Breville Wok EW40 User Manual

Breville is a registered trademark of Breville Pty. Ltd.

Avance Ultimate Wok

ABN 98 000 092 928

Breville Customer Service Centre

Australian Customers

Breville Customer Service Centre

✉

Locked Bag 2000

Botany NSW 2019

AUSTRALIA

Customer Service: 1300 139 798

☎

Fax

(02) 9384 9601

Email Customer Service

[email protected]

New Zealand Customers

Breville Customer Service Centre

Private Bag 94411

Greenmount

✉

AUCKLAND, NEW ZEALAND

Customer Service: 09 271 3980

0800 288 513

☎

Fax

Email Customer Service

[email protected]

www.breville.com.au

INSTRUCTIONS FOR USE

AND RECIPES

PRINTED ON

RECYCLED PAPER

Due to continual improvements in design or otherwise,

the product you purchase may differ slightly from

the one illustrated in this booklet.

Model EW40

Issue 1/03

Model EW40

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BREVILLE RECOMMENDS SAFETY FIRST

KNOW YOUR BREVILLE WOK

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:

2400 watt ‘high wall’ element

The element in your Wok is recessed around

the wok base sides creating a wide 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.

READ ALL INSTRUCTIONS BEFORE OPERATING

AND SAVE FOR FUTURE REFERENCE

Sealed element

The unique heating element is fully sealed,

so the Avance Ultimate Wok is

• 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.

• 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.

dishwasher safe and can be fully

immersed in water for easy cleaning.

Cook ‘n’ Look Glass Lid

With the lid in place, the Avance Ultimate

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.

• 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 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.

• Do not touch hot surfaces. Use handles.

• Always use the Avance Ultimate 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.

• 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.

Unique Pull-out Spoon Rest

Designed to allow the charn to

rest while not being used. Keeps

kitchen mess to a minimum.

• 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.

Easy Push-Lever Removable Base

Your Avance Ultimate Wok has a

quick release removable base for

easy cleaning. This allows the Avance

Ultimate Wok to fit easily into the

• Do not immerse cord, plug or

temperature control probe in

water or any other liquid.

dishwasher or sink. Simply move the lever

button to the right to unlock the base.

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KNOW YOUR BREVILLE WOK cont’d

The numbers on the dial represent the following temperatures approximately.

Plastic Spatula

Removable Temperature Control Probe

Your Avance Ultimate Wok is supplied with a

plastic charn for stirring foods, as it won’t

damage the non stick surface.

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.

HEAT SETTINGS

FUNCTION

TEMPERATURE GUIDE

Keep food warm

Slow cooking sauces

Casseroles

Low Heat/Slow Cook

New Quantanium Scratch Resistant

Non-Stick Cooking Surface

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.

Your Breville Avance Ultimate 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.

Curries, pasta

Medium Heat

Rice, browning nuts

Shallow frying

Vegetable stir frying

High Heat

High Sear

This non stick surface also means that

foods won’t stick and less oil can be used

while cooking.

Stir frying

High Sear

Sealing meat, stir frying

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.

For best results allow the

Temperatures given are a

guide only and may require

adjustment to suit various

foods and individual tastes.

Avance Ultimate Wok to

preheat for 10 minutes on

the ‘High Sear’ setting

before beginning to cook.

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OPERATING YOUR BREVILLE WOK

OPERATING YOUR BREVILLE WOK cont’d

3. Preheat the Avance Ultimate Wok on the

BEFORE FIRST USE

OPERATING YOUR WOK

The Avance Ultimate Wok

‘High Sear’ setting for approximately

10 minutes. The thermostat ‘On’ light will

illuminate on the heat control 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

• It is recommended you remove any

promotional labels and wash your Wok

and lid in hot soapy water. Rinse and

thoroughly dry.

1. With the Push-Lever Removable Base

button in the ‘unlock’ position, place the

Avance Ultimate Wok into the outer

housing. Ensure the Wok is firmly located

on the base tray then move the

must be used with the

temperature control probe

provided. Do not use any

other temperature control

probe or connector.

Push-Lever button to the ‘lock’ position.

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.

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 thermostat.

5. When cooking is completed, turn

temperature control knob 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.

• The base is removable for easy cleaning

(see page 11).

2. Insert the Temperature Control Probe

into the socket at the side of the Avance

Ultimate Wok. Plug into a 230/240v power

outlet and switch ‘on’. Always insert the

heat controller into the appliance first,

then plug into main power outlet.

• Do not immerse the cord and/or

temperature control probe in water

or any other liquid.

NEVER OPERATE THE AVANCE ULTIMATE WOK WITHOUT THE BASE

POSITIONED DIRECTLY IN PLACE.

NEVER PLACE OIL OR FOOD INTO A COLD WOK WHILE IT IS HEATING,

THIS WILL GIVE A POOR COOKING RESULT.

THE AVANCE ULTIMATE WOK GETS VERY HOT DURING USE, ALLOW THE

UNIT TO COOL BEFORE MOVING OR STORING.

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CARE AND CLEANING

REMOVABLE BASE

• Allow the Avance Ultimate Wok to cool

down before cleaning.

TO REMOVE THE BASE

FOR CLEANING

1. Move the Push-Lever Removable Base

Button to the ‘unlock’ position.

For convenient storage of the

Temperature 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.

Take care when the glass lid

is hot. Do not place hot lid

under cold water or on cold

surfaces. This may cause

id to break.

• 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 (refer page 6).

PULL-OUT SPOON REST

• Do not leave plastic cooking utensils

in contact with the Avance Ultimate Wok

while cooking.

Remove the spoon rest from the wok base by

simply pulling the rest all the way out from

the base and depressing the area in the

middle. This will allow the spoon rest to be

fully removed. Wash in warm soapy water

using a soft sponge, rinse and dry

NEW QUANTANIUM SCRATCH

RESISTANT COATING

Your Avance Ultimate Wok features a special

scratch resistant non stick coating that

makes it safe to use metal utensils

when cooking.

TEMPERATURE CONTROL

PROBE

thoroughly. Alternatively, the spoon rest

can be placed into the dishwasher.

2. Lift the base from the wok, lifting over the

heat controller socket.

• If cleaning is necessary, wipe over

the unit with a slightly damp cloth.

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 Ultimate 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.

Do not immerse the cord,

plug or temperature

control probe in water or

any other liquid.

DISHWASHER SAFE

Your Avance Ultimate 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 Ultimate Wok may be placed in

the dishwasher. It is recommended that

the base be washed by hand.

The wok base may be washed in hot soapy

water, dry thoroughly. The wok base is

dishwasher safe.

The Avance Ultimate Wok should never be

operated without the wok and base fully

assembled and locked into place.

3. To relock base to wok, move Push-Lever

Removable Base Button to the

Storage : Store the control probe carefully.

Do not knock or drop it as this can damage

the probe. If damage is suspected, return

the Temperature Probe to your nearest

Breville service centre for inspection.

Any discolouration that may occur will

only detract from the appearance of the

Avance Ultimate Wok and will not affect the

cooking performance.

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.

‘lock’ position.

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 scouring pad or nylon

washing brush.

GLASS LID

Wash the glass lid in warm soapy water

using a soft sponge, rinse and dry

thoroughly. The glass lid is dishwasher safe.

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COOKING TECHNIQUES

COOKING TECHNIQUES cont’d

Fry vegetables before meat in a little oil

(or sprinkling of water) until vivid in

colour for:

STIR-FRYING

Recommended temperature probe setting -

‘High Sear’ for stir frying meat.

RECOMMENDED CUTS

FOR STIR FRYING

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

BEEF

3 MINUTES

Lean beef strips prepared from rump,

sirloin, rib eye and fillet.

13 - 14 for vegetables and seafood

Onion, quartered

• 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.

Broccoli, flowerets

Carrots, sliced

CHICKEN

Soaked Chinese dried Mushrooms

Lean chicken strips prepared from breast

fillets, tenderloins, thigh fillets.

tenderness. Cut into very thin strips,

approximately 5 - 8cm in length. Partially

freeze meat (approximately 30 minutes)

to make slicing easier.

2 MINUTES

Snow peas

LAMB

Capsicum, sliced

Zucchinis, sliced

Water chestnuts

Bamboo shoots

Lean lamb strips prepared from fillet,

lamb leg steaks, round or topside mini

roasts and loin.

• Stir fry meat strips in small batches

(approx 200 - 300g) to stop meat shedding

its juice and ‘stewing’, resulting in

tougher meat.

PORK

• When adding meat strips to the frypan,

the strips should sizzle.

1 MINUTE

Lean pork strips prepared from leg, butterfly

or medallion steaks or fillet.

Garlic, minced

Chilli, minced

Ginger, minced

Shallots, chopped

Bean sprouts

• 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 fry meat strips for 1 - 2 minutes.

Any longer will toughen meat.

VEAL

Eye of loin, fillet, round, rump or topside.

• 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.

• 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.

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.

• 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.

• Do not over fill the frypan. 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.

• Drain off thin marinades from meat strips

before stir frying to prevent stewing

and splatter.

• Serve stir fried foods immediately to

retain their crisp texture.

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COOKING TECHNIQUES cont’d

SHALLOW FRYING

SLOW COOKING (BRAISING)

SLOW COOKING TIPS

Recommended temperature probe

setting 8-10.

Recommended temperature probe

• Cut meat into 3cm cubes. Trim any

setting 1 - 2.

visible fat.

Used to crispen and cook foods in a small

amount of oil. The foods may have already

been cooked.

Your Avance Ultimate 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 the heat. During the

cooking process the curry or casserole will

boil then turn off. This is normal operating

for a probe controlled unit.

• Use a medium to low heat setting

• Cook for approx 1 / - 2 hours, stirring

occasionally with the lid on.

• Use approximately 3 cups of oil, or

sufficient oil so that half the food

is immersed.

• Add soft or quick cooking vegetables such

as mushrooms, tomatoes, beans or corn

in the last half hour of cooking.

• 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.

• Thicken towards end of cooking by

stirring a little cornflour blended with

water, or plain flour blended with

margarine or butter. Alternatively, coat

the meat in plain flour before browning.

• Wipe moisture from foods to

avoid splattering.

• Cook a few pieces at a time to

ensure crispness.

RECOMMENDED CUTS OF SLOW

COOKING (BRAISING)

• Drain cooked foods on kitchen paper

to reduce greasiness.

BEEF

• Never leave your frypan unattended

or unsupervised while shallow frying.

• Allow oil to cool before removing

from frypan.

Diced blade (boneless), chuck, round,

shin, silverside

CHICKEN

Dices thigh, leg

• Vegetable, peanut or canola oil is

recommended for frying.

LAMB

Diced forequarter, shanks and neck chops

VEAL

Diced forequarter, leg and knuckle

(Osso Bucco)

PORK

Diced forequarter, leg

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PREPARATION TECHNIQUES

SPECIAL INGREDIENTS

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.

A little planning ahead makes stir frying easier.

AGAR-AGAR

CHILLIES, FRESH AND DRIED

Is made from different types of seaweed. It

has excellent setting properties, similar to

gelatine, and will set at room temperature.

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.

SLICING

SHREDDING

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.

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.

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.

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.

BAMBOO SHOOTS

The young tender shoots of bamboo plants

are available in cans. They are mainly used

to add texture to food.

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.

MATCHSTICK OR JULIENNE

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.

First slice the vegetables as described

above. Then, stack slices and cut again into

thin or thick sticks depending on the recipe.

CHAR SIU SAUCE

This is the equivalent of Chinese BBQ sauce.

CRISP FRIED SHALLOTS

These are available from most Asian

Supermarkets pre-prepared.

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SPECIAL INGREDIENTS

FISH SAUCE

RICE NOODLES

SAMBAL OELEK

SZECHUAN PEPPER CORNS

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.

These are fresh white noodles, they do not

require a lot of cooking.

This is a paste made from ground chillies

and salt. This can also be used as an

ingredient or an accompaniment.

These are available from most Asian

Supermarkets and have a slight

aniseed taste.

KAFFIR LIME LEAVES

TAMARIND

WATER CHESTNUTS

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.

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.

Small white crisp bulbs with a brown skin.

Canned water chestnuts are peeled and

will keep for about 1 month, covered in

the refrigerator.

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.

LEMON GRASS

TOFU

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.

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.

GREEN GINGER WINE

An Australian made alcoholic sweet wine

infused with finely ground ginger.

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.

HOISIN SAUCE

LYCHEES

This sauce is a thick sweet Chinese

barbecue sauce made from a mixture of

salted black beans, onions and garlic.

Delicious fruit with a light texture and

flavour, peel away the rough skin, remove

the seed and use. They are also available

in cans.

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

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.

before cooking.

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SOUPS

SOUPS cont’d

CHICKEN AND SWEET

CORN SOUP

THAI HOT AND SOUR PRAWN

SOUP ‘TOM YUM GOON’

CHINESE WON TON SOUP

Serves 6

FRENCH ONION SOUP

Serves 4-6

50g dried sliced mushrooms

2 teaspoons grated ginger

6 cups chicken stock

1 tablespoons butter

Serves 4-6

Serves 6

1 tablespoon oil

1 tablespoon peanut oil

1 cloves garlic, crushed

500g creamed corn

2 Kaffir lime leaves, cut in /

6 medium brown onions, finely sliced

1 clove of garlic, crushed

2 tablespoons of plain flour

1 cup red wine

1 stalk lemongrass, bottom third

finely sliced

200g fresh egg noodles

24 prepared won tons (available frozen

from supermarkets)

150g cooked and shredded chicken meat

4 cups chicken stock

1 teaspoon grated ginger

1 table spoon tom yum paste

4 button mushrooms, sliced

8 cups chicken stock

4 green shallots, sliced

1 teaspoon chopped fresh thyme

6 cups beef stock

4 egg whites

1. Place the mushrooms into boiling water

for 10 minutes then drain.

1 tablespoon of finely chopped parsley

1 teaspoon ground black pepper

4 green shallots, sliced

1 tablespoon brown sugar

1 tomato, seeds removed and diced

16 medium green prawns, peeled

2 tablespoons lime juice

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. 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.

1. Heat the oil in the wok on high

sear setting.

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 oil then garlic, corn, and chicken

meat and stir fry for 1 minute.

2. Add the flour and cook for 1 minute

3. Reduce the heat to setting 2, simmer the

soup for 7 minutes to cook the won tons.

3. Add then wine and thyme and reduce the

liquid by half.

3. Add the chicken stock and bring to

the boil, reduce the heat to setting 2.

Serve with sliced green shallots.

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.

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.

4. Add the egg whites and stir to break

them up.

5. Sprinkle with parsley and pepper.

Serve with sliced green shallots.

Serve with corriander leaves.

Serve with cheese croutons.

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SOUPS cont’d

ENTREES AND ACCOMPANIMENTS

MOROCCAN PUMPKIN SOUP

Serves 4-6

CHICKEN (OR PRAWN)

LAKSA SOUP

Serves 4

SPICED WOK FRIED NUTS

3 tablespoons olive oil

STIR FRIED

CARAMELISED ONIONS

2 tablespoons cooking oil

2 brown onions, finely diced

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon garam marsala

250g unsalted cashews

Serves 4-6

200g salted macadamia nuts

200g unsalted shelled peanuts

1 cup raw pistachios

2 cups coconut milk

2 tablespoons olive oil

60g butter

/ cup Singapore laksa paste

2 cups chicken stock

12 spring onion bulbs, halved

6 medium Spanish onions, cut into wedges

1 cup blanched almonds

1 teaspoon ground cumin

2 teaspoons ground garam marsala

500g chicken thigh meat, finely sliced

500g fresh rice noodles

1 teaspoons paprika

2 cloves garlic, sliced

⁄ teaspoon ground white pepper

1 tablespoon lime juice

/ cup brown sugar

800g Butternut pumpkin, peeled and diced

5 cups chicken stock

1 tablespoon curry powder

1 / tablespoons fish sauce

2 tablespoons balsamic vinegar

1 tablespoon extra virgin olive oil

/ teaspoon ground chilli powder

GARNISH

300ml sour cream

1 teaspoon salt

125g bean sprouts

1. Heat the wok on high sear setting, add

the oil and butter then the onions, cook

until the unions have a golden colour,

add the garlic and cook a further

/ cup fresh coriander leaves, finely chopped

1. Heat the wok on high sear setting, add

the oil then nuts, stir fry until the nuts

are golden in colour, remove and drain

on paper towelling.

Coriander leaves

1. Heat the wok on high sear setting, add

the oil, saute the onions, garlic, and

ground spices for 2 minutes.

Mint leaves (Vietnamese if available)

Fried shallots (available prepared in

Asian supermarkets)

2 minutes, reducing the heat to setting 6.

2. Add the pumpkin to coat with the onion

and spice mix, then add the stock and

bring the mixture to the boil.

2. Cook spices in the same wok stirring

for 1 minute, return nuts back to wok,

stir until all nuts are coated.

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

2. Sprinkle with brown sugar and cook until

it has dissolved.

3. Cook for a further 10 minutes, then

drizzle with remaining ingredients.

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.

Serve warm or cold.

5 minutes until the oil rises to

the surface.

Serve as an accompaniment to

grilled meat or fish.

2. Add the stock and chicken and bring the

soup to the boil, simmer for 5 minutes,

add the fish sauce and lime juice.

4. Return the mix to the wok to heat

through, check the seasoning

before serving.

3. Place the soup into each bowl and top

each with the garnish.

Serve with a dollop of sour cream

and coriander leaves.

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ENTREES AND ACCOMPANIMENTS cont’d

CRISPY TEMPURA VEGETABLES

WITH DIPPING SAUCE

THAI FISH CAKES

Serves 4

PLUM GLAZED CHICKEN WINGS

Serves 4

THAI PRAWN AND

MANGO SALAD

400g boneless white fish fillets

Serves 4-6

1kg chicken wings, pinion and wing removed

Serves 4-6

1kg selection of vegetables

(cod or jewfish is preferable)

(if desired)

1kg green prawns, peeled and de veined

3 tablespoons light olive oil

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

/ bunch coriander (roots included)

/ cup prepared plum sauce

2 eggs

1 tablespoon honey

3 cloves garlic, crushed

/ cup well cooked rice

2 tablespoon sweet Thai Chilli sauce

2 tablespoons dark soy sauce

1 tablespoon sesame seeds

1 cup chicken stock

1 small red chilli, chopped

1 tablespoon red curry paste

1 teaspoon fish sauce

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

DIPPING SAUCE

/ cup light soy sauce

1 tablespoon sweet chilli 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.

1. Dice the fish and finely chop

the coriander.

1. Place prepared chicken into a large

mixing bowl.

4 green shallots sliced in 1cm pieces

2. Place all the ingredients into a food

processor; blend the ingredients using

the pulse button, until the mixture

is pureed.

/ punnet cherry tomatoes cut in half

2. Combine the remaining ingredients

and mix well.

/ cup cashew nuts

DRESSING

BATTER

3. Marinate and refrigerate for several

hours or overnight.

1 cup plain flour

2 tablespoons lime juice

/ teaspoon salt

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.

/ cup sweet chilli sauce

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

/ teaspoon white sugar

2 teaspoons fish sauce

/ teaspoon baking powder

1. Marinate the prawns with the garlic,

chilli and coriander root for 20 minutes.

1 egg yolk

/ cup 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 10 for 8 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.

10 minutes to complete the cooking.

2. Combine all dressing ingredients in a

screw top jar and shake to combine.

Serve with mixed salad leaves.

4. Heat the wok on setting 10 for 8 minutes

with 4 cups of vegetable oil.

3. Place the lettuce, shallots, tomatoes,

and cashew nuts into a mixing bowl.

5. Place 6-8 fishcakes into the oil and

shallow fry until golden brown in colour,

repeat with the remaining fish cakes.

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 sweet chilli sauce and

lime wedges.

Serve with crisp shallots.

Serve with dipping sauce.

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ENTREES AND ACCOMPANIMENTS cont’d

SPICY PORK AND CHILLI SALAD

MUSSELS IN TOMATO

SALT AND PEPPER CALAMARI

SANG CHOY BOW

AND GARLIC SAUCE

Serves 4-6

(CHINESE LETTUCE ROLLS)

Serves 6

Serves 4-6

2 tablespoons peanut oil

1kg squid hoods (small)

1 tablespoon szechuan peppercorns, ground

2 teaspoons sea salt

/ cup peanuts

2 tablespoons olive oil

2 Spanish onions, finely diced

3 cloves garlic

500g ground pork

1 tablespoon Thai green curry paste

2 cloves garlic, lightly crushed

300g pork mince

1 egg yolk

1 tablespoon corn flour

1 tablespoon plain flour

2 egg whites

/ cup bamboo shoots, finely sliced

1 cup white wine

/ cup water chestnuts, finely diced

1 tablespoon brown sugar

2 teaspoons fish sauce

600ml tomato pasta sauce

3 cloves garlic, finely diced

4 shiitake mushrooms, diced

(canned mushrooms are suitable)

2 green shallots, finely sliced

2 tablespoons vegetable oil

4 cups sunflower oil for shallow frying

3 limes, quartered

1kg fresh mussels, bearded and scrubbed

1 iceberg lettuce, washed

2 tomatoes cut into wedges

/ cup basil leaves, torn

1. Cut squid hoods open, clean and remove

quill from squid hood.

Black pepper freshly ground

1. Heat oil on high sear setting.

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 oil, nuts and curry paste and

cook for a few minutes.

2. Cut shallow diagonal slashes in

criss-cross pattern on the inside.

SAUCE

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 Iceberg lettuce

3. Add the pork mince and stir to brown,

add the brown sugar and fish sauce,

stir fry until the liquid has evaporated.

3. Cut into 6cm x 2cm pieces

2. Add the wine and reduce the liquid

by half.

4. Combine remaining ingredients in bowl.

5. Toss prepared squid in the flour mixture.

3. Add the tomato sauce and bring the

mixture to the boil.

4. Arrange the lettuce on serving plates

and top with the tomato then the mince.

6. Heat oil on setting 8 for 4 minutes, then

shallow fry squid in 3 batches.

TIP To make the lettuce cups

place the leaves over a small

rice bowl and cut around the

bowl. Store the cups in water

to make them crisp.

4. Add the mussels then reduce the heat to

setting 6, place the lid on and cook until

the mussels have opened. Add the basil

and pepper.

7. Drain on absorbent paper.

Serve with lime wedges and

coriander leaves.

Serve with crusty bread and extra virgin

olive oil.

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.

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STEAMED DISHES

STEAMED DISHES cont’d

STEAMED WHOLE FISH WITH

GINGER AND SHALLOT

STEAMED VEGETABLES

(GADO GADO)

1 bunch baby Bok Choy

1 small head broccoli cut into florets

10 snow peas

PEANUT SAUCE

2cm piece fresh ginger, chopped

1 onion, chopped

STEAMED CHICKEN BREAST

WITH GINGER AND SPINACH

Serves 4

1 x 400-500g whole snapper or bream,

1 clove garlic

cleaned and scaled

1 tablespoon minced ginger

1 tablespoon oil

/ bunch coriander

/ bunch coriander, finely sliced

1 teaspoon curry powder

(preferably Malaysian)

2 tablespoons soy sauce

1 tablespoon peanut oil

1 tablespoon ginger cut into matchsticks

1 stick lemongrass

1 carrot, peeled and thinly sliced

300g hard tofu

4 x 150-200g chicken breast supremes,

skin on

1 tablespoon soy sauce

1 cup Stones ginger wine

200g baby spinach

1. Place the steaming rack into the wok,

add 2 cups of water, and then place the

vegetables onto the steaming rack.

/ cup crunchy peanut butter

1 teaspoon chilli paste

2 teaspoons brown sugar

1 cup coconut milk

1 lime, sliced

1 punnet baby corn

1. Wash and dry the fish, cut 2 slits at a

45° angle through each side of the fish to

the bones, in each cut place some ginger

1. Combine the ginger and coriander and

2. Heat the wok on high sear setting, when

the liquid boils place the lid onto the wok

and reduce the heat to setting 6, cook for

3-5 minutes or until the vegetables are

cooked to your liking.

place / of the mixture under the skin

1. Place the ginger, onion and garlic into

a food processor and process until fine.

of the chicken

and a slice of lime.

2. Place the breasts into a dish, in a single

layer and pour over the ginger wine.

Marinate for 20 minutes.

2. Heat the wok on a high sear setting,

gently fry the onion mixture in oil for

3-4 minutes.

2. Place / the coriander into the cavity

of the fish.

Serve with peanut sauce.

3. Place the fish onto the steaming rack

and place into the wok

3. Place the steaming rack into the wok,

add 2 cups of water, and then place the

chicken breasts and baby corn onto the

steaming rack.

3. Reduce the heat to setting 6, add curry

powder and soy sauce, and stir well

before adding peanut butter, sugar,

and chilli sauce.

4. Pour 2 cups of water into the wok and

heat on high sear setting, when the

water is boiling turn the controls to

setting 6, place the lid on and steam for

10 minutes or until the fish is cooked.

4. Heat the wok on high sear setting, when

the liquid boils place the lid onto the wok

and reduce the heat to 6, cook for

8-10 minutes or until the chicken

is cooked.

4. Add the coconut milk and stir thoroughly

until the sauce is smooth. Continue to

cook for 2 minutes.

5. Remove the fish and place onto the

serving platter and cover. Clean the wok

and heat on high sear setting, add the

soy, oil and lemongrass, bring to the boil

then spoon over the fish and serve

Cook on low heat for 2 minutes.

5. Remove the chicken and cover, place the

spinach onto the steaming rack and cook

until it wilts.

Serve with steamed rice.

Serve the chicken on top of the spinach with

a drizzle of soy sauce.

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STIR FRIES

STIR FRIES cont’d

KUMERA, ZUCCHINI, BEAN

SHOOT AND TOFU STIR FRY

SINGAPORE HOKKIEN

NOODLES

STIR FRIED CHINESE

GREEN VEGETABLES

GINGER AND CORIANDER

CALAMARI WITH

RICE NOODLES

Serves 4

Serves 4-6

Serves 4

1 tablespoon peanut oil

2 tablespoons peanut oil

1 tablespoon peanut oil

1 medium kumera, peeled and diced

1 zucchini cut into matchsticks

1 clove garlic, diced

1 teaspoon crushed garlic

1 bunch Chinese green vegetables cut into

5cm pieces washed (bok choy, choy sum

or Chinese broccoli)

1kg squid tubes

/ teaspoon dried chilli

1 tablespoons of pureed ginger

2 eggs, lightly beaten

/ bunch of coriander, well washed

1 teaspoon ginger sliced into matchsticks

100g bean shoots

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

1 teaspoon garlic crushed

2 teaspoons soy sauce

2 tablespoon peanut oil

1 teaspoon fish sauce

150g firm tofu cut into slices

1 teaspoon sesame seeds

1 teaspoon sesame oil

2 tablespoons oyster sauce

/ tablespoon sesame oil

1. Heat the wok on high sear setting, add

the oil then the remaining ingredients

apart from the oyster and soy sauce.

1 red capsicum cut into triangles

1 punnet of baby corn cut in half

1 tablespoon sweet soy sauce

1 x 200g packet of fresh rice noodles (sliced

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

SAUCE

into 1cm strips if not already sliced)

2. When the vegetables have wilted add the

oyster and soy sauce, and cook for

1 minute.

1/2 cup chicken stock

1 tablespoon sweet soy sauce

1 teaspoons light soy sauce

/ bunch Thai basil leaves

1. Cut squid hoods open, clean and remove

quill from squid hood.

Serve as an accompaniment.

minutes to release the aromatics.

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. Cut shallow diagonal slashes in

criss- cross pattern on the inside of

the squid, then cut into small triangles.

2. Add the remaining ingredients, continue

to cook for 2 minutes then serve

Serve with grilled chicken or pork.

3. Place the ginger, roots and steams of the

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.

coriander and / the 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.

Serve with toasted sesame seeds.

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.

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STIR FRIES cont’d

STIR FRY PRAWNS WITH

SNOWPEAS AND

OYSTER SAUCE

SATE PRAWNS

Serves 4-6

STIR FRIED SEAFOOD

WITH RICE NOODLES

CHILLI CHICKEN WITH

SINGAPORE NOODLES

Serves 4-6

32 medium green prawns, peeled

and de-veined

Serves 4-6

1 tablespoon peanut oil

6 chicken thighs

Serves 4-6

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 tablespoon ginger, cut into matchsticks

1 garlic clove diced

1 / cups sweet chilli sauce

1 tablespoon peanut oil

1 medium carrot peeled and finely sliced

150g snowpeas

1 tablespoon vegetable oil

500g mixed seafood (Marinara mix)

2 tablespoons light soy sauce

1 x cup chicken stock

/ cup chicken stock

2 sticks celery, finely sliced

1 clove garlic, finely sliced

1 teaspoon grated ginger

32 medium green prawns, peeled

and de-veined

1 x 410g can champignon mushrooms

1 x 350g packet of fresh Singapore noodles

100g bean shoots

200g fresh rice noodles, sliced

1 x 250g can baby corn

1 cup crunchy peanut butter

/ cup coconut cream

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.

1. Marinate the chicken in the sweet chilli

sauce for 2 hours or overnight.

2 tablespoons oyster sauce

1 cup green onions cut into 3cm pieces

2 teaspoons soy sauce

1 tablespoon lemon juice

2. Heat the wok on high sear setting, add

the oil and seal the chicken thighs on

each side.

1. Heat the wok on high sear setting, add

the oil and stir fry the carrots and

snowpeas cook for 3 minutes

then remove.

1. Mix the prawns with the ground spices,

garlic, and chilli.

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.

2. Heat the wok on high sear setting, add

the oil then prawns cook for 2 minutes

and remove.

3. Remove the chicken thighs and

slice them.

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. Add the noodles, corn, and stir

to heat through.

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.

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 sliced green shallots.

3. Return the vegetables to the wok, add

the oyster sauce and green onions, cook

until the prawns are coated in sauce.

5. Add the chicken and bean shoots, heat

the chicken through and serve.

Serve with steamed jasmine rice.

Serve with boiled rice.

Serve with naan bread.

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STIR FRIES cont’d

LEMON CHICKEN

Serves 4

SZECHUAN PORK WITH THAI

RICE STICK NOODLES

PEKING DUCK, MUSHROOM

AND CHINESE BBQ SAUCE

STIR FRY

THAI BEEF AND SPINACH

STIR FRY

600g chicken breast fillets, sliced into strips

2 egg whites, lightly beaten

1 teaspoon finely chopped minced ginger

1 clove garlic, crushed

Serves 4

Serves 4-6

150g rice stick noodles

2 tablespoons soy sauce

1 tablespoon dry sherry

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

Serves 6

1 tablespoon peanut oil

1 carrot cut into matchsticks

1 tablespoon cornflour

1 teaspoon chilli paste

/ cup beef sock

/ teaspoon garlic

1 cup peanut oil

/ cup Chinese BBQ sauce (Char Siu Sauce)

1 teaspoon sugar

1 cup fresh lemon juice

1 can shitake mushrooms sliced

1 small can water chestnuts sliced

1 teaspoon grated ginger

1 Peking duck, de-boned and shredded

(already cooked)

/ cup beef stock

/ cup white sugar

2 tablespoons peanut or vegetable oil

250g pork fillet sliced in 1cm rounds

2 green shallots, sliced

1 tablespoon corn flour

2 tablespoons water

150g baby spinach

/ cup mint leaves

1. Toss chicken strips into the egg white,

ginger, garlic and cornflour, and

mix well.

/ cup roasted cashews

1 teaspoon grated ginger

1 tablespoon lime juice

100g snowpeas

/ cup sliced water chestnuts

2 teaspoons fish sauce

100g beanshoots

1 punnet baby corn sliced in half

2 tablespoons sweet Thai chilli sauce

1 teaspoons lemon grass, thinly sliced

2. Refrigerate for 1 hour.

2 teaspoons sesame oil

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

3. Heat the wok on high sear setting, add

the oil individually add the chicken

strips, cook in small batches until

golden, then remove.

1. Heat the wok on high sear setting,

add the oil and saute the carrots for

1 minute, add the stock and sauce

and bring the liquid to the boil.

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. Combine the next 6 ingredients in a

small bowl.

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.

2. Add the remaining ingredients and

cook until the duck is heated through,

add the sesame oil and serve.

3. Heat the wok on high sear setting,

add the oil and stir fry the pork

for 3-4 minutes.

2. Add the remaining oil then stir fry the

beef in small batches for 1-2 minutes.

Serve with boiled noodles.

3. Remove when cooked and allow wok

to reheat before stir frying next batch.

4. Add the green shallots, ginger, and

water chestnuts, cook for a further

30 seconds.

5. Return the chicken to the wok and stir

to coat in the lemon sauce.

4. Return all the ingredients to the wok.

Serve with fried or boiled rice.

5. Reduce to a medium heat, setting 8, until

spinach has softened.

5. Add the soy mixture and drained

noodles, reduce the heat to setting 6,

cook until the liquid has almost absorbed

but still moist.

Serve with coconut rice.

6. Taste and adjust the seasoning.

Serve with steamed Chinese

green vegetables.

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STIR FRIES cont’d

CURRIES AND RICE DISHES

MONGOLIAN LAMB

Serves 4-6

TERIYAKI BEEF

Serves 4-6

CHICKEN AND TOMATO

RISOTTO

CHICKEN, SPINACH AND

PINE NUT RISOTTO

750g lamb cut into strips

1 tablespoon light soy sauce

1 tablespoon rice wine

1/2 teaspoon salt

2 tablespoons peanut oil

Serves 4

Serves 4-6

750g beef strips

60g butter

250g Pine nuts

/ cup soy sauce

2 tablespoons olive oil

1 Spanish onion, chopped

1 bunch of English spinach, picked

and washed

1 / tablespoons mirin

1 teaspoon sugar

2 teaspoons sake

1 clove garlic, crushed

2 tablespoons olive oil

2 tablespoons butter

2 cups arborio rice

1 tablespoon soy sauce

1 tablespoon rice wine

1 tablespoon sesame oil

2 tablespoons peanut oil

2 cloves garlic diced

2 teaspoons caster sugar

1 carrot, finely sliced

1 zucchini cut into batons

150g spinach leaves

1 / cups arborio rice

5 cups chicken stock

2 tomatoes, chopped

2 cloves garlic, crushed

2 tablespoons pesto

1 tablespoon chopped basil

1. Place the beef strips into a bowl, add the

soy, mirin, sake and sugar, marinate for

4 hours.

/ cup freshly grated Parmesan cheese

6 cups chicken stock

500g roasted chicken, shredded

(approximately 1 small roast chicken)

1 brown onion diced

Freshly ground black pepper

/ bunch shallots cut into 2cm pieces

1. Heat the wok on high sear, add the

butter and oil.

1 red capsicum sliced

2. Heat the wok on high sear, add some oil

1. Heat the wok on high sear, add the

pine nuts and toast until golden in

colour, then remove.

1. Place the lamb into a bowl and mix

with the light soy and rice wine, let

this marinate for 30 minutes.

and / of the beef strips quickly cook to

2. Stir fry onion and garlic until softened.

seal the beef and remove. Complete

the process with all the strips.

3. Add rice, stir rice through butter until

all grains are covered.

2. Add oil and butter. Lightly saute spinach

then remove.

2. While the meat is marinating place the

next 5 ingredients into a screw top jar

and shake to make the sauce.

3. Add the carrot and zucchini, cook for

2 minutes, add the beef then spinach.

Stir fry until the spinach has wilted.

4. Stir through stock.

3. Add rice stir until all rice is coated in

the oil.

5. Bring to the boil, continually stirring.

6. Reduce to setting 4, 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.

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 new potatoes.

4. Add garlic and chicken stock. Bring the

risotto to the boil.

5. Reduce to setting 4, 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.

Serve with steamed rice.

6. Stir through remaining and prepared

ingredients, heat through and serve.

Serve with freshly grated

Parmesan cheese.

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CURRIES AND RICE DISHES cont’d

NASI GORENG (INDONESIAN

FRIED RICE)

THAI GREEN CHICKEN CURRY

Serves 6

INDIAN EGGPLANT CURRY

Serves 6

BEEF ROGAN JOSH CURRY

Serves 6-8

1 tablespoon vegetable oil

1 brown onion, diced

1 teaspoon crushed garlic

12 small eggplants, diced

2 tablespoons madras curry powder

1 teaspoon sea salt

2 tablespoons peanut oil

Serves 4

1 / kg diced chuck steak

1 tablespoon peanut oil

1 brown onion diced

I teaspoon crushed garlic

1 teaspoon diced ginger

2 tablespoons peanut oil

1 small onion diced

2 garlic cloved diced

/ teaspoon dried chilli

1 / tablespoons Thai green curry paste

2 tablespoons rogan josh curry paste

2 cans diced tomatoes

4 cups beef stock

3 eggs, mixed together

800g chicken thighs diced

1 cup chicken stock

1 teaspoon crushed garlic

1 teaspoon diced ginger

1 tablespoon fish sauce

2 tomatoes diced

/ cup coked chicken breast diced

12 medium green prawns peeled and diced

2 cans coconut cream

200g bamboo shoots

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.

3 / cups cooked jasmine rice (cool)

/ cup water

1 punnet cherry tomatoes

200ml yoghurt

/ cup chopped green shallots

/ cup coriander leaves

1. Mix the eggplants with half the curry

powder and the sea salt, sit for

20 minutes in a colander.

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.

1. Heat the wok on high sear setting, add

the oil and onion cook until the onion

is translucent.

2. Add the onion and garlic, cook for

2 minutes before adding the curry paste.

Mix the curry paste and onions together.

2. Heat the wok on high sear setting, add

the oil, onion, curry powder, garlic and

ginger, cook for 2 minutes, add the

2. Add the garlic, ginger and curry paste,

cook until, the oil separates from the

curry paste.

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.

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.

eggplant and stir fry, until well browned.

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.

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 yoghurt and steamed

basmati rice.

3. Add the shallots, soy and sweet soy

sauce, cook for a further 1 minute

before serving.

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.

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.

Serve as an accompaniment or as an entree.

Serve with steamed basmati rice.

Serve with steamed jasmine rice.

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CURRIES AND RICE DISHES cont’d

DESSERTS

MOROCCAN LAMB TAGINE

BLACK RICE PUDDING

SPICY FRUIT FLAMBÉ

Serves 6-8

Serves 4

2 tablespoons peanut oil

2 brown onions diced

1 cup of Black Glutinous Rice

5 cups water

50g butter

2 bananas

500g small diced lamb (1.5cm)

2-4 cinnamon sticks (optional)

2 teaspoons vanilla essence

200 grams palm sugar (or brown sugar)

1 green apple

1 / teaspoons cumin

10 strawberries hulled

1 small can peach slices drained

1 tablespoon cinnamon sugar

1 tablespoon Kirsch

3 tablespoons dark Rum

1 / teaspoons ground black pepper

1 / teaspoons ground coriander

400ml tin of coconut milk

1 / teaspoons salt

/ cup dried coconut

1 teaspoon paprika

1 mango sliced

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon cinnamon

1 tablespoon peanut oil

1 small can chickpeas

2 cans diced tomatoes

1. Soak rice in 2 cups of water for

6-12 hours.

1. Heat the wok on setting 10, add the

butter, when melted add the fruit and

cook for 2 minutes.

2. Add to the wok 3 cups of water the

cinnamon sticks and vanilla essence.

Add pre-soaked rice (rinsed from the

soaking water and heat the wok on

setting 6, cook for approx 40 minutes

(or until rice is soft) stirring often with

the lid on.

2. Add the cinnamon sugar and alcohol,

cook for a further 5 minutes to infuse

the alcohol into the fruit.

2 sticks celery diced

Serve with ice cream and toasted waffles.

/ cup red lentils

/ cup tomato paste

1 teaspoon minced garlic

5 cups water

3. Remove the cinnamon sticks.

4. Add coconut milk and brown sugar

and continue to cook on setting 4 for

20 minutes.

1. Heat the wok on high sear, add the oil

and stir fry the onion until soft add the

meat and seal.

Serve with sliced mango or fruit puree.

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.

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NOTES

_____________________________________________________________________________________________________

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