Breville EW40 Instructions For Use Manual page 14

ENTREES AND ACCOMPANIMENTS cont'd
SPICY PORK AND CHILLI SALAD
Serves 4-6
2 tablespoons peanut oil
1
/ cup peanuts
2
1 tablespoon Thai green curry paste
2 cloves garlic, lightly crushed
300g pork mince
1 tablespoon brown sugar
2 teaspoons fish sauce
1 iceberg lettuce, washed
2 tomatoes cut into wedges
1. Heat oil on high sear setting.
2. Add the oil, nuts and curry paste and
cook for a few minutes.
3. Add the pork mince and stir to brown,
add the brown sugar and fish sauce,
stir fry until the liquid has evaporated.
4. Arrange the lettuce on serving plates
and top with the tomato then the mince.
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MUSSELS IN TOMATO
AND GARLIC SAUCE
Serves 4-6
2 tablespoons olive oil
2 Spanish onions, finely diced
3 cloves garlic
1 cup white wine
600ml tomato pasta sauce
1kg fresh mussels, bearded and scrubbed
1
/ cup basil leaves, torn
4
Black pepper freshly ground
1. Heat the wok on high sear setting,
add the oil, onions and garlic and
stir fry until the onion is soft.
2. Add the wine and reduce the liquid
by half.
3. Add the tomato sauce and bring the
mixture to the boil.
4. Add the mussels then reduce the heat to
setting 6, place the lid on and cook until
the mussels have opened. Add the basil
and pepper.
Serve with crusty bread and extra virgin
olive oil.
ENTREES AND ACCOMPANIMENTS cont'd
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 shallow diagonal slashes in
criss-cross pattern on the inside.
3. Cut into 6cm x 2cm pieces
4. Combine remaining ingredients in bowl.
5. Toss prepared squid in the flour mixture.
6. Heat oil on setting 8 for 4 minutes, then
shallow fry squid in 3 batches.
7. Drain on absorbent paper.
Serve with lime wedges and
coriander leaves.
SANG CHOY BOW
(CHINESE LETTUCE ROLLS)
Serves 6
500g ground pork
1 egg yolk
1 / cup bamboo shoots, finely sliced
2
1 / cup water chestnuts, finely diced
4
3 cloves garlic, finely diced
4 shiitake mushrooms, diced
(canned mushrooms are suitable)
2 green shallots, finely sliced
2 tablespoons vegetable oil
SAUCE
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 Iceberg lettuce
TIP To make the lettuce cups
place the leaves over a small
rice bowl and cut around the
bowl. Store the cups in water
to make them crisp.
1. Combine the pork mince,
egg yolk and vegetables.
2. Heat the wok on high sear setting, add
the oil then pork and vegetable mixture
and stir fry until the pork is cooked.
Add the sauce ingredients and cook
for a further minute.
3. Place the mixture into prepared lettuce
cups and serve.
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