User manual BREVILLE EW30

[. . . ] Breville is a registered trademark of Breville Pty. ABN 98 000 092 928 Avance Gourmet Wok Breville Customer Service Centre Australian Customers Fax Breville Customer Service Centre Locked Bag 2000 Botany NSW 2019 AUSTRALIA Customer Service: (02) 9384 9601 askus@breville. com. au 1300 139 798 Email Customer Service New Zealand Customers Fax Breville Customer Service Centre Private Bag 94411 Greenmount AUCKLAND, NEW ZEALAND Customer Service: 0800 288 513 askus@breville. com. au 09 271 3980 Email Customer Service w w w. a u INSTRUCTIONS FOR USE AND RECIPE BOOK © Copyright. 2003 Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. PRINTED ON RECYCLED PAPER Model EW30 Issue 1/03 Model EW30 CONTENTS Avance Gourmet Wok Page Introduction Breville Recommends Safety First Know your Breville Avance Gourmet Wok Operating Your Breville Avance Gourmet Wok Care and cleaning Cooking techniques Stir frying Shallow frying Slow cooking Preparation techniques Special ingredients Recipes Soups Entrees and Accompaniments Stir Fries Curries and Rice Dishes 20 23 27 34 3 4 5 7 9 12 12 14 15 15 17 Congratulations on the purchase of your new Breville Avance Gourmet Wok 2 BREVILLE RECOMMENDS SAFETY FIRST We at Breville are very safety conscious. [. . . ] They are made from wheat flour and are cooked and lightly oiled before being packaged and sold. The noodles need to be broken up before cooking. RICE WINE VINEGAR Milder than most western vinegars, it usually has an acidity of less than 4%. It has a mild, sweet, delicate flavour and is made from rice. 18 19 SOUPS CHICKEN AND SWEET CORN SOUP Serves 4-6 1 tablespoon peanut oil 1 cloves 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. Heat the oil in the wok on high sear setting. 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 2. Add the egg whites and stir to break them up. Serve with sliced green shallots. SOUPS cont'd THAI HOT AND SOUR PRAWN SOUP `TOM YUM GOON' Serves 6 2 Kaffir lime leaves, cut in 1/2 1 stalk lemongrass, bottom third finely sliced 1 teaspoon grated ginger 1 table spoon 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 6 ingredients into the wok and heat on high sear, when the soup boils, reduce the wok to a simmer, setting 2, for 5 minutes to infuse the flavours. Add the tomato and prawns, return to the boil, simmer for a further 5 minutes or until the prawns are just cooked, add the limejuice and serve. Serve with corriander leaves. CHINESE WON TON SOUP Serves 6 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 mushrooms into boiling water for 10 minutes then drain. 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 2, simmer the soup for 7 minutes to cook the won tons. Serve with sliced green shallots. FRENCH ONION SOUP Serves 4-6 1 tablespoons 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. Stir fry the onions until they have a golden colour. Add then wine and thyme and reduce the liquid by half. Add the beef stock and brown sugar, bring the soup to the boil. Reduce the heat to setting 2, simmer the soup for 30 minutes, add salt and pepper if desired before serving. Serve with cheese croutons. 20 21 SOUPS cont'd MOROCCAN PUMPKIN SOUP Serves 4-6 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 /2 teaspoon ground white pepper 800g Butternut pumpkin, peeled and diced 5 cups chicken stock 300ml sour cream 1 ENTREES AND ACCOMPANIMENTS CHICKEN (OR PRAWN) LAKSA SOUP Serves 4 2 cups coconut milk 1 /4 cup Singapore laksa paste 2 cups chicken stock 500g chicken thigh meat, finely sliced 500g fresh rice noodles 1 tablespoon lime juice 11/2 tablespoons fish sauce 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. [. . . ] Heat the wok on high sear setting, add the oil garlic and ginger and cook for 2 minutes add the mixed egg and stir to cook through. Add the chicken and prawns, mix with the egg mixture, add the rice and water, and cook until the rice is hot and glowing. Add the shallots, soy and sweet soy sauce, cook for a further 1 minute before serving. Serve as an accompaniment or as an entree. /3 cup coriander leaves 1. [. . . ]