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. Do not use this appliance for other than its intended use. [. . . ] 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 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 , 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. Stir fry the onions until they have a golden colour. Add the 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 , 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 stock and chicken and bring the soup to the boil, simmer for minutes, add the fish sauce and lime juice. [. . . ] Cook the curry with the lid on for 0 minutes, or until the chicken is cooked, add the remaining ingredients and cook for minutes. Serve with steamed jasmine rice. R1 Curries and rice dishes continued Indian eggplant curry 12 small eggplants, diced 2 tablespoons madras curry powder 1 teaspoon sea salt 2 tablespoons peanut oil 1 small onion, diced 1 teaspoon crushed garlic 1 teaspoon diced ginger 1 tablespoon fish sauce 2 tomatoes, diced 200ml yoghurt 1. Mix the eggplants with half the curry powder and the sea salt, sit for 0 minutes in a colander. Heat the wok on high sear setting, add the oil, onion, curry powder, garlic and ginger, cook for minutes, add the eggplant and stir fry, until well browned. [. . . ]