Breville EW30XL User Manual

Breville is a registered trademark of Breville Pty. Ltd.

Breville Customer Service Center

US Customers

PO Box 47170

✉

Gardena CA 90247 Service Center: 1 (866) BREVILLE

☎

Email askus@brevilleUSA.com

www.breville.com

Canada Customers

Anglo Canadian

✉

2555, de l’Aviation Pointe-Claire (Montréal) Québec H9P 2Z2 Service Center: 1 (866) BREVILLE

☎

Fax (514) 683-5554 Email askus@breville.ca

www.breville.com

Model EW30XL Issue 1/06 Packaging Code: AM / CN

ted in this booklet.

Gourmet Wok

Model EW30XL

Contents

Page

Breville Recommends Safety First 4

Know your Breville Gourmet Wok 6

Operating Your Breville Gourmet Wok 8

Care and cleaning 10

Cooking techniques 13

Special ingredients 18

Warranty 20

Recipes 23

French 44

Spainsh 86

Congratulations

on the purchase of your new Breville Gourmet Wok

™

Breville recommends safety first

IMPORTANT SAFEGUARDS

Your Gourmet Wok with its 1500 watt ‘butterfly element’ heat system delivers efficient cooking performance. Its secret lies in the butterfly shaped element, which creates a high heat zone over the entire wok surface. Your new Gourmet Wok also features the new non stick Quantanium scratch resistant coating which allows the use of metal utensils without damaging the surface. When using electrical appliances, basic safety precautions should always be followed including the following:

READ ALL INSTRUCTIONS BEFORE OPERATING AND SAVE FOR FUTURE REFERENCE

• Do not touch hot surfaces. Use handle or knobs.

• To protect against risk or electrical shock, do not

immerse cord, plugs or cooking unit in water or other liquid.

• The use of accessory attachments not

recommended by the appliance manufacturer may cause injuries.

• Extreme caution must be used when moving an

appliance containing hot oil or other hot liquids.

• Always attach probe to appliance first, then plug

cord in the wall outlet. To disconnect, turn any control to “off”, then remove plug from wall outlet.

• Do not use appliance for other than intended use.

• Extreme caution must be used when moving this

electrical wok containing hot oil.

• Merchandise for household use only.

• No user-serviceable parts inside.

• Refer servicing to qualified service personnel.

• If a long detachable power-supply cord or

extension cord is used,

1.The marked electrical rating of the cord or extension cord should be at least as great as the electrical rating of the appliance.

2.If the appliance is of the grounded type, the extension cord should be a grounded type, the extension and electrical rating must be the same or more wattage as the appliance.

3.The longer cord should be arranged so that it will not drape over the countertop or table top where it can be pulled on by children or tripped over unintentionally.

• 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 without supervision.

• Do not leave the appliance unattended when in

use. Young children should be supervised when near appliance.

• Do not touch hot surfaces. Use handles.

• Always use the Gourmet Wok on a dry level surface.

• Do not place this appliance on or near a hot gas or

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

• When using this appliance, provide adequate air space above and on all sides for circulation.

• On surfaces where heat may cause a problem, an

insulating mat is recommend

• Do not let the cord hang over the edge of a table or

counter, touch hot surfaces or become knotted.

• Do not use harsh abrasives, corrosive cleansers or

oven cleaners when cleaning this appliance.

• Regularly inspect the supply cord, plug and actual

ppliance for any damage. If found damaged in any

a way, do not use appliance and call Breville Customer Service at 1-866-Breville.

Before first use

Before using for the first time, the cooking surfaces should be cleaned with a moist cloth.

We recommend lightly greasing the baking surfaces when using for the first time. This will not be necessary on subsequent occasions.

Your Breville appliance comes with the unique Assist Plug™, conveniently designed with a finger hole in the power plug, for easy and safe removal from the outlet. For safety reasons it is recommended you plug your Breville appliance directly into the power outlet. Do not use in conjunction with a power strip or extension cord

Note

SAVE THESE INSTRUCTIONS

Your Gourmet Wok has a short cord as a safety precaution to prevent personal injury or property damage resulting from pulling, tripping or becoming entangled with the cord. Do not allow children to be near or use this appliance without close adult supervision. If you must use a longer cordset or an extension cord when using appliance, the cord must be arranged so it will not drape or hang over the edge of a countertop, tabletop or surface area where it can be pulled on by children or tripped over.To prevent electric shock, personal injury or fire, the electrical rating of the extension cord you use must be the same or more than the wattage of the appliance (wattage is marked on underside of appliance).

TO PREVENT BURNS OR PERSONAL INJURY, ALWAYS USE PROTECTIVE HOT PADS OR OVEN MITTS DURING

AND

TOUCHING OR HANDLING HOT

WHEN

AFTER USE.

WOK. APPLIANCE SURFACES ARE HOT

Know your Breville Gourmet Wok

New Quantanium Scratch Resistant Non-Stick Cooking Surface

Your Breville Gourmet Wok features the new highly resilient Quantanium coating. It features special scratch resistant minerals causing metal utensils to slide over these particles without damaging the coating. The end result is a non-stick coating that lets you use metal utensils like spatulas and spoons, but not sharp utensils. This non-stick surface also means that foods won’t stick and less oil is needed in cooking. Regular high heat cooking may discolor the non-stick Quantanium surface. This is normal and will not affect the performance of the non-stick coating.

1500 watt ‘high wall’ element

The element in your wok is recessed around

the wok base, creating a heat zone over the

entire wok surface. The heavy die-cast

construction of the wok bowl is designed to

retain heat evenly and save energy.

Cook ’n’ Look Glass Lid

With the lid in place, the Gourmet

Wok can be used for slow cooking casseroles, stews, soups and curries. Use the steam vent to release excess

steam buildup during slow cooking or

to reduce liquids.

Sealed element

The unique heating element

is fully sealed, so the Gourmet

Wok is dishwasher safe and

can be fully immersed in

water for easy cleaning.

Features the unique Breville Assist Plug™. Easier to insert, easier to remove.

Registered design.

Quick Release Removable Base

Your Gourmet Wok has a quick release

removable base for easy cleaning. This

ws the Gourmet

allo

dishwasher or sink. The removable base is

Wok to fit easily into the

dishwasher safe (see page 10).

Removable Temperature Control Probe

The temperature probe has 14 heat settings plus ‘High Sear’ for accurate temperature control. The ‘High Sear’ setting should be used for searing and

Plastic Spatula

Your Gourmet Wok is supplied with a plastic ustensil for stirring foods, as it won’t damage the non-stick surface.

sealing meats when stir-frying. The light on the probe switches off automatically

when the temperature is reached and will cycle on and off during cooking in order to maintain the temperature selected.

The numbers on the dial represent the following temperatures approximately.

Temperatures given are a guide only and may require adjustment to suit various foods and individual tastes.

For best results allow the Gourmet Wok to preheat for 10 minutes on the ‘High Sear’ setting before beginning to cook.

Heat settings Function Temperature guide

1 Keep food warm Low Heat/Slow Cook 2 Slow cooking sauces 3 Casseroles 4 Soups 5 Curries, pasta Medium Heat 6 Rice, browning nuts 7 Frying 8 9 10 Vegetable Stir-frying High Heat 11 12 13 14 Stir-frying Maximum Heat High Sear Sealing meat, Stir-frying High Sear

Note

Operating your Breville Gourmet Wok

Before first use

Before using for the first time. the cooking surfaces should be cleaned with a moist cloth. We recommend lightly greasing the baking surfaces when using for the first time. This will not be necessary on subseqent occasions.

•It is recommended you remove all labels and wash

the Gourmet Wok and lid in hot soapy water. Rinse and thoroughly dry.

• The base is removable for easy cleaning

(see page 10).

• Do not immerse the cord and/or temperature

control probe in water or any other liquid.

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.

Note

Operating your wok

1. Place the Gourmet Wok on the base, making sure that the feet of the Gourmet Wok are firmly positioned on the base tray.

2. Insert the Temperature Control Probe into the socket at the side of the Gourmet Wok. Plug into a 110/120v power outlet and switch ‘on’. Always insert the temperature control probe into the appliance first, then plug into main power outlet.

3. Preheat the Gourmet Wok on the ‘High Sear’ setting for approximately 10 minutes. The heat ‘on’ button will light up. The thermostat light on the temperature control probe indicates the temperature at which the dial is set.

4. When the thermostat light goes out, this indicates that the wok has reached its set temperature. The wok is now ready for use.

The thermostat light will cycle on and off throughout cooking as the temperature is maintained by the thermostat.

Never place oil or food into the wok while it is heating, especially when it is cold. This will produce a poor cooking result.

NEVER OPERATE THE GOURMET WOK WITHOUT THE BASE FIRMLY POSITIONED IN PLACE.

When Stir-fry cooking and a high heat are 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. Use only the temperature control probe provided with the Gourmet Wok. Do not use any other temperature control probe or connector.

Note

5. When cooking is completed, turn temperature control dial to the ‘off’ position (‘0’ on dial) before switching off at the power outlet. Unplug from power outlet. Leave temperature control probe connected to the appliance until it cool down.

Do not immerse the cord, plug or temperature control probe in water or any other liquid.

Note

• Allow the Gourmet Wok to cool down

before cleaning.

• Before cleaning switch the wok ‘off‘ and unplug

from the power outlet. Remove the temperature control probe from the socket in the appliance by depressing the ‘easy release’ lever on the side of the probe.

• Do not leave plastic cooking utensils

in contact with the Gourmet Wok while cooking.

THE GOURMET WOK GETS VERY HOT DURING USE, ALWAYS ALLOW THE UNIT TO COOL BEFORE MOVING OR STORING.

Care and cleaning

Temperature control probe

• If cleaning is necessary, wipe the unit with a

slightly damp cloth.

Do not immerse the cord, plug or temperature control probe in water or any other liquid.

Note

Storage: Store the control probe carefully. Do not

knock or drop it because the probe may be damaged. If damage is suspected, call Breville Customer Service at 1-866-Breville.

For convenient storage of the Control Probe, line the wok bowl with two sheets of paper towels and place the probe on the paper towels. This will ensure the probe and plug doesn’t scratch the non-stick coating.

Note

NEW non-stick QUANTANIUM SCRATCH RESISTANT COATING

Your Gourmet Wok features a special scratch resistant non stick coating that makes it safe to use metal utensils when cooking.

Regardless of this fact, care for your 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 Gourmet Wok. Breville is not liable for damage to the non-stick coating if metal utensils have been used.

Cooking on a non-stick surface reduces the need for oil. Food does not stick and cleaning is easier.

Any discoloration that may occur will only detract from the appearance of the Gourmet Wok and will not affect the cooking performance.

To clean interior and exterior surface: When cleaning the non-stick coating do not use metal (or other abrasive) cleansers. Wash in hot soapy water. Remove stubborn spots with a plastic washing pad or nylon washing brush.

Removable base

To remove the base for cleaning:

1. Turn the wok upside down (as illustrated below). Turn the quick release knob counter clockwise as shown by the arrow.

2. Lift the base from the wok, lifting over the heat controller socket.

The wok base may be washed in hot soapy water. Dry thoroughly.The wok bowl is dishwasher safe.

THE GOURMET WOK SHOULD NEVER BE OPERATED WITHOUT THE WOK BOWL AND BASE FULLY ASSEMBLED AND LOCKED INTO PLACE.

Care and cleaning

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

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

continued

Note

3. To relock base of the wok, push down on the quick release knob and turn in a clockwise direction.

Glass lid

Wash the glass lid in warm soapy water using a soft sponge, rinse and dry thoroughly.The glass lid is dishwasher safe.

Dishwasher safe

Your Gourmet Wok is dishwasher safe for easy cleaning. The recessed heating element is completely sealed so it is safe to immerse in water. Both the top and base of the Gourmet Wok may be placed in the dishwasher.The base should be placed on the only on the top rack of the dishwasher or washed by hand.

Cooking techniques

Stir-frying

Recommended temperature probe setting ‘High Sear’ for stir frying meat.

12-14 for vegetables and seafood.

• Stir-frying is an energy efficient and healthy way of

cooking foods. The benefit of this method is its speed and the flavor result. The non-stick cooking surface on your wok also means that less oil is required for cooking. The cooking action for stirfrying is a continual tossing motion to ensure the food is evenly exposed to the heat and cooks quickly and evenly in a couple of minutes.

• Stir-frying should be carried out using a high

heat setting.

• Preheat your wok before adding any ingredients,

allow the temperature light to cycle ‘on’ and ‘off’ several times. This will allow the wok to reach an even high temperature.

• Stir-frying is a dry heat cooking method and is best

suited to tender cuts of meat. Timing is a key factor when cooking them as over cooking will give a tough, dry result. Cooking times depend on the size and thickness of the cut, as the bigger the cut the more time is needed.

Recommended cuts for stir frying

Beef

Lean beef strips prepared from rump, sirloin, rib eye and fillet.

Chicken

Lean chicken strips prepared from breast fillets, tenderloins, thigh fillets.

Lamb

Lean lamb strips prepared from fillet, lamb leg steaks, round or topside mini roasts and loin.

Pork

Lean pork strips prepared from leg,butterfly or medallion steaks or fillet.

Veal

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

Make sure to carefully cook the meat to the minimum time required to prevent contamination from salmonella.

Note

Cooking techniques

continued

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 fibers). Slicing across the grain ensure tenderness. Cut into very thin strips, approximately 2 - 3 inches in length. Partially freeze meat (approximately 30 minutes) to make slicing easier.

• Stir fry meat strips in small batches (approx 1⁄2

pound; 225g) to stop meat shedding its juice and ‘stewing’, resulting in tougher meat.

• When adding meat strips to the fry pan, the strips

should sizzle.

• Stir fry meat strips for 1 - 2 minutes. Any longer

will toughen meat.

• Remove each batch when cooked and allow

fry pan to reheat before stir frying the next. By cooking in small batches the heat of the fry pan remains constant, ensuring the meat doesn’t stew and toughen.

• A small amount of oil can be mixed through the

meat strips before adding to the fry pan, along any other flavoring such as garlic, ginger and chilli. A little sesame oil can also add flavor. Mixing the meat with the oil rather than heating it separately in the fry pan eliminates using too much.

• Drain off thin marinades from meat strips before

stir frying to prevent stewing and splatter.

• Stir fry vegetables after sealing the meat in

a little oil (or sprinkling of water) until vivid in color for:

3 MINUTES

Onion, quartered Broccoli, flowerets Carrots, sliced Soaked Chinese dried Mushrooms

2 MINUTES

Snow peas Capsicum, sliced Zucchinis, sliced Water chestnuts Bamboo shoots

1 MINUTE

Garlic, minced Chilli, minced Ginger, minced Shallots, chopped Bean sprouts This brief cooking time will keep

vegetables crisp.

• Peanut oil is traditionally used for stir fry Asian

style dishes. However other oils such as vegetable, canola and light olive may be used.

• Do not overfill the wok. If necessary cook in

batches and reheat at the end of stir frying. If using this method remember to under cook slightly to not overcook the end result.

• Serve stir fried foods immediately to retain their

crisp texture.

Shallow frying

Recommended temperature probe setting 8 - 10.

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

• Use approximately 3 cups (750ml) of oil, or

sufficient oil so that half the food is immersed.

• Preheat the oil before adding food. When using oil

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

• Do not move the wok during heating or cooking.

• Wipe moisture from foods to avoid splattering.

• Cook a few pieces at a time to ensure crispness.

• Drain cooked foods on kitchen paper to

reduce greasiness.

• Never leave your fry pan unattended or

unsupervised while shallow frying.

• Allow oil to cool before removing from fry pan.

• Vegetable, peanut or canola oil is recommended

for frying.

Slow cooking (braising)

Recommended temperature probe setting 1 - 2.

Your Gourmet Wok is ideal for slow cooking curries and casseroles. Slow cooking allows less tender meat cuts to be used, to obtain a tender result. Less tender meat cuts contain sinew and gristle, these will be broken down during cooking to give a tender result. It is not recommended to slow cook with tender meat cuts as they will toughen and shrink during cooking.

It is recommended during slow cooking to place the lid on to retain heat. During the cooking process the curry or casserole will boil then turn off. This is normal operating for a probe controlled unit.

Recommended cuts of slow cooking (braising)

BEEF

Diced blade (boneless), chuck, round, shin, silverside

CHICKEN

Dices thigh, leg

LAMB

Diced forequarter, shanks and neck chops

VEAL

Diced forequarter, leg and knuckle (Osso Bucco)

PORK

Diced forequarter, leg

Cooking techniques

continued

Slow cooking tips

•

Cut meat into 1 inch (2.5 cm) cubes. Trim any visible fat.

•

Use a medium to low heat setting.

•

Cook for approx 11⁄2 - 2 hours, stirring occasionally with the lid on.

•

Add soft or quick cooking vegetables such as mushrooms, tomatoes, beans or corn in the last half hour of cooking.

•

Thicken towards end of cooking by stirring a little cornflour blended with water, or plain flour blended with margarine or butter. Alternatively, coat meat in plain flour before frying (extra oil may be needed).

Preparation techniques

The success of any dish depends on careful forethought and preparation. To achieve an authentic Oriental appearance and even cooking results, food should be cut into small, even pieces. This allows food to cook quickly and to be easily picked up with chopsticks.

Slicing

A straight slice is used for cutting meats and vegetables. Slices should be of an even thickness. Partially frozen meat will slice more evenly. Slice meat very thinly, across the grain to obtain a more tender result.

Matchstick or julenne

First slice the vegetables as described above. Then, stack slices and cut again into thin or thick sticks depending on the recipe.

Shredding

Used for cutting meats and vegetables.1⁄4inch (5mm) slices of food should be stacked, then cut again into

⁄4inch (5mm) sticks. Vegetables such as cabbage

and spinach should have their leaves stacked, then rolled up. Cut width ways very finely.

Cubing and dicing

Used for cutting meats and vegetables. To cube, cut 1 inch (2.5cm) slices, then stack them on top of one another and slice direction. Cut again in the opposite direction forming 1 inch (2.5cm) cubes. To dice, follow the same directions, making 5mm slices forming 1⁄4inch (5mm) cubes.

⁄8(3mm) thick in the opposite

Special ingredients

A little planning ahead makes stir frying easier.

Agar-Agar

Is made from different types of seaweed. It has excellent setting properties, similar to gelatine, and will set at room temperature.

Bok choy

Also known as Chinese chard or Chinese white cabbage, has fleshy white stems and dark green leaves. It has a slight mustard taste. There is also a smaller version called shanghai or baby bok choy.

Bamboo shoots

The young tender shoots of bamboo plants are available in cans. They are mainly used to add texture to food.

Coconut cream and coconut milk

Both coconut cream and milk are extracted from the grated flesh of mature coconuts. The cream is a richer first pressing and the milk the second or third pressing.

Chillies, fresh and dried

Chiles are available in many different types and sizes. The small ones (Thai, macho, serrano, jalapeno) are the hottest. Use tight fitting gloves when handling and chopping fresh chiles as they can burn your skin. The chile seeds are the hottest part of the chiles so remove them if you want to reduce the heat content of recipes.

Cilantro

This is also known as coriander and Chinese parsley. It is essential to many Southeast Asian cuisines. A strongly flavored herb, use it sparingly until you are accustomed to the unique flavor. Parsley can be used as a substitute; it looks the same but tastes quite

different. Cilantro is available fresh. The dried spice version is labeled coriander and is available whole or ground.

Char siu sauce

This is the equivalent of Chinese BBQ sauce.

Crisp fried shallots

These are available from most Asian Supermarkets pre-prepared.

Fish sauce

A thin, salty dark brown sauce with a distinctive fishy smell, which is used extensively in Thai and Vietnamese cookery. It is made from small fish that have been fermented in the sun. Fish sauce replaces salt in many recipes.

Garam marsala

A blend of spices, usually consisting of some combination of cinnamon, cumin, pepper, cloves, cardamom, nutmeg and mace. It can be bought already blended from supermarkets, but it is best freshly made. It is usually added towards the end of cooking.

Green Ginger Wine

An Australian made alcoholic sweet wine infused with finely ground ginger.

Hoisin sauce

This sauce is a thick sweet Chinese barbecue sauce made from a mixture of salted black beans, onions and garlic.

Hoikkien noodles

Also known as fukkien, these are thick, yellow and rubbery in texture. They are made from wheat flour and are cooked and lightly oiled before being packaged and sold. The noodles need to be broken up before cooking.

Rice noodles

These are fresh white noodles, they do not require a lot of cooking.

Kaffir lime leaves

These are dark green, shiny, double leaves which have a very pungent perfume. They are rather thick and must be sliced very finely for use as a garnish, or added whole in a curry.

Lemon grass

An aromatic fresh herb that is used in curry pastes, stir fries and soups. Trim the base, remove the tough, outer layers and finely slice, chop or pound the white interior.Whole stems can be added to soups or curries. Dried lemon grass needs to be soaked in water, but the flavor of fresh is superior.

Lychees

Delicious fruit with a light texture and flavor, peel away the rough skin, remove the seed and use. They are also available in cans.

Rice wine vinegar

Milder than most western vinegars, it usually has an acidity of less than 4%. It has a mild, sweet, delicate flavor and is made from rice.

Special ingredients

continued

Sambal oelek

This is a paste made from ground chiles and salt. This can also be used as an ingredient or an accompaniment.

Tamarind

Tamarind is a large brown bean pod containing a pulp with a fruity, tart flavor. It is available as a dried shelled fruit, a block of compressed pulp or as a puree or concentrate.

Tofu

Tofu, or bean curd, is a high protein, low fat food made from soy beans. It is available in very firm or soft blocks and is either fresh or vacuum-packed. It takes on the flavor of the spices and sauces it is cooked with.

Turmeric

This is best known in its powdered form and is often used to color food. It has a bitter flavor. It is occasionally available fresh as a root, rather like ginger, which is peeled and then grated and finely chopped. Powdered turmeric is commonly available in the supermarket.

Szechuan pepper corn

These are available from most Asian supermarkets and have a slight anise taste.

Water chestnuts

Small white crisp bulbs with a brown skin. Canned water chestnuts are peeled and will keep for about 1 month, covered in the refrigerator.

Warranty

One year limited warranty

Breville®* warrants this Breville® appliance against defects that are due to faulty material or workmanship for a period of (1) year from the date cited on the original purchase receipt This warranty does not cover damage from abuse, neglect, use for commercial purposes, or any other use not found in the printed “Instructions for use” booklet. Should the consumer choose to tamper with, or intentionally dismantle the product, the Warranty will automatically be deemed void.There is no warranty for glass parts, glass containers, filter basket, blades and agitators. HWI Breville® expressly disclaim all responsibility for consequential damages for incidental losses caused by use of this appliance. Some states or provinces do not allow this exclusion or limitation for incidental or consequential losses, so the foregoing disclaimer may not apply to you.

ANY WARRANTY OF MERCHANTABILITY OR FITNESS WITH RESPECT TO THIS PRODUCT IS ALSO LIMITED TO THE ONE YEAR LIMITED WARRANTY PERIOD. Some states or provinces do not allow disclaimer of the implied warranty with respect to consumer goods, so the foregoing disclaimer may not apply to you.

This warranty gives you specific legal rights and you may also have other legal rights which vary from state to state or province to province.

If this appliance should become defective within the warranty period, do not return the appliance to the store. Please contact our Customer Service Center.

Toll free phone number: 1-866- BREVILLE (1-866-273-8455)

Internet email: AskUs@BrevilleUSA.com AskUs@BrevilleUSA.ca (in Canada)

ORGINAL RECEIPT IS REQUIRED FOR ALL RETURNS

*HWI Breville® products are distributed in Canada by Anglo Canadian Housewares, L.P. and in USA by Metro/Thebe Inc.

Notes

Recipes

Delicious recipes Includes instructions for use

Contents

Page

Soups 25

Entrees and accompaniments 28

Stir-fries 32

Curries and rice dishes 39

Soups

Chicken and sweet corn soup

4-6

1 tablespoon (15ml) peanut oil 1 clove garlic, crushed 2 cups (500ml) creamed corn 11⁄4cup (750g) cooked and shredded chicken meat 4 cups (1 liter) chicken stock 4 egg whites 1 tablespoon of finely chopped parsley 1 teaspoon ground black pepper 4 green onions, sliced

1. Heat the oil in the wok on high sear setting.

2. Add the oil then garlic, corn, and chicken meat

and stir fry for 1 minute.

3. Add the chicken stock and bring to a boil, reduce

the heat to setting 2.

4. Add the egg whites and stir to break them up.

5. Sprinkle with parsley and pepper.

Serve with sliced green onions.

Thai hot and sour prawn soup ‘tom yum goon’

2 Kaffir lime leaves, cut in 1⁄ 1 stalk lemongrass, bottom third finely sliced 1 teaspoon grated ginger 1 table spoon tom yum paste 4 button mushrooms, 8 cups chicken stock 1 tomato, seeds removed and diced 16 medium green prawns, peeled 2 tablespoons (30ml) lime juice

1. Add the first 6 ingredients into the wok and heat on high sear, when the soup boils, reduce the wok to a simmer, setting 2, for 5 minutes to infuse the flavors.

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 lime juice and serve.

Serve with corriander leaves.

sliced

Soup

continued

Chinese won ton soup

1 cup (200g) dried sliced mushrooms 2 teaspoons grated ginger 4 cups (1 liter) chicken stock

⁄2lb (225g) fresh egg noodles 24 prepared won tons (av frozen from the supermarket) 4 green onions, sliced

1. Place the mushrooms into boiling water for 10

minutes, then drain.

2. Place the ginger and stock into the wok and heat

on high sear setting to bring to a boil, add the noodles and won tons, return to a boil.

3. Reduce the heat to setting 2, simmer the soup for

7 minutes to cook the won tons.

Serve with sliced green onions

ailable refrigerated or

French onion soup

4-6

2 tablespoons butter 1 tablespoon (15ml) oil 6 medium brown onions, finely sliced 1 clove of garlic, crushed 2 tablespoons of all purpose flour 1 cup (250ml) red wine 1 teaspoon chopped fresh thyme

⁄2 cups (1.2 liter) beef stock

1 tablespoon brown sugar

1. Heat the wok on high sear setting, add the oil, butter, then the onions and garlic. Stir fry the onions until they have a golden color.

2. Add the flour and cook for 1 minute.

3. Then add the wine and thyme and reduce the liquid by half.

4. Add the beef stock and brown sugar, bring the soup to a boil. Reduce the heat to setting 2, simmer the soup for 30 minutes. Add salt and pepper if desired before serving.

Serve with cheese croutons.

Moroccan butternut squash soup

2 tablespoons (30ml) cooking oil 2 brown onions, finely diced 2 cloves garlic, crushed 1 teaspoon ground cumin 1 teaspoon garam marsala 1 teaspoon paprika 2 teaspoons ground white pepper 2 cups (500g) Butternut squash, peeled and diced 4 cups (1 liter) chicken stock

⁄4cup (310ml) sour cream

⁄4 cup fresh cilantro, finely chopped

1. Heat the wok on high sear setting, add the oil, sauté the onions, garlic, and ground spices for 2 minutes.

2. Add the squash to coat with the onion and spice mix, then add the stock and bring the mixture to a boil.

3. Reduce the heat to setting 2, place the lid on and cook the soup for 20 minutes, until the pumpkin is tender when pierced with a fork, transfer the mixture to a blender to puree.

4. Return the mixture to the wok to heat through, check the seasoning before serving.

Serve with a dollop of sour cream and cilantro.

4-6

Entrees and accompaniments

Crispy tempura vegetables with dipping sauce

21⁄4 lbs (1kg) selection of vegetables ie: broccoli florets; eggplant, sliced; carrot, sliced; snow peas; beans, ends trimmed; cauliflower, florets; zucchini, sliced; green onions, cut into 5cm (2in; 5cm) pieces

Dipping sauce

⁄2cup (125ml) light soy sauce 1 tablespoon (15ml) mirin 2 teaspoons (10ml) hot water

1. To prepare the dipping sauce place all ingredients

into a small bowl and stir, let the sauce sit for 10 minutes before serving.

Batter 1 cup all-purpose flour

⁄4teaspoon salt

⁄4teaspoon white sugar

⁄2teaspoon baking powder 1 egg yolk

⁄3cup (75ml) ice water Vegetable oil for shallow frying

1. Sift the flour, sugar salt, and baking

powder together.

2. In a medium bowl mix together egg yolk and ice

water, add the flour mixture. Do not over mix; leave a few lumps of flour in the batter, as it will help the batter to become crispy.

3. Heat the wok on setting 8 for 4 minutes with

4 cups (1 L) 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

Continue until all vegetables

wels.

per to

onto pa are cooked.

Serve with dipping sauce.

4-6

Thai fish cakes

1lb (450g) boneless white fish fillets (cod or halibut is preferable)

⁄2bunch cilantro

2 eggs

⁄4cup well cooked rice 1 tablespoon red curry paste 1 teaspoon (5ml) fish sauce 1 tablespoon (15ml) sweet Thai chili sauce (Sriracha) 1 - 2 limes

1. Dice the fish and finely chop the cilantro.

2. Place all the ingredients into a food processor;

blend the ingredients using the pulse button, until the mixture is pureed.

3. To shape the fish cakes can be a little difficult; to

make it easier place a little oil onto the palm of your hands before molding. Shape the fish cakes onto a flat round shape 1–1 and place onto a greased tray.

4. Heat the wok on setting 8 for 4 minutes with 4

cups (1 L) of vegetable oil.

5. Place 6-8 fishcakes into the oil and shallow fry

until golden brown in color, repeat with the remaining fish cakes.

Serve with sweet chili sauce and lime wedges.

⁄4inch (3-4cm) wide

Plum glazed chicken wings

21⁄4 lbs (1kg) chicken wings or drumettes, (wings with tips and second joint removed if desired)

⁄2 cup (125ml) prepared plum sauce 1 tablespoon (15ml) honey 2 tablespoon (30ml) sweet Thai Chili sauce (Sriracha) 2 tablespoons (30ml) dark soy sauce 1 tablespoon sesame seeds 1 cup (250ml) chicken stock

1. Place prepared chicken into a large mixing bowl.

2. Combine the remaining ingredients and mix well.

3. Marinate and refrigerate for several hours

or overnight.

4. Heat the wok on a moderate heat setting 6-8, add

the chicken wings and stir for 5 minutes, add 1 cup of chicken stock and place the lid onto the wok for 10 minutes to complete the cooking.

Serve with mixed salad leaves.

Thai shrimp and mango salad

21⁄4 lbs (1kg) medium shrimp, peeled and deveined 3 tablespoons (45ml) light olive oil 3 cloves garlic, crushed 1 small red chile (Thai), 1 tablespoon chopped cilantro 2 mangoes peeled and chopped (frozen mango can be substituted if out of season) 1 head butter lettuce or green leaf, washed 4 green onions sliced in

⁄2punnet cherry tomatoes, cut in half

⁄2cup cashew nuts

Dressing 2 tablespoons (30ml) lime juice

⁄2cup (125ml) sweet chili sauce

2 teaspoons (10ml) fish sauce

1. Marinate the shrimp with the garlic, chile and cilantro for 20 minutes.

2. Combine all dressing ingredients in a screw-top jar and shake to combine.

3. Place the lettuce, green onions,tomatoes, and cashew nuts into a mixing bowl.

4. Heat the wok on high sear setting.

5. Add the shrimp and cook for 3-5 minutes until cooked, then remove. Add to the lettuce leaves and pour over the dressing, mix the salad before serving.

Serve with green onions.

chopped

⁄3 inch (1cm) pieces

4-6

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