Entrees And Accompaniments - Breville EW40 Instructions For Use Manual

Entrees and accompaniments

Spiced wok fried nuts
3 tablespoons olive oil
250g unsalted cashews
200g salted macadamia nuts
200g unsalted shelled peanuts
1 cup raw pistachios
1 cup blanched almonds
1 teaspoon ground cumin
2 teaspoons ground garam marsala
1 tablespoon curry powder
⁄ teaspoon ground chilli powder
1
2
1 teaspoon salt
1. Heat the wok on high sear setting, add the oil
then nuts, stir fry until the nuts are golden in
colour, remove and drain on paper towelling.
. Cook spices in the same wok stirring for 1
minute, return nuts back to wok, stir until all
nuts are coated.
Serve warm or cold.
R
Stir fried
caramelised onions
2 tablespoons olive oil
60g butter
12 spring onion bulbs, halved
6 medium Spanish onions, cut into wedges
2 cloves garlic, sliced
⁄ cup brown sugar
1
4
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1. Heat the wok on high sear setting, add the oil and
butter then the onions, cook until the unions have
a golden colour, add the garlic and cook a further
 minutes, reducing the heat to setting .
. Sprinkle with brown sugar and cook until it
has dissolved.
3. Cook for a further 10 minutes, then drizzle with
remaining ingredients.
Serve as an accompaniment to grilled meat or fish.
4-6