TEF-T&M-WOK 04/07/12 16:32 Page44

Wok & Stew recipes

The number of servings and the cooking times are given as an indication only and can vary according to the size of the food, quantity of ingredients and personal taste.

Veal tagine with chickpeas (serves 2)

Preparation: 20 min + soak chickpeas overnight

Cooking: 3 hr

• 400 g veal (shoulder or any other tender piece) • 1/2 tin (850 ml) dried chickpeas • 1 minced onion • 1 peeled tomato • 1 tablespoon chopped coriander • 1/2 teaspoon cumin • 1/2 teaspoon saffron • 2 tablespoons olive oil • salt, pepper

The chickpeas must be soaked in water overnight. Cut the meat into pieces. Put oil in a frying pan and brown the onions slightly. Add the meat pieces and brown them a little. Add the meat to the WOK & STEW. Add tomato, coriander, cumin and saffron. Season with salt and pepper and mix. Pour 1/2 cup of water. Add the chickpeas and mix. Plug in the appliance and cook covered for 3 hours, in stewing position. Serve.

Fish curry (serves 2)

• 400 g fish fillets (cod, mackerel) • 50 g butter • 1/2 onion • 1/2 garlic clove • 1 teaspoon fenugreek powder • 1 teaspoon coriander powder • 1 teaspoon cumin powder • 1 teaspoon crushed black pepper • 1 teaspoon hot chilli powder

•2 tablespoons tomato puree • 1 dried bay leaf • 1/2 lemon • salt EN Cooking time: 30 minutes

Heat the butter in the WOK & STEW, in max position, then brown the chopped onion and garlic. Then add all the spices and cook for 2 to 3 minutes. Add the tomato puree, bay leaf, and then add 1/2 cup of boiling water while continuing to stir. Immerse the fish cut into pieces, bring to a boil and allow to simmer for 15 minutes, in max position. Drizzle with lemon juice, season to taste and serve immediately.

Chicken risotto with mushrooms (serves 2)

• 150 g cooked chicken breast • 50 g butter • 2 medium onions • 130 g long-grain rice • 100 g tinned mushrooms • 1/2 dl dry white wine • 2 dl chicken stock • 40 g parmesan • salt, pepper

Cooking time: 35 minutes

Chop the onions. Cut the mushrooms into strips. Cut the chicken breast into small cubes. Heat the butter in the WOK & STEW, in max position. Add the onions and stir for about 3 minutes. Pour the rice and stir again. When the grains are transparent, add the mushrooms and then the white wine. Cook uncovered, in max position, until the liquid is fully absorbed. Then add the chicken breast, stir and gently add the stock. Season with salt and pepper and allow to simmer for another 15 to 20 minutes, in stewing position. Add the parmesan, stir and serve.

Chicken tagine with dates (serves 2)

Preparation: 20 min Cooking: 2 hr

•350 g chicken fillet cut into medium portions • 8 pitted dates • 1 tomato • 1 small courgette • 1 minced onion • 1/2 cup of chicken stock • 1 tablespoon of lightly toasted sesame seeds • 1 tablespoon oil • salt, pepper

Cut the tomatoes and courgettes into cubes. Put oil in the wok and brown the chicken pieces slightly in max position. Add the onions, tomatoes and courgettes. Mix. Add the chicken stock, add salt and pepper and cook covered for 1 hour and 20 minutes, in stewing position. Add the dates and continue to cook for 10 minutes. Sprinkle with sesame seeds just before serving.

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