Avance Ultimate Wok - Breville

Entrees and accompanimentsSpiced wok fried nuts3 tablespoons olive oil250g unsalted cashews200g salted macadamia nuts200g unsalted shelled peanuts1 cup raw pistachios1 cup blanched almonds1 teaspoon ground cumin2 teaspoons ground garam marsala1 tablespoon curry powder1⁄ 2 teaspoon ground chilli powder1 teaspoon salt1. Heat the wok on high sear setting, add the oilthen nuts, stir fry until the nuts are golden incolour, remove and drain on paper towelling.2. Cook spices in the same wok stirring for 1minute, return nuts back to wok, stir until allnuts are coated.Serve warm or cold.Stir friedcaramelised onions4-62 tablespoons olive oil60g butter12 spring onion bulbs, halved6 medium Spanish onions, cut into wedges2 cloves garlic, sliced1⁄ 4 cup brown sugar2 tablespoons balsamic vinegar1 tablespoon extra virgin olive oil1. Heat the wok on high sear setting, add the oil andbutter then the onions, cook until the unions havea golden colour, add the garlic and cook a further2 minutes, reducing the heat to setting 6.2. Sprinkle with brown sugar and cook until ithas dissolved.3. Cook for a further 10 minutes, then drizzle withremaining ingredients.Serve as an accompaniment to grilled meat or fish.R6