Breville EW40 - Manual (Page 19)

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 / 2 bunch 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 / 4 cup soy sauce
1 1 / 2 tablespoons 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 / 3 of 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.
STIR FRIES cont’d
36
CHICKEN AND TOMATO
RISOTTO
Serves 4
60g butter
2 tablespoons olive oil
1 Spanish onion, chopped
1 clove garlic, crushed
1 1 / 2 cups arborio rice
5 cups chicken stock
2 tomatoes, chopped
1 tablespoon chopped basil
1 / 2 cup 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 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.
CHICKEN, SPINACH AND
PINE NUT RISOTTO
Serves 4-6
250g Pine nuts
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 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.
6. Stir through remaining and prepared
ingredients, heat through and serve.
Serve with freshly grated
Parmesan cheese.
CURRIES AND RICE DISHES
37
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