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Entrees and accompaniments
Spiced wok fried nuts
3 tablespoons olive oil
250g unsalted cashews
200g salted macadamia nuts
200g unsalted shelled peanuts
1 cup raw pistachios
1 cup blanched almonds
1 teaspoon ground cumin
2 teaspoons ground garam marsala
1 tablespoon curry powder
1
⁄
2
teaspoon ground chilli powder
1 teaspoon salt
1. Heat the wok on high sear setting, add the oil
then nuts, stir fry until the nuts are golden in
colour, remove and drain on paper towelling.
. Cook spices in the same wok stirring for 1
minute, return nuts back to wok, stir until all
nuts are coated.
Serve warm or cold.
Stir fried
caramelised onions
2 tablespoons olive oil
60g butter
12 spring onion bulbs, halved
6 medium Spanish onions, cut into wedges
2 cloves garlic, sliced
1
⁄
4
cup brown sugar
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1. Heat the wok on high sear setting, add the oil and
butter then the onions, cook until the unions have
a golden colour, add the garlic and cook a further
minutes, reducing the heat to setting .
. Sprinkle with brown sugar and cook until it
has dissolved.
3. Cook for a further 10 minutes, then drizzle with
remaining ingredients.
Serve as an accompaniment to grilled meat or fish.
4-6
R
Summary of Contents for EW40
Page 3: ...Congratulations on the purchase of your new Breville Avance Ultimate Wok ...
Page 18: ...Recipes Delicious recipes Includes instructions for use ...
Page 42: ...Notes R25 ...
Page 43: ...Notes R26 ...
Page 44: ...Notes R27 ...