Breville Customer Service Centre
Australian Customers
New Zealand Customers
Mail: PO Box 22
Botany NSW 2019
AUSTRALIA
Mail: Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
Phone: 1300 139 798
Phone: 0800 273 845
Fax:
(02) 9384 9601
Fax:
0800 288 513
Email: Customer Service:
Email: Customer Service:
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2010.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.
BEF500 Issue - A11
CONGRATULATIONS
on the purchase of your new Breville
Thermal Pro Stainless
™
CONTENTS
4
6
Breville recommends safety first
Know your Breville
the Thermal Pro Stainless
™
8
Operating your Breville
the Thermal Pro Stainless
™
10 Care & cleaning
13 Cooking techniques & tips
18 Recipes
3
BREvILLE RECOMMENdS SAFETy FIRST
At Breville we 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.
IMPORTANT SAFEGUARdS
•
Do not place hot glass lid under cold
water.
Extreme caution must be used when
the appliance contains hot oil or other
liquid. Do not move the appliance
during cooking. Allow the frypan to cool
before removing oil or other liquid.
Place frypan at least 200mm away from
walls and curtains.
Do not touch hot surfaces.
REAd ALL INSTRUCTIONS
BEFORE USE ANd SAvE FOR
FUTURE REFERENCE
•
•
Do not place frypan near the edge of a
bench or table during operation. Ensure
the surface is level, clean and free of
water.
•
•
•
Remove any promotional stickers before
using the frypan for the first time.
Do not place the frypan on or near a hot
gas or electric burner, or where it could
touch a heated oven. Place frypan at
least 20cm away from walls and curtains.
•
•
Do not leave the appliance unattended
when in use.
•
Always turn the Temperature Control
Probe to the large dot, then switch off
at the power outlet and allow probe to
cool, then remove probe and unplug, if
appliance is to be left unattended, if not
in use and before cleaning.
Keep the appliance clean. Follow the
cleaning instructions provided in this
book.
•
•
Do not use on metal surfaces, for
example, a sink drain board.
Always insert Temperature Control
Probe into probe socket before inserting
power plug into power outlet and
switching on appliance. Ensure the
probe socket is completely dry before
inserting the Temperature Control
Probe. Ensure the probe is fully inserted
into the appliance.
•
•
Always use the appliance on a dry, level
surface.
•
•
To protect against electric shock, do not
immerse cord or Temperature Control
Probe in water or any other liquid.
Ensure the Temperature Control Probe
has cooled before removing from the
appliance.
•
•
•
•
Always remove Temperature Control
Probe before cleaning the appliance.
Only the Temperature Control Probe
included with the frypan must be used
If using plastic utensils, do not leave in
frypan when hot.
Never immerse cord and/or heat probe
in water or any other liquid.
4
BREvILLE RECOMMENdS SAFETy FIRST
•
Do not place this appliance on or near
a hot gas or electric burner, or where it
could touch a heated oven.
IMPORTANT SAFEGUARdS FOR
ALL ELECTRICAL APPLIANCES
•
•
Unwind the cord before use.
•
Always switch appliance off, then
switch off at the power outlet, then
unplug the appliance when not in use,
before attempting to move appliance
and before cleaning.
Do not let the cord hang over the edge
of a table or counter, touch hot surfaces,
or become knotted.
This appliance is not intended for use
by young children or infirm persons
without supervision.
Young children should be supervised
to ensure that they do not play with the
appliance.
The appliance is not intended to be
operated by means of an external timer
or a separate remote-control system.
It is recommended to inspect the
appliance regularly. Do not use the
appliance if power supply cord, plug,
probe or appliance becomes damaged
in any way. Return the entire appliance
to the nearest authorised Breville
Service Centre for examination and/or
repair.
•
•
•
•
•
•
Any maintenance other than cleaning
should be performed at an authorised
Breville Service Centre.
This appliance is for household use
only. Do not use this appliance for other
than its intended use.
•
•
Do not use in moving vehicles or boats.
Do not use outdoors.
The installation of a residual current
device (safety switch) is recommended
to provide additional safety protection
when using electrical appliances. It
is advisable that a safety switch with
a rated residual operating current
not exceeding 30mA be installed in
the electrical circuit supplying the
appliance. See your electrician for
professional advice.
SAvE THESE
INSTRUCTIONS
5
KNOW
your Breville
Thermal Pro Stainless
™
KNOW yOUR BREvILLE THE THERMAL PRO STAINLESS™
A
C
B
D
H
I
E
F
G
J
A. Large 39(L) x 31(W) x 7.8(H)cm
banquet shaped frypan
Dishwasher safe.
B. Toughened glass high domed lid
Dishwasher safe.
C. Steam vent hole
F. Stainless steel cooking surface
High quality 18/10 stainless steel
cooking surface with a 25 year
guarantee.
G. Non-slip feet
H. Pan tilt lever
Suitable size for insertion of meat probe.
D. Cast stainless steel handles
I. Precise variable temperature control
With 15 heat settings including SEAR.
E. Cast-in butterfly element
2400 watts of power, provides even
distribution of heat over the entire
cooking surface.
J. Trivet
For steaming and roasting.
7
OPERATING
your Breville
Thermal Pro Stainless
™
OPERATING yOUR BREvILLE THE THERMAL PRO STAINLESS™
BEFORE FIRST USE
Remove any promotional materials and
packaging materials before use. Wash your
frypan and lid in hot soapy water. Rinse and
dry thoroughly.
Do not immerse the cord, plug and/or
Temperature Control Probe in water or any
other liquid.
Cooking
OPERATION OF yOUR FRyPAN
1. Insert the Temperature Control Probe
into the probe socket on the appliance.
Plug into a 230/240V power outlet and
switch ‘On’. Always insert the probe into
the appliance first, then insert plug into
power outlet.
Off
5. Leave the Temperature Control Probe
connected to the appliance until cool.
NOTE
NOTE
Before inserting the Temperature
Control Probe into the probe socket;
ensure the interior of the socket is
completely dry. To do this, shake out
excess water then wipe the interior of
the socket with a dry cloth.
This frypan must be used with the
Temperature Control Probe provided.
Do not use any other probe or
connector.
Recommended heat control probe settings
2. Turn the dial on the Temperature
Control Probe clockwise to the desired
setting. The red heating light on the
probe will illuminate.
dIAL SETTINGS USES
2 - 6
•
•
Keeping food warm
Basting
3. The red heating light will remain
illuminated until the frypan reaches
the desired temperature. Once the
temperature has been reached, the red
light will cycle ‘On’ and ‘Off’ during
cooking to maintain the desired
temperature.
6 - 8
•
Slow cooking e.g.
casseroles, curries
and soups
•
Cooking roasts
8 - 12
•
•
•
•
Browning nuts
Shallow frying
Pancakes and crepes
Rice and pasta
4. When cooking is completed, turn the
dial anti clock-wise until the first dot
is aligned with the red heating light.
Switch off at the power outlet and
unplug.
12 - 14
•
Sealing steaks and
roasts
14 - Sear
•
•
Sear
Cakes and self
saucing puddings
9
CARE & CLEANING
for your Breville
Thermal Pro Stainless
™
CARE & CLEANING
CARE
NOTE
•
Do not leave plastic cooking utensils in
contact with the hot frypan surface while
cooking.
It is recommended that the cooking
surface be re-seasoned after cleaning.
•
Before cleaning, switch the frypan to the
large dot and unplug from the power
outlet. Remove the temperature control
probe when cooled from the probe
socket of the appliance.
GLASS LId
Wash the lid in warm soapy water using a
soft sponge, rinse and dry thoroughly.
CLEANING
NOTE
Take care when the glass lid is hot. Do
not place hot lid under cold water or
on cold surfaces. This may cause the
lid to break.
Stainless steel cooking surface
The high quality 18/10 stainless steel
cooking surface is designed for durability.
To keep your stainless steel cooking surface
in optimum condition and to achieve the
best results, follow these simple instructions:
dISHWASHER SAFE
•
Use sufficient oil when sautéing, pan
frying and roasting to prevent food
sticking. Two to three tablespoons is
generally sufficient.
The lid and cooking pan, are dishwasher
safe for easy cleaning. The recessed heating
element is completely sealed so it is safe to
immerse in water. The frypan may also be
washed in hot, soapy water. Dry thoroughly.
•
•
Do not use high temperatures to brown
and seal meat as this will cause it to
stick. Use settings 10-14.
Do not use harsh abrasive cleaners or
metal scourer pads as continued use
will scratch the stainless steel surface
and make subsequent cleaning more
difficult. It is recommended to use nylon
scrubbing brushes or plastic scouring
pads.
NOTE
Before inserting the temperature
control probe into the frypan socket,
ensure the interior of the frypan
socket is fully dry. To do this, shake
out excess water then wipe the
interior of the socket with a dry cloth.
•
To remove burnt on food, fill the pan
with approx 1" of water, heat the water
in the pan till it boils, then turn off and
leave to soak for 30 minutes. If burnt on
food does not soften and lift off, leave
frypan with water in it to soak overnight.
Removing stubborn stains: A stainless
steel powder cleaner can be used on
stubborn stains on the stainless steel
cooking surface only. Alternatively, a
paste of bicarbonate of soda and water
can be rubbed into the stained area and
then thoroughly washed off.
11
CARE & CLEANING
STORAGE
Store the temperature control probe
carefully. Do not knock or drop it as this can
damage the probe. If damage is suspected,
return the temperature control probe to
your nearest Breville Service Centre for
inspection.
TIP
For convenient storage of the
temperature probe, line the frypan
with 2 sheets of kitchen paper and
place the probe on the kitchen paper.
This will ensure the probe and plug
don’t scratch the stainless steel
surface.
12
COOKING TECHNIQUES
& TIPS
for your Breville
Thermal Pro Stainless
™
COOKING TECHNIQUES & TIPS
STIR FRyING
STIR FRy TIPS
Recommended temperature probe setting:
SEAR for vegetables, 14 for sealing meat.
•
Stir fry strips in small batches (approx
400-500g) to prevent overloading pan
and allowing the meat to “stew” in its
juice, resulting in tougher meat.
When adding meat strips to the frypan,
the meat should sizzle.
•
Preheat your frypan before adding any
ingredients, allowing the temperature
light to cycle “ON” and “OFF” several
times. This will allow the frypan to reach
an even higher temperature.
•
•
•
Stir fry strips for 1-2 minutes per batch.
Any longer will toughen the meat.
•
Stir frying is a dry heat cooking method
and is best suited to tender cuts of meat.
Timing is a key factor when cooking
them as over cooking will give a tough,
dry result. Cooking times will depend on
the size and thickness of the cut, ie. the
bigger the cut, the more time is needed.
Remove each batch once cooked and
allow the frypan to reheat before stir
frying the next. By cooking in small
batches, the heat of the frypan remains
constant, ensuring the meat doesn’t stew
and toughen.
•
•
Drain off the marinades from meat strips
before stir frying to prevent stewing and
splatter.
Stir fry vegetables with a little oil or
sprinkling of water until vivid in colour.
RECOMMENdEd CUTS FOR STIR
FRyING
Beef
Lean beef strips prepared from topside,
rump, sirloin, rib eye, fillet.
COOKING TIME INGREdIENTS
3 minutes
Quartered onion, broccoli
flowerets, sliced carrot,
green beans
Chicken
Lean chicken strips prepared from breast
fillets, tenderloins, thigh fillets.
2 minutes
Snow peas, sliced
capsicum, sliced zucchini,
sliced water chestnuts,
bamboo shoots
Lamb
Lean lamb strips prepared from fillet, lamb
leg steaks, round or topside mini roasts, eye
of loin.
1 minute
Chopped garlic, minced
chilli and ginger, sliced
green onions, bean
sprouts
Pork
Lean pork strips prepared from fillet or
medallion steaks.
These brief cooking times will keep
vegetables crisp.
Seafood
Whole peeled prawns, cleaned squid strips,
mussels and cracked crab.
•
Peanut oil is traditionally used for Asian
stir fry dishes. However, other oils such
as canola, rice bran oil and even light
olive oils may be used.
•
Do not over fill the frypan. Always cook
in small batches and reheat at the end
of stir frying by returning the meat
to the pan with simmering sauce and
vegetables.
14
COOKING TECHNIQUES & TIPS
•
•
If using this method, remember to under
cook meat slightly so that reheating will
not spoil and toughen the finished dish.
Serve stir fried foods immediately to
retain their crisp texture.
PAN FRyING
Recommended temperature probe setting:
Searing meat: 14-SEAR
Medium heat: 10-12
Used for cooking meats, fish, seafood, eggs,
chicken or sausages.
SHALLOW FRyING
•
Preheat the frypan on setting 10-12.
When heated add oil to prevent the food
from sticking.
Allow time for meat to sear on both sides
or eggs to begin to set. Then reduce to
setting 8.
Recommended temperature probe setting:
8-10.
Used to crispen and cook foods in small
amount of oil. The foods may have already
been cooked.
•
•
Use approximately 2 cups of oil, or
sufficient oil so that half the food is
submerged.
SAUTéING
Recommended temperature setting: 10-12
Used for sautéing onions, garlic, spices,
pastes, herbs, vegetables, meat and seafood.
•
Preheat the oil before adding food.
When using oil, never cover with the lid
during the heating or cooking as this
will cause condensation to drip into the
oil and result in splattering.
Do not move the frypan during heating
or cooking.
Wipe excess moisture from foods to
avoid splattering.
Cook food in batches to ensure
crispness.
Drain cooked foods on kitchen paper to
absorb excess oil.
Never leave your frypan unattended
while shallow frying.
Allow oil to cool completely before
removing from the frypan. Vegetable,
canola or rice bran oil is recommended
for shallow frying.
NOTE
•
•
•
•
•
•
If using oil to sauté, use setting 12.
If using butter, use setting 10.
ROASTING
Recommended temperature probe setting:
Searing Roast: 14-SEAR
Cooking Roast: 6-8
15
COOKING TECHNIQUES & TIPS
MEAT ANd POULTRy
ROASTING TIMES
The frypan is ideal for roasting meat and
poultry, as the meat retains the flavour and
juices.
The frypan’s dome lid allows for larger joints
of meat and poultry of up to about 1.5kg to
be cooked.
The following times are for dishes that are
well done. Reduce temperatures by
5 minutes for medium and 10 minutes
for rare.
COOKING TIME INGREdIENTS
•
Preheat the frypan on setting 14-SEAR
Fattier joints of meat such as lamb
require a small amount of oil.
Brown and seal the meat on all sides.
Cover with lid.
After browning, turn the dial down
to setting 6-8 and cook to desired
doneness.
Turn the meat over during the cooking
time.
Pork
30-40 minutes/500g
after browning
Lamb/Beef
Chicken
30-40 minutes/500g
after browning
•
•
•
30-35 minutes/500g after
browning
BASTING
•
•
Recommended temperature probe setting:
2-4
The Pan Tilt Lever makes basting easy by
allowing the juices to drain to one side of
the pan.
Once the meat is cooked, set aside and
cover loosely with foil, whilst the gravy
is prepared from the pan juices.
•
To make gravy: Drain excess oil from
pan, stir 1-2 tablespoons of plain flour
into pan residue, cook for 1-2 minutes.
Reduce heat to setting 8, gradually add
1-2 cups stock. Increase heat setting to
10 and stir gravy continuously until it
comes to the boil. Reduce heat to setting
6 and simmer 3-4 minutes until gravy
thickens. Serve immediately with sliced
roast meat.
•
Position the Pan Tilt Lever and allow the
juices to drain to the lower end of the
frypan.
•
Spoon juices over the food as desired.
BOILING
Recommended temperature probe setting:
10-12
Used for cooking rice, pasta and vegetables.
vEGETABLES
•
Cooking times will vary with depending
on types of rice and pasta used.
•
•
Cut into even sized pieces.
Add to the frypan 40-65 minutes before
serving.
•
To cook pasta; always bring water to the
boil with the lid in position. Add a pinch
of salt and follow packet instructions.
•
For crispier vegetables, remove the meat
and increase the heat for the last few
minutes before cooking.
•
•
Cook rice or pasta uncovered, stirring
occasionally to prevent sticking.
Reduce to a lower setting if water boils
too quickly.
16
COOKING TECHNIQUES & TIPS
BAKING
STEAMING
Recommended temperature probe setting:
SEAR
Recommended temperature control probe
setting: 8-10
The frypan can be used for baking cakes or
self-saucing puddings.
•
Steaming is the healthiest of cooking
techniques. It retains the food’s texture,
flavour, vitamins and minerals which
may otherwise be lost in the cooking
water.
Steaming consists of cooking food by
setting it above a hot boiling liquid, and
letting the steam from the liquid literally
cook the food.
•
Preheat the frypan on SEAR setting for
15 minutes with the lid on. Place wire
rack into the base of the pan to elevate
the cake away from the base of the
frypan.
•
•
Place the cake onto the wire rack and
cook with the lid on.
•
•
When steaming always make sure that
the water never comes in contact with
the food.
Always line a plate or tray with baking
paper or cabbage leaves. This keeps
the food from sticking to the plate and
coming in contact with the water.
SIMMERING
Recommended temperature control probe
setting: 6-8
•
Used for cooking casseroles, stews and
reducing and thickening sauces.
•
Simmering food is to cook food in liquid
between a temperature range of
85°C- 96°C.
Bubbles should be small and just
breaking through the surface.
For best simmering results, the frypan
should have a minimum of 3 litres of
combined food and liquid.
Simmering can be achieved with and
without the lid on.
Follow cooking instructions as per
recipe. Reduce temperature setting to
6-8. The frying pan will cycle on and off
in short bursts.
Food should be stirred occasionally to
allow food to be cooked evenly.
•
Always fill the frypan with a minimum of
1-2 litres of water.
Do not allow the frypan to boil dry
Check water levels during cooking
and refill with boiling water to prevent
frypan from boiling dry.
To steam; fill the frypan with cold water.
Set temperature probe to SEAR setting
and place wire rack into the base.
Line a plate with baking paper or
cabbage leaves and place food on top.
Position plate or tray onto wire rack and
cover with lid.
Bring water to the boil and reduce probe
to setting 8-10.
Be careful when dealing with steam.
When lifting the lid, steam can scald and
burn.
•
•
•
•
•
•
•
•
•
•
•
17
RECIPES
RECIPES
MIddLE EASTERN CHUNKy
EGGPLANT dIP
CARAMELISEd ONION jAM
Makes 2 cups
Makes 2 cups
INGREdIENTS
INGREdIENTS
1.5kg eggplant, trimmed and cut into 2cm cubes
200ml olive oil
4 cloves garlic, chopped
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon chilli flakes
2 tablespoons tomato paste
1 cup chopped parsley
2 tablespoons olive oil
50g butter
1kg red onions, sliced
1
⁄
3
cup brown sugar
¼ cup balsamic vinegar
2 teaspoon sea salt
METHOd
1. Heat the frypan on setting 8. Add
oil, butter, onions and cook, stirring
occasionally for 10 minutes or until
onions have softened and collapsed and
are deep golden colour. Stir in sugar and
vinegar and mix well.
2. Continue cooking for a further
10-15 minutes, stirring occasionally,
until thick and syrupy.
Salt and black pepper
METHOd
1. Pour 6 cups of cold water into frypan
cover with lid and bring water to the boil
on SEAR setting.
2. Add diced eggplant to boiling water.
Cover and cook 5 minutes or until
eggplant is tender. Remove and drain
well and set aside.
3. Wipe out frying pan and heat oil on
setting 8. Stir in garlic and spices and
cook for 1 minute or until fragrant.
Add tomato paste, drained eggplant
and parsley and continue cooking for a
further 2 minutes. Reduce heat to setting
5, cover and continue cooking for
15-20 minutes, stirring occasionally
until eggplant is soft and sauce has
reduced and thickened.
3. Season with salt and serve either warm
or cold with eggs, sausages or on a beef
burger.
4. Season to taste with salt and pepper.
Serve warm or cold as a dip with warmed
flat bread or as a sauce for steak or grilled
chicken.
19
RECIPES
CHICKEN ANd SWEET CORN SOUP
CHUNKy MINESTRONE SOUP
Serves 6
Serves 6
INGREdIENTS
INGREdIENTS
1.5 litres chicken stock
2 chicken breast fillets, trimmed
2 fresh corn cobs
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
2cm piece ginger, sliced
2 tablespoons light soy sauce
2 x 125g can creamed corn
3 egg whites
1 teaspoon sesame oil
3-4 green onions, finely sliced
1 large carrot, diced
1 stick celery, diced
400g can peeled diced tomato
1.5 litres vegetable or chicken stock
1 cup small macaroni pasta
400g can borlotti beans, rinsed and drained
2 cups finely shredded cabbage
L cup chopped parsley
METHOd
Salt and pepper
Grated Parmesan to serve
1. Heat the chicken stock and 2 cups of
water in the frypan on setting 14 until
the stock comes to the boil. Add chicken
breast fillets and reduce heat setting to
8. Cover with lid and simmer for
5 minutes or until chicken is firm to
touch and cooked through. Remove
and set aside to cool slightly before
shredding.
2. Slice kernels from corn cobs and set
aside. Place cob husks and sliced
ginger into stock, cover and simmer for
a further 10-15 minutes. Remove and
discard.
3. Add soy, can creamed corn and whole
corn kernels to stock and simmer for
10 minutes. Return shredded chicken to
frypan, cover and bring back to the boil.
4. Whisk egg whites lightly and gradually
add to hot soup, stirring constantly with
a wooden spoon. Cook for 2 minutes
until white ribbons swirl through the
soup. Stir in sesame oil and half the
green onion. Ladle hot soup into bowls,
serve topped with extra green onions.
METHOd
1. Heat the frypan on setting 8, add the
oil, onion, garlic, carrot and celery. Cook
5 minutes until just softened but not
coloured.
2. Stir in tomato and cook a further
3 minutes.
3. Pour in stock and 2 cups of water.
Increase heat to setting 12 and bring
to the boil. Add macaroni and cook,
uncovered until pasta and vegetables are
cooked.
4. Stir through borlotti beans and parsley
and season with salt and pepper.
5. Ladle hot soup into soup bowls and
sprinkle with grated Parmesan and serve
with crusty Italian bread.
20
RECIPES
CURRIEd PUMPKIN SOUP
SMOKEd SALMON CREAMEd EGGS
Serves 6
Serves 4
INGREdIENTS
INGREdIENTS
40g butter
4 eggs
1 large red onion, finely chopped
2 cloves garlic, crushed
2 tablespoons korma curry paste
1.5kg pumpkin, peeled and chopped
1.5 litres chicken stock
½ cup thickened cream
Freshly ground black pepper
40g butter
150g smoked salmon, chopped
2 tablespoons finely chopped chives
270ml coconut milk
L cup chopped coriander
METHOd
1. Place eggs and cream into a small bowl
and beat with electric beaters on high
speed until light and fluffy. Season to
taste.
2. Melt butter in the frypan on setting 8.
Pour eggs into hot pan and stir until
mixture has thickened slightly. Stir
through chopped salmon.
3. Reduce heat to setting 2-3. Cover
with lid until eggs are firm, light and
fluffy. Sprinkle with chives and serve
immediately with crusty toasted
sourdough.
METHOd
1. Preheat frypan on setting 8. Melt butter
and cook onion and garlic for 5 minutes.
Stir in paste and cook a further 1 minute
or until fragrant.
2. Add pumpkin and toss to coat in paste.
Stir in stock. Cover with lid and bring to
the boil. Reduce heat and simmer for 20-
30 minutes or until pumpkin is tender.
3. Cool slightly and blend or process soup
until smooth.
4. Reheat soup in the frypan on setting 6 or
until hot. Stir in coconut milk just before
serving.
5. Ladle hot soup into soup bowls and top
with chopped coriander.
21
RECIPES
5. Heat vegetable oil in the frypan on
THAI FISH CAKES
Serves 6-8 as part of an appetiser
setting 10.
6. Place half the fishcakes into the hot
oil and shallow fry for 1-2 minutes on
each side or until fishcakes are golden
brown. Remove and drain on paper
towel. Repeat with remaining fish cakes
and serve with dipping sauce and lime
wedges.
INGREdIENTS
600g white fish fillets, such as barramundi,
snapper and red fish fillets
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
2 teaspoons white sugar
1 egg white
2 kaffir lime leaves, thinly sliced
80g green beans, finely sliced
1 litre vegetable oil for shallow frying
dipping sauce
½ cup sugar
L cup white vinegar
1 tablespoon fish sauce
½ Lebanese cucumber, seeded and finely diced
1 long red chilli, finely chopped
METHOd
1. To make the dipping sauce, combine
sugar, vinegar and 2 tablespoons cold
water into a small saucepan. Stir over
medium high heat until sugar has
dissolved. Stir in fish sauce and cool
completely. Just before serving, stir
through cucumber and chilli.
2. Dice fish into large cubes and place
into the bowl of a food processor along
with curry paste, fish sauce, white sugar
and egg white. Using the pulse button,
process ingredients until mixture is
smooth.
3. Tip mixture into a bowl and mix through
finely shredded kaffir lime leaves and
sliced green beans.
4. Wet hands with cold water and form
fish cake mixture into flat round shapes
3-4cm wide and place onto a lined
baking tray.
22
RECIPES
HAM ANd HERBEd CHEESE
OMELETTE
BAKEd EGGS & BEANS
Serves 4-6
Serves 4
INGREdIENTS
INGREdIENTS
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
4 eggs, separated
2 tablespoons milk
¼ cup tomato paste
2 x 400g can peeled & chopped tomato
1 tablespoon brown sugar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
40g butter
2 x 400g can three bean mix, rinsed and drained
6 large eggs
Salt and freshly ground black pepper
120g ham, thinly sliced into strips
2 tablespoons finely chopped parsley
1 tomato, finely diced
½ cup grated cheddar cheese
METHOd
METHOd
1. Heat frypan on setting 10. Add oil, onion
and garlic and cook 3-4 minutes or until
onion have softened.
1. Combine egg yolks, milk, mustard in
a small bowl and season with salt and
pepper.
2. Beat egg whites in a separate bowl until
soft peaks form. Fold through egg yolk
mixture.
3. Melt butter in the frypan on setting
10. Add ham and cook 1 minute until
warmed through. Stir in parsley and
tomato and cook a further 2 minutes.
Remove and set aside.
4. Reduce heat to setting 6. Pour egg
mixture evenly into frypan. Cover and
cook until omelette puffs up and base of
omelette is golden.
2. Stir in tomato paste, peeled tomatoes,
sugar and drained beans.
3. Reduce heat to setting 6 and simmer
5 minutes or until sauce has thickened
and liquid has evaporated.
4. Push mixture to the sides to make
6 holes large enough for the cracked
eggs to fit in.
5. Crack eggs into each space and season
with salt and pepper. Cover with lid
and cook 1-2 minutes or until eggs are
cooked to your liking. Serve hot with
thick cut toast.
5. Sprinkle half the omelette with ham
and tomato mixture and cheese. Turn
omelette in half to enclose filling and
cook a further 1-2 minutes until set.
6. Cut into 4 slices and serve.
23
RECIPES
4. Add remaining oil and cook onions and
garlic until softened; add paprika and
cook for a further 30 seconds.
SEAFOOd PAELLA
Serves 6-8
5. Stir in tomatoes and cook for
INGREdIENTS
2-3 minutes. Add rice and stir until well
coated. Pour in ¾ of the stock and stir
to combine. Reduce heat to setting 6-8
and cook, covered, for 10 minutes. After
10 minutes check rice, add a little more
stock if the rice looks too dry.
4 small raw blue swimmer crabs
12 large green prawns, left whole
12 small black mussels, cleaned and de-beared
1 litre fish stock
1 teaspoon saffron threads
3 tablespoons extra virgin olive oil
1 onion, finely chopped
6. Arrange raw seafood, peas, roasted
capsicum, over rice and cook, covered
for a further 5 minutes or until the
seafood is cooked and the rice is tender.
Scatter over lemon wedges.
1 clove garlic, crushed
1 teaspoon smoked paprika
400g can diced tomatoes
2 cups Arborio or Spanish rice
300g whole pipis, purged
½ cup frozen peas
7. Turn heat off and keep covered for
5 minutes before serving.
1 small roasted red capsicum, sliced
1 lemon, cut into wedges
METHOd
1. Remove flap from the undersides of
crabs then flip crab over. Place your
thumb under the shell between the
two back legs and slowly pull the shell
away from the body. Discard. Remove
the feather like gills and front feelers
and discard. Carefully rinse the crab
if needed – do not put under running
water. Using a sharp knife cut the body
in half. Then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
2. Place stock and saffron in a saucepan
and heat gently to infuse. Cover and
keep warm.
3. Heat half the oil in frypan on setting 12.
Cook whole prawns until just cooked
through; remove and set aside. Add
crabs and cook 5 minutes, or until just
changing colour. Remove and set aside
with prawns.
24
RECIPES
MUSSELS PROvENCAL
STEAMEd MISO SALMON
Serves 4
Serves 4-6
INGREdIENTS
INGREdIENTS
2 tablespoons olive oil
L cup white miso
3-4 eschallots, finely chopped
2 teaspoons finely chopped, fresh thyme
½ cup chopped parsley
¼ cup mirin
2 tablespoons white sugar
2 teaspoons sesame oil
3 large ripe tomatoes, finely diced
3 cloves garlic, crushed
1 cup white wine
2kg fresh mussels, bearded and scrubbed
Freshly ground black pepper
6 x 250g salmon fillets, skin removed and pin
boned
2 bunches thin asparagus, trimmed
Toasted sesame seeds and sliced green onions
to serve
Steamed short grain rice to serve
METHOd
METHOd
1. Heat the frypan on setting 10. Add oil
and eschallots and cook until softened
but not coloured.
1. Preheat frypan on setting SEAR and fill
with a minimum of 1 litre of water.
2. Line a tray or plate that fits easily onto
2. Stir in thyme, half the parsley, tomatoes
wire rack with baking paper.
and garlic and cook for 5 minutes.
3. Combine miso, mirin, sugar and sesame
3. Stir in wine and mussels and toss gently.
Cover with lid and cook until mussels
have just opened.
oil and mix well to form a paste. Brush
3
⁄4
of the miso mixture over salmon fillets
and set aside.
4. Toss through remaining parsley and
4. Place asparagus onto a lined plate/tray
and drizzle over with remaining miso
mixture.
5. Place salmon fillets on top and position
tray over wire rack. Cover , and reduced
heat to setting 10. Cook 8-10 minutes or
until salmon is cooked to your liking.
season with freshly ground black pepper.
Serve hot with crusty bread or traditional
hand cut potato chips and aioli.
Serve sprinkled with toasted sesame seeds
and sliced green onions.
25
RECIPES
jAPANESE PANCAKES
RICOTTA PANCAKES
Serves 4
Makes 8
INGREdIENTS
INGREdIENTS
1 cup plain flour
3 eggs
1 teaspoon salt
200g fresh ricotta
2 eggs, beaten
½ cup water
½ cup milk
3
⁄
4
cup self raising flour
1 cup shredded Chinese cabbage
1 small carrot, grated
4 green onions, finely sliced
200g white fish fillets, diced
250ml vegetable oil
1 teaspoon baking powder
2 tablespoons caster sugar
Unsalted butter for greasing
METHOd
Japanese mayonnaise, to serve
Tonkatsu sauce, to serve
Shredded nori, to serve
1. Place eggs, ricotta and milk into a large
bowl and mix well to combine.
2. Sift flour and baking powder together
and add sugar. Make a well into the
centre of dry ingredients and pour in
egg and ricotta mixture.
METHOd
1. Place flour, salt, eggs and water into a
large mixing bowl, and mix until smooth.
3. Fold batter lightly, until flour is just
incorporated. Set aside.
2. Stir through cabbage, carrot, green
onion and fish and set aside.
4. Preheat the frypan on setting 8. Lightly
grease with a little butter and wipe out
excess with paper towel.
5. Spoon ¼ cup of the mixture into pan
and spread out to form a 10cm round.
Cook 2-3 minutes or until bubbles come
to the surface and break. Carefully turn
the pancake over and cook until golden
brown on both sides. Remove from pan
and continue with remaining batter.
3. Heat oil in frypan on setting 10.
4. Spoon a quarter of the pancake mixture
into the frypan and spread out to form
a 15cm circle. Repeat with remaining
batter.
5. Cook 3-4 minutes or until lightly
browned. Turn over and cook for a
further 2 minutes.
Serve hot drizzled with Japanese
Serve with fresh blueberries and maple syrup.
mayonnaise, Tonkatsu sauce and shredded
nori. Substitute fish with prawns, cooked
chicken breast or even more vegetables.
TIP
For berry pancakes pour mixture into
pan; top with several fresh berries
before flipping over and cooking other
side.
26
RECIPES
CREPES
vEGETABLE PATTIES
Serves 6-8
Makes approx 10
INGREdIENTS
INGREdIENTS
1½ cups plain flour
Pinch salt
3 eggs, lightly beaten
1¼ cups milk
1 teaspoon vanilla extract
40g butter, melted
400g can chickpeas, drained and rinsed
1 small onion, finely chopped
1 zucchini, grated
200g kumera, peeled and grated
1 small carrot, grated
2 eggs, lightly beaten
1 cup dried bread crumbs
1 clove garlic, crushed
METHOd
L cup coarsely chopped coriander
1 tablespoon toasted sesame seeds
1 tablespoon curry powder
Salt and freshly ground pepper
2 cups vegetable oil
1. Preheat the frypan on setting 10-12.
2. Sift flour and salt into a large bowl.
Gradually add combined eggs, milk,
vanilla and butter. Beat until mixture is
smooth.
3. Pour sufficient batter into the frypan to
yoghurt, mint and cucumber sauce
375ml plain Greek yoghurt
form a thin 15cm even crepe.
4. Cook 1-2 minutes, turn over and cook
until golden. Repeat with remaining
mixture.
1 Lebanese cucumber, seeded and grated
2 tablespoons chopped mint
Salt to taste
Serve with lemon juice and icing sugar.
METHOd
1. To make the yoghurt sauce, stir together
ingredients and season with salt.
2. Place 2⁄
of the chickpeas into the bowl of
3
a food processor and pulse until lightly
mashed.
3. Add grated vegetables, eggs,
breadcrumbs, garlic, coriander, sesame
seeds and curry powder. Pulse until well
combined. Season with salt and pepper
and add remaining whole chickpeas.
4. Using a L cup measure, spoon out
mixture and form into a patty. Place onto
a lined tray; cover and refrigerate for
30 minutes.
5. Preheat the frypan on setting 10 and add
oil. Cook patties for 2-3 minutes each
side or until golden. Drain on paper
towel and serve with yoghurt sauce.
27
RECIPES
5. Stir though beans & broccolini and stir-
fry until heated through. Add tofu and
cook an extra 2-3 minutes.
6. Pour over peanut sauce and toss to coat
in sauce. Squeeze over lime juice and
serve immediately topped with chopped
green onion and coriander.
CRISPy TOFU ANd vEGETABLE
PEANUT STIR-FRy
Serves 6
INGREdIENTS
300g firm tofu
2 tablespoons vegetable oil
1 large onion, sliced
1 large red capsicum, seeded and sliced
2 carrots, thinly sliced on the diagonal
150g green beans, trimmed
2 bunches broccolini, trimmed and cut into 5cm
lengths
Green onions and chopped coriander to serve
Peanut sauce
½ cup crunchy peanut butter
½ cup water
2 cloves garlic, crushed
2cm piece ginger, finely grated
3 tablespoons soy sauce
2 tablespoons kejap manis
1 tablespoon lime juice
METHOd
1. Drain tofu and pat dry with paper towel
to remove excess liquid. Dice into 3cm
squares. Set aside.
2. To make the peanut sauce; combine the
peanut butter, water, garlic and ginger
in a small saucepan and heat gently
over medium heat until smooth and hot.
Add soy and kecjap manis and stir until
combined. You may need to add more
water if sauce is too thick. Remove and
set aside.
3. Heat oil in the frypan on setting 14.
Cook tofu for 2-3 minutes until golden.
Remove and drain on paper towel.
4. Add onion and cook 1-2 minutes to
soften slightly. Add capsicum and carrot
and continue cooking for a further
3 minutes.
28
RECIPES
4. Combine cooled onion with cheeses and
salt and pepper. Rinse and dry spinach
well and set aside.
TURKISH GOZLEME
Makes 6
5. On a large piece of baking paper;
roll one piece of dough to a 3mm
INGREdIENTS
1 tablespoon olive oil
thick rectangle. Place 1 cup shredded
silverbeet onto one half of the dough.
Top with one sixth of the cheese mixture.
1 large brown onion, finely chopped
3 cloves garlic, chopped
Salt and pepper
6. Lift dough over filling to enclose, pinch
edges together to seal. Repeat with
150g feta cheese, crumbled
100g tasty cheese, grated
6 cups (1 small bunch) shredded silverbeet
Olive oil cooking spray
remaining dough and filling and place
onto separate sheets of baking paper.
7. Preheat the frypan on setting 10.
Cooking one at a time, spray the top
with cooking spray oil and flip up side
down onto another sheet of baking
paper. Place gozleme and baking paper
onto cooking surface and cook for
4 minutes or until golden. Spray top
with oil and carefully flip over to cook
4 minutes on other side.
Lemon wedges, to serve
dough
3 ½ cups bakers flour, sifted
2 teaspoons salt
2 tablespoons olive oil
¼ cup natural yogurt
375ml lukewarm water
METHOd
1. To make dough: Combine flour and salt
in the bowl of an electric mixer. Turn
mixer onto speed 1 and add oil, yoghurt
and water. Mix for 6 minutes.
TIP
Mixture is quite sticky so don’t be
tempted to add more flour.
2. Turn mixture out onto a lightly floured
surface and lightly knead to combine.
Divide dough into 6 equal portions and
knead into small balls. Place balls onto a
tray lined with a baking paper; cover and
rest for 20 minutes.
3. Heat oil in the frypan on setting 8. Add
the onions and garlic and cook until
softened; Remove and set aside to cool.
Wash and wipe out frying pan.
29
RECIPES
3. Heat oil in frypan setting 8. Add the
onions and garlic and cook until
TURKISH GOZLEME WITH LAMB
Makes 6
softened. Add lamb mince and cook,
stirring, until browned; add spices and
passata. Cook for 10-15 minutes or until
mixture is thick. Remove and allow to
cool. Wash and wipe out frying pan.
INGREdIENTS
1 tablespoon olive oil
1 large brown onion, finely chopped
3 cloves garlic, chopped
500g lamb mince
4. Combine cheeses and spinach; set aside.
5. On a large piece of baking paper; roll
one piece of dough to a 3mm thick
rectangle. Place ½ cup shredded
silverbeet onto one half of the dough.
Top with one sixth each of the lamb and
cheese mixture.
2 teaspoons ground cumin
1 teaspoon sweet paprika
¾ cup tomato passata
Salt and pepper
150g feta cheese, crumbled
100g tasty cheese, grated
3 cups shredded silverbeet
Olive oil cooking spray
Lemon wedges, to serve
6. Lift dough over filling to enclose, pinch
edges together to seal. Repeat with
remaining dough and filling and place
onto separate sheets of baking paper.
7. Preheat the frypan on setting 10.
Cooking one at a time, spray the top
with cooking spray oil and flip up side
down onto another sheet of baking
paper. Place gozleme and baking paper
onto cooking surface and cook for
4 minutes or until golden. Spray top
with oil and carefully flip over to cook
4 minutes on other side. Cut into wedges
and serve with lemon wedges.
dough
3 ½ cups bakers flour, sifted
2 teaspoons salt
2 tablespoons olive oil
¼ cup natural yogurt
375ml lukewarm water
METHOd
To make dough:
1. Combine flour and salt in the bowl of an
electric mixer. Turn mixer onto speed 1
and add oil, yogurt and water. Mix for 6
minutes.
NOTE
Mixture is quite sticky so don’t be
tempted to add more flour.
2. Turn mixture out onto a lightly floured
surface and lightly knead to combine.
Divide dough into 6 equal portions and
knead into small balls. Place balls onto a
tray lined with a baking paper; cover and
rest for 20 minutes.
30
RECIPES
5. Add sliced chicken and stir fry for
2-3 minutes to seal. Add prawns and
cabbage and continue cooking for a
further 5 minutes.
NASI GORENG
Serves 6
INGREdIENTS
6. Stir in cold rice, breaking up any lumps,
until the rice is heated through. Add
sauces and green onions.
L cup vegetable oil
4 eggs
1 onion, finely chopped
3 cloves garlic, finely chopped
2 long red chillies, finely sliced
2 teaspoons shrimp paste
1 teaspoon ground coriander
2 teaspoons sugar
Serve topped with cucumber and carrot strips
and Asian shallots.
NOTE
Shrimp paste is available in the Asian
section of your supermarket.
2 small chicken breast, thinly sliced
300g raw school prawns, peeled and de-veined
¼ small Chinese cabbage, finely shredded
6 cups cold cooked long grain rice
¼ cup kejap manis
2 tablespoons soy sauce
4 green onions, sliced
Garnish with thinly sliced cucumber and carrot
strips and crisp fried Asian shallots
METHOd
1. Heat half the oil in the frypan on
setting 10.
2. Beat eggs together until well mixed and
foamy. Pour in frying pan and tilt pan
to spread egg to form a thin omelette
across the base of pan. Cook 1-2 minutes,
or until just set. Roll up omelette to form
a cylinder and remove to a plate. Cool
slightly and cut into thin strips. Set aside
to cool.
3. Combine onion, garlic, chillies, shrimp
paste, coriander and sugar into the
bowl of a food processor and process
until it forms a paste. You may need to
add a little oil or water to enable the
ingredients to blend properly.
4. Heat remaining oil on setting 6-8.
Add paste and cook for 1-2 minutes or
until fragrant.
31
RECIPES
WHOLE STEAMEd SNAPPER
Serves 4
ROAST GARLIC ANd ROSEMARy
LAMB
Serves 4-6
INGREdIENTS
INGREdIENTS
1.7kg leg of lamb
1.5kg whole snapper, scaled and gutted
4cm knob ginger, thinly sliced
2 sticks lemongrass, trimmed and cut into thin
strips
1 lime, sliced
¼ cup Shaoxing wine
2 tablespoons light soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
Fresh coriander sprigs and sliced green onions
for garnish
3 cloves garlic, cut into thin slivers
6-8 rosemary sprigs
Sea salt and freshly ground black pepper
2 tablespoons olive oil
8 pickling onions, halved
Gravy
1 tablespoon oil
2 tablespoons plain flour
½ cup red wine
1½ cups chicken stock
METHOd
1. Make 3 slashes into the thickest part of
the fish, on both sides. Place slices of
ginger and lemongrass into each of the
incisions and place the remainder inside
the fish cavity along with the sliced lime.
2. Preheat the frypan on setting SEAR and
fill with 1 litre of water. Bring to the boil.
Position the trivet into the base of the
frypan.
3. Place fish onto a tray or plate, lined with
baking paper and place onto wire rack.
Combine wine, soy and sesame oil and
pour over fish. Cover , reduce heat to
setting 8 and cook 12-15 minutes or until
the flesh flakes easily in the thickest part
of the fish. Remove tray/plate and set
aside, covered loosely with foil.
METHOd
1. Using a small knife, cut small slits evenly
over the top of the lamb leg. Insert garlic
and a sprig of rosemary into each slit.
Season with salt and pepper.
2. Heat the frypan on setting 14. Add lamb
and cook until browned on all sides.
3. Reduce heat to setting 8. Cover and cook
for a further 45 minutes. Turn lamb over
and baste with any pan juices
4. Scatter onion around lamb, cover,
continue cooking for a further
30-40 minutes or until onions and lamb
are cooked to your liking.
5. Remove lamb and onions and cover
loosely with foil, stand for 10 minutes to
rest before carving.
6. To make the gravy, reduce temperature
to setting 6 and add oil. Stir in flour to
make a thick smooth paste. Add wine
and stock and stir, scraping up all pan
sediment. Simmer for 5 minutes or until
thickened. Season to taste with salt and
pepper.
4. Heat oil in a small pan until smoking.
Remove foil and pour directly over the
top of the fish.
Garnish with coriander sprigs and green
onion and serve immediately with steam rice.
Serve sliced lamb with onions and gravy and
favourite steamed vegetables.
32
RECIPES
3. Spread corn chips over 2 oven proof
dishes. Top with lamb mixture, sprinkle
with cheese and bake uncovered in a
moderately hot oven (200 C) or under a
preheated grill until golden and heated
through.
HERB SPICy LAMB & BEAN NACHOS
WITH SALSA
Serves 8
INGREdIENTS
2 tablespoons oil
1 onion, finely chopped
1kg lamb mince
4. To make the salsa; combine ingredients
and mix well.
5. Cut up large squares of nachos and top
2 tablespoons ground cumin
2 tablespoons mild paprika
1 teaspoon cayenne pepper
L cup tomato paste
with guacamole, sour cream and salsa.
425g can red kidney beans, rinsed and drained
2 cups beef stock
2 x 230g plain corn chips
400g grated tasty cheese
Salt and pepper
Guacamole, sour cream and salsa to serve
Salsa
4 large Roma tomatoes cut into a small dice
1 small red onion, finely diced
1 tablespoon extra virgin olive oil
Juice of a lime
1 tablespoon finely chopped coriander
METHOd
1. Heat oil in the frypan on setting 8-10.
Add onion and cook for 3-4 minutes or
until softened. Add mince in batches and
cook, stirring, until brown and crumbly.
2. Stir in spices and tomato paste and cook
for 1-2 minutes. Add beans and stock
and mix well. Bring to the boil. Reduce
heat to setting 7 and simmer uncovered,
stirring occasionally, for 10 minutes or
until lamb mixture thickens. Season with
salt and pepper to taste.
33
RECIPES
CRUSTEd LAMB RACKS
FAMILy BOLOGNAISE
Serves 6
Serves 6
INGREdIENTS
INGREdIENTS
2 cups fresh breadcrumbs
2 tablespoons chopped parsley
1 tablespoon chopped rosemary
2 cloves garlic, minced
1 teaspoon grated lemon rind
Salt and freshly ground black pepper.
¼ cup Dijon mustard
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1kg lean beef mince
1 cup red wine
L cup tomato paste
2 x 400g can diced tomato
1 carrot grated
6 x 4 point lamb racks
2 tablespoons olive oil
1 litre beef stock
1 bay leaf
METHOd
Salt and freshly ground black pepper.
1. Combine breadcrumbs, herbs and, garlic
and lemon rind in a bowl and mix well.
Season with salt and pepper.
2. Spread the top of each lamb rack with
mustard and press bread crumb mixture
over the top.
METHOd
1. Heat oil in the frypan on setting 10.
Cook onion and garlic for 5 minutes or
until softened. Add mince in 2 batches,
stirring continuously to break up lumps.
Cook until brown and crumbly.
2. Stir in wine and tomato paste and cook
for a further 1 minute. Add canned
tomato, carrot, stock and bay leaf and
bring to the boil.
3. Reduce heat to setting 6-8. Cover, and
simmer for 45-50 minutes or until sauce
has thickened and reduced and meat
is tender. Season to taste with salt and
pepper.
3. Heat oil in the frypan on setting 8. Place
racks, crust side down and cook for
6 minutes or until golden. Turn racks
over, and cook for a further 6 minutes.
4. Reduce heat to setting 6. Cover with lid
and cook 10-15 minutes.
5. Remove from pan, cover loosely with foil
and allow to stand for 10 minutes before
serving.
Serve with your favourite pasta.
34
RECIPES
BEEF ANd BLACK BEAN STIR-FRy
BEEF BURGER
Serves 6
Serves 4-6
INGREdIENTS
INGREdIENTS
800g beef fillet (substitute with rump or sirloin
steak)
¾ cup Shaoxing wine
½ cup oyster sauce
¼ cup sugar
¼ cup kejap manis
2 tablespoons sesame oil
2 tablespoons fish sauce
3 tablespoons peanut oil
1 large onion, cut into thin wedges
2 cloves garlic, crushed
800g lean mince beef
1 onion, grated
1 egg, lightly beaten
1 carrot, grated
½ cup dry breadcrumbs
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
½ cup chopped parsley
Freshly ground black pepper
2 tablespoons oil
METHOd
2 tablespoons salted blackbeans, rinsed, drained
and lightly mashed
1. Combine beef, onion, egg, sauces and
parsley. Season with freshly ground
black pepper.
2 bunches asparagus, trimmed and cut into 5cm
lengths
1 tablespoon corn flour
2. With clean hands, mix mince mixture
METHOd
until well combined.
1. Finely slice beef into even this strips and
3. Divide into 6 large flat patties and
place into a large bowl.
refrigerate until required.
2. Combine Shaoxing wine, oyster sauce,
kejap manis, sesame oil and fish sauce
and mix well. Pour over beef and stir to
coat. Cover and refrigerate for 2 hours.
4. Heat oil in the frypan on setting 10.
5. Cook patties for 2-3 minutes each side
or until patties are cooked through.
Remove and drain on absorbent paper.
3. Strain marinade from beef and set aside
Serve on toasted hamburger buns with sliced
tomato, caramelised onion and lettuce.
for later.
4. Heat half the oil in the frypan on SEAR
setting and stir-fry beef in small batches
for 1-2 minutes until seared. Remove and
repeat with remaining beef.
5. Heat remaining oil in the frypan on
setting 10 and cook onion, garlic
and black beans for 1-2 minutes. Add
reserved marinade and bring to the boil.
Return beef strips and add asparagus to
frypan and toss to coat and heat through.
6. Blend cornflour with 1 tablespoon of
cold water and add to pan. Stir until
thickened and meat is hot and cooked.
Serve immediately with steamed rice.
35
RECIPES
THAI CHICKEN CURRy
Serves 6
CREAMy CHICKEN WITH
BACON & THyME
Serves 6
INGREdIENTS
INGREdIENTS
270ml coconut cream
2 tablespoon Thai green curry paste
1 cup chicken stock
2kg chicken pieces, skin removed
3/4 cup plain flour
400ml coconut milk
Salt and freshly ground black pepper
¼ cup olive oil
2 leeks, washed and finely sliced
4 rashers bacon, rind removed and chopped
300g button mushrooms
3-4 sprigs thyme
1kg chicken thigh fillets, diced
150g green beans, trimmed
250g punnet cherry tomatoes
200g can bamboo shoots, drained
2 tablespoons fish sauce
1 tablespoon sugar
2 cups chicken stock
½ cup Thai basil leaves
Juice of a lime
½ cup sour cream
METHOd
METHOd
1. Wipe chicken pieces with paper towel.
Combine flour with salt and pepper
into a large snap lock bag. Add chicken
pieces in batches and toss to coat evenly.
Remove and repeat with remaining
chicken and flour.
1. Scoop solid cream from the top of the
coconut cream and heat in the frypan on
setting 12. Bring to the boil and allow to
cook until it looks lacy and oil separates
from the coconut cream.
2. Heat oil in the frypan on setting 12.
Brown chicken pieces on both sides
until golden but not cooked through;
remove and set aside.
3. Add leek, bacon, mushrooms and
thyme and cook 5 minutes. Stir in stock,
scraping up any food on the bottom of
the pan. Return chicken to frying pan.
Reduce heat setting to 6-8, cover with lid
and simmer 30 minutes or until chicken
is cooked through.
2. Stir in paste and cook a further 1 minute
or until fragrant. Add stock and coconut
milk and bring to the boil. Reduce heat
to setting 6 and add chicken; simmer
5 minutes.
3. Add beans, cherry tomatoes, bamboo
shoots, fish sauce and sugar and simmer
an extra 5 minutes.
4. Stir in Thai basil and squeeze over lime
juice.
Serve with steamed jasmine rice.
4. Stir through sour cream and season to
taste.
Serve with buttered noodles or rice.
36
RECIPES
INdIvIdUAL STICKy dATE
PUddINGS
GOLdEN SyRUP dUMPLINGS
Serves 6
Serves 6
INGREdIENTS
INGREdIENTS
2 cups self raising flour
120g unsalted butter
2 eggs
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1 ¼ cups boiling water
60g softened butter
L cup milk
Syrup sauce
1 cup firmly packed brown sugar
1 cup self raising flour
2 eggs
60g butter
1½ cups brown sugar
2
⁄
3 cup golden syrup
Butterscotch sauce
2 cups water
160g butter
METHOd
2
⁄
3 cup firmly packed brown sugar
1 cup thickened cream
1. To make the syrup; Heat the frypan on
setting 10 and add butter, brown sugar,
golden syrup and water together. Stir
until sugar has dissolved. Reduce heat
setting to 8. Cover and simmer for
5 minutes.
METHOd
1. Bring 3 litres of water to the boil in the
frypan on SEAR and set wire rack into
the base of frying pan. Grease
6 individual 1-cup ramekins with
cooking spray.
2. To make the dumplings; place flour
and butter into the bowl of a food
processor and pulse until it resembles
breadcrumbs. Add eggs and milk and
process until a smooth batter forms.
2. Place dates, soda and boiling water into
the bowl. Stand for 5 minutes to soak
and soften. Pour into the bowl of a food
processor and pulse until combined.
Add butter and sugar and pulse until
well incorporated. Add remaining
3. Using 2 soup spoons, form small balls of
dough and drop into simmering syrup.
4. Cover and simmer 15 minutes turning
dumplings over half way or until
dumplings have doubled in size and are
cooked through.
ingredients and pulse mixture until just
combined. Do not over process.
3. Pour mixture into prepared ramekins.
Place ramekins into frying pan. Cover
and cook for about 25 minutes or until
cooked when tested with a skewer.
Carefully remove from frying pan; stand
for 5 minutes before turning out onto a
wire rack.
Serve hot with fresh thickened cream.
4. To make butterscotch sauce; combine
all ingredients in a small saucepan and
simmer over a low heat until combined.
Serve individual puddings with sauce and
vanilla ice cream.
37
RECIPES
SPICEd RHUBARB, APPLE ANd
BERRy COMPOTE
Serves 8
INGREdIENTS
80g butter
½ cup brown sugar
1 cinnamon stick
1 vanilla bean, halved and scraped
2 apples, peeled, cored and cut into large dice
2 pears, cored and cut into large dice
2 bunches rhubarb, trimmed and cut into 5cm
lengths
270g fresh dates, seeds removed, chopped
300g fresh or frozen mixed berries
METHOd
1. Heat the frypan on setting 6. Add butter,
sugar, cinnamon, and vanilla bean and
½ cup water. Stir until butter and sugar
have melted and syrupy.
2. Add apples and pears and toss to coat in
syrup. Cover with lid and simmer for
10 minutes.
3. Stir in rhubarb and berries, cover and
cook for a further 5 minutes or until fruit
has softened and apples are tender.
Serve warm with ice cream or cold with
ricotta pancakes.
38
NOTES
39
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