Breville EW30XL manual Spicy Pork and Chilli Salad, Mussels in Tomato Garlic Sauce

ENTREES AND ACCOMPANIMENTS cont’d

ENTREES AND ACCOMPANIMENTS cont’d

SPICY PORK AND CHILLI SALAD

Serves 4-6

2 tablespoons (30ml) peanut oil

1⁄2 cup peanuts

1 tablespoon Thai green curry paste

2 cloves garlic, lightly crushed

3⁄4lb (300g) ground pork

1 tablespoon brown sugar

2 teaspoons (10ml) fish sauce

1 head iceberg lettuce, washed

2 tomatoes, cut into wedges

1.Heat oil on high sear setting.

2.Add the oil, nuts and curry paste and cook for a few minutes.

3.Add the ground pork and stir to brown, add the brown sugar and fish sauce, stir fry until the liquid has evaporated.

4.Arrange the lettuce on serving plates and top with the tomato then the pork mixture.

MUSSELS IN TOMATO

AND GARLIC SAUCE

Serves 4-6

2 tablespoons (30ml) olive oil

2 Spanish onions, finely diced

3 cloves garlic, minced

1 cup (250ml) white wine

21⁄4 cups (600ml)) tomato pasta sauce

21⁄4lbs (1kg) fresh mussels, bearded and scrubbed

4 tablespoons basil leaves, torn Black pepper freshly ground

1.Heat the wok on high sear setting, 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 heat to 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.

SALT AND PEPPER CALAMARI

Serves 4-6

21⁄4lbs (1kg) small squid hoods (also called 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

1.Cut squid hoods open, clean and remove innards from squid hood.

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

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

4.Combine remaining ingredients in bowl.

5.Toss prepared squid in the flour mixture.

6.Heat oil on setting 8 for 4 minutes, then shallow fry squid in 3 batches.

7.Drain on paper towels.

Serve with lime wedges and Cilantro leaves.

SANG CHOY BOW (CHINESE LETTUCE ROLLS)

Serves 6

2 cups (500g) ground pork

1 egg yolk

4 oz (120g) bamboo shoots, finely sliced

2 oz (60g) water chestnuts, finely diced

3 cloves garlic, finely diced

4 shiitake mushrooms, diced (if fresh are unavailable dried and reconstituted in water are suitable)

2 green onions, finely sliced

2 tablespoons (30ml) vegetable oil

SAUCE

1 tablespoon (15ml) soy sauce

1 tablespoon (15ml) oyster sauce

1 teaspoon (5ml) sesame oil

1 head Iceberg lettuce

1.Combine the ground pork, egg yolk and vegetables.

2.Heat the wok on high sear setting, add the oil, then the pork and vegetable mixture and stir fry until the pork

is cooked. Add the sauce ingredients and cook For one more minute.

3.Place the mixture into prepared lettuce cups and serve.

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