Breville Fryer BEF500 Issue A11 User Manual

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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
CONGRATULATIONS  
on the purchase of your new Breville  
Thermal Pro Stainless  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
5
KNOW  
your Breville  
Thermal Pro Stainless  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
7
OPERATING  
your Breville  
Thermal Pro Stainless  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
9
CARE & CLEANING  
for your Breville  
Thermal Pro Stainless  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
12  
COOKING TECHNIQUES  
& TIPS  
for your Breville  
Thermal Pro Stainless  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
17  
RECIPES  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
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.  
Download from Www.Somanuals.com. All Manuals Search And Download.  
38  
NOTES  
Download from Www.Somanuals.com. All Manuals Search And Download.  
39  

Belkin Network Router F7D7302 User Manual
Black Box Switch SCOS 2 User Manual
Black Decker Can Opener EM150C User Manual
Black Decker Saw 587384 01 User Manual
Black Decker Slow Cooker MGD600 User Manual
Bosch Appliances Clothes Dryer WTA 3500 User Manual
Bose Stereo System Lifestyle 11 User Manual
Bushnell Water Pump QP 204H User Manual
Celestron Telescope 21070 User Manual
Chrysler Automobile 2005 PT Cruiser User Manual