Breville BEW600XL manual Mussels in tomato and garlic sauce, Salt and pepper calamari

RECIPES

Mussels in tomato and garlic sauce

Makes 4-6 servings

INGREDIENTS

2 tablespoons (30ml) olive oil

2 Spanish onions, finely diced

3 cloves garlic, minced

1 cup (250ml) white wine

2 ¼ cups (600ml)) tomato pasta sauce

2 ¼ lbs (1kg) fresh mussels, bearded and scrubbed

4 tablespoons basil leaves, torn Black pepper, freshly ground

METHOD

1.Set the Wok temperature to ‘High Sear’. Add the oil, onions and garlic and stir- fry until the onion is soft.

2.Add the wine and reduce the liquid by half.

3.Add the tomato sauce and bring the mixture to the boil.

4.Add the mussels then reduce the Wok temperature to Heat Setting 8, place the lid on and cook until the mussels have opened. Add the basil and pepper.

Serve with crusty bread and extra virgin olive oil.

32

Salt and pepper calamari

Makes 4-6 servings

INGREDIENTS

2¼ lbs (1kg) Calamari

1 tablespoon Szechwan peppercorns, ground

2 teaspoon sea salt

1 tablespoon cornstarch

1 tablespoon all-purpose flour

2 egg whites

4 cups (1 liter) sunflower oil for shallow frying

3 limes, quartered

METHOD

1.Cut Calamari open, clean and remove innards.

2.Cut shallow diagonal slashes in criss- cross pattern on the inside.

3.Cut into 2 inch x 3⁄4 inch (6cm x 2cm) pieces.

4.Combine remaining ingredients in bowl.

5.Toss prepared Calamari in the flour mixture.

6.Set the Wok temperature to Heat Setting

8.Add 4 cups (1 L) of vegetable oil and heat for 4 minutes, then shallow fry squid in 3 batches.

7.Remove and drain on paper towels. Serve with lime wedges and Cilantro leaves.

NOTE

Remove each batch when cooked and allow the Wok to reheat before shallow frying the next batch. By cooking in small batches, the heat of the oil remains constant.

BEW600XL_IB_A10.indd 32 24/06/10 1:28 PM