Kambrook Essentials KEW5, Instruction Booklet

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14
Recipes
Mongolian Lamb
Serves 4 – 6
750g lean lamb strips
3 teaspoons oil
4 medium onions, quartered
1 teaspoon crushed garlic
3 shallots, chopped
1 teaspoon minced chilli
2 teaspoon cornflour
2 tablespoons light soy sauce
1 tablespoon oyster sauce
½ cup chicken stock
1.
Heat oil in wok on setting 10. Stir-fry
lamb in two batches, 2 – 3 minutes,
remove. Set aside. Stir-fry onions,
garlic, shallots and chillies, 2 minutes.
2.
Blend cornflour with soy sauce, oyster
sauce and stock. Return lamb strips to
pan. Stir in cornflour mixture, cook
2 – 3 minutes or until slightly thickened.
Serve with rice
Chicken and Tomato Risotto
Serves 4
60g butter
2 tablespoons olive oil.
1 Spanish onion, chopped
1½ cups arborio rice
5 cups chicken stock
1 teaspoon crushed garlic
2 tomatoes chopped
1 tablespoon chopped basil
½ cup freshly grated Parmesan cheese
Freshly ground black pepper
1.
Melt butter and heat oil in wok on
setting 10. Stir-fry onion and garlic,
2 minutes. Add rice. Stir rice through
until butter has covered all grains.
Stir through stock. Bring to the boil,
continually stirring.
2.
Reduce to a simmer on a setting
3 – 4 until rice is creamy (not gluggy,
but cooked). Stir through remaining
ingredients. Serve.