Sunbeam WW7500D manual Recipes, Arancini Cheese Filled Risotto Balls, Vegetarian Curry Puffs

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Recipes

Arancini - Cheese Filled Risotto Balls

Makes: 24

Preparation: 20 minutes

Cooking: 45 minutes

2 cups chicken stock ½ cup water

1 tablespoon olive oil

1 small brown onion, chopped finely

1 clove garlic, crushed ¾ cup arborio rice

2 tablespoons finely chopped fresh basil

2 tablespoons finely grated parmesan

40g mozzarella cheese, cut into 1cm pieces

¼cup dry breadcrumbs Vegetable oil, for deep frying

1.Combine stock and water in large microwave safe jug. Microwave on HIGH (100%) for 1 minute.

2.Heat wok on setting 7. Add oil and cook onion and garlic until softened. Add rice and 1 cup of combined stock and water mixture, cook, stirring occasionally until mixture is absorbed. Continue adding stock mixture in batches until liquid is absorbed after each addition. Cooking time should be about 30 minutes.

Note: Heat setting may need to be varied during cooking.

3.Stir in basil and parmesan. Place mixture into a large bowl to cool. Clean wok for deep frying.

4.Roll level tablespoons of risotto into balls, press a piece of cheese into the centre and roll to enclose. Coat balls in breadcrumbs

5.Heat oil on setting 9-11 until hot.

Note: See tips on deep frying in a wok on page 7.

6.Deep fry balls in batches for 1-2 minutes or until golden brown and heated through; drain on paper towelling.

Vegetarian Curry Puffs

Makes: 54

Preparation: 30-40 minutes

Cooking: 15-20 minutes

2 teaspoons vegetable oil

1 medium brown onion, chopped finely

2 cloves garlic, crushed

1 tablespoon mild curry paste

2 medium (350g) potatoes, peeled and finely diced

1 small (140g) carrot, finely diced

2 tablespoons mango chutney

2 tablespoons water ½ cup frozen peas

6 sheets ready rolled puff pastry

1 egg, beaten lightly Peanut oil, for deep frying Sweet chilli sauce, to serve

1.Heat wok on setting 7. Add oil, onion and garlic, stir until onion has softened.

2.Stir in curry paste and cook until fragrant. Reduce heat to setting 3-5, stir in potatoes, carrots and mango chutney; cover and cook, stirring occasionally until the potatoes are tender. Add water if mixture is too thick. Stir through peas cover and cook for a further 2-3 minutes. Transfer mixture to heatproof bowl and allow to cool. Clean wok for deep frying.

3.Using an 8cm pastry cutter, cut 9 rounds from each sheet of pastry.

4.Place a heaped teaspoon of mixture into the centre of rounds; brush edges with a

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Contents Professional Wok Contents Sunbeam’s Safety Precautions Glass lid with adjustable steam vent Detachable cook and clean baseTeflon Platinum Pro non-stick coating Watt ‘heat-wall’ elementCool touch handles and lid knob Dishwasher safe partsHeavy duty die-cast cooking vessel Non-slip rubber feetYour Sunbeam Professional Wok features DuPont Teflon Platinum ProTrigger-Release Control Probe with 15 Heat Settings Completely cast-in elementUsing your Professional Wok Detachable Cook & Clean BaseBefore First Use Cooking Techniques Steaming Stewing and BraisingCare and Cleaning To Clean Steaming RackHeat Control Probe Wok, Base and Glass LidHeat oil on setting 9-11 until hot RecipesArancini Cheese Filled Risotto Balls Vegetarian Curry PuffsSteamed Pork Buns DoughThai Fish Cakes Spring RollsDipping Sauce Remove any bones from fish and roughly chopHoney Chilli Chicken Wings Honey Chilli sauceSang Choy Bao Chicken LaksaSauce Add mince and cook 3-4 minutes or until golden and crumblyChinese Style Fried Rice Pad ThaiClean mussels and debeard Mussels in White Wine and GarlicBeef with Cashews and Hokkien Noodles Thai Red Curry Chicken Stir Fry Soy Ginger Steamed FishRendang Daging Spicy Coconut Beef Curry Mongolian LambCurry Paste Cook, stirring, for about 5 minutes or until fragrantJapanese Stir-Fry Pork Chinese Style Tofu and Green VegetablesCinnamon Doughnuts Banana FrittersCinnamon sugar Month Replacement Guarantee AustraliaNew Zealand Need help with your appliance?
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