaspoon crushed garlic
1/2teaspoon dried chilli
3 eggs, mixed together
1/2cup coked chicken breast diced
12 medium green prawns peeled and diced
3 1/2cups cooked jasmine rice (cool)
1/2cup water
1/4cup chopped green shallots
1. Heat the wok on high sear setting,
add the oil garlic and ginger and cook
for 2 minutes add the mixed egg and
stir to cook through.
2. Add the chicken and prawns, mix with
the egg mixture, add the rice and
water, and cook until the rice is
hot and glowing.
3. Add the shallots, soy and sweet soy
sauce, cook for a further 1 minute
before serving.
Serve as an accompaniment or as an entree.
THAI GREEN CHICKEN CURRY
Serves 6
1 tablespoon vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
11/2tablespoons Thai green curry paste
800g chicken thighs diced
1 cup chicken stock
2 cans coconut cream
200g bamboo shoots
1 punnet cherry tomatoes
1/3cup coriander leaves
1. Heat the wok on high sear setting, add
the oil and onion cook until the onion
is translucent.
2. Add the garlic, ginger and curry paste,
cook until, the oil separates from the
curry paste.
3. Add the chicken and toss in the paste
mix, add the stock and half the coconut
cream bring the curry to the boil then
reduce the heat to setting 2 - 4.
4. Cook the curry with the lid on for
20 minutes, or until the chicken is
cooked, add the remaining ingredients
and cook for 5 minutes.
Serve with steamed jasmine rice.
35
CHICKEN AND TOMATO
RISOTTO
Serves 4
60g butter
2 tablespoons olive oil
1 Spanish onion, chopped
1 clove garlic, crushed
11/2cups arborio rice
5 cups chicken stock
2 tomatoes, chopped
1 tablespoon chopped basil
1/2cup freshly grated Parmesan cheese
Freshly ground black pepper
1. Heat the wok on high sear, add the
butter and oil.
2. Stir fry onion and garlic until softened.
3. Add rice, stir rice through butter until
all grains are covered.
4. Stir through stock.
5. Bring to the boil, continually stirring.
6. Reduce to setting 6, continue to stir,
placing the lid on until the stock has
been absorbed. Some additional stock or
water may be required, depending on
rice types.
CHICKEN, SPINACH AND
PINE NUT RISOTTO
Serves 4-6
1 bunch of English spinach, picked
and washed
2 tablespoons olive oil
2 tablespoons butter
2 cups arborio rice
2 cloves garlic, crushed
2 tablespoons pesto
6 cups chicken stock
500g roasted chicken, shredded
(approximately 1 small roast chicken)
1. Heat the wok on high sear, add the
pine nuts and toast until golden in
colour, then remove.
2. Add oil and butter. Lightly saute spinach
then remove.
3. Add rice stir until all rice is coated in
the oil.
4. Add garlic and chicken stock. Bring the
risotto to the boil.
5. Reduce to setting 6, continue to stir,
placing the lid on until the stock has
been absorbed. Some additional stock or
water may be required, depending on
rice types.
6. Stir through remaining and prepared
ingredients, heat through and serve.
Serve with freshly grated Parmesan cheese.
34
CURRIES AND RICE DISHES
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MOROCCAN LAMB TAGINE
Serves 6-8
2 tablespoons peanut oil
2 brown onions diced
500g small diced lamb (1.5cm)
11/2teaspoons cumin
11/2teaspoons ground black pepper
11/2teaspoons ground coriander
11/2teaspoons salt
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon cinnamon
1 tablespoon peanut oil
1 small can chickpeas
2 cans diced tomatoes
2 sticks celery diced
1/2cup red lentils
1/2cup tomato paste
1 teaspoon minced garlic
5 cups water
1. Heat the wok on high sear, add the oil
and stir fry the onion until soft add the
meat and seal.
2. Place all the ground spices and extra oil
into the wok and cook for 2 minutes to
release the flavours of the spices.
3. Add the remaining ingredients and
return the Tagine to the boil, reduce the
heat to a simmer setting 2 - 4, place the
lid on and cook for 1 hour.
Serve with steamed Cous Cous.
37
INDIAN EGGPLANT CURRY
Serves 6
12 small eggplants, diced
2 tablespoons madras curry powder
1 teaspoon sea salt
2 tablespoons peanut oil
1 small onion diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1 tablespoon fish sauce
2 tomatoes diced
200ml yoghurt
1. Mix the eggplants with half the curry
powder and the sea salt, sit for
20 minutes in a colander.
2. Heat the wok on high sear setting, add
the oil, onion, curry powder, garlic and
ginger, cook for 2 minutes, add the
eggplant and stir fry, until well browned.
3. Add the fish sauce and tomatoes, reduce
the heat to setting 6, cook until the
eggplant is cooked, stir through the
yoghurt, do not let the curry boil, as the
yoghurt will split.
Serve with steamed basmati rice.
BEEF ROGAN JOSH CURRY
Serves 6-8
2 tablespoons peanut oil
11/2 kg diced chuck steak
1 brown onion diced
2 garlic cloved diced
2 tablespoons rogan josh curry paste
2 cans diced tomatoes
4 cups beef stock
1. Heat the wok on high sear, add the oil
and then 500g of meat at a time to seal
then remove. Repeat until all the meat
is cooked.
2. Add the onion and garlic, cook for
2 minutes before adding the curry paste.
Mix the curry paste and onions together.
3. Add the tomatoes and stock and bring to
the boil, add the meat. Reduce the heat
to setting 2 - 4, place the lid on, with the
steam vent open, and cook for 1 hour.
Serve with yoghurt and steamed
basmati rice.
36
CURRIES AND RICE DISHES cont’d CURRIES AND RICE DISHES cont’d
While cooking wet dishes
with the lid on, the wok will
turn on and off during the
cooking process, as the
unit is thermostatically
controlled.
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NOTES
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