Get the Instruction Book for this product - Breville

Contents4 Breville recommends safety first7 Know your Breville Hot Wok 9 Operating yourBreville Hot Wok 11 Care & Cleaning15 Preparation & cooking techniques19 Special ingredients22 Recipes3EW30P_IB_B11_FA.indd 330/03/11 2:47 PM

Breville recommends safety firstAt Breville we are very safety conscious. We design and manufacture consumer products withthe safety of you, our valued customer, foremost in mind. In addition we ask that you exercisea degree of care when using any electrical appliance and adhere to the following precautions.Important safeguardsRead all instructionsBEFORE USE AND SAVE FORFUTURE REFERENCE• This appliance is for household use only.Do not use this appliance for anythingother than its intended use. Do not usein moving vehicles or boats. Do not useoutdoors. Misuse may cause injury.• The appliance is not intended for useby young children or infirm personswithout supervision.• Do not leave the appliance unattendedwhen in use. Young children should besupervised to ensure that they do notplay with the appliance.• Do not touch hot surfaces. Use handles.• Always use the wok on a dry levelsurface.• Do not place this appliance on or neara hot gas or electric burner, or where itcould touch a heated oven.• When using this appliance, provideadequate air space above and on allsides for circulation.• On surfaces where heat maycause a problem, an insulating matis recommended.• Do not let the power cord hang over theedge of a table or counter, touch hotsurfaces or become knotted.• Do not immerse power cord, plug ortemperature control probe in water orany other liquid.• Always insert temperature control probeinto probe socket before inserting powerplug into power outlet and switchingon appliance. Ensure the probe socketis completely dry before inserting thetemperature control probe.• Always turn the temperature controlprobe to ‘MIN’, turn the power off at thepower outlet, remove the power plug, andthen remove the temperature controlprobe before attempting to move theappliance, when the appliance is not inuse and before cleaning.• Do not place hot glass lid under cold water.• Avoid using on metal surfaces eg: sink,hot plate.• Do not use harsh abrasives, causticcleaners or oven cleaners when cleaningthis appliance.• Any maintenance, other than cleaning,should be performed at an authorisedBreville Service Centre.• Regularly inspect the supply cord, plugand actual appliance for any damage. Iffound damaged in any way, immediatelycease use of the appliance and returnthe entire appliance to the nearestauthorised Breville Service Centre forexamination, replacement or repair.• The installation of a residual currentdevice (safety switch) is recommendedto provide additional safety protectionwhen using electrical appliances. Itis advisable that a safety switch witha rated residual operating currentnot exceeding 30mA be installed inthe electrical circuit supplying theappliance. See your electrician forprofessional advice.4EW30P_IB_B11_FA.indd 430/03/11 2:47 PM

Breville recommends safety firstIMPORTANT SAFEGUARDS FORALL ELECTRICAL APPLIANCES• Fully unwind the power cord before use.• To protect against electric shock do notimmerse the power cord, power plug orappliance in water or any other liquid.• The appliance is not intended for useby persons (including children) withreduced physical, sensory or mentalcapabilities, or lack of experience andknowledge, unless they have been givensupervision or instruction concerninguse of the appliance by a personresponsible for their safety.• Children should be supervised to ensurethat they do not play with the appliance.• It is recommended to regularly inspectthe appliance. To avoid a hazard do notuse the appliance if power cord, powerplug or appliance becomes damaged inany way. Return the entire appliance tothe nearest authorised Breville ServiceCentre for examination and/or repair.SAVE THESEINSTRUCTIONS5EW30P_IB_B11_FA.indd 530/03/11 2:47 PM

KNOWyour Breville Hot Wok EW30P_IB_B11_FA.indd 630/03/11 2:47 PM

KNOW your Breville Hot Wok ABCFDEA. Toughened Glass Lidwith adjustable steam vent.Dishwasher safe.B. Platinum Pro Non-Stick SurfaceInfused with scratch resistant mineralsfor superior durability.C. Heavy Duty Die-cast Wok Bowl6L capacity. Ideal for stir fries, steaming,slow cooking and deep-frying.D. Removable BaseThe dishwasher safe Wok Bowl can beremoved from the base for easy cleaning.E. 2400W Heating ElementThe powerful element quickly distributesheat up the thick walls of the Wok Bowl.F. Temperature Control Probe15 precision heat settings up to a searing218°C emulating authentic Asian-stylegas cooking.7EW30P_IB_B11_FA.indd 730/03/11 2:47 PM

KNOW YOUR BREVILLE Hot Wok Removable TemperatureControl ProbeThe Temperature Probe has 15 heat settingsplus ‘High Sear’ for accurate temperaturecontrol. The ‘High Sear’ setting should beused for searing and sealing meats whenstir-frying.The heating arrow on the probe switchesoff automatically when the temperatureis reached and will cycle on and offduring cooking in order to maintain thetemperature selected.The numbers on the dial representthe following:NOTETemperatures given are a guide onlyand may require adjustment to suitvarious foods and individual tastes.For best results allow the wok topreheat for 10 minutes on the ‘HighSear’ setting before beginning to cook.Heat settings Function Temperature guide1234567891011121314High SearKeep food warmSlow cooking saucesCasserolesSoupsCurries, pastaRice, browning nutsFryingVegetable Stir-fryingStir-fryingSealing meatLow Heat/Slow CookMedium HeatHigh HeatMaximum HeatHigh Sear8EW30P_IB_B11_FA.indd 830/03/11 2:47 PM

OPERATINGyour Breville Hot Wok EW30P_IB_B11_FA.indd 930/03/11 2:47 PM

OPERATING YOUR BREVILLE Hot Wok Before first useBefore using for the first time, the cookingsurface should be cleaned with a moist cloth.We recommend lightly greasing the cookingsurface when using for the first time. This willnot be necessary on subsequent occasions.• It is recommended you remove all labelsand wash the Wok Bowl and Glass Lid inhot soapy water. Rinse and thoroughly dry.• The Wok Base is removable for easycleaning (see page 14).• Do not immerse the power cord andTemperature Control Probe in water orany other liquid.NOTEBefore inserting the TemperatureControl Probe into the Probe Socket,ensure the interior of the Probe Socketis fully dry. To do this, shake outexcess water then wipe the interior ofthe Probe Socket with a dry cloth.Operating your Wok1. Place the Wok Bowl onto the Wok Baseand lock into place (see page 15).2. Insert the Temperature Control Probeinto the Probe Socket at the side of thewok. Plug into a 240V power outlet.Always insert the Temperature ControlProbe into the appliance first, then plugpower cord into main power outlet.3. Preheat the wok on the ‘High Sear’setting for approximately 10 minutes.The heating arrow will illuminate andindicates the selected setting.4. When the heating arrow no longerilluminates, the wok has reached thecorrect temperature for the selectedsetting. The wok is now ready for use.The heating arrow will cycle on and offthroughout cooking as the temperatureis maintained by the thermostat. Neverplace oil or food into the wok while it isheating, especially when it is cold. Thiswill produce a poor cooking result.Rotate the Steam Vent on the Glass Lidcounter clockwise to allow steam toescape when cooking.WARNINGNever operate the wok without the basefirmly positioned in place.NOTEWhen a high heat is required (eg. forstir frying or searing), select the ‘HighSear’ setting and allow the heatingarrow to cycle on and off several times.This will allow the cooking surfaceto adjust to a more accurate cookingtemperature. Use only the TemperatureControl Probe provided with the wok.Do not use any other TemperatureControl Probe or connector.5. When cooking is completed, turn theheating arrow to the ‘Off’ position (‘0’on dial) then unplug power cord frompower outlet. Leave the TemperatureControl Probe connected to the wokuntil it has cooled down.6. The adjustable steam vent on the lidknob can be used to release excesssteam unit up during slow cooking or toreduce liquids.NOTEDo not immerse the power cord,Temperature Control Probe in wateror any other liquid.• Allow the wok to cool down before cleaning.• Before cleaning switch the wok ‘Off‘and unplug power plug from thepower outlet. Remove the TemperatureControl Probe from the Probe Socket bydepressing the ‘Easy Release’ lever onthe side of the probe.• Do not leave plastic cooking utensils incontact with the wok while cooking.10EW30P_IB_B11_FA.indd 1030/03/11 2:47 PM

CARE & CLEANINGfor your Breville Hot Wok EW30P_IB_B11_FA.indd 1130/03/11 2:47 PM

CARE & CLEANINGTemperature Control Probe• If cleaning is necessary, wipe theTemperature Control Probe with aslightly damp cloth.NOTEDo not immerse the power cord,Temperature Control Probe in wateror any other liquid.StorageStore the Temperature Control Probecarefully. Do not knock or drop it becausethe probe may be damaged. If damage issuspected, call Breville Customer Service at1300 139 798.NOTEFor convenient storage of theTemperature Control Probe, line theWok Bowl with two sheets of papertowel and place the probe on thepaper towels. This will ensure theprobe and power plug don't scratchthe non-stick coating.PLATINUM PRO scratchresistant non-stickcooking surfaceTeflon ® Platinum Pro TM 3 layer coatingSuperior non-stick topcoatReinforced mid coatPrimer & scratch resistant mineralsHard wok baseYour Breville Hot Wok features a highlyresilient Platimum Pro 3 layer non-stickcoating. Infused with scratch resistantminerals, which allows plastic utensilsto slide over the cooking surface withoutdamaging the coating. This preserves therelease properties of the non-stick coatingand the life of the Hot Wok.Cooking on a non-stick surface means thatfoods won’t stick, less oil can be used andcleaning is easier.Do not use metal utensils, sharp objects orcut food inside the Hot Wok. Breville is notliable for damage to the non-stick coating ifmetal utensils have been used.Any discolouration that may occur will onlydetract from the appearance of the wok andwill not affect the cooking performance.When cleaning the non-stick coating, donot use metal or other abrasive cleaners.Wash in hot soapy water. Remove stubbornspots with a plastic washing pad or nylonwashing brush.12EW30P_IB_B11_FA.indd 1230/03/11 2:47 PM

CARE & CLEANINGRemovable baseTo remove the base for cleaning:1. Remove the lid from the wok and ensurethe Temperature Control Probe has beenremoved from the Probe Socket. Turn thewok upside down as illustrated below.2. Lift the base from the wok, lifting overthe Probe Socket.The Wok Base and Bowl should be washedin hot soapy water. Dry thoroughly.NOTETo extend the life of the non-stickcoating, we recommend that the WokBowl, Base and Lid be washed by hand.However, the Wok Bowl and Lid aredishwasher safe. The recessed heatingelement in the Wok Bowl is completelysealed so it is safe to immerse inwater. The Wok Base should not beplaced in the dishwasher.Turn the Quick Release Knob counterclockwise as shown by the arrow.WARNINGThe wok should never be operatedwithout the Wok Bowl and Base fullyassembled and locked into place.NOTEBefore inserting the TemperatureControl Probe into the Probe Socket,make sure that the interior of the ProbeSocket is fully dry. To do this, shake outexcess water, then wipe the interior ofthe Probe Socket with a dry cloth.13EW30P_IB_B11_FA.indd 1330/03/11 2:47 PM

CARE & CLEANINGTo lock the Base for cooking:3. Lower the Wok Bowl over the Baseas illustrated below. Press down onthe Quick Release Knob and rotateclockwise to lock into place. Ensurethe Base is locked into position beforerotating the wok right-side-up.Glass lidWash the Glass Lid in warm soapy waterusing a soft sponge, rinse and dry thoroughly.The Glass Lid is dishwasher safe.NOTETake care when the glass lid is hot. Donot place hot lid under cold water oron cold surfaces. This may cause lidto break.14EW30P_IB_B11_FA.indd 1430/03/11 2:47 PM

COOKING TECHNIQUESSteamingRecommended temperature setting 4-5.Steamed foods are tender and juicy andretain most of their nutritional value whencooked in the wok.To steam foods, follow the following procedure:• Add approximately 2 cups of water orstock to the wok. Place a suitable sizedsteaming rack into the wok. Liquidshould not cover the rack. Cover with lid.• Preheat wok on heat setting 4 - 5 untilliquid simmers. Remove the lid.• Place foods to be steamed on thesteaming rack.• Cover wok with lid and simmer untilfood is cooked as desired.NOTEA steaming rack is not included withthis product and can be purchasedseparately from homeware shops.Steaming tips• If using a metal rack take care not toscratch the non-stick surface.• Do not allow the water or stock to touchthe rack or food.• Check liquid level occasionally. Add morehot water if further steaming is required.• Always lift the lid away from you, whenremoving from wok, to avoid steamescaping from under the lid.Shallow fryingRecommended temperature probe setting8 – HIGH SEAR.Shallow fried foods are crisp on the outsideand tender and juicy inside when cooked inthe wok.To shallow fry foods, follow thefollowing procedure:• Place approximately 1 cup or sufficientamount of oil into the Wok so that onlyhalf of the food is immersed.• Heat oil on setting 8 - HIGH SEAR untiltemperature is reached.• Shallow fry foods in small batchesShallow frying tips• When shallow frying, use a smallamount of oil to crispen and cook foods.• Preheat the oil before adding food.Never cover with the lid duringheating or cooking with oil as thiswill cause condensation (water droplets)to drip into the oil and result inbubbling and splattering.• Do not move the wok during heating orcooking with oil.• Wipe any moisture from foods beforeadding to wok to avoid splattering.• Cook a few pieces of food at a time toensure crispness.• Drain cooked foods on kitchen paper toabsorb oil.• Never leave the wok unattended orunsupervised while shallow frying.• Allow oil to cool completely beforeremoving from the wok.• Vegetable, peanut or canola oil isrecommended for shallow frying.17EW30P_IB_B11_FA.indd 1730/03/11 2:47 PM

COOKING TECHNIQUESSlow cookingRecommended temperature probesetting 2-4.• The Breville Wok is ideal for cookingcurries and casseroles by allowing lesstender meat cuts to be used to obtaina tender result. Less tender meat cutscontain sinew and gristle; these will bebroken down during cooking to give atender result. It is not recommended tocook casseroles and curries with tendermeat cuts as they will toughen and shrinkduring cooking.• It is recommended during slowcooking to place the lid onto the Wok toretain heat. During the cooking processthe curry or casserole will boil thencycle off to maintain the temperature.This is normal operation for a probecontrolled appliance.Slow cooking tips• Cut meat into 3cm cubes. Trim anyvisible fat.• Use a medium to low heat setting• Cook for approximately 1½ - 2 hours,stirring occasionally with the lid inposition.• Add soft or quick cooking vegetablessuch as mushrooms, tomatoes, beans orcorn in the last half hour of cooking.• Thicken towards end of cooking bystirring a little cornflour blended withwater, or plain flour blended withmargarine or butter. Alternatively, coatmeat in plain flour before frying (extra oilmay be needed).Recommended cuts forslow cooking (braising)BeefChickenLambVealPorkdiced blade (boneless), chuck, round,shin, silversidediced thigh, legdiced forequarter, shanks and neck chopsdiced forequarter, leg and knuckle(Osso Bucco)diced forequarter, leg18EW30P_IB_B11_FA.indd 1830/03/11 2:47 PM

SPECIAL INGREDIENTSfor your Breville Hot Wok EW30P_IB_B11_FA.indd 1930/03/11 2:47 PM

SPECIAL INGREDIENTSA little planning aheadmakes stir-frying easier.Agar-AgarIs made from different types of seaweed. Ithas excellent setting properties, similar togelatine, and will set at room temperature.Bok choyAlso known as Chinese chard or Chinesewhite cabbage, has fleshy white stems anddark green leaves. It has a slight mustardtaste. There is also a smaller version calledshanghai or baby bok choy.Bamboo shootsThe young tender shoots of bamboo plantsare available in cans. They are mainly usedto add texture to food.Coconut cream and coconut milkBoth coconut cream and milk are extractedfrom the grated flesh of mature coconuts.The cream is a richer first pressing and themilk the second or third pressing.Chili peppers, fresh and driedChili peppers are available in many differenttypes and sizes. The small ones (Thai,macho, serrano, jalapeno) are the hottest.Use tight fitting gloves when handling andchopping fresh chilies they can burn yourskin. The chili seeds are the hottest part ofthe chilies so remove them if you want toreduce the heat content of recipes.CilantroThis is also known as coriander and Chineseparsley. It is essential to many SoutheastAsian cuisines. A strongly flavored herb,use it sparingly until you are accustomed tothe unique flavor. Parsley can be used as asubstitute; it looks the same but tastes quitedifferent. Cilantro is available fresh. Thedried spice version is labeled coriander andis available whole or ground.Char siu sauceThis is the equivalent of ChineseBBQ sauce.Crisp fried shallotsThese are available pre-prepared from mostAsian supermarkets.Fish sauceA thin, salty dark brown sauce with adistinctive fishy smell, which is usedextensively in Thai and Vietnamese dishes.It is made from small fish that have beenfermented in the sun. Fish sauce replacessalt in many recipes.Garam marsalaA blend of spices, usually consisting ofsome combination of cinnamon, cumin,pepper, cloves, cardamom, nutmeg andmace. It can be bought already blended fromsupermarkets, but it is best freshly made. Itis usually added towards the end of cooking.Green Ginger WineAn Australian made alcoholic sweet wineinfused with finely ground ginger.Hoisin sauceThis sauce is a thick sweet Chinesebarbecue sauce made from a mixture ofsalted black beans, onions and garlic.Hokkien noodlesAlso known as Fukkien, these are thick,yellow and rubbery in texture. They aremade from wheat flour and are cooked andlightly oiled before being packaged andsold. The noodles need to be broken upbefore cooking.Rice noodlesThese are fresh white noodles, they do notrequire a lot of cooking.20EW30P_IB_B11_FA.indd 2030/03/11 2:47 PM

RECIPESEW30P_IB_B11_FA.indd 2230/03/11 2:47 PM

SOUPSChicken and sweet corn soupMakes 2-4 servesIngredients1 Tablespoon peanut oil1 clove garlic, crushed500g creamed corn150g cooked and shredded chicken meat4 cups/1L chicken stock4 egg whites1 Tablespoon of finely chopped parsley1 teaspoon ground black pepper4 green shallots, slicedmethod1. Heat oil in wok on high sear setting.2. Add oil, garlic, corn and chicken meatand stir fry for 1 minute.3. Add chicken stock and bring to the boil,reduce the heat to setting 2.4. Add egg whites and stir to breakthem up.5. Sprinkle with parsley and pepper.Serve with sliced green shallots.tom yum goong(Thai hot and sour prawn soup)Makes 6 servesIngredients2 Kaffir lime leaves, cut in half1 stalk lemongrass, bottom third finely sliced1 teaspoon grated ginger1 Tablespoon tom yum paste4 button mushrooms, sliced8 cups/2L chicken stock1 tomato, seeds removed and diced16 medium green prawns, peeled2 Tablespoons lime juiceCorriander leaves for garnishmethod1. Add first 6 ingredients into wok andheat on high sear, when soup boils,reduce wok to a simmer, setting 2,for 5 minutes to infuse the flavours.2. Add tomato and prawns, return to theboil, simmer for a further 5 minutes oruntil the prawns are just cooked, addlime juice and serve.Serve with coriander leaves.23EW30P_IB_B11_FA.indd 2330/03/11 2:47 PM

SOUPSChinese won ton soupMakes 6 servesIngredients50g dried sliced mushrooms2 teaspoons grated ginger6 cups/1.5L chicken stock200g fresh egg noodles24 prepared won tons (available frozenfrom supermarkets)4 green shallots, slicedMETHOD1. Place mushrooms into boiling water for10 minutes then drain.2. Place ginger and stock into wok andheat on high sear setting to boil, addnoodles and won tons, return tothe boil.3. Reduce the heat to setting 2, simmer thesoup for 7 minutes to cook the won tons.Serve with sliced green shallots.French onion soupMakes 6 servesIngredients1 Tablespoon butter1 Tablespoon oil6 medium brown onions, finely sliced1 clove of garlic, crushed2 Tablespoons of plain flour1 cup/250ml red wine1 teaspoon chopped fresh thyme6 cups/1.25L beef stock1 Tablespoon brown sugarMETHOD1. Heat wok on high sear setting, add oil,butter, then onions and garlic. Stir fryonions until they have a golden colour.2. Add flour and cook for 1 minute.3. Add wine and thyme and reduce theliquid by half.4. Add beef stock and brown sugar, bringsoup to the boil. Reduce heat to setting2, simmer the soup for 30 minutes, addsalt and pepper if desired before serving.Serve with cheese croutons.24EW30P_IB_B11_FA.indd 2430/03/11 2:47 PM

SOUPSMoroccan pumpkin soupMakes 4-6 servesIngredients2 Tablespoons cooking oil2 brown onions, finely diced2 cloves garlic, crushed1 teaspoon ground cumin1 teaspoon garam marsala1 teaspoons paprika½ teaspoon ground white pepper800g butternut pumpkin, peeled and diced5 cups/1.25L chicken stock300ml sour cream¼ cup fresh coriander leaves, finely choppedMETHOD1. Heat wok on high sear setting, add oil,sauté onions, garlic, and ground spicesfor 2 minutes.2. Add pumpkin to coat with onion andspice mix, then add stock and bring themixture to the boil.3. Reduce heat to setting 2, place lid onand cook soup for 20 minutes, withthe lid on until the pumpkin is cooked,transfer the mixture to a blender topuree.4. Return mix to the wok to heat through,check the seasoning before serving.Serve with a dollop of sour cream andcoriander leaves.Chicken (or prawn) laksaMakes 4 servesIngredients2 cups/500ml coconut milk¼ cup Singapore laksa paste2 cups/500ml chicken stock500g chicken thigh meat, finely sliced500g fresh rice noodles1 Tablespoon lime juice1½ Tablespoons fish sauceGARNISHIngredients125g bean sproutsCoriander leavesMint leaves (Vietnamese if available)Fried shallots (available prepared inAsian supermarkets)METHOD1. Add coconut milk and laksa paste to thewok and heat on high sear setting, tobring laksa to the boil. Reduce the heatto setting 6 and cook for 5 minutes untilthe oil rises to the surface.2. Add stock and chicken and bringnoodles to the boil, simmer for5 minutes, add the lime juice and fishsauce.3. Place the soup into each bowl and topeach with the garnish.25EW30P_IB_B11_FA.indd 2530/03/11 2:47 PM

Entrees and accompanimentsSpiced wok fried nutsIngredients3 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 powder½ teaspoon ground chilli powder1 teaspoon saltMETHOD1. Heat wok on high sear setting, add theoil then nuts, stir fry until all nuts aregolden in colour, remove and drain onpaper towelling.2. Cook spices in the same wok stirring for1 minute, return nuts back to wok, stiruntil all nuts are coated.Serve warm or cold.Stir fried caramelised onionsMakes 4-6 servesIngredients2 Tablespoons olive oil60g butter12 spring onion bulbs, halved6 medium Spanish onions, cut into wedges2 cloves garlic, sliced¼ cup brown sugar2 Tablespoons balsamic vinegar1 Tablespoon extra virgin olive oilMETHOD1. Heat wok on high sear setting, add theoil and butter then onions, cook untilonions have a golden colour, add thegarlic and cook a further 2 minutes,reducing the heat to setting 6.2. Sprinkle with brown sugar and cookuntil it has dissolved.3. Cook for a further 10 minutes, thendrizzle with remaining ingredients.Serve as an accompaniment to grilled meator fish.26EW30P_IB_B11_FA.indd 2630/03/11 2:47 PM

Entrees and accompanimentsCrispy tempura vegetableswith dipping sauceMakes 4-6 servesIngredients1kg selection of vegetablesie: broccoli, florets; eggplant, sliced; carrot,sliced; snow peas; beans, top and tailed;cauliflower, florets; zucchini, sliced; kumera,sliced; green shallot, cut into 5cm piecesDIPPING SAUCEIngredients½ cup light soy sauce1 Tablespoon mirin2 teaspoons hot waterMETHOD1. To prepare dipping sauce place allingredients into a small bowl and stir, letsauce sit for 10 minutes before serving.BatterIngredients1 cup plain flour¼ teaspoon salt¼ teaspoon white sugar½ teaspoon baking powder1 egg yolkL cup ice waterVegetable oil for shallow fryingMETHOD1. Sift flour, sugar, salt and baking powder.2. In a medium bowl mix together eggyolk and iced water, add flour mix. Donot over mix, leave a few lumps of flourin the batter, as it will help batter tobecome crispy.3. Heat wok on setting 8 for 4 minutes with4 cups of vegetable oil.4. Dip small batches of vegetables intobatter mixture, and then carefully placeinto hot oil.5. Shallow fry until golden brown thenremove onto absorbent paper. Continueuntil all vegetables are cooked.Serve with dipping sauce.Thai fish cakesMakes 4 servesIngredients400g boneless white fish fillets(cod or jewfish is preferable)½ bunch coriander (roots included)2 x 60g eggs¼ cup well cooked rice1 Tablespoon red curry paste1 teaspoon fish sauce1 Tablespoon sweet chilli sauceMETHOD1. Dice fish and finely chop coriander.2. Place all ingredients into a food processor,blend ingredients using pulse button, untilmixture is pureed.3. To shape fish cakes can be a littledifficult, to make it easier, place a littleoil onto the palm of your hands beforemoulding. Shape fish cakes onto a flatround shape 3-4cm wide and place ontoa greased tray.4. Heat wok on setting 8 for 4 minutes with4 cups/1L of vegetable oil.5. Place 6–8 fishcakes into oil and shallowfry until golden brown in colour, repeatwith remaining fish cakes.Serve with sweet chilli sauce and lime wedges.NOTEDo not cover Wok with lid whenpreheating or shallow frying with oil.27EW30P_IB_B11_FA.indd 2730/03/11 2:47 PM

Entrees and accompanimentsPlum glazed chicken wingsMakes 4 servesIngredients1kg chicken wings, pinion and wing removed(if desired)½ cup prepared plum sauce1 Tablespoon honey2 Tablespoon sweet Thai chilli sauce2 Tablespoons dark soy sauce1 Tablespoon sesame seeds1 cup/125ml chicken stockMETHOD1. Place prepared chicken into a largemixing bowl.2. Combine remaining ingredients andmix well.3. Marinate and refrigerate for severalhours or overnight.4. Heat wok on a moderate heat setting6-8, add chicken wings and stir for 5minutes, add chicken stock and placelid onto wok for 10 minutes to completethe cooking.Serve with mixed salad leaves.NOTEIf thicker marinade sauce is required,remove chicken wings when cookedand allow mixture to simmeruncovered on setting 6 for 2-3minutes or until thickened.Thai prawn and mango saladMakes 4-6 servesIngredients1kg green prawns, peeled and de–veined3 Tablespoons light olive oil3 cloves garlic, crushed1 small red chilli, chopped1 Tablespoon chopped fresh coriander root2 mangoes, peeled and chopped (canned mangocan be substituted if out of season)1 butter lettuce or green oak, washed4 green shallots sliced in 1cm pieces½ punnet cherry tomatoes cut in half½ cup cashew nutsDRESSINGIngredients2 Tablespoons lime juice¼ cup sweet chilli sauce2 teaspoons fish sauceMETHOD1. Marinate prawns with olive oil, garlic,chilli and coriander root for 20 minutes.2. Combine all dressing ingredients in ascrew top jar and shake to combine.3. Place lettuce, shallots, tomatoes, andcashew nuts into a mixing bowl.4. Heat wok on high sear setting.5. Add prawns and cook for 3–5 minutesuntil prawns are cooked, then remove.Add to lettuce leaves and pour over thedressing, mix the salad before serving.Serve with crisp shallots.28EW30P_IB_B11_FA.indd 2830/03/11 2:47 PM

Entrees and accompanimentsSpicy pork and chilli saladMakes 4-6 servesIngredients2 Tablespoons peanut oil½ 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 wedgesMETHOD1. Heat oil on high sear setting.2. Add oil, nuts and curry paste and cookfor a few minutes.3. Add pork mince and stir to brown, addbrown sugar and fish sauce, stir fry untilliquid has evaporated.4. Arrange lettuce on serving plates andtop with tomato, then mince.Mussels WITH tomatogarlic AND WHITE WINEMakes 4 servesIngredients2 Tablespoons olive oil2 Spanish onions, finely diced3 cloves garlic1 cup/250ml white wine600ml tomato pasta sauce1kg fresh mussels, bearded and scrubbed¼ cup basil leaves, tornBlack pepper, freshly groundMETHOD1. Heat wok on high sear setting, add oil,onions and garlic and stir fry until theonion is soft.2. Add wine and reduce liquid by half.3. Add tomato sauce and bring mixture tothe boil.4. Add mussels then reduce the heat tosetting 8, place the lid on and cook untilthe mussels have opened. Add the basiland pepper.Serve with crusty bread and extra virgin olive oil.29EW30P_IB_B11_FA.indd 2930/03/11 2:47 PM

Entrees and accompanimentsSalt and pepper calamariMakes 4-6 servesIngredients1kg squid hoods (small)1 Tablespoon szechuan peppercorns, ground2 teaspoons sea salt1 Tablespoon corn flour1 Tablespoon plain flour2 egg whites4 cups sunflower oil for shallow frying3 limes, quarteredMETHOD1. Cut squid hoods open, clean and removequill from squid hood.2. Cut shallow diagonal slashes in crisscrosspattern on the inside.3. Cut into 6cm x 2cm pieces4. Combine remaining ingredients in bowl.5. Toss prepared squid in the flour mixture.6. Heat oil on setting 8 for 4 minutes, thenshallow fry squid in 3 batches.7. Drain on absorbent paper.Serve with lime wedges and coriander leaves.NOTEDo not cover Wok with lid whenpreheating or shallow frying with oil.Sang choy bow(Chinese lettuce rolls)Makes 6 servesIngredients500g pork mince1 egg yolk½ cup bamboo shoots, finely sliced¼ cup water chestnuts, finely diced3 cloves garlic, finely diced4 shiitake mushrooms, diced(canned mushrooms are suitable)2 green shallots, finely sliced2 Tablespoons vegetable oilSAUCEIngredients1 Tablespoon soy sauce1 Tablespoon oyster sauce1 teaspoon sesame oil1 Iceberg lettuceMETHOD1. Combine pork mince, egg yolk, garlic,mushrooms, shallots.2. Heat wok on high sear setting, add theoil then pork and vegetable mixture andstir fry until the pork is cooked. Add thesauce ingredients and cook for a furtherminute.3. Place the mixture into prepared lettucecups and serve.THAT’S THE IDEATo make the lettuce cups, place theleaves over a small rice bowl and cutaround the bowl. Store the cups inwater to make them crisp.30EW30P_IB_B11_FA.indd 3030/03/11 2:47 PM

STEAMED DISHESSteamed whole fish withginger and shallotMakes 4 servesIngredients1 x 400-500g whole snapper or bream,cleaned and scaled½ bunch coriander1 lime, sliced1 Tablespoon ginger cut into matchsticks1 stick lemongrass, thinly sliced2 Tablespoons soy sauce1 Tablespoon peanut oilMETHOD1. Wash and dry fish, cut 2 slits at a 45°angle through each side of the fish tothe bones, in each cut place some gingerand a slice of lime.2. Place ½ the coriander into the cavity ofthe fish.3. Place fish onto the steaming rack andplace into wok.4. Pour 2 cups/500ml of water into thewok and heat on high sear setting, whenthe water is boiling turn the controls tosetting 6, place the lid on and steam for10 minutes or until the fish is cooked.5. Remove the fish and place onto theserving platter and cover. Clean the wokand heat on high sear setting, add thesoy, oil and lemongrass, bring to the boilthen spoon over the fish and serve.Serve with steamed rice.Gado Gado(Steamed vegetables)Makes 4 servesIngredients1 bunch baby Bok Choy1 small head broccoli cut into florets10 snow peas1 carrot, peeled and thinly sliced300g hard tofu or tempehMETHOD1. Place steaming rack into the wok, add 2cups/500ml of water, and then place thevegetables onto the steaming rack.2. Heat wok on high sear setting, when theliquid boils place the lid onto the wokand reduce the heat to setting 6, cook for3-5 minutes or until the vegetables arecooked to your liking.Serve with peanut sauce.31EW30P_IB_B11_FA.indd 3130/03/11 2:47 PM

STEAMED DISHESPeanut sauce FOR GADO GADOMakes 4 servesIngredients2cm piece fresh ginger, chopped1 onion, chopped1 clove garlic1 Tablespoon oil1 teaspoon curry powder(preferably Malaysian)1 Tablespoon soy sauce¼ cup crunchy peanut butter1 teaspoon chilli paste2 teaspoons brown sugar1 cup/250ml coconut milkMETHOD1. Place ginger, onion and garlic into afood processor and process until fine.2. Heat wok on a high sear setting, gentlyfry the onion mixture in oil for 3-4minutes.3. Reduce heat to setting 6, add currypowder and soy sauce, and stir wellbefore adding peanut butter, sugar, andchilli sauce.4. Add coconut milk and stir thoroughlyuntil sauce is smooth. Continue to cookfor 2 minutes.Cook on low heat for 2 minutes.Steamed chicken breastwith ginger and spinachMakes 4 servesIngredients1 Tablespoon minced ginger½ bunch coriander, finely sliced4 x 150-200g chicken breast supremes, skin on1 cup/250ml Stones ginger wine200g baby spinach1 punnet baby cornMETHOD1. Combine ginger and coriander and place¼ of the mixture under the skin of thechicken2. Place chicken breasts into a dish, in asingle layer and pour over the gingerwine. Marinate for 20 minutes.3. Place steaming rack into the wok, add 2cups/500ml of water, and then place thechicken breasts and baby corn onto thesteaming rack.4. Heat wok on high sear setting, when theliquid boils place the lid onto the wokand reduce the heat to 6, cook for 8-10minutes or until the chicken is cooked.5. Remove chicken and cover, place thespinach onto the steaming rack andcook until it wilts.Serve the chicken on top of the spinach with adrizzle of soy sauce.32EW30P_IB_B11_FA.indd 3230/03/11 2:47 PM

STIR-FRIESKumera, zucchini,bean shoot and tofuMakes 4 servesIngredients1 Tablespoon peanut oil1 medium kumera, peeled and diced1 zucchini, cut into matchsticks1 clove garlic, diced1 teaspoon ginger sliced into matchsticks100g bean shoots150g firm tofu, cut into slices1 teaspoon sesame seeds1 teaspoon sesame oil1 Tablespoon sweet soy sauceMETHOD1. Heat wok on high sear setting, add theoil then kumera and cook for 2 minutes,add zucchini, garlic and ginger continueto cook for a few minutes to release thearomatics.2. Add the remaining ingredients, continueto cook for 2 minutes then serve.Serve with grilled chicken or pork.Singapore hokkien noodlesMakes 4 servesIngredients2 Tablespoons peanut oil1 teaspoon crushed garlic½ teaspoon dried chilli2 x60g eggs, lightly beaten1 Tablespoon curry powder100g BBQ pork, finely sliced200g green prawns, peeled and sliced in half1 red capsicum, finely sliced1 medium carrot, finely sliced450g hokkien noodlesSAUCEIngredients½ cup chicken stock1 Tablespoon sweet soy sauce1 teaspoons light soy sauceMETHOD1. Heat wok on high sear setting, add oilthen garlic and chilli, stir for 1 minute,add egg, and continue to stir until theegg is cooked.2. Add curry powder, prawns, pork, capsicum,and carrot, continue to cook for 2 minutesthen add the noodles and sauce. Stir untilthe noodles are heated through.Serve with toasted sesame seeds.33EW30P_IB_B11_FA.indd 3330/03/11 2:47 PM

STIR-FRIESSEAFOODChinese green vegetablesMakes 4-6 servesIngredients1 Tablespoon peanut oil1 bunch Chinese green vegetables cut into5cm pieces washed (bok choy, choy sumor Chinese broccoli)1 teaspoon garlic, crushed2 teaspoons soy sauce2 Tablespoons oyster sauceMETHOD1. Heat wok on high sear setting, add oilthen the remaining ingredients apartfrom the oyster and soy sauce.2. When the vegetables have wilted addthe oyster and soy sauce, and cook for1 minute.Serve as an accompaniment.THAI calamariwith rice noodlesMakes 4 servesIngredients1kg squid tubes1 Tablespoons of pureed ginger½ bunch of coriander, well washed2 Tablespoon peanut oil1 teaspoon fish sauce½ Tablespoon sesame oil1 red capsicum, cut into triangles1 punnet of baby corn, cut in half1 x 200g packet of fresh rice noodles (sliced into1cm strips if not already sliced)½ bunch Thai basil leavesMETHOD1. Cut squid hoods open, clean and removequill from squid hood.2. Cut shallow diagonal slashes in criss–cross pattern on the inside of the squid,then cut into small triangles.3. Place ginger, roots and steams of thecoriander and ½ the peanut oil into afood processor to form a paste.4. Marinate calamari with the paste andadd the fish sauce. This mixture can beused immediately or left for 24 hrs.5. Heat wok on high sear setting, add theremaining oil, add calamari and cook for2 minutes. Add remaining ingredientsand cook until the noodles have heatedthrough.6. Before serving mix the sesame oil andbasil leaves into the stir fry.Serve with steamed jasmine rice.34EW30P_IB_B11_FA.indd 3430/03/11 2:47 PM

STIR-FRIESGARLIC prawns withsnowpeas and oyster sauceMakes 4-6 servesIngredients1 Tablespoon peanut oil1 medium carrot, peeled and finely sliced150g snowpeas1 clove garlic, finely sliced1 teaspoon grated ginger32 medium green prawns, peeledand de-veined2 Tablespoons oyster sauce1 cup green onions, cut into 3cm piecesMETHOD1. Heat wok on high sear setting, add oiland stir fry the carrots and snowpeascook for 3 minutes then remove.2. Add garlic and ginger to the wok andcook for a minute before adding theprawns, cook the prawns until they turnred.3. Return vegetables to the wok, add theoyster sauce and green onions, cookuntil the prawns are coated in sauce.Serve with boiled rice.Saté prawnsWITH CHILLI AND CORIANDERMakes 4-6 servesIngredients32 medium green prawns, peeled and de-veined1 teaspoon ground coriander1 teaspoon ground cumin1 clove garlic, finely chopped1 small chilli seeds removed, finely sliced2 Tablespoons light olive oil1 small brown onion, diced1 cup crunchy peanut butter½ cup coconut cream2 teaspoons soy sauce1 Tablespoon lemon juiceMETHOD1. Mix prawns with the ground spices,garlic, and chilli.2. Heat wok on high sear setting, add oilthen prawns cook for 2 minutes andremove.3. Add onion and stir fry until soft, addthe peanut butter, coconut creamand soy sauce, bring to the boil, thenreturn the prawns and add lemon juice.Continue to cook until prawns haveheated through.Serve with steamed jasmine rice.35EW30P_IB_B11_FA.indd 3530/03/11 2:47 PM

STIR-FRIESPAD SEE EW(Thai seafood with rice noodles)Makes 4-6 servesIngredients1 Tablespoon peanut oil1 Tablespoon ginger, cut into matchsticks1 garlic clove, diced500g mixed seafood (Marinara mix)2 Tablespoons light soy sauce1 cup/250ml chicken stock200g fresh rice noodles, sliced250g can baby cornMETHOD1. Heat wok on high sear setting, addoil then ginger and garlic, cook for 2minutes or until the ginger is fragrant.2. Add seafood and stir for a few minutesto infuse flavours, add soy and stockthen bring the mixture to the boil.3. Add noodles, corn, and stir toheat through.Serve with sliced green shallots.Chilli chicken withSingapore noodlesMakes 4-6 servesIngredients6 chicken thighs1½ cups sweet chilli sauce1 Tablespoon vegetable oil½ cup/125ml chicken stock2 sticks celery, finely sliced410g can champignon mushrooms350g packet of fresh Singapore noodles100g bean shootsMETHOD1. Marinate chicken in sweet chilli saucefor 2 hours or overnight.2. Heat wok on high sear setting, add oiland seal chicken thighs on each side.3. Remove chicken thighs and slice them.4. Add chicken stock, celery, andmushrooms and bring to the boil. Addnoodles and cook for 2–3 minutes toheat through.5. Return cooked chicken and add beanshoots, heat chicken through and serve.Serve with naan bread.36EW30P_IB_B11_FA.indd 3630/03/11 2:47 PM

STIR-FRIESLemon chickenWITH GARLIC AND GINERMakes 4 servesIngredients600g chicken breast fillets, sliced into strips2 egg whites, lightly beaten1 teaspoon finely chopped minced ginger1 clove garlic, crushed1 Tablespoon cornflour1 cup/250ml peanut oil1 cup fresh lemon juice¼ cup white sugar1 Tablespoon corn flour2 Tablespoons waterMETHOD1. Toss chicken strips into egg white,ginger, garlic and cornflour, and mix well.Refrigerate for 1 hour.2. Heat wok on high sear setting, add oiland individually add chicken strips,cook in small batches until golden, thenremove.3. Add lemon juice and sugar to wok andbring the mix to boil, then add corn flourmixed with water. Reduce heat after cornflour has been added to setting 8.4. Return chicken to wok and stir to coat inthe lemon sauce.Serve with fried or boiled rice.Szechuan porkwith Thai rice stick noodlesMakes 4 servesIngredients150g rice stick noodles2 Tablespoons soy sauce1 Tablespoon dry sherry1 teaspoon chilli paste½ teaspoon garlic1 teaspoon sugar½ cup/125ml beef stock2 Tablespoons peanut or vegetable oil250g pork fillet sliced in 1cm rounds2 green shallots, sliced1 teaspoon grated ginger½ cup sliced water chestnuts1 punnet baby corn, sliced in halfMETHOD1. Place noodles into a bowl of boilingwater, to soften for 5 minutes. Drainnoodles and cut to approximately 5cmlengths, using kitchen scissors.2. Combine next 6 ingredients in a smallbowl.3. Heat wok on high sear setting,add oil and stir fry the pork for 3–4minutes.4. Add green shallots, ginger, and waterchestnuts, and corn, cook for a further30 seconds.5. Add soy mixture and drained noodles,reduce the heat to setting 8, cook untilthe liquid has almost absorbed but stillmoist.6. Taste and adjust the seasoning, if desired.Serve with steamed Chinese green vegetables.37EW30P_IB_B11_FA.indd 3730/03/11 2:47 PM

STIR-FRIESThai beefWITH BABY spinachMakes 4-6 servesIngredients1 Tablespoon peanut oil2 cloves garlic, finely sliced1 Tablespoon ginger, finely diced2 brown onions, sliced2 red capsicums, cut in strips1 Tablespoon peanut oil750g lean beef strips150g baby spinach¼ cup mint leaves½ cup roasted cashews1 Tablespoon lime juice2 teaspoons fish sauce2 Tablespoons sweet Thai chilli sauce1 teaspoons lemon grass, thinly slicedMETHOD1. Heat wok on high sear setting, add oiland stir fry garlic, ginger and onions,cook for 2 minutes then add thecapsicum. Cook for a further 2 minutesthen remove.2. Add remaining oil then stir fry beef insmall batches for 1-2 minutes.3. Remove when cooked and allow wok toreheat before stir frying next batch.4. Add all remaining ingredients to thewok, including beef.5. Reduce to a medium heat, setting 8, untilspinach has softened.Serve with coconut rice.Mongolian lambWITH CAPSICUMMakes 4-6 servesIngredients750g lamb, cut into strips1 Tablespoon light soy sauce1 Tablespoon rice wine½ teaspoon salt1 teaspoon sugar1 Tablespoon soy sauce1 Tablespoon rice wine1 Tablespoon sesame oil2 Tablespoons peanut oil2 cloves garlic, diced1 brown onion, diced½ bunch shallots cut into 2cm pieces1 red capsicum, slicedMETHOD1. Place lamb into a bowl and mix withlight soy and rice wine, let this marinatefor 30 minutes.2. While meat is marinating place the next5 ingredients into a screw top jar andshake to make the sauce.3. Heat wok on high sear setting, add oil,then remaining vegetables, stir fry for2 minutes then remove, add meat andcook for 2 minutes then add sauce,bring the mixture to the boil, return thevegetables to heat through.Serve with steamed rice.38EW30P_IB_B11_FA.indd 3830/03/11 2:47 PM

STIR-FRIESTeriyaki beefWITH ZUCCHINIMakes 4-6 servesIngredients750g beef strips¼ cup soy sauce1½ Tablespoons mirin2 teaspoons sake2 teaspoons caster sugar2 Tablespoons peanut oil1 carrot, finely sliced1 zucchini, cut into batons150g spinach leavesMETHOD1. Place beef strips into a bowl, add soy,mirin, sake and sugar, marinate for4 hours.2. Heat wok on high sear, add peanut oiland L of the beef strips quickly cook toseal the beef and remove. Complete theprocess with all the strips.3. Add carrot and zucchini, cook for2 minutes, add the beef then spinach.Stir fry until the spinach has wilted.Serve with steamed new potatoes.Peking duckWITH SHITAKE mushroomSMakes 6 servesIngredients1 Tablespoon peanut oil1 carrot cut into matchsticks½ cup beef sock½ cup Chinese BBQ sauce (Char Siu Sauce)1 can shitake mushrooms sliced1 small can water chestnuts sliced1 teaspoon grated ginger1 Peking duck, de-boned and shredded(already cooked)100g snowpeas100g beanshoots2 teaspoons sesame oilMETHOD4. Heat wok on high sear setting, add oiland saute carrots for 1 minute, add stockand sauce and bring the liquid the boil.5. Add the remaining ingredients and cookuntil the duck is heated through, add thesesame oil and serve.Serve with boiled noodles.39EW30P_IB_B11_FA.indd 3930/03/11 2:47 PM

RISOTTOSChicken and tomato risottoMakes 4 servesIngredients60g butter2 Tablespoons olive oil1 Spanish onion, chopped1 clove garlic, crushed1½ cups arborio rice5 cups/1.25L chicken stock2 tomatoes, chopped1 Tablespoon chopped basil½ cup freshly grated Parmesan cheeseBlack pepper, freshly groundMETHOD1. Heat wok on high sear, add butterand oil.2. Stir fry onion and garlic until softened.3. Add rice and stir until all grains arecovered in butter mixture. Stir throughstock. Bring to the boil, continuallystirring.4. Reduce to setting 6, continue to stir,placing the lid on until the stock hasbeen absorbed. Some additional stockor water may be required, depending onrice types.Chicken, ENGLISH spinach andpine nut risottoMakes 4-6 servesIngredients250g pine nuts2 Tablespoons olive oil2 Tablespoons butter1 bunch of English spinach, picked and washed2 cups arborio rice2 cloves garlic, crushed6 cups/1.5L chicken stock500g roasted chicken, shredded (approximately1 small roast chicken)2 Tablespoons pestoMETHOD1. Heat wok on high sear, add pine nutsand toast until golden in colour, thenremove.2. Add oil and butter. Lightly sauté spinachthen remove.3. Add rice, stir until all rice is coated in oil.4. Add garlic and chicken stock. Bring therisotto to the boil.5. Reduce to setting 6, continue to stir,placing the lid on until the stock hasbeen absorbed. Some additional stockor water may be required, depending onrice types.6. Stir through remaining and preparedingredients, heat through and serve.Serve with freshly grated parmesan cheese.40EW30P_IB_B11_FA.indd 4030/03/11 2:47 PM

CURRIESNasi goreng(Indonesian fried rice)Makes 4 servesIngredients1 Tablespoon peanut oilI teaspoon crushed garlic½ teaspoon dried chilli3 x 60g eggs, mixed together½ cup cooked chicken breast, diced12 medium green prawns, peeled and diced3½ cups cooked jasmine rice (cool)½/125ml cup water¼ cup chopped green shallots2 Tablespoons soy sauce1 Tablespoon sweet soy sauceMETHOD1. Heat wok on high sear setting, add oil,garlic, and chilli and cook for 2 minutesadd the mixed egg and stir to cookthrough.2. Add chicken and prawns, add rice andwater, and cook until rice is hot andglowing.3. Add shallots, soy and sweet soy sauce,cook for a further 1 minute before serving.Serve as an accompaniment or as an entree.Thai green chicken curryMakes 6 servesIngredients1 Tablespoon vegetable oil1 brown onion, diced1 teaspoon crushed garlic1 teaspoon diced ginger1½ Tablespoons Thai green curry paste800g chicken thighs, diced1 cup/250ml chicken stock2 x 400g cans coconut cream200g bamboo shoots1 punnet cherry tomatoesL cup coriander leavesMETHOD1. Heat wok on high sear setting, add oiland onion cook until the onionis translucent.2. Add garlic, ginger and curry paste, cookuntil the oil separates from the currypaste.3. Add chicken and toss in paste mix, addstock and half the coconut cream bringthe curry to the boil then reduce the heatto setting 2–4.4. Cook the curry with the lid on for 20minutes, or until the chicken is cooked,add the remaining ingredients and cookfor 5 minutes.Serve with steamed jasmine rice.41EW30P_IB_B11_FA.indd 4130/03/11 2:47 PM

CURRIESIndian eggplant curryMakes 6 servesIngredients12 small eggplants, diced2 Tablespoons madras curry powder1 teaspoon sea salt2 Tablespoons peanut oil1 small onion, diced1 teaspoon crushed garlic1 teaspoon diced ginger1 Tablespoon fish sauce2 tomatoes, diced200ml yoghurtMETHOD1. Mix eggplants with half the currypowder and add sea salt, sit for20 minutes in a colander.2. Heat wok on high sear setting, add oil,onion, remaining curry powder, and addgarlic, ginger, cook for 2 minutes, addeggplant and stir fry, until well browned.3. Add fish sauce and tomatoes, reduceheat to setting 6, cook until theeggplant is cooked, stir through theyoghurt, do not let the curry boil, as theyoghurt will split.Serve with steamed basmati rice.Beef Rogan Josh curryMakes 6-8 servesIngredients2 Tablespoons peanut oil1½ kg diced chuck steak1 brown onion, diced2 garlic cloves, diced2 Tablespoons Rogan Josh curry paste2 x 400g cans diced tomatoes4 cups/1L beef stockMETHOD1. Heat wok on high sear, add oil and then500g of meat at a time to seal thenremove. Repeat until all the meat iscooked.2. Add onion and garlic, cook for 2 minutesbefore adding curry paste. Mix currypaste and onions together.3. Add tomatoes and stock and bring to theboil, add meat. Reduce heat to setting2–4, place lid on, with the steam ventopen, and cook for 1 hour.Serve with yoghurt and steamed basmati rice.NOTEWhile cooking wet dishes with the lidon, the wok will turn on and off duringthe cooking process as the unit isthermostatically controlled.42EW30P_IB_B11_FA.indd 4230/03/11 2:47 PM

TAGINEDESSERTSMoroccan lamb TagineMakes 6-8 servesIngredients2 Tablespoons peanut oil2 brown onions, diced500g lamb, diced (1.5cm)1½ teaspoons cumin1½ teaspoons ground black pepper1½ teaspoons ground coriander1½ teaspoons salt1 teaspoon paprika1 teaspoon ground ginger1 teaspoon turmeric1 teaspoon cinnamon1 Tablespoon peanut oil1 small can chickpeas2 x 400g cans diced tomatoes2 sticks celery, diced½ cup/125ml red lentils½ cup tomato paste1 teaspoon minced garlic5 cups/1.25L waterMETHOD1. Heat wok on high sear, add oil and stirfry onion until soft add meat and seal.2. Place all ground spices and extra oil intowok and cook for 2 minutes to releasethe flavours of the spices.3. Add remaining ingredients and bringto the boil, reduce the heat to a simmersetting 2–4, place the lid on and cook for1 hour.Serve with steamed cous cous.Black rice puddingMakes 4 servesIngredients1 cup of Black Glutinous Rice5 cups/1.25L water2-4 cinnamon sticks (optional)2 teaspoons vanilla essence200 grams palm sugar (or brown sugar)400ml tin of coconut milkL cup dried coconut1 mango slicedMETHOD1. Soak rice in 2 cups/500ml water for6-12 hours.2. Add to wok 3 cups/750ml water,cinnamon sticks and vanilla essence.Add pre-soaked rice (rinsed fromsoaking water and heat wok on setting 6,cook for approx 40 minutes (or until riceis soft) stirring often with the lid on.3. Remove the cinnamon sticks.4. Add coconut milk and brown sugar andcontinue to cook on setting 4 for 20 mins.Serve with sliced mango or fruit puree.SPICED fruit FlambéMakes 4 servesIngredients50g butter2 bananas, peeled and sliced1 green apple, cored, peeled and sliced10 strawberries hulled, halved1 small can peach slices drained1 Tablespoon cinnamon sugar1 Tablespoon Kirsch3 Tablespoons dark RumMETHOD1. Heat wok on setting 10, add butter andmelt, add fruit and cook for 2 minutes.2. Add cinnamon sugar and kirsch andrum, cook for a further 2-3 minutes toinfuse the alcohol into the fruit.Serve with ice cream and toasted waffles.43EW30P_IB_B11_FA.indd 4330/03/11 2:47 PM

Breville Customer Service CentreAustralian CustomersMail: PO Box 22Botany NSW 2019AUSTRALIAPhone: 1300 139 798Fax: (02) 9384 9601Email: Customer Service:askus@breville.com.auNew Zealand CustomersMail: Private Bag 94411Botany Manukau 2163Auckland NEW ZEALANDPhone: 0800 273 845Fax: 0800 288 513Email: Customer Service:askus@breville.com.auwww.breville.com.auBreville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.Copyright Breville Pty. Ltd. 2011.Due to continued product improvement, the products illustrated/photographedin this brochure may vary slightly from the actual product.EW30P Issue - B11EW30P_IB_B11_FA.indd 130/03/11 2:47 PM