Breville EW30XL manual Curries and Rice Dishes, Mongolian Lamb, Teriyaki Beef

STIR-FRIES cont’d

MONGOLIAN LAMB

Serves 4-6

13⁄4lbs (750g) lamb, cut into strips

1 tablespoon (15ml) light soy sauce

2 tablespoons (30ml) rice wine, divided

1⁄2 teaspoon (1⁄2 teaspoon; 2ml) salt 1 teaspoon sugar

1 tablespoon (15ml) soy sauce

1 tablespoon (15ml) sesame oil

2 tablespoons (30ml) peanut oil

2 cloves garlic, diced

1 brown onion, diced

1⁄2 bunch green onions, cut into 2cm (3⁄4in; 2cm) pieces

1 red pepper, sliced

1.Place the lamb into a bowl and mix with the light soy sauce and 1 tablespoon (15ml) rice wine. Allow to marinate for 30 minutes.

2.While the meat is marinating place the salt, sugar, regular soy sauce,

1 tablespoon (15ml) rice wine, and sesame oil into a screw-top jar and shake to make the sauce.

3.Heat the wok on high sear setting and add the peanut oil. When the oil is heated add the vegetables and stir fry for 2 minutes, then remove. Add the meat to the wokand cook for 2 minutes. Then add the sauce, bring the mixture to a boil and return the vegetables to heat through.

Serve with steamed rice.

TERIYAKI BEEF

Serves 4-6

2 tablespoons (30ml) peanut oil

13⁄4lb (750g) beef strips

1⁄4 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 (1⁄4”x 1⁄4”x 3”; 6mm x 6mm x 7.5 cm)

5 oz (150g) spinach leaves

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

2.Heat the wok on high sear and heat some 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.

CURRIES AND RICE DISHES

CHICKEN AND TOMATO

RISOTTO

Serves 4

2 tablespoons (60g) butter

2 tablespoons (30ml) olive oil

1 Spanish onion, chopped

1 clove garlic, crushed

11⁄2 cups (315g) Arborio rice

5 cups (11⁄4 liter) chicken stock

2 tomatoes, chopped

1 tablespoon chopped basil

1⁄2 cup (125g) freshly grated Parmesan cheese

Freshly ground black pepper

1.Heat the wok on high sear, add the butter and oil.

2.Stir fry onion and garlic until softened.

3.Add rice and stir into the butter and oil mixture until all grains are covered.

4.Mix in the stock.

5.Bring to a boil, continually stirring.

6.Reduce to 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.

CHICKEN, SPINACH AND PINE NUT RISOTTO

Serves 4-6

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 (11⁄2 liter) chicken stock

21⁄4lb (500g) roasted chicken, shredded (approximately 1 small roasted chicken)

1.Heat the wok on 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.

4.Add garlic and chicken stock. Bring the risotto to a boil.

5.Reduce to 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.

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

Serve with freshly grated Parmesan cheese.

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