Sunbeam WW4500D manual Recipes, Arancini - Cheese Filled Risotto Balls, Vegetarian Curry Puffs

Recipes

Arancini - Cheese Filled Risotto Balls

Makes: 24

Preparation: 20 minutes

Cooking: 45 minutes

2 cups chicken stock ½ cup water

1 tablespoon olive oil

1 small brown onion, chopped finely

1 garlic clove, crushed ¾ cup arborio rice

2 tablespoons finely chopped basil

2 tablespoons finely grated parmesan

40g mozzarella, cut into 1cm pieces

¼cup breadcrumbs Vegetable oil, for deep frying

1.Combine stock and water in large microwave safe jug. Microwave on HIGH (100%) for 1 minute.

2.Heat wok on setting 4. Add oil and sauté onion and garlic until softened. Add rice and 1 cup of combined stock and water mixture, cook, stirring occasionally until mixture is absorbed. Continue adding stock mixture in batches until liquid is absorbed after each addition. Cooking time should be about 30 minutes.

Note: Heat setting may need to be varied during cooking.

3.Stir in basil and parmesan. Place mixture into a large bowl to cool. Clean wok for deep frying.

4.Roll level tablespoons of risotto into balls, press a piece of cheese into the centre and roll to enclose. Coat balls in breadcrumbs.

5.Using the clean wok, heat oil on setting 9-10 until hot.

Note: See tips on deep frying in a wok on page 7.

6.Deep fry balls in batches for 1-2 minutes or until golden brown and heated through;

10drain on paper towelling.

Vegetarian Curry Puffs

Makes: 54

Preparation: 30-40 minutes

Cooking: 15-20 minutes

2 teaspoons vegetable oil

1 medium brown onion, chopped finely

2 cloves garlic, crushed

1 tablespoon mild curry paste

2 medium (350g) potatoes, peeled and finely diced

1 small (140g) carrot, finely diced

2 tablespoons mango chutney

2 tablespoons water ½ cup frozen peas

6 sheets ready rolled puff pastry

1 egg, beaten lightly Peanut oil, for deep frying Sweet chilli sauce, to serve

1.Heat wok on setting 7. Add oil, onion and garlic, stir until onion has softened.

2.Stir in curry paste and cook until fragrant. Reduce heat to setting 3, stir in potatoes, carrots and mango chutney; cover and cook, stirring occasionally until the potatoes are tender. Add water if mixture is too thick. Stir through peas, cover and cook for a further 2-3 minutes. Transfer mixture to heatproof bowl and allow to cool. Clean wok for deep frying.

3.Using an 8cm pastry cutter, cut 9 rounds from each sheet of pastry.

4.Place a heaped teaspoon of mixture into the centre of rounds; brush edges with a little egg. Fold rounds in half and pinch edges together to seal.

5.Heat oil on setting 9-10 until hot.

Note: See tips on deep frying in a wok on page 7.