Breville Gourmet Wok EW30XL Manual De Instrucciones página 14

ENTREES AND ACCOMPANIMENTS cont'd
SPICY PORK AND CHILLI SALAD
Serves 4-6
2 tablespoons (30ml) peanut oil
1 ⁄ cup peanuts
2
1 tablespoon Thai green curry paste
2 cloves garlic, lightly crushed
3 ⁄ lb (300g) ground pork
4
1 tablespoon brown sugar
2 teaspoons (10ml) fish sauce
1 head 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 ground pork 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
pork mixture.
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MUSSELS IN TOMATO
AND GARLIC SAUCE
Serves 4-6
2 tablespoons (30ml) olive oil
2 Spanish onions, finely diced
3 cloves garlic, minced
1 cup (250ml) white wine
2 1 ⁄ cups (600ml)) tomato pasta sauce
4
2 1 ⁄ lbs (1kg) fresh mussels, bearded
4
and scrubbed
4 tablespoons basil leaves, torn
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 8, 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
2 1 ⁄ lbs (1kg) small squid hoods
4
(also called Calamari)
1 tablespoon Szechwan peppercorns, ground
2 teaspoon sea salt
1 tablespoon cornstarch
1 tablespoon all-purpose flour
2 egg whites
4 cups (1 liter) sunflower oil for
shallow frying
3 limes, quartered
1. Cut squid hoods open, clean and remove
innards from squid hood.
2. Cut shallow diagonal slashes in
criss-cross pattern on the inside.
3. Cut into 6cm x 2cm (2in x 3 ⁄ in; 6cm x 2cm)
4
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 paper towels.
Serve with lime wedges and Cilantro leaves.
SANG CHOY BOW
(CHINESE LETTUCE ROLLS)
Serves 6
2 cups (500g) ground pork
1 egg yolk
4 oz (120g) bamboo shoots, finely sliced
2 oz (60g) water chestnuts, finely diced
3 cloves garlic, finely diced
4 shiitake mushrooms, diced (if fresh are
unavailable dried and reconstituted in
water are suitable)
2 green onions, finely sliced
2 tablespoons (30ml) vegetable oil
SAUCE
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) oyster sauce
1 teaspoon (5ml) sesame oil
1 head Iceberg lettuce
1. Combine the ground pork, egg yolk
and vegetables.
2. Heat the wok on high sear setting, add
the oil, then the pork and vegetable
mixture and stir fry until the pork
is cooked. Add the sauce ingredients and
cook For one more minute.
3. Place the mixture into prepared lettuce
cups and serve.
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