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2. Add oil and butter. Lightly saute spinach then remove. 3. Add rice stir until all rice is coated in the oil. 4. Add garlic and chicken stock. Bring the risotto to a boil. 5. Reduce to setting 6. Place the lid on until the stock has been absorbed. Stir occasionally. Some additional stock or water may be required, depending on rice types. 6. Stir in chicken and toasted pine nuts, heat through and serve. Serve with freshly grated Parmesan cheese. 39 Curries and rice dishes continued Curries and rice dishes continued Nasi goreng 4 (indonesian fried rice) 1 tablespoon (15ml) peanut oil 1 teaspoon crushed garlic 1 tablespoon ginger, minced 1.2 teaspoon dried chili flakes 3 eggs, beaten 1.2 cup (125g) cooked chicken breast, diced 12 medium shrimp, peeled, deveined and diced 31.2 cups ( 735g) cooked and cooled jasmine rice 1.2 cup (125ml) water 4 tablespoons chopped green shallots Soy sauce 1. Heat the wok on high sear setting, add the oil, garlic, ginger and chili flakes and cook for 2 minutes. Add the mixed egg and stir to cook through. 2. Add the chicken and shrimp and stir into the egg mixture. Add the rice and water, and cook until the rice is hot and glowing. 3. Add the green onions and soy sauce to taste. Cook for 1 minute before serving. Serve as an accompaniment or as an entree. Thai green chicken curry 6 1 tablespoon (15ml) vegetable oil 1 brown onion, diced 1 teaspoon crushed garlic 1 teaspoon diced ginger 11.2 tablespoons Thai green curry paste 13.4lb (800g) chicken thighs diced 1 cup chicken stock 2 cans coconut cream 1 cup bamboo shoots 1 punnet cherry tomatoes 1.3 cup coriander leaves 1. Heat the wok on high sear setting, add the oil and onion cook until the onion is translucent. 2. Add the garlic, ginger and curry paste, cook until, the oil separates from the curry paste. 3. Add the chicken and toss in the paste mix, add the stock and half the coconut cream bring the curry to the boil then reduce the heat to setting 2-4. 4. Cook the curry with the lid on for 20 minutes, or until the chicken is cooked, add the remaining ingredients and cook for 5 minutes. Serve with steamed jasmine rice. 40 Indian eggplant curry 6 12 small eggplants (Japanese), diced 2 tablespoons Madras curry powder 1 teaspoons sea salt 2 tablespoons (30ml) peanut oil 1 small onion, diced 1 teaspoon garlic, crushed 1 teaspoon ginger, minced 1 tablespoon (15ml) fish sauce 2 tomatoes, diced 3 .4 cup (180ml) yogurt 1. Mix the eggplants with half the curry powder and the sea salt. Let sit for 20 minutes in a colander. 2. Heat the wok on high sear setting, add the oil, onion, curry powder, garlic and ginger and cook for 2 minutes. Add the drained eggplant and stir fry, until well browned. 3. Add the fish sauce and tomatoes, reduce the heat to setting 6, cook until the eggplant is tender. Mix in the yogurt, but do not let the curry boil. (The yogurt will separate). Serve with steamed basmati rice. Beef rogan josh curry 6-8 2 tablespoons (30ml) peanut oil 11.2kg (31.2lb) diced chuck steak 1 brown onion diced 2 garlic cloved diced 2 tablespoons rogan josh curry paste 2 cans diced tomatoes 4 cups (1 liter) beef stock 1. Heat the wok on high sear, add the oil and then 1 lb (450g) of meat at a time to seal then remove. Repeat until all the meat is cooked. 2. Add the onion and garlic, cook for 2 minutes before adding the curry paste. Mix the curry paste and onions together. 3. Add the tomatoes and stock and bring to the boil, add the meat. Reduce the heat to setting 2 - 4, place the lid on, with the steam vent open, and cook for 1 hour. Serve with yogurt and steamed basmati rice. While cooking wet dishes with the lid on, the wok will turn on and off during the cooking process, as the unit is thermostatically controlled. Note Curries and rice dishes continued Curries and rice dishes continued Moroccan lamb tagine 6-8 2 tablespoons (30ml) peanut oil 2 brown onions, diced 1 lb (450g) small diced (1.2 in; 1.5cm) lamb 11.2 teaspoons cumin 11.2 teaspoons ground black pepper 11.2 teaspoons ground coriander 11.2 teaspoons salt 1 teaspoon paprika 1 teaspoon ground ginger 1 teaspoon turmeric 1 teaspoon cinnamon 1 tablespoon (15ml) peanut oil 16 oz (450g) chickpeas 2 x 16 oz (450g) diced tomatoes 2 stalks celery, diced 1 .2 cup (125g) red lentils 5 oz (150g) tomato paste 1 teaspoon minced garlic 5 cups (11.4 liter) water 1. Heat the wok on high sear; add the oil and stir fry the onion until soft. Add the meat and sear to seal in the juices. Remove from wok and reserve. 2. Place all the ground spices and extra oil into the wok and cook for 2 minutes to release the flavors of the spices. 3. Add the remaining ingredients and the reserved lamb and return the mixture to a boil. Reduce the heat to a simmer setting 2-4, place the lid on and cook for 1 hour. Serve with steamed couscous. 42 Notes Notes Breville est une marque enregistree de Breville Service a la clientele Breville Consommateurs des Etats-Unis . PO Box 47170 Gardena CA 90247 . Service Centre: 1 ...