Breville the Hot Wok BEW600XL Livret D'instructions page 28

RECIPES
MOROCCAN BUTTERNUT
SQUASH SOUP
Makes 4–6 servings
INGREDIENTS
2 tablespoons (30ml) cooking oil
2 brown onions, finely diced
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon garam marsala
1 teaspoon paprika
2 teaspoons ground white pepper
2 cups (500g) Butternut squash, peeled
and diced
4 cups (1 liter) chicken stock
1¼ cup (310ml) sour cream
¼ cup fresh cilantro, finely chopped
METHOD
1. Set the Wok temperature to High Sear.
Add the oil to the Wok. Sauté the onions,
garlic, and ground spices for 2 minutes.
2. Add the squash to coat with the onion
and spice mix, then add the stock and
bring the mixture to a boil.
3. Reduce the temperature to Heat Setting
2, place the lid on and cook the soup for
20 minutes. Once the pumpkin is tender
when pierced with a fork, transfer the
mixture to a blender to puree.
4. Return the mixture to the Wok to
heat through, check the seasoning
before serving.
Serve with a dollop of sour cream
and cilantro.
NOTE
Use caution when blending hot
ingredients. Allow ingredients to cool
before placing into blending jug.
CRISPy TEMPURA vEGETABLES
WITH DIPPING SAUCE
Makes 4–6 servings
INGREDIENTS
2¼ lbs (1kg) selection of vegetables i.e.: broccoli
florets; eggplant, sliced; carrot, sliced; snow peas;
beans, ends trimmed; cauliflower, florets; zucchini,
sliced; green onions, cut into 2in (5cm) pieces
Dipping sauce
½ cup (125ml) light soy sauce
1 tablespoon (15ml) mirin
2 teaspoons (10ml) hot water
METHOD
1. To prepare the dipping sauce place all
ingredients into a small bowl and stir, let
the sauce sit for 10 minutes before serving.
Batter
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon white sugar
½ teaspoon baking powder
1 egg yolk
⁄ cup (75ml) ice water
1
3
Vegetable oil for shallow frying
METHOD
1. Sift the flour, sugar salt, and baking
powder together.
2. In a medium bowl mix together egg yolk
and ice water, add the flour mixture. Do
not over mix; leave a few lumps of flour
in the batter, as it will help the batter to
become crispy.
3. Set the Wok temperature to Heat Setting
8. Add 4 cups (1 L) of vegetable oil and
heat for 4 minutes.
4. Dip small batches of vegetables into
batter mixture and then carefully place
into hot oil.
5. Shallow fry until golden brown then
remove onto paper towels. Continue
until all vegetables are cooked.
Serve with dipping sauce.
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