Electric Work INSTRUCTIONS EW40

SPICED WOK FRIED NUTS
3 tablespoons olive oil
250g unsalted cashews
200g salted macadamia nuts
200g unsalted shelled peanuts
1 cup raw pistachios
1 cup blanched almonds
1 teaspoon ground cumin
2 teaspoons ground garam marsala
1 tablespoon curry powder
1
/
2
teaspoon ground chilli powder
1 teaspoon salt
1. Heat the wok on high sear setting, add
the oil then nuts, stir fry until the nuts
are golden in colour, remove and drain
on paper towelling.
2. Cook spices in the same wok stirring
for 1 minute, return nuts back to wok,
stir until all nuts are coated.
Serve warm or cold.
STIR FRIED
CARAMELISED ONIONS
Serves 4-6
2 tablespoons olive oil
60g butter
12 spring onion bulbs, halved
6 medium Spanish onions, cut into wedges
2 cloves garlic, sliced
1
/
4
cup brown sugar
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1. Heat the wok on high sear setting, add
the oil and butter then the onions, cook
until the unions have a golden colour,
add the garlic and cook a further
2 minutes, reducing the heat to setting 6.
2. Sprinkle with brown sugar and cook until
it has dissolved.
3. Cook for a further 10 minutes, then
drizzle with remaining ingredients.
Serve as an accompaniment to
grilled meat or fish.
ENTREES AND ACCOMPANIMENTS
23
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
/
4
cup fresh coriander leaves, finely chopped
1. Heat the wok on high sear setting, add
the oil, saute the onions, garlic, and
ground spices for 2 minutes.
2. Add the pumpkin to coat with the onion
and spice mix, then add the stock and
bring the mixture to the boil.
3. Reduce the heat to setting 2, place the
lid on and cook the soup for 20 minutes,
with the lid on until the pumpkin is
cooked, transfer the mixture to a
blender to puree.
4. Return the mix to the wok to heat
through, check the seasoning
before serving.
Serve with a dollop of sour cream
and coriander leaves.
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
1
1
/
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. Reduce the
heat to setting 6 and cook for
5 minutes until the oil rises to
the surface.
2. Add the stock and chicken and bring the
soup to the boil, simmer for 5 minutes,
add the fish sauce and lime juice.
3. Place the soup into each bowl and top
each with the garnish.
SOUPS cont’d
22
BR4902 EW40 Avance Wok Book.qxd 14/1/04 11:59 AM Page 22