Asparagus With Sweet Thai Dressing; Ratatouille; Dry Potato And Kumera Curry; Kumera, Zucchini, Bean Shoot And Tofu Stir Fry - Breville Avance BEF200 Instructions And Recipes Manual

Vegetables

Asparagus with sweet Thai dressing

Serves 4-6
3 bunches fresh asparagus, trimmed
1 Spanish onion, peeled and thinly sliced
⁄ cup freshly chopped coriander
1
4
⁄ cup freshly chopped mint
1
4
1 tablespoon finely snipped garlic chives
1 tablespoon extra virgin olive oil
2 tablespoons freshly squeezed lime juice
2 small red chilli, finely sliced
⁄ cup red wine vinegar
1
4
1 tablespoon fish sauce
Salad leaves, for serving
1. Cut asparagus into 8cm lengths.
2. Pour 6 cups of water into frypan. Cover with
lid and bring water to the boil on heat setting
'High Sear'.
3. Place asparagus into the boiling water. Cook
for 5 minutes until asparagus is tender.
Remove and rinse under cold water.
4. Drain asparagus onto paper towel. Toss
asparagus, onions and herbs together in a
serving bowl. Cover and chill for an hour
before serving.
5. Combine oil, juice, chilli, red wine vinegar
and fish sauce. Pour over asparagus and toss
lightly.
Serve with salad leaves.
R14
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.

Ratatouille

Serves 4
⁄ cup olive oil
1
4
2 cloves garlic, thinly sliced
1 large Spanish onion, peeled and roughly chopped
3 red capsicum, seeded and cut into 4cm cubes
1 medium eggplant, roughly chopped
8 Roma tomatoes, chopped
4 zucchini, thickly sliced
⁄ cup chicken stock
1
3
⁄ cup basil leaves
1
3
Freshly ground black pepper
Pasta, for serving
1. Heat oil in frypan on heat setting 'High Sear'.
Add garlic and onion and sauté for 2 minutes
until softened.
2. Add capsicum, eggplant, tomatoes, zucchini,
stock and basil and sauté for 2 minutes. Cover
with lid and bring to the boil. Reduce to heat
setting 4-6.
3. Simmer for 15 minutes or until vegetables
have softened and liquid thickens.
Serve with pasta as an accompaniment to beef,
chicken, pork or lamb.
Vegetables
(continued)

Dry potato and kumera curry

Serves 4
2 tablespoons olive oil
2 teaspoons brown mustard seeds
2 onions, thinly sliced
2 cloves garlic, crushed
2 teaspoons minced ginger
2 red chillies, thinly sliced
1 tablespoon Marsala-blend curry paste
500g potatoes, peeled and cubed
500g kumera, peeled and cubed
1 cup vegetable or chicken stock
1. Heat oil in frypan on heat setting 'High Sear'.
Add mustard seeds and sauté until they start
to pop.
2. Add onions, garlic, ginger and chillies and
sauté for 2 minutes until softened.
3. Add curry paste, potatoes, kumera and stock.
4. Cover with lid and bring to the boil on 'High
Sear' setting then reduce to heat setting 4-6.
Simmer for 20 minutes or until vegetables
are just tender and liquid has reduced and
thickened.
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Kumera, zucchini, bean shoot and tofu
stir fry
Serves 4
1 tablespoon peanut oil
1 medium kumera, peeled and diced
1 large zucchini, cut into matchsticks
1 clove garlic, diced
1 teaspoon ginger, sliced into matchsticks
100 g bean shoots
150g firm tofu, cut into slices
1 teaspoon sesame seeds
1 teaspoon sesame oil
1 tablespoon sweet soy sauce
Grilled chicken or pork, for serving
1. Heat oil in the frypan on 'High Sear' Heat
setting. Add the oil then the kumera and
cook for 2 minutes. Add the zucchini, garlic
and ginger and cook for another 2 minutes.
Continue to cook for a few minutes to release
the aromatics.
2. Add the remaining ingredients and cook for 2
minutes then serve immediately.
Serve with grilled chicken or pork.
R15