User manual BREVILLE EW40

[. . . ] Avance Ultimate Wok Perfect for creating fast, easy, healthy meals Instructions for use Includes recipes Model EW40 Contents Introduction Brevillerecommendssafetyfirst KnowyourBrevilleAvanceUltimateWok OperatingyourBrevilleAvanceUltimateWok Careandcleaning Removablebase Cookingtechniques Preparationtechniques Specialingredients Recipes Page 3 4 5 8 9 10 11 14 15 R2 Congratulations onthepurchaseofyournewBrevilleAvanceUltimateWok 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 following precautions: Read all instructions before operating and save for future reference · This appliance is for household use only. · The appliance is not intended for use by young children or infirm persons without supervision. [. . . ] ABN 98 000 092 928 Breville Customer Service Centre Australian Customers Breville Customer Service Centre PO Box 22 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: 0800 273 845 Fax 0800 288 513 Email Customer Service: askus@breville. com. au www. breville. com. au © Copyright. 2008 Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. Model: EW40 Issue 1/08 Recipes Delicious recipes Includes instructions for use Contents Soups Entreesandaccompaniments Steameddishes Stir-fries Curriesandricedishes Desserts Page R3 R6 R11 R13 R20 R24 R Soups Chicken and sweet corn soup 2-4 Thai hot and sour prawn soup `tom yum goong' 6 1 tablespoon peanut oil 1 clove garlic, crushed 500g creamed corn 150g cooked and shredded chicken meat 4 cups chicken stock 4 egg whites 1 tablespoon of finely chopped parsley 1 teaspoon ground black pepper 4 green shallots, sliced 1. Add the oil then garlic, corn and chicken meat and stir fry for 1 minute. Add the chicken stock and bring to the boil, reduce the heat to setting . Serve with sliced green shallots. 2 Kaffir lime leaves, cut in half 1 stalk lemongrass, bottom third finely sliced 1 teaspoon grated ginger 1 tablespoon tom yum paste 4 button mushrooms, sliced 8 cups chicken stock 1 tomato, seeds removed and diced 16 medium green prawns, peeled 2 tablespoons lime juice 1. Add the first ingredients into the wok and heat on high sear, when the soup boils, reduce the wok to a simmer, setting , for minutes to infuse the flavours. Add the tomato and prawns, return to the boil, simmer for a further minutes or until the prawns are just cooked, add the lime juice and serve. Serve with coriander leaves. R3 Soups continued Chinese won ton soup 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 ginger and stock into the wok and heat on high sear setting to boil, add the noodles and won tons, return to the boil. Reduce the heat to setting , simmer the soup for minutes to cook the won tons. Serve with sliced green shallots. 6 French onion soup 4-6 1 tablespoon butter 1 tablespoon oil 6 medium brown onions, finely sliced 1 clove of garlic, crushed 2 tablespoons of plain flour 1 cup red wine 1 teaspoon chopped fresh thyme 6 cups beef stock 1 tablespoon brown sugar 1. Heat the wok on high sear setting, add the oil, butter, then the onions and garlic. Reduce the heat to setting , simmer the soup for 30 minutes, add salt and pepper if desired before serving. Serve with cheese croutons. R4 Moroccan pumpkin soup 4-6 Chicken (or prawn) laksa soup 2 cups coconut milk 1 / cup Singapore laksa paste 2 cups chicken stock 500g chicken thigh meat, finely sliced 500g fresh rice noodles 1 tablespoon lime juice 11/ tablespoons fish sauce 4 2 4 2 tablespoons cooking oil 2 brown onions, finely diced 2 cloves garlic, crushed 1 teaspoon ground cumin 1 teaspoon garam marsala 1 teaspoons paprika 1 / teaspoon ground white pepper 800g butternut pumpkin, peeled and diced 5 cups chicken stock 300ml sour cream 1 / cup fresh coriander leaves, finely chopped 2 4 1. Heat the wok on high sear setting, add the oil, sauté the onions, garlic, and ground spices for minutes. Add the pumpkin to coat with the onion and spice mix, then add the stock and bring the mixture to the boil. Reduce the heat to setting , place the lid on and cook the soup for 0 minutes, with the lid on until the pumpkin is cooked, transfer the mixture to a blender to puree. Return the mix to the wok to heat through, check the seasoning before serving. Serve with a dollop of sour cream and coriander leaves. GARNISH 125g bean sprouts Coriander leaves Mint leaves (Vietnamese if available) Fried shallots (available prepared in Asian supermarkets) 1. Add the coconut milk and laksa paste to the wok and heat on high sear setting, to bring the laksa to the boil. Reduce the heat to setting and cook for minutes until the oil rises to the surface. [. . . ] Add the shallots, soy and sweet soy sauce, cook for a further 1 minute before serving. Heat the wok on high sear setting, add the oil and onion cook until the onion is translucent. Add the garlic, ginger and curry paste, cook until the oil separates from the curry paste. Add the chicken and toss in the paste mix, add the stock and half the coconut cream bring the curry to the boil then reduce the heat to setting ­4. [. . . ]