Breville EW30 Instructions For Use And Recipe Book Download

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STIR-FRIES cont’d

LEMON CHICKEN

Serves 4

600g chicken breast fillets, sliced into strips

2 egg whites, lightly beaten

1 teaspoon finely chopped minced ginger

1 clove garlic, crushed

1 tablespoon cornflour

1 cup peanut oil

1 cup fresh lemon juice

cup white sugar

1 tablespoon corn flour

2 tablespoons water

1. Toss chicken strips into the egg white,

ginger, garlic and cornflour, and

mix well.

2. Refrigerate for 1 hour.

3. Heat the wok on high sear setting, add

the oil individually add the chicken

strips, cook in small batches until

golden, then remove.

4. Add the lemon juice and sugar to the wok

and bring the mix to the boil, then add

the corn flour mixed with water. Reduce

the heat after the corn flour has been

added to setting 8.

5. Return the chicken to the wok and stir

to coat in the lemon sauce.

Serve with fried or boiled rice.

CHICKEN WITH PLUM SAUCE
AND BOK CHOY

Serves 4

1kg chicken thighs, cut into strips

2 tablespoons dry sherry

1 tablespoon soy sauce

1 tablespoon vegetable oil

1 medium Spanish onion, diced

cup plum sauce

1 bunch bok choy, sliced

1 small can water chestnuts, sliced

1. Place the chicken into a bowl and mix

with the sherry and soy.

2. Heat the wok on high sear setting, add

the oil and stir fry the onion for

2 minutes, add the chicken and plum

sauce cook for 2 minutes, reduce the

heat to setting 6. Simmer the chicken

for 10 minutes.

3. Add the bok choy and water chestnuts,

increase the heat to setting 14, stir fry

until the bok choy has wilted.

Serve with steamed egg noodles.

STIR FRIED SEAFOOD
WITH RICE NOODLES

Serves 4-6

1 tablespoon peanut oil

1 tablespoon ginger, cut into matchsticks

1 garlic clove diced

500g mixed seafood (Marinara mix)

2 tablespoons light soy sauce

1 x cup chicken stock

200g fresh rice noodles, sliced

1 x 250g can baby corn

1. Heat the wok on high sear setting, add

the oil then garlic and ginger, cook for

2 minutes or until the ginger is fragrant.

2. Add the seafood and stir for a few

minutes to infuse the flavours, add the

soy and stock then bring the mixture

to the boil.

3. Add the noodles, corn, and stir

to heat through.

Serve with sliced green shallots.

CHILLI CHICKEN WITH
SINGAPORE NOODLES

Serves 4-6

6 chicken thighs

cups sweet chilli sauce

1 tablespoon vegetable oil

cup chicken stock

2 sticks celery, finely sliced

1 x 410g can champignon mushrooms

1 x 350g packet of fresh Singapore noodles

100g bean shoots

1. Marinate the chicken in the sweet chilli

sauce for 2 hours or overnight.

2. Heat the wok on high sear setting, add

the oil and seal the chicken thighs on

each side.

3. Remove the chicken thighs and

slice them.

4. Add the chicken stock, celery, and

mushrooms and bring to the boil, add the

noodles and cook for 2-3 minutes to

heat through.

5. Add the chicken and bean shoots, heat

the chicken through and serve.

Serve with naan bread.

BR4875 EW30 Avance Wok book.qxd 14/1/04 10:45 AM Page 30

Summary of Contents for EW30

Page 1: ... booklet Breville Customer Service Centre Australian Customers Breville Customer Service Centre Locked Bag 2000 Botany NSW 2019 AUSTRALIA Customer Service 1300 139 798 Fax 02 9384 9601 Email Customer Service askus breville com au New Zealand Customers Breville Customer Service Centre Private Bag 94411 Greenmount AUCKLAND NEW ZEALAND Customer Service 09 271 3980 Fax 0800 288 513 Email Customer Serv...

Page 2: ...oking techniques 12 Stir frying 12 Shallow frying 14 Slow cooking 15 Preparation techniques 15 Special ingredients 17 Recipes Soups 20 Entrees and Accompaniments 23 Stir Fries 27 Curries and Rice Dishes 34 Avance Gourmet Wok CONTENTS Congratulations on the purchase of your new Breville Avance Gourmet Wok 2 BR4875 EW30 Avance Wok book qxd 14 1 04 10 45 AM Page 2 ...

Page 3: ... be installed in the electrical circuit supplying the appliance See your electrician for professional advice BREVILLE RECOMMENDS SAFETY FIRST We at Breville are very safety conscious We design and manufacture consumer products with the safety of you our valued customer foremost in mind In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the follo...

Page 4: ...t ensure the interior of the socket is fully dry To do this shake out excess water then wipe the interior of the socket with a dry cloth Removable Temperature Control Probe The temperature probe has 14 heat settings plus High Sear for accurate temperature control The High Sear setting should be used for searing and sealing meats when stir frying The light on the probe switches off automatically wh...

Page 5: ...he temperature control probe provided Do not use any other temperature control probe or connector Allow the Avance Gourmet Wok to cool down before cleaning Before cleaning switch the wok off and unplug from the power outlet Remove the Temperature Control Probe from the socket in the appliance by depressing the easy release lever on the side of the probe Do not leave plastic cooking utensils in con...

Page 6: ...k and cleaning is easier Any discolouration that may occur will only detract from the appearance of the Avance Gourmet Wok and will not affect the cooking performance To clean interior and exterior surface When cleaning the non stick coating do not use metal or other abrasive scourers Wash in hot soapy water Remove stubborn spots with a plastic washing pad or nylon washing brush REMOVABLE BASE To ...

Page 7: ... fibres Slicing across the grain ensure tenderness Cut into very thin strips approximately 5 8cm in length Partially freeze meat approximately 30 minutes to make slicing easier Stir fry meat strips in small batches approx 200 300g to stop meat shedding its juice and stewing resulting in tougher meat When adding meat strips to the frypan the strips should sizzle Stir fry meat strips for 1 2 minutes...

Page 8: ...th the lid during heating or cooking as this will cause condensation to drip into the oil and result in bubbling and splattering Do not move the wok during heating or cooking Wipe moisture from foods to avoid splattering Cook a few pieces at a time to ensure crispness Drain cooked foods on kitchen paper to reduce greasiness Never leave your frypan unattended or unsupervised while shallow frying Al...

Page 9: ... called shanghai or baby bok choy BAMBOO SHOOTS The young tender shoots of bamboo plants are available in cans They are mainly used to add texture to food COCONUT CREAM AND COCONUT MILK Both coconut cream and milk are extracted from the grated flesh of mature coconuts The cream is a richer first pressing and the milk the second or third pressing CHILLIES FRESH AND DRIED Chillies are available in m...

Page 10: ... or pound the white interior Whole stems can be added to soups or curries Dried lemon grass needs to be soaked in water but the flavour of fresh is superior LYCHEES Delicious fruit with a light texture and flavour peel away the rough skin remove the seed and use They are also available in cans RICE WINE VINEGAR Milder than most western vinegars it usually has an acidity of less than 4 It has a mil...

Page 11: ...prawns are just cooked add the limejuice and serve Serve with corriander leaves SOUPS 20 CHINESE WON TON SOUP Serves 6 50g dried sliced mushrooms 2 teaspoons grated ginger 6 cups chicken stock 200g fresh egg noodles 24 prepared won tons available frozen from supermarkets 4 green shallots sliced 1 Place the mushrooms into boiling water for 10 minutes then drain 2 Place the ginger and stock into the...

Page 12: ...nto a greased tray 4 Heat the wok on setting 8 for 4 minutes with 4 cups of vegetable oil 5 Place 6 8 fishcakes into the oil and shallow fry until golden brown in colour repeat with the remaining fish cakes Serve with sweet chilli sauce and lime wedges ENTREES AND ACCOMPANIMENTS 23 MOROCCAN PUMPKIN SOUP Serves 4 6 2 tablespoons cooking oil 2 brown onions finely diced 2 cloves garlic crushed 1 teas...

Page 13: ...1 tablespoon honey 2 tablespoon sweet Thai Chilli sauce 2 tablespoons dark soy sauce 1 tablespoon sesame seeds 1 cup chicken stock 1 Place prepared chicken into a large mixing bowl 2 Combine the remaining ingredients and mix well 3 Marinate and refrigerate for several hours or overnight 4 Heat the wok on a moderate heat setting 6 8 add the chicken wings and stir for 5 minutes add 1 cup of chicken ...

Page 14: ...auce stir until the noodles are heated through Serve with toasted sesame seeds STIR FRIES 27 SALT AND PEPPER CALAMARI Serves 4 6 1kg squid hoods small 1 tablespoon szechuan peppercorns ground 2 teaspoons sea salt 1 tablespoon corn flour 1 tablespoon plain flour 2 egg whites 4 cups sunflower oil for shallow frying 3 limes quartered 1 Cut squid hoods open clean and remove quill from squid hood 2 Cut...

Page 15: ...ESE GREEN VEGETABLES Serves 4 1 tablespoon peanut oil 1 bunch Chinese green vegetables cut into 5cm pieces washed bok choy choy sum or Chinese broccoli 1 teaspoon garlic crushed 2 teaspoons soy sauce 2 tablespoons oyster sauce 1 Heat the wok on high sear setting add the oil then the remaining ingredients apart from the oyster and soy sauce 2 When the vegetables have wilted add the oyster and soy s...

Page 16: ...g 6 Simmer the chicken for 10 minutes 3 Add the bok choy and water chestnuts increase the heat to setting 14 stir fry until the bok choy has wilted Serve with steamed egg noodles 31 STIR FRIED SEAFOOD WITH RICE NOODLES Serves 4 6 1 tablespoon peanut oil 1 tablespoon ginger cut into matchsticks 1 garlic clove diced 500g mixed seafood Marinara mix 2 tablespoons light soy sauce 1 x cup chicken stock ...

Page 17: ...arlic 1 teaspoon sugar 1 2 cup beef stock 2 tablespoons peanut or vegetable oil 250g pork fillet sliced in 1cm rounds 2 green shallots sliced 1 teaspoon grated ginger 1 2 cup sliced water chestnuts 1 punnet baby corn sliced in half 1 Place the noodles into a bowl of boiling water to soften for 5 minutes Drain the noodles and cut to approximately 5cm lengths using kitchen scissors 2 Combine the nex...

Page 18: ...ing ingredients and cook for 5 minutes Serve with steamed jasmine rice 35 CHICKEN AND TOMATO RISOTTO Serves 4 60g butter 2 tablespoons olive oil 1 Spanish onion chopped 1 clove garlic crushed 11 2 cups arborio rice 5 cups chicken stock 2 tomatoes chopped 1 tablespoon chopped basil 1 2 cup freshly grated Parmesan cheese Freshly ground black pepper 1 Heat the wok on high sear add the butter and oil ...

Page 19: ... half the curry powder and the sea salt sit for 20 minutes in a colander 2 Heat the wok on high sear setting add the oil onion curry powder garlic and ginger cook for 2 minutes add the eggplant and stir fry until well browned 3 Add the fish sauce and tomatoes reduce the heat to setting 6 cook until the eggplant is cooked stir through the yoghurt do not let the curry boil as the yoghurt will split ...

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