Breville BEF500 Operating Instructions

Download

Page 1

Breville Customer Service Centre

Australian Customers Mail: PO Box 22

Botany NSW 2019 AUSTRALIA

Phone: 1300 139 798 Fax: (02) 9384 9601

Customer Service:

Email:

[email protected]

www.breville.com.au

Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.

Due to continued product improvement, the products illustrated/photographed

in this brochure may vary slightly from the actual product.

New Zealand Customers Mail: Private Bag 94411

Botany Manukau 2163 Auckland NEW ZEALAND

Phone:

0800 273 845

Fax: 0800 288 513

Customer Service:

Email:

[email protected]

BEF500 Issue - A11

Page 2

the Thermal Pro Stainless

Instruction Booklet

™

BEF500

Page 3

CONGRATULATIONS

on the purchase of your new Breville

Thermal Pro Stainless

™

Page 4

CONTENTS

4 Breville recommends safety ﬁrst

6 Know your Breville

the Thermal Pro Stainless

™

8 Operating your Breville

the Thermal Pro Stainless

™

10 Care & cleaning

13 Cooking techniques & tips

18 Recipes

Page 5

BREVILLE RECOMMENDS SAFETY FIRST

At Breville we 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.

IMPORTANT SAFEGUARDS

READ ALL INSTRUCTIONS BEFORE USE AND SAVE FOR FUTURE REFERENCE

• Do not place frypan near the edge of a

bench or table during operation. Ensure the surface is level, clean and free of water.

• Remove any promotional stickers before

using the frypan for the ﬁrst time.

• Do not place the frypan on or near a hot

gas or electric burner, or where it could touch a heated oven. Place frypan at least 20cm away from walls and curtains.

• Do not use on metal surfaces, for

example, a sink drain board.

• Always insert Temperature Control

Probe into probe socket before inserting power plug into power outlet and switching on appliance. Ensure the probe socket is completely dry before inserting the Temperature Control Probe. Ensure the probe is fully inserted into the appliance.

• To protect against electric shock, do not

immerse cord or Temperature Control Probe in water or any other liquid.

• Ensure the Temperature Control Probe

has cooled before removing from the appliance.

• Always remove Temperature Control

Probe before cleaning the appliance.

• Only the Temperature Control Probe

included with the frypan must be used

• If using plastic utensils, do not leave in

frypan when hot.

• Never immerse cord and/or heat probe

in water or any other liquid.

• Do not place hot glass lid under cold

water.

• Extreme caution must be used when

the appliance contains hot oil or other liquid. Do not move the appliance during cooking. Allow the frypan to cool before removing oil or other liquid.

• Place frypan at least 200mm away from

walls and curtains.

• Do not touch hot surfaces.

• Do not leave the appliance unattended

when in use.

• Always turn the Temperature Control

Probe to the large dot, then switch off at the power outlet and allow probe to cool, then remove probe and unplug, if appliance is to be left unattended, if not in use and before cleaning.

• Keep the appliance clean. Follow the

cleaning instructions provided in this book.

• Always use the appliance on a dry, level

surface.

Page 6

BREVILLE RECOMMENDS SAFETY FIRST

IMPORTANT SAFEGUARDS FOR ALL ELECTRICAL APPLIANCES

• Unwind the cord before use.

• Do not let the cord hang over the edge

of a table or counter, touch hot surfaces, or become knotted.

• This appliance is not intended for use

by young children or inﬁrm persons without supervision.

• Young children should be supervised

to ensure that they do not play with the appliance.

• The appliance is not intended to be

operated by means of an external timer or a separate remote-control system.

• It is recommended to inspect the

appliance regularly. Do not use the appliance if power supply cord, plug, probe or appliance becomes damaged in any way. Return the entire appliance to the nearest authorised Breville Service Centre for examination and/or repair.

• Any maintenance other than cleaning

should be performed at an authorised Breville Service Centre.

• This appliance is for household use

only. Do not use this appliance for other than its intended use.

• Do not use in moving vehicles or boats.

Do not use outdoors.

• 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.

• Do not place this appliance on or near

a hot gas or electric burner, or where it could touch a heated oven.

• Always switch appliance off, then

switch off at the power outlet, then unplug the appliance when not in use, before attempting to move appliance and before cleaning.

SAVE THESE INSTRUCTIONS

Page 7

KNOW

your Breville

Thermal Pro Stainless

™

Page 8

KNOW YOUR BREVILLE THE THERMAL PRO STAINLESS™

A C D

A. Large 39(L) x 31(W) x 7.8(H)cm

banquet shaped frypan

Dishwasher safe.

B. Toughened glass high domed lid

Dishwasher safe.

C. Steam vent hole

Suitable size for insertion of meat probe.

D. Cast stainless steel handles E. Cast-in butterﬂy element

2400 watts of power, provides even distribution of heat over the entire cooking surface.

F. Stainless steel cooking surface

High quality 18/10 stainless steel cooking surface with a 25 year guarantee.

G. Non-slip feet H. Pan tilt lever I. Precise variable temperature control

With 15 heat settings including SEAR.

J. Trivet

For steaming and roasting.

Page 9

OPERATING

your Breville

Thermal Pro Stainless

™

Page 10

OPERATING YOUR BREVILLE THE THERMAL PRO STAINLESS™

BEFORE FIRST USE

Remove any promotional materials and packaging materials before use. Wash your frypan and lid in hot soapy water. Rinse and dry thoroughly.

Do not immerse the cord, plug and/or Temperature Control Probe in water or any

Cooking

other liquid.

OPERATION OF YOUR FRYPAN

1. Insert the Temperature Control Probe

into the probe socket on the appliance. Plug into a 230/240V power outlet and switch ‘On’. Always insert the probe into the appliance ﬁrst, then insert plug into power outlet.

NOTE

Before inserting the Temperature Control Probe into the probe socket; ensure the interior of the socket is completely dry. To do this, shake out excess water then wipe the interior of the socket with a dry cloth.

Off

5. Leave the Temperature Control Probe

connected to the appliance until cool.

NOTE

This frypan must be used with the Temperature Control Probe provided. Do not use any other probe or connector.

2. Turn the dial on the Temperature

Control Probe clockwise to the desired setting. The red heating light on the probe will illuminate.

3. The red heating light will remain

illuminated until the frypan reaches the desired temperature. Once the temperature has been reached, the red light will cycle ‘On’ and ‘Off’ during cooking to maintain the desired temperature.

4. When cooking is completed, turn the

dial anti clock-wise until the ﬁrst dot is aligned with the red heating light. Switch off at the power outlet and unplug.

Recommended heat control probe settings

DIAL SETTINGS USES

2 - 6

• Keeping food warm

• Basting

6 - 8

• Slow cooking e.g.

casseroles, curries and soups

• Cooking roasts

8 - 12

• Browning nuts

• Shallow frying

• Pancakes and crepes

• Rice and pasta

12 - 14 • Sealing steaks and

roasts

14 - Sear

• Sear

• Cakes and self

saucing puddings

Page 11

CARE & CLEANING

for your Breville

Thermal Pro Stainless

™

Page 12

CARE & CLEANING

CARE

• Do not leave plastic cooking utensils in

contact with the hot frypan surface while cooking.

• Before cleaning, switch the frypan to the

large dot and unplug from the power outlet. Remove the temperature control probe when cooled from the probe socket of the appliance.

CLEANING

Stainless steel cooking surface

The high quality 18/10 stainless steel cooking surface is designed for durability. To keep your stainless steel cooking surface in optimum condition and to achieve the best results, follow these simple instructions:

• Use sufﬁcient oil when sautéing, pan

frying and roasting to prevent food sticking. Two to three tablespoons is generally sufﬁcient.

• Do not use high temperatures to brown

and seal meat as this will cause it to stick. Use settings 10-14.

• Do not use harsh abrasive cleaners or

metal scourer pads as continued use will scratch the stainless steel surface and make subsequent cleaning more difﬁcult. It is recommended to use nylon scrubbing brushes or plastic scouring pads.

• To remove burnt on food, ﬁll the pan

with approx 1" of water, heat the water in the pan till it boils, then turn off and leave to soak for 30 minutes. If burnt on food does not soften and lift off, leave frypan with water in it to soak overnight. Removing stubborn stains: A stainless steel powder cleaner can be used on stubborn stains on the stainless steel cooking surface only. Alternatively, a paste of bicarbonate of soda and water can be rubbed into the stained area and then thoroughly washed off.

NOTE

It is recommended that the cooking surface be re-seasoned after cleaning.

GLASS LID

Wash the lid in warm soapy water using a soft sponge, rinse and dry thoroughly.

NOTE

Take care when the glass lid is hot. Do not place hot lid under cold water or on cold surfaces. This may cause the lid to break.

DISHWASHER SAFE

The lid and cooking pan, are dishwasher safe for easy cleaning. The recessed heating element is completely sealed so it is safe to immerse in water. The frypan may also be washed in hot, soapy water. Dry thoroughly.

NOTE

Before inserting the temperature control probe into the frypan socket, ensure the interior of the frypan socket is fully dry. To do this, shake out excess water then wipe the interior of the socket with a dry cloth.

Page 13

CARE & CLEANING

STORAGE

Store the temperature control probe carefully. Do not knock or drop it as this can damage the probe. If damage is suspected, return the temperature control probe to your nearest Breville Service Centre for inspection.

TIP

For convenient storage of the temperature probe, line the frypan with 2 sheets of kitchen paper and place the probe on the kitchen paper. This will ensure the probe and plug don’t scratch the stainless steel surface.

Page 14

COOKING TECHNIQUES

& TIPS

for your Breville

Thermal Pro Stainless

™

Page 15

COOKING TECHNIQUES & TIPS

STIR FRYING

Recommended temperature probe setting: SEAR for vegetables, 14 for sealing meat.

• Preheat your frypan before adding any

ingredients, allowing the temperature light to cycle “ON” and “OFF” several times. This will allow the frypan to reach an even higher 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 will depend on the size and thickness of the cut, ie. the bigger the cut, the more time is needed.

RECOMMENDED CUTS FOR STIR FRYING

Beef

Lean beef strips prepared from topside, rump, sirloin, rib eye, 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, eye of loin.

Pork

Lean pork strips prepared from ﬁllet or medallion steaks.

Seafood

Whole peeled prawns, cleaned squid strips, mussels and cracked crab.

STIR FRY TIPS

• Stir fry strips in small batches (approx

400-500g) to prevent overloading pan and allowing the meat to “stew” in its juice, resulting in tougher meat.

• When adding meat strips to the frypan,

the meat should sizzle.

• Stir fry strips for 1-2 minutes per batch.

Any longer will toughen the meat.

• Remove each batch once cooked and

allow the 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.

• Drain off the marinades from meat strips

before stir frying to prevent stewing and splatter.

• Stir fry vegetables with a little oil or

sprinkling of water until vivid in colour.

COOKING TIME INGREDIENTS

3 minutes Quartered onion, broccoli

ﬂowerets, sliced carrot, green beans

2 minutes Snow peas, sliced

capsicum, sliced zucchini, sliced water chestnuts, bamboo shoots

1 minute Chopped garlic, minced

chilli and ginger, sliced green onions, bean sprouts

These brief cooking times will keep vegetables crisp.

• Peanut oil is traditionally used for Asian

stir fry dishes. However, other oils such as canola, rice bran oil and even light olive oils may be used.

• Do not over ﬁll the frypan. Always cook

in small batches and reheat at the end of stir frying by returning the meat to the pan with simmering sauce and vegetables.

Page 16

COOKING TECHNIQUES & TIPS

• If using this method, remember to under

cook meat slightly so that reheating will not spoil and toughen the ﬁnished dish.

• Serve stir fried foods immediately to

retain their crisp texture.

SHALLOW FRYING

Recommended temperature probe setting: 8-10.

Used to crispen and cook foods in small amount of oil. The foods may have already been cooked.

• Use approximately 2 cups of oil, or

sufﬁcient oil so that half the food is submerged.

• Preheat the oil before adding food.

When using oil, never cover with the lid during the heating or cooking as this will cause condensation to drip into the oil and result in splattering.

• Do not move the frypan during heating

or cooking.

• Wipe excess moisture from foods to

avoid splattering.

• Cook food in batches to ensure

crispness.

• Drain cooked foods on kitchen paper to

absorb excess oil.

• Never leave your frypan unattended

while shallow frying.

• Allow oil to cool completely before

removing from the frypan. Vegetable, canola or rice bran oil is recommended for shallow frying.

PAN FRYING

Recommended temperature probe setting: Searing meat: 14-SEAR Medium heat: 10-12 Used for cooking meats, ﬁsh, seafood, eggs,

chicken or sausages.

• Preheat the frypan on setting 10-12.

When heated add oil to prevent the food from sticking.

• Allow time for meat to sear on both sides

or eggs to begin to set. Then reduce to setting 8.

SAUTÉING

Recommended temperature setting: 10-12 Used for sautéing onions, garlic, spices,

pastes, herbs, vegetables, meat and seafood.

NOTE

If using oil to sauté, use setting 12. If using butter, use setting 10.

ROASTING

Recommended temperature probe setting: Searing Roast: 14-SEAR Cooking Roast: 6-8

Page 17

COOKING TECHNIQUES & TIPS

MEAT AND POULTRY

The frypan is ideal for roasting meat and poultry, as the meat retains the ﬂavour and juices.

The frypan’s dome lid allows for larger joints of meat and poultry of up to about 1.5kg to be cooked.

• Preheat the frypan on setting 14-SEAR

Fattier joints of meat such as lamb require a small amount of oil.

• Brown and seal the meat on all sides.

• Cover with lid.

• After browning, turn the dial down

to setting 6-8 and cook to desired doneness.

• Turn the meat over during the cooking

time.

• Once the meat is cooked, set aside and

cover loosely with foil, whilst the gravy is prepared from the pan juices.

• To make gravy: Drain excess oil from

pan, stir 1-2 tablespoons of plain ﬂour into pan residue, cook for 1-2 minutes. Reduce heat to setting 8, gradually add 1-2 cups stock. Increase heat setting to 10 and stir gravy continuously until it comes to the boil. Reduce heat to setting 6 and simmer 3-4 minutes until gravy thickens. Serve immediately with sliced roast meat.

VEGETABLES

• Cut into even sized pieces.

• Add to the frypan 40-65 minutes before

serving.

• For crispier vegetables, remove the meat

and increase the heat for the last few minutes before cooking.

ROASTING TIMES

The following times are for dishes that are well done. Reduce temperatures by 5 minutes for medium and 10 minutes for rare.

COOKING TIME INGREDIENTS

Pork 30-40 minutes/500g

after browning

Lamb/Beef 30-40 minutes/500g

after browning

Chicken 30-35 minutes/500g after

browning

BASTING

Recommended temperature probe setting: 2-4

The Pan Tilt Lever makes basting easy by allowing the juices to drain to one side of the pan.

• Position the Pan Tilt Lever and allow the

juices to drain to the lower end of the frypan.

• Spoon juices over the food as desired.

BOILING

Recommended temperature probe setting: 10-12

Used for cooking rice, pasta and vegetables.

• Cooking times will vary with depending

on types of rice and pasta used.

• To cook pasta; always bring water to the

boil with the lid in position. Add a pinch of salt and follow packet instructions.

• Cook rice or pasta uncovered, stirring

occasionally to prevent sticking.

• Reduce to a lower setting if water boils

too quickly.

Page 18

COOKING TECHNIQUES & TIPS

BAKING

Recommended temperature probe setting: SEAR

The frypan can be used for baking cakes or self-saucing puddings.

• Preheat the frypan on SEAR setting for

15 minutes with the lid on. Place wire rack into the base of the pan to elevate the cake away from the base of the frypan.

• Place the cake onto the wire rack and

cook with the lid on.

SIMMERING

Recommended temperature control probe setting: 6-8

• Used for cooking casseroles, stews and

reducing and thickening sauces.

• Simmering food is to cook food in liquid

between a temperature range of 85°C- 96°C.

• Bubbles should be small and just

breaking through the surface.

• For best simmering results, the frypan

should have a minimum of 3 litres of combined food and liquid.

• Simmering can be achieved with and

without the lid on.

• Follow cooking instructions as per

recipe. Reduce temperature setting to 6-8. The frying pan will cycle on and off in short bursts.

• Food should be stirred occasionally to

allow food to be cooked evenly.

STEAMING

Recommended temperature control probe setting: 8-10

• Steaming is the healthiest of cooking

techniques. It retains the food’s texture, ﬂavour, vitamins and minerals which may otherwise be lost in the cooking water.

• Steaming consists of cooking food by

setting it above a hot boiling liquid, and letting the steam from the liquid literally cook the food.

• When steaming always make sure that

the water never comes in contact with the food.

• Always line a plate or tray with baking

paper or cabbage leaves. This keeps the food from sticking to the plate and coming in contact with the water.

• Always ﬁll the frypan with a minimum of

1-2 litres of water.

• Do not allow the frypan to boil dry

• Check water levels during cooking

and reﬁll with boiling water to prevent frypan from boiling dry.

• To steam; ﬁll the frypan with cold water.

Set temperature probe to SEAR setting and place wire rack into the base.

• Line a plate with baking paper or

cabbage leaves and place food on top. Position plate or tray onto wire rack and cover with lid.

• Bring water to the boil and reduce probe

to setting 8-10.

• Be careful when dealing with steam.

When lifting the lid, steam can scald and burn.

Page 19

RECIPES

Page 20

RECIPES

MIDDLE EASTERN CHUNKY EGGPLANT DIP

Makes 2 cups

INGREDIENTS

1.5kg eggplant, trimmed and cut into 2cm cubes 200ml olive oil 4 cloves garlic, chopped 1 tablespoon sweet paprika 2 teaspoons ground cumin 1 teaspoon chilli ﬂakes 2 tablespoons tomato paste 1 cup chopped parsley Salt and black pepper

METHOD

1. Pour 6 cups of cold water into frypan

cover with lid and bring water to the boil on SEAR setting.

2. Add diced eggplant to boiling water.

Cover and cook 5 minutes or until eggplant is tender. Remove and drain well and set aside.

3. Wipe out frying pan and heat oil on

setting 8. Stir in garlic and spices and cook for 1 minute or until fragrant. Add tomato paste, drained eggplant and parsley and continue cooking for a further 2 minutes. Reduce heat to setting 5, cover and continue cooking for 15-20 minutes, stirring occasionally until eggplant is soft and sauce has reduced and thickened.

4. Season to taste with salt and pepper.

Serve warm or cold as a dip with warmed ﬂat bread or as a sauce for steak or grilled chicken.

CARAMELISED ONION JAM

Makes 2 cups

INGREDIENTS

2 tablespoons olive oil 50g butter 1kg red onions, sliced

⁄3 cup brown sugar

¼ cup balsamic vinegar 2 teaspoon sea salt

METHOD

1. Heat the frypan on setting 8. Add

oil, butter, onions and cook, stirring occasionally for 10 minutes or until onions have softened and collapsed and are deep golden colour. Stir in sugar and vinegar and mix well.

2. Continue cooking for a further

10-15 minutes, stirring occasionally, until thick and syrupy.

3. Season with salt and serve either warm

or cold with eggs, sausages or on a beef burger.

Page 21

RECIPES

CHICKEN AND SWEET CORN SOUP

Serves 6

INGREDIENTS

1.5 litres chicken stock 2 chicken breast ﬁllets, trimmed 2 fresh corn cobs 2cm piece ginger, sliced 2 tablespoons light soy sauce 2 x 125g can creamed corn 3 egg whites 1 teaspoon sesame oil 3-4 green onions, ﬁnely sliced

METHOD

1. Heat the chicken stock and 2 cups of

water in the frypan on setting 14 until the stock comes to the boil. Add chicken breast ﬁllets and reduce heat setting to

8. Cover with lid and simmer for 5 minutes or until chicken is ﬁrm to touch and cooked through. Remove and set aside to cool slightly before shredding.

2. Slice kernels from corn cobs and set

aside. Place cob husks and sliced ginger into stock, cover and simmer for a further 10-15 minutes. Remove and discard.

3. Add soy, can creamed corn and whole

corn kernels to stock and simmer for 10 minutes. Return shredded chicken to frypan, cover and bring back to the boil.

4. Whisk egg whites lightly and gradually

add to hot soup, stirring constantly with a wooden spoon. Cook for 2 minutes until white ribbons swirl through the soup. Stir in sesame oil and half the green onion. Ladle hot soup into bowls, serve topped with extra green onions.

CHUNKY MINESTRONE SOUP

Serves 6

INGREDIENTS

2 tablespoons olive oil 1 large onion, ﬁnely chopped 2 cloves garlic, crushed 1 large carrot, diced 1 stick celery, diced 400g can peeled diced tomato

1.5 litres vegetable or chicken stock 1 cup small macaroni pasta 400g can borlotti beans, rinsed and drained 2 cups ﬁnely shredded cabbage L cup chopped parsley Salt and pepper Grated Parmesan to serve

METHOD

1. Heat the frypan on setting 8, add the

oil, onion, garlic, carrot and celery. Cook 5 minutes until just softened but not coloured.

2. Stir in tomato and cook a further

3 minutes.

3. Pour in stock and 2 cups of water.

Increase heat to setting 12 and bring to the boil. Add macaroni and cook, uncovered until pasta and vegetables are cooked.

4. Stir through borlotti beans and parsley

and season with salt and pepper.

5. Ladle hot soup into soup bowls and

sprinkle with grated Parmesan and serve with crusty Italian bread.

Page 22

RECIPES

CURRIED PUMPKIN SOUP

Serves 6

INGREDIENTS

40g butter 1 large red onion, ﬁnely chopped 2 cloves garlic, crushed 2 tablespoons korma curry paste

1.5kg pumpkin, peeled and chopped

1.5 litres chicken stock 270ml coconut milk L cup chopped coriander

METHOD

1. Preheat frypan on setting 8. Melt butter

and cook onion and garlic for 5 minutes. Stir in paste and cook a further 1 minute or until fragrant.

2. Add pumpkin and toss to coat in paste.

Stir in stock. Cover with lid and bring to the boil. Reduce heat and simmer for 2030 minutes or until pumpkin is tender.

3. Cool slightly and blend or process soup

until smooth.

4. Reheat soup in the frypan on setting 6 or

until hot. Stir in coconut milk just before serving.

5. Ladle hot soup into soup bowls and top

with chopped coriander.

SMOKED SALMON CREAMED EGGS

Serves 4

INGREDIENTS

4 eggs ½ cup thickened cream Freshly ground black pepper 40g butter 150g smoked salmon, chopped 2 tablespoons ﬁnely chopped chives

METHOD

1. Place eggs and cream into a small bowl

and beat with electric beaters on high speed until light and ﬂuffy. Season to taste.

2. Melt butter in the frypan on setting 8.

Pour eggs into hot pan and stir until mixture has thickened slightly. Stir through chopped salmon.

3. Reduce heat to setting 2-3. Cover

with lid until eggs are ﬁrm, light and ﬂuffy. Sprinkle with chives and serve immediately with crusty toasted sourdough.

Page 23

RECIPES

THAI FISH CAKES

Serves 6-8 as part of an appetiser

INGREDIENTS

600g white ﬁsh ﬁllets, such as barramundi, snapper and red ﬁsh ﬁllets

2 tablespoons Thai red curry paste 1 tablespoon ﬁsh sauce 2 teaspoons white sugar 1 egg white 2 kafﬁr lime leaves, thinly sliced 80g green beans, ﬁnely sliced 1 litre vegetable oil for shallow frying

Dipping sauce

½ cup sugar L cup white vinegar 1 tablespoon ﬁsh sauce ½ Lebanese cucumber, seeded and ﬁnely diced 1 long red chilli, ﬁnely chopped

METHOD

1. To make the dipping sauce, combine

sugar, vinegar and 2 tablespoons cold water into a small saucepan. Stir over medium high heat until sugar has dissolved. Stir in ﬁsh sauce and cool completely. Just before serving, stir through cucumber and chilli.

2. Dice ﬁsh into large cubes and place

into the bowl of a food processor along with curry paste, ﬁsh sauce, white sugar and egg white. Using the pulse button, process ingredients until mixture is smooth.

3. Tip mixture into a bowl and mix through

ﬁnely shredded kafﬁr lime leaves and sliced green beans.

4. Wet hands with cold water and form

ﬁsh cake mixture into ﬂat round shapes 3-4cm wide and place onto a lined baking tray.

5. Heat vegetable oil in the frypan on

setting 10.

6. Place half the ﬁshcakes into the hot

oil and shallow fry for 1-2 minutes on each side or until ﬁshcakes are golden brown. Remove and drain on paper towel. Repeat with remaining ﬁsh cakes and serve with dipping sauce and lime wedges.

Page 24

RECIPES

HAM AND HERBED CHEESE OMELETTE

Serves 4

INGREDIENTS

4 eggs, separated 2 tablespoons milk 1 teaspoon Dijon mustard Salt and freshly ground black pepper 40g butter 120g ham, thinly sliced into strips 2 tablespoons ﬁnely chopped parsley 1 tomato, ﬁnely diced ½ cup grated cheddar cheese

METHOD

1. Combine egg yolks, milk, mustard in

a small bowl and season with salt and pepper.

2. Beat egg whites in a separate bowl until

soft peaks form. Fold through egg yolk mixture.

3. Melt butter in the frypan on setting

10. Add ham and cook 1 minute until warmed through. Stir in parsley and tomato and cook a further 2 minutes. Remove and set aside.

4. Reduce heat to setting 6. Pour egg

mixture evenly into frypan. Cover and cook until omelette puffs up and base of omelette is golden.

5. Sprinkle half the omelette with ham

and tomato mixture and cheese. Turn omelette in half to enclose ﬁlling and cook a further 1-2 minutes until set.

6. Cut into 4 slices and serve.

BAKED EGGS & BEANS

Serves 4-6

INGREDIENTS

2 tablespoons olive oil 1 large onion, ﬁnely chopped 2 cloves garlic, crushed ¼ cup tomato paste 2 x 400g can peeled & chopped tomato 1 tablespoon brown sugar 2 x 400g can three bean mix, rinsed and drained 6 large eggs Salt and freshly ground black pepper

METHOD

1. Heat frypan on setting 10. Add oil, onion

and garlic and cook 3-4 minutes or until onion have softened.

2. Stir in tomato paste, peeled tomatoes,

sugar and drained beans.

3. Reduce heat to setting 6 and simmer

5 minutes or until sauce has thickened and liquid has evaporated.

4. Push mixture to the sides to make

6 holes large enough for the cracked eggs to ﬁt in.

5. Crack eggs into each space and season

with salt and pepper. Cover with lid and cook 1-2 minutes or until eggs are cooked to your liking. Serve hot with thick cut toast.

Page 25

RECIPES

SEAFOOD PAELLA

Serves 6-8

INGREDIENTS

4 small raw blue swimmer crabs 12 large green prawns, left whole 12 small black mussels, cleaned and de-beared 1 litre ﬁsh stock 1 teaspoon saffron threads 3 tablespoons extra virgin olive oil 1 onion, ﬁnely chopped 1 clove garlic, crushed 1 teaspoon smoked paprika 400g can diced tomatoes 2 cups Arborio or Spanish rice 300g whole pipis, purged ½ cup frozen peas 1 small roasted red capsicum, sliced 1 lemon, cut into wedges

METHOD

1. Remove ﬂap from the undersides of

crabs then ﬂip crab over. Place your thumb under the shell between the two back legs and slowly pull the shell away from the body. Discard. Remove the feather like gills and front feelers and discard. Carefully rinse the crab if needed – do not put under running water. Using a sharp knife cut the body in half. Then cut between the smaller legs to make 4 pieces. Crack the large nippers with crab crackers; this will help the heat get into the shell.

2. Place stock and saffron in a saucepan

and heat gently to infuse. Cover and keep warm.

3. Heat half the oil in frypan on setting 12.

Cook whole prawns until just cooked through; remove and set aside. Add crabs and cook 5 minutes, or until just changing colour. Remove and set aside with prawns.

4. Add remaining oil and cook onions and

garlic until softened; add paprika and cook for a further 30 seconds.

5. Stir in tomatoes and cook for

2-3 minutes. Add rice and stir until well coated. Pour in ¾ of the stock and stir to combine. Reduce heat to setting 6-8 and cook, covered, for 10 minutes. After 10 minutes check rice, add a little more stock if the rice looks too dry.

6. Arrange raw seafood, peas, roasted

capsicum, over rice and cook, covered for a further 5 minutes or until the seafood is cooked and the rice is tender. Scatter over lemon wedges.

7. Turn heat off and keep covered for

5 minutes before serving.

Page 26

RECIPES

MUSSELS PROVENCAL

Serves 4

INGREDIENTS

2 tablespoons olive oil 3-4 eschallots, ﬁnely chopped 2 teaspoons ﬁnely chopped, fresh thyme ½ cup chopped parsley 3 large ripe tomatoes, ﬁnely diced 3 cloves garlic, crushed 1 cup white wine 2kg fresh mussels, bearded and scrubbed Freshly ground black pepper

METHOD

1. Heat the frypan on setting 10. Add oil

and eschallots and cook until softened but not coloured.

2. Stir in thyme, half the parsley, tomatoes

and garlic and cook for 5 minutes.

3. Stir in wine and mussels and toss gently.

Cover with lid and cook until mussels have just opened.

4. Toss through remaining parsley and

season with freshly ground black pepper.

Serve hot with crusty bread or traditional hand cut potato chips and aioli.

STEAMED MISO SALMON

Serves 4-6

INGREDIENTS

L cup white miso ¼ cup mirin 2 tablespoons white sugar 2 teaspoons sesame oil 6 x 250g salmon ﬁllets, skin removed and pin

boned 2 bunches thin asparagus, trimmed Toasted sesame seeds and sliced green onions

to serve Steamed short grain rice to serve

METHOD

1. Preheat frypan on setting SEAR and ﬁll

with a minimum of 1 litre of water.

2. Line a tray or plate that ﬁts easily onto

wire rack with baking paper.

3. Combine miso, mirin, sugar and sesame

oil and mix well to form a paste. Brush

⁄4 of the miso mixture over salmon ﬁllets

and set aside.

4. Place asparagus onto a lined plate/tray

and drizzle over with remaining miso mixture.

5. Place salmon ﬁllets on top and position

tray over wire rack. Cover , and reduced heat to setting 10. Cook 8-10 minutes or until salmon is cooked to your liking.

Serve sprinkled with toasted sesame seeds and sliced green onions.

Page 27

RECIPES

JAPANESE PANCAKES

Serves 4

INGREDIENTS

1 cup plain ﬂour 1 teaspoon salt 2 eggs, beaten ½ cup water 1 cup shredded Chinese cabbage 1 small carrot, grated 4 green onions, ﬁnely sliced 200g white ﬁsh ﬁllets, diced 250ml vegetable oil Japanese mayonnaise, to serve Tonkatsu sauce, to serve Shredded nori, to serve

METHOD

1. Place ﬂour, salt, eggs and water into a

large mixing bowl, and mix until smooth.

2. Stir through cabbage, carrot, green

onion and ﬁsh and set aside.

3. Heat oil in frypan on setting 10.

4. Spoon a quarter of the pancake mixture

into the frypan and spread out to form a 15cm circle. Repeat with remaining batter.

5. Cook 3-4 minutes or until lightly

browned. Turn over and cook for a further 2 minutes.

Serve hot drizzled with Japanese mayonnaise, Tonkatsu sauce and shredded nori. Substitute ﬁsh with prawns, cooked chicken breast or even more vegetables.

RICOTTA PANCAKES

Makes 8

INGREDIENTS

3 eggs 200g fresh ricotta ½ cup milk

⁄4 cup self raising ﬂour

1 teaspoon baking powder 2 tablespoons caster sugar Unsalted butter for greasing

METHOD

1. Place eggs, ricotta and milk into a large

bowl and mix well to combine.

2. Sift ﬂour and baking powder together

and add sugar. Make a well into the centre of dry ingredients and pour in egg and ricotta mixture.

3. Fold batter lightly, until ﬂour is just

incorporated. Set aside.

4. Preheat the frypan on setting 8. Lightly

grease with a little butter and wipe out excess with paper towel.

5. Spoon ¼ cup of the mixture into pan

and spread out to form a 10cm round. Cook 2-3 minutes or until bubbles come to the surface and break. Carefully turn the pancake over and cook until golden brown on both sides. Remove from pan and continue with remaining batter.

Serve with fresh blueberries and maple syrup.

TIP

For berry pancakes pour mixture into pan; top with several fresh berries before ﬂipping over and cooking other side.

Page 28

RECIPES

CREPES

Serves 6-8

INGREDIENTS

1½ cups plain ﬂour Pinch salt 3 eggs, lightly beaten 1¼ cups milk 1 teaspoon vanilla extract 40g butter, melted

METHOD

1. Preheat the frypan on setting 10-12.

2. Sift ﬂour and salt into a large bowl.

Gradually add combined eggs, milk, vanilla and butter. Beat until mixture is smooth.

3. Pour sufﬁcient batter into the frypan to

form a thin 15cm even crepe.

4. Cook 1-2 minutes, turn over and cook

until golden. Repeat with remaining mixture.

Serve with lemon juice and icing sugar.

VEGETABLE PATTIES

Makes approx 10

INGREDIENTS

400g can chickpeas, drained and rinsed 1 small onion, ﬁnely chopped 1 zucchini, grated 200g kumera, peeled and grated 1 small carrot, grated 2 eggs, lightly beaten 1 cup dried bread crumbs 1 clove garlic, crushed L cup coarsely chopped coriander 1 tablespoon toasted sesame seeds 1 tablespoon curry powder Salt and freshly ground pepper 2 cups vegetable oil

Yoghurt, mint and cucumber sauce

375ml plain Greek yoghurt 1 Lebanese cucumber, seeded and grated 2 tablespoons chopped mint Salt to taste

METHOD

1. To make the yoghurt sauce, stir together

ingredients and season with salt.

2. Place

3. Add grated vegetables, eggs,

4. Using a

5. Preheat the frypan on setting 10 and add

⁄3 of the chickpeas into the bowl of

a food processor and pulse until lightly mashed.

breadcrumbs, garlic, coriander, sesame seeds and curry powder. Pulse until well combined. Season with salt and pepper and add remaining whole chickpeas.

L cup measure, spoon out

mixture and form into a patty. Place onto a lined tray; cover and refrigerate for 30 minutes.

oil. Cook patties for 2-3 minutes each side or until golden. Drain on paper towel and serve with yoghurt sauce.

Page 29

RECIPES

CRISPY TOFU AND VEGETABLE PEANUT STIR-FRY

Serves 6

INGREDIENTS

300g ﬁrm tofu 2 tablespoons vegetable oil 1 large onion, sliced 1 large red capsicum, seeded and sliced 2 carrots, thinly sliced on the diagonal 150g green beans, trimmed 2 bunches broccolini, trimmed and cut into 5cm

lengths Green onions and chopped coriander to serve

Peanut sauce

½ cup crunchy peanut butter ½ cup water 2 cloves garlic, crushed 2cm piece ginger, ﬁnely grated 3 tablespoons soy sauce 2 tablespoons kejap manis 1 tablespoon lime juice

METHOD

1. Drain tofu and pat dry with paper towel

to remove excess liquid. Dice into 3cm squares. Set aside.

2. To make the peanut sauce; combine the

peanut butter, water, garlic and ginger in a small saucepan and heat gently over medium heat until smooth and hot. Add soy and kecjap manis and stir until combined. You may need to add more water if sauce is too thick. Remove and set aside.

3. Heat oil in the frypan on setting 14.

Cook tofu for 2-3 minutes until golden. Remove and drain on paper towel.

4. Add onion and cook 1-2 minutes to

soften slightly. Add capsicum and carrot and continue cooking for a further 3 minutes.

5. Stir though beans & broccolini and stir-

fry until heated through. Add tofu and cook an extra 2-3 minutes.

6. Pour over peanut sauce and toss to coat

in sauce. Squeeze over lime juice and serve immediately topped with chopped green onion and coriander.

Page 30

RECIPES

TURKISH GOZLEME

Makes 6

INGREDIENTS

1 tablespoon olive oil 1 large brown onion, ﬁnely chopped 3 cloves garlic, chopped Salt and pepper 150g feta cheese, crumbled 100g tasty cheese, grated 6 cups (1 small bunch) shredded silverbeet Olive oil cooking spray Lemon wedges, to serve

Dough

3 ½ cups bakers ﬂour, sifted 2 teaspoons salt 2 tablespoons olive oil ¼ cup natural yogurt 375ml lukewarm water

METHOD

1. To make dough: Combine ﬂour and salt

in the bowl of an electric mixer. Turn mixer onto speed 1 and add oil, yoghurt and water. Mix for 6 minutes.

4. Combine cooled onion with cheeses and

salt and pepper. Rinse and dry spinach well and set aside.

5. On a large piece of baking paper;

roll one piece of dough to a 3mm thick rectangle. Place 1 cup shredded silverbeet onto one half of the dough. Top with one sixth of the cheese mixture.

6. Lift dough over ﬁlling to enclose, pinch

edges together to seal. Repeat with remaining dough and ﬁlling and place onto separate sheets of baking paper.

7. Preheat the frypan on setting 10.

Cooking one at a time, spray the top with cooking spray oil and ﬂip up side down onto another sheet of baking paper. Place gozleme and baking paper onto cooking surface and cook for 4 minutes or until golden. Spray top with oil and carefully ﬂip over to cook 4 minutes on other side.

TIP

Mixture is quite sticky so don’t be tempted to add more ﬂour.

2. Turn mixture out onto a lightly ﬂoured

surface and lightly knead to combine. Divide dough into 6 equal portions and knead into small balls. Place balls onto a tray lined with a baking paper; cover and rest for 20 minutes.

3. Heat oil in the frypan on setting 8. Add

the onions and garlic and cook until softened; Remove and set aside to cool. Wash and wipe out frying pan.

Page 31

RECIPES

TURKISH GOZLEME WITH LAMB

Makes 6

INGREDIENTS

1 tablespoon olive oil 1 large brown onion, ﬁnely chopped 3 cloves garlic, chopped 500g lamb mince 2 teaspoons ground cumin 1 teaspoon sweet paprika ¾ cup tomato passata Salt and pepper 150g feta cheese, crumbled 100g tasty cheese, grated 3 cups shredded silverbeet Olive oil cooking spray Lemon wedges, to serve

Dough

3 ½ cups bakers ﬂour, sifted 2 teaspoons salt 2 tablespoons olive oil ¼ cup natural yogurt 375ml lukewarm water

METHOD

To make dough:

1. Combine ﬂour and salt in the bowl of an

electric mixer. Turn mixer onto speed 1 and add oil, yogurt and water. Mix for 6 minutes.

3. Heat oil in frypan setting 8. Add the

onions and garlic and cook until softened. Add lamb mince and cook, stirring, until browned; add spices and passata. Cook for 10-15 minutes or until mixture is thick. Remove and allow to cool. Wash and wipe out frying pan.

4. Combine cheeses and spinach; set aside.

5. On a large piece of baking paper; roll

one piece of dough to a 3mm thick rectangle. Place ½ cup shredded silverbeet onto one half of the dough. Top with one sixth each of the lamb and cheese mixture.

6. Lift dough over ﬁlling to enclose, pinch

edges together to seal. Repeat with remaining dough and ﬁlling and place onto separate sheets of baking paper.

7. Preheat the frypan on setting 10.

NOTE

Mixture is quite sticky so don’t be tempted to add more ﬂour.

2. Turn mixture out onto a lightly ﬂoured

surface and lightly knead to combine. Divide dough into 6 equal portions and knead into small balls. Place balls onto a tray lined with a baking paper; cover and rest for 20 minutes.

Page 32

RECIPES

NASI GORENG

Serves 6

INGREDIENTS

L cup vegetable oil 4 eggs 1 onion, ﬁnely chopped 3 cloves garlic, ﬁnely chopped 2 long red chillies, ﬁnely sliced 2 teaspoons shrimp paste 1 teaspoon ground coriander 2 teaspoons sugar 2 small chicken breast, thinly sliced 300g raw school prawns, peeled and de-veined ¼ small Chinese cabbage, ﬁnely shredded 6 cups cold cooked long grain rice ¼ cup kejap manis 2 tablespoons soy sauce 4 green onions, sliced Garnish with thinly sliced cucumber and carrot

strips and crisp fried Asian shallots

METHOD

1. Heat half the oil in the frypan on

setting 10.

2. Beat eggs together until well mixed and

foamy. Pour in frying pan and tilt pan to spread egg to form a thin omelette across the base of pan. Cook 1-2 minutes, or until just set. Roll up omelette to form a cylinder and remove to a plate. Cool slightly and cut into thin strips. Set aside to cool.

3. Combine onion, garlic, chillies, shrimp

paste, coriander and sugar into the bowl of a food processor and process until it forms a paste. You may need to add a little oil or water to enable the ingredients to blend properly.

4. Heat remaining oil on setting 6-8.

Add paste and cook for 1-2 minutes or until fragrant.

5. Add sliced chicken and stir fry for

2-3 minutes to seal. Add prawns and cabbage and continue cooking for a further 5 minutes.

6. Stir in cold rice, breaking up any lumps,

until the rice is heated through. Add sauces and green onions.

Serve topped with cucumber and carrot strips and Asian shallots.

NOTE

Shrimp paste is available in the Asian section of your supermarket.

Page 33

RECIPES

WHOLE STEAMED SNAPPER

Serves 4

INGREDIENTS

1.5kg whole snapper, scaled and gutted 4cm knob ginger, thinly sliced 2 sticks lemongrass, trimmed and cut into thin

strips 1 lime, sliced ¼ cup Shaoxing wine 2 tablespoons light soy sauce 2 teaspoons sesame oil 2 tablespoons peanut oil Fresh coriander sprigs and sliced green onions

for garnish

METHOD

1. Make 3 slashes into the thickest part of

the ﬁsh, on both sides. Place slices of ginger and lemongrass into each of the incisions and place the remainder inside the ﬁsh cavity along with the sliced lime.

2. Preheat the frypan on setting SEAR and

ﬁll with 1 litre of water. Bring to the boil. Position the trivet into the base of the frypan.

3. Place ﬁsh onto a tray or plate, lined with

baking paper and place onto wire rack. Combine wine, soy and sesame oil and pour over ﬁsh. Cover , reduce heat to setting 8 and cook 12-15 minutes or until the ﬂesh ﬂakes easily in the thickest part of the ﬁsh. Remove tray/plate and set aside, covered loosely with foil.

4. Heat oil in a small pan until smoking.

Remove foil and pour directly over the top of the ﬁsh.

Garnish with coriander sprigs and green onion and serve immediately with steam rice.

ROAST GARLIC AND ROSEMARY LAMB

Serves 4-6

INGREDIENTS

1.7kg leg of lamb 3 cloves garlic, cut into thin slivers 6-8 rosemary sprigs Sea salt and freshly ground black pepper 2 tablespoons olive oil 8 pickling onions, halved

Gravy

1 tablespoon oil 2 tablespoons plain ﬂour ½ cup red wine 1½ cups chicken stock

METHOD

1. Using a small knife, cut small slits evenly

over the top of the lamb leg. Insert garlic and a sprig of rosemary into each slit. Season with salt and pepper.

2. Heat the frypan on setting 14. Add lamb

and cook until browned on all sides.

3. Reduce heat to setting 8. Cover and cook

for a further 45 minutes. Turn lamb over and baste with any pan juices

4. Scatter onion around lamb, cover,

continue cooking for a further 30-40 minutes or until onions and lamb are cooked to your liking.

5. Remove lamb and onions and cover

loosely with foil, stand for 10 minutes to rest before carving.

6. To make the gravy, reduce temperature

to setting 6 and add oil. Stir in ﬂour to make a thick smooth paste. Add wine and stock and stir, scraping up all pan sediment. Simmer for 5 minutes or until thickened. Season to taste with salt and pepper.

Serve sliced lamb with onions and gravy and favourite steamed vegetables.

Page 34

RECIPES

HERB SPICY LAMB & BEAN NACHOS

WITH SALSA

Serves 8

INGREDIENTS

2 tablespoons oil 1 onion, ﬁnely chopped 1kg lamb mince 2 tablespoons ground cumin 2 tablespoons mild paprika 1 teaspoon cayenne pepper L cup tomato paste 425g can red kidney beans, rinsed and drained 2 cups beef stock 2 x 230g plain corn chips 400g grated tasty cheese Salt and pepper Guacamole, sour cream and salsa to serve

Salsa

4 large Roma tomatoes cut into a small dice 1 small red onion, ﬁnely diced 1 tablespoon extra virgin olive oil Juice of a lime 1 tablespoon ﬁnely chopped coriander

METHOD

1. Heat oil in the frypan on setting 8-10.

Add onion and cook for 3-4 minutes or until softened. Add mince in batches and cook, stirring, until brown and crumbly.

2. Stir in spices and tomato paste and cook

for 1-2 minutes. Add beans and stock and mix well. Bring to the boil. Reduce heat to setting 7 and simmer uncovered, stirring occasionally, for 10 minutes or until lamb mixture thickens. Season with salt and pepper to taste.

3. Spread corn chips over 2 oven proof

dishes. Top with lamb mixture, sprinkle with cheese and bake uncovered in a moderately hot oven (200 C) or under a preheated grill until golden and heated through.

4. To make the salsa; combine ingredients

and mix well.

5. Cut up large squares of nachos and top

with guacamole, sour cream and salsa.

Page 35

RECIPES

CRUSTED LAMB RACKS

Serves 6

INGREDIENTS

2 cups fresh breadcrumbs 2 tablespoons chopped parsley 1 tablespoon chopped rosemary 2 cloves garlic, minced 1 teaspoon grated lemon rind Salt and freshly ground black pepper. ¼ cup Dijon mustard 6 x 4 point lamb racks 2 tablespoons olive oil

METHOD

1. Combine breadcrumbs, herbs and, garlic

and lemon rind in a bowl and mix well. Season with salt and pepper.

2. Spread the top of each lamb rack with

mustard and press bread crumb mixture over the top.

3. Heat oil in the frypan on setting 8. Place

racks, crust side down and cook for 6 minutes or until golden. Turn racks over, and cook for a further 6 minutes.

4. Reduce heat to setting 6. Cover with lid

and cook 10-15 minutes.

5. Remove from pan, cover loosely with foil

and allow to stand for 10 minutes before serving.

FAMILY BOLOGNAISE

Serves 6

INGREDIENTS

2 tablespoons olive oil 1 large onion, ﬁnely chopped 2 cloves garlic, crushed 1kg lean beef mince 1 cup red wine L cup tomato paste 2 x 400g can diced tomato 1 carrot grated 1 litre beef stock 1 bay leaf Salt and freshly ground black pepper.

METHOD

1. Heat oil in the frypan on setting 10.

Cook onion and garlic for 5 minutes or until softened. Add mince in 2 batches, stirring continuously to break up lumps. Cook until brown and crumbly.

2. Stir in wine and tomato paste and cook

for a further 1 minute. Add canned tomato, carrot, stock and bay leaf and bring to the boil.

3. Reduce heat to setting 6-8. Cover, and

simmer for 45-50 minutes or until sauce has thickened and reduced and meat is tender. Season to taste with salt and pepper.

Serve with your favourite pasta.

Page 36

RECIPES

BEEF AND BLACK BEAN STIR-FRY

Serves 6

INGREDIENTS

800g beef ﬁllet (substitute with rump or sirloin steak)

¾ cup Shaoxing wine ½ cup oyster sauce ¼ cup sugar ¼ cup kejap manis 2 tablespoons sesame oil 2 tablespoons ﬁsh sauce 3 tablespoons peanut oil 1 large onion, cut into thin wedges 2 cloves garlic, crushed 2 tablespoons salted blackbeans, rinsed, drained

and lightly mashed 2 bunches asparagus, trimmed and cut into 5cm

lengths 1 tablespoon corn ﬂour

METHOD

1. Finely slice beef into even this strips and

place into a large bowl.

2. Combine Shaoxing wine, oyster sauce,

kejap manis, sesame oil and ﬁsh sauce and mix well. Pour over beef and stir to coat. Cover and refrigerate for 2 hours.

3. Strain marinade from beef and set aside

for later.

4. Heat half the oil in the frypan on SEAR

setting and stir-fry beef in small batches for 1-2 minutes until seared. Remove and repeat with remaining beef.

5. Heat remaining oil in the frypan on

setting 10 and cook onion, garlic and black beans for 1-2 minutes. Add reserved marinade and bring to the boil. Return beef strips and add asparagus to frypan and toss to coat and heat through.

6. Blend cornﬂour with 1 tablespoon of

cold water and add to pan. Stir until thickened and meat is hot and cooked.

Serve immediately with steamed rice.

BEEF BURGER

Serves 4-6

INGREDIENTS

800g lean mince beef 1 onion, grated 1 egg, lightly beaten 1 carrot, grated ½ cup dry breadcrumbs 2 tablespoons Worcestershire sauce 2 tablespoons tomato sauce ½ cup chopped parsley Freshly ground black pepper 2 tablespoons oil

METHOD

1. Combine beef, onion, egg, sauces and

parsley. Season with freshly ground black pepper.

2. With clean hands, mix mince mixture

until well combined.

3. Divide into 6 large ﬂat patties and

refrigerate until required.

4. Heat oil in the frypan on setting 10.

5. Cook patties for 2-3 minutes each side

or until patties are cooked through. Remove and drain on absorbent paper.

Serve on toasted hamburger buns with sliced tomato, caramelised onion and lettuce.

Page 37

RECIPES

THAI CHICKEN CURRY

Serves 6

INGREDIENTS

270ml coconut cream 2 tablespoon Thai green curry paste 1 cup chicken stock 400ml coconut milk 1kg chicken thigh ﬁllets, diced 150g green beans, trimmed 250g punnet cherry tomatoes 200g can bamboo shoots, drained 2 tablespoons ﬁsh sauce 1 tablespoon sugar ½ cup Thai basil leaves Juice of a lime

METHOD

1. Scoop solid cream from the top of the

coconut cream and heat in the frypan on setting 12. Bring to the boil and allow to cook until it looks lacy and oil separates from the coconut cream.

2. Stir in paste and cook a further 1 minute

or until fragrant. Add stock and coconut milk and bring to the boil. Reduce heat to setting 6 and add chicken; simmer 5 minutes.

3. Add beans, cherry tomatoes, bamboo

shoots, ﬁsh sauce and sugar and simmer an extra 5 minutes.

4. Stir in Thai basil and squeeze over lime

juice.

Serve with steamed jasmine rice.

CREAMY CHICKEN WITH BACON & THYME

Serves 6

INGREDIENTS

2kg chicken pieces, skin removed 3/4 cup plain ﬂour Salt and freshly ground black pepper ¼ cup olive oil 2 leeks, washed and ﬁnely sliced 4 rashers bacon, rind removed and chopped 300g button mushrooms 3-4 sprigs thyme 2 cups chicken stock ½ cup sour cream

METHOD

1. Wipe chicken pieces with paper towel.

Combine ﬂour with salt and pepper into a large snap lock bag. Add chicken pieces in batches and toss to coat evenly. Remove and repeat with remaining chicken and ﬂour.

2. Heat oil in the frypan on setting 12.

Brown chicken pieces on both sides until golden but not cooked through; remove and set aside.

3. Add leek, bacon, mushrooms and

thyme and cook 5 minutes. Stir in stock, scraping up any food on the bottom of the pan. Return chicken to frying pan. Reduce heat setting to 6-8, cover with lid and simmer 30 minutes or until chicken is cooked through.

4. Stir through sour cream and season to

taste.

Serve with buttered noodles or rice.

Page 38

RECIPES

INDIVIDUAL STICKY DATE PUDDINGS

Serves 6

INGREDIENTS

200g coarsely chopped dried dates 1 teaspoon bicarbonate soda 1 ¼ cups boiling water 60g softened butter 1 cup ﬁrmly packed brown sugar 1 cup self raising ﬂour 2 eggs

Butterscotch sauce

160g butter

⁄3 cup ﬁrmly packed brown sugar

1 cup thickened cream

METHOD

1. Bring 3 litres of water to the boil in the

frypan on SEAR and set wire rack into the base of frying pan. Grease 6 individual 1-cup ramekins with cooking spray.

2. Place dates, soda and boiling water into

the bowl. Stand for 5 minutes to soak and soften. Pour into the bowl of a food processor and pulse until combined. Add butter and sugar and pulse until well incorporated. Add remaining ingredients and pulse mixture until just combined. Do not over process.

3. Pour mixture into prepared ramekins.

Place ramekins into frying pan. Cover and cook for about 25 minutes or until cooked when tested with a skewer. Carefully remove from frying pan; stand for 5 minutes before turning out onto a wire rack.

4. To make butterscotch sauce; combine

all ingredients in a small saucepan and simmer over a low heat until combined.

Serve individual puddings with sauce and vanilla ice cream.

GOLDEN SYRUP DUMPLINGS

Serves 6

INGREDIENTS

2 cups self raising ﬂour 120g unsalted butter 2 eggs L cup milk

Syrup sauce

60g butter 1½ cups brown sugar

⁄3 cup golden syrup

2 cups water

METHOD

1. To make the syrup; Heat the frypan on

setting 10 and add butter, brown sugar, golden syrup and water together. Stir until sugar has dissolved. Reduce heat setting to 8. Cover and simmer for 5 minutes.

2. To make the dumplings; place ﬂour

and butter into the bowl of a food processor and pulse until it resembles breadcrumbs. Add eggs and milk and process until a smooth batter forms.

3. Using 2 soup spoons, form small balls of

dough and drop into simmering syrup.

4. Cover and simmer 15 minutes turning

dumplings over half way or until dumplings have doubled in size and are cooked through.

Serve hot with fresh thickened cream.

Page 39

RECIPES

SPICED RHUBARB, APPLE AND BERRY COMPOTE

Serves 8

INGREDIENTS

80g butter ½ cup brown sugar 1 cinnamon stick 1 vanilla bean, halved and scraped 2 apples, peeled, cored and cut into large dice 2 pears, cored and cut into large dice 2 bunches rhubarb, trimmed and cut into 5cm

lengths 270g fresh dates, seeds removed, chopped 300g fresh or frozen mixed berries

METHOD

1. Heat the frypan on setting 6. Add butter,

sugar, cinnamon, and vanilla bean and ½ cup water. Stir until butter and sugar have melted and syrupy.

2. Add apples and pears and toss to coat in

syrup. Cover with lid and simmer for 10 minutes.

3. Stir in rhubarb and berries, cover and

cook for a further 5 minutes or until fruit has softened and apples are tender.

Serve warm with ice cream or cold with ricotta pancakes.

Page 40

NOTES