Avance Ultimate Wok - Breville

Spicy pork and chilli salad2 tablespoons peanut oil1⁄ 2 cup peanuts1 tablespoon Thai green curry paste2 cloves garlic, lightly crushed300g pork mince1 tablespoon brown sugar2 teaspoons fish sauce1 iceberg lettuce, washed2 tomatoes cut into wedges4-6Mussels in tomatoand garlic sauce2 tablespoons olive oil2 Spanish onions, finely diced3 cloves garlic1 cup white wine600ml tomato pasta sauce1kg fresh mussels, bearded and scrubbed1⁄ cup basil leaves, torn4Black pepper, freshly ground41. Heat oil on high sear setting.2. Add the oil, nuts and curry paste and cook for afew minutes.3. Add the pork mince and stir to brown, add thebrown sugar and fish sauce, stir fry until the liquidhas evaporated.4. Arrange the lettuce on serving plates and top withthe tomato, then the mince.1. Heat the wok on high sear setting, add the oil,onions and garlic and stir fry until the onionis soft.2. Add the wine and reduce the liquid by half.3. Add the tomato sauce and bring the mixture tothe boil.4. Add the mussels then reduce the heat to setting 8,place the lid on and cook until the mussels haveopened. Add the basil and pepper.Serve with crusty bread and extra virgin olive oil.R9