Breville BEW600XL manual Teriyaki beef, Chicken and tomato risotto

RECIPES

Teriyaki beef

Makes 4-6 servings

INGREDIENTS

2 tablespoons (30ml) peanut oil 1¾lb (750g) beef strips

¼ cup (60ml) soy sauce

2 tablespoons (30ml) mirin

2 teaspoons (2 teaspoons; 10ml) sake

2 teaspoons granulated sugar (superfine if available)

1 carrot, finely sliced

1 zucchini, cut into batons

5 oz (150g) spinach leaves

METHOD

1.Place the beef strips into a bowl, add the soy, mirin, sake and sugar and marinate for 4 hours.

2.Set the Wok temperature to ‘High Sear’ and heat the peanut oil. Quickly sear 1⁄3 of the beef strips to seal in the juices and remove. Complete the process with all the strips.

3.Add the carrot and zucchini, cook for 2 minutes, add the beef back and then the spinach. Stir-fry until the spinach has wilted.

Serve with steamed new potatoes.

Chicken and tomato risotto

Makes 4-6 servings

INGREDIENTS

2 tablespoons (60g) butter

2 tablespoons (30ml) olive oil

1 Spanish onion, chopped

1 clove garlic, crushed

1½ cups (315g) Arborio rice

5 cups (1¼ liter) chicken stock

2 tomatoes, chopped

1 tablespoon chopped basil

½cup (125g) freshly grated Parmesan cheese

Freshly ground black pepper

METHOD

1.Set the Wok temperature to ‘High Sear’, add the butter and oil.

2.Stir-fry onion and garlic until softened. Add rice and stir into the butter and oil mixture until all grains are covered.

3.Mix in the stock. Bring to a boil, continually stirring.

4.Reduce the Wok temperature to Heat Setting 6. Place the lid on until the stock has been absorbed. Stir occasionally. Some additional stock or water may be required, depending on rice types.

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BEW600XL_IB_A10.indd 40 24/06/10 1:28 PM