Breville BEW600XL manual Chicken, spinach and pine nut risotto, Nasi goring Indonesian fried rice

RECIPES

Chicken, spinach and pine nut risotto

Makes 4-6 servings

INGREDIENTS

2 tablespoons pine nuts

2 tablespoons (30ml) olive oil

2 tablespoons butter

1 bunch of spinach leaves

2 cups (450g) Arborio rice (risotto rice)

2 cloves garlic, crushed

6 cups (1½ liter) chicken stock

2 ¼lb (500g) roasted chicken, shredded (approximately 1 small roasted chicken)

METHOD

1.Set the Wok temperature to ‘High Sear’, add the pine nuts and toast until golden in color, then remove.

2.Add oil and butter. Lightly sauté spinach then remove.

3.Add rice, stir until all rice is coated in the oil. Add garlic and chicken stock. Bring the risotto to a boil.

4.Reduce 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.

5.Stir in chicken and toasted pine nuts, heat through and serve.

Serve with freshly grated Parmesan cheese.

Nasi goring (Indonesian fried rice)

Makes 4 servings

INGREDIENTS

1 tablespoon (15ml) peanut oil

1 teaspoon crushed garlic

1 tablespoon ginger, minced

½teaspoon dried chili flakes 3 eggs, beaten

½cup (125g) cooked chicken breast, diced

12 medium shrimp, peeled, deveined and diced

3 ½ cups (735g) cooked and cooled jasmine rice ½ cup (125ml) water

4 tablespoons chopped green shallots Soy sauce

METHOD

1.Set the Wok temperature to ‘High Sear’. Add the oil, garlic, ginger and chili flakes and cook for 2 minutes. Add the mixed egg and stir to cook through.

2.Add the chicken and shrimp and stir into the egg mixture. Add the rice and water, and cook until the rice is hot and glowing.

3.Add the green onions and soy sauce to taste. Cook for 1 minute before serving.

Serve as an accompaniment or as an entree.

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BEW600XL_IB_A10.indd 41 24/06/10 1:28 PM