Desserts, Curries and rice dishes cont’d – Breville EW40 User Manual
Page 21
BLACK RICE PUDDING
Serves 4
1 cup of Black Glutinous Rice
5 cups water
2-4 cinnamon sticks (optional)
2 teaspoons vanilla essence
200 grams palm sugar (or brown sugar)
400ml tin of coconut milk
1
/
3
cup dried coconut
1 mango sliced
1. Soak rice in 2 cups of water for
6-12 hours.
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.
3. Remove the cinnamon sticks.
4. Add coconut milk and brown sugar
and continue to cook on setting 4 for
20 minutes.
Serve with sliced mango or fruit puree.
SPICY FRUIT FLAMBÉ
Serves 4
50g butter
2 bananas
1 green apple
10 strawberries hulled
1 small can peach slices drained
1 tablespoon cinnamon sugar
1 tablespoon Kirsch
3 tablespoons dark Rum
1. Heat the wok on setting 10, add the
butter, when melted add the fruit and
cook for 2 minutes.
2. Add the cinnamon sugar and alcohol,
cook for a further 5 minutes to infuse
the alcohol into the fruit.
Serve with ice cream and toasted waffles.
DESSERTS
41
MOROCCAN LAMB TAGINE
Serves 6-8
2 tablespoons peanut oil
2 brown onions diced
500g small diced lamb (1.5cm)
1
1
/
2
teaspoons cumin
1
1
/
2
teaspoons ground black pepper
1
1
/
2
teaspoons ground coriander
1
1
/
2
teaspoons 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
/
2
cup red lentils
1
/
2
cup 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.
CURRIES AND RICE DISHES cont’d
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