Breville THE HOT WOK BEW600XL - Manuel (Page 32)

32
RECIPES
MUSSELS IN TOMATO ANd
GARLIC SAUCE
Makes 4-6 servings
INGREdIENTS
2 tablespoons (30ml) olive oil
2 Spanish onions, finely diced
3 cloves garlic, minced
1 cup (250ml) white wine
2 ¼ cups (600ml)) tomato pasta sauce
2 ¼ lbs (1kg) fresh mussels, bearded
and scrubbed
4 tablespoons basil leaves, torn
Black pepper, freshly ground
METHOd
1.
Set the Wok temperature to ‘High Sear’.
Add the oil, onions and garlic and stir-
fry until the onion is soft.
2. Add the wine and reduce the liquid
by half.
3. Add the tomato sauce and bring the
mixture to the boil.
4. Add the mussels then reduce the Wok
temperature to Heat Setting 8, place the
lid on and cook until the mussels have
opened. Add the basil and pepper.
Serve with crusty bread and extra virgin
olive oil.
SALT ANd PEPPER CALAMARI
Makes 4-6 servings
INGREdIENTS
2¼ lbs (1kg) Calamari
1 tablespoon Szechwan peppercorns, ground
2 teaspoon sea salt
1 tablespoon cornstarch
1 tablespoon all-purpose flour
2 egg whites
4 cups (1 liter) sunflower oil for shallow frying
3 limes, quartered
METHOd
1.
Cut Calamari open, clean and
remove innards.
2. Cut shallow diagonal slashes in criss-
cross pattern on the inside.
3. Cut into 2 inch x 3⁄4 inch (6cm x 2cm)
pieces.
4. Combine remaining ingredients in bowl.
5. Toss prepared Calamari in the
flour mixture.
6. Set the Wok temperature to Heat Setting
8. Add 4 cups (1 L) of vegetable oil and
heat for 4 minutes, then shallow fry
squid in 3 batches.
7. Remove and drain on paper towels.
Serve with lime wedges and Cilantro leaves.
NOTE
Remove each batch when cooked
and allow the Wok to reheat before
shallow frying the next batch. By
cooking in small batches, the heat of
the oil remains constant.
BEW600XL_IB_A10.indd 32 24/06/10 1:28 PM