www.breville.com.au
Breville is a registered trademark of Breville Pty. Ltd. A.B.N. 98 000 092 928.
Copyright Breville Pty. Ltd. 2013.
Due to continued product improvement, the products illustrated/photographed
in this brochure may vary slightly from the actual product.
BEW820 Issue - A13
Australian Customers
Mail: PO Box 22
Botany NSW 2019
AUSTRALIA
Phone: 1300 139 798
Fax: (02) 9384 9601
Email:
Customer Service:
askus@breville.com.au
New Zealand Customers
Mail: Private Bag 94411
Botany Manukau 2163
Auckland NEW ZEALAND
Phone:
0800 273 845
Fax: 0800 288 513
Email:
Customer Service:
askus@breville.com.au
Breville Customer Service Centre
BEW820
the Hot Wok & Steam
™
Instruction Booklet
2 3
PAGE HEADER..... PAGE HEADER.....CONTENTS
3 Breville recommends safety first
5 Know your Breville product
7 Operating your Breville product
9 Care & cleaning
11 Cooking techniques
14 Recipes
BREVILLE RECOMMENDS SAFETY FIRST
READ ALL INSTRUCTIONS
BEFORE USE AND SAVE FOR
FUTURE REFERENCE
• Remove and safely discard any
packaging material and promotional
labels before use.
• To eliminate a choking hazard for young
children, remove and safely discard the
protective cover fitted to the power plug
of this appliance.
• Always ensure the appliance is properly
assembled before use. Follow the
instructions provided in this book.
• Do not touch hot surfaces. Appliance
surfaces are hot during and after
operation. To prevent burns or personal
injury, always use protective hot pads or
insulated oven mitts, or use handles or
knobs where available.
• Do not place the appliance near the edge
of a bench or table during operation.
Ensure that the surface is dry, level,
clean and free of any liquid and other
substances.
• Always operate the appliance on a stable
and heat resistant surface. Do not use
on a cloth-covered surface, and position
the appliance at a minimum distance of
20cm away from walls, curtains, cloths
and other heat sensitive materials.
• Do not place this appliance on or near
a hot gas or electric burner, or where it
could touch a heated oven.
• Do not operate the appliance on a sink
drain board.
• When operating the appliance, ensure
the power cord is kept away from any
heat source including the surface of
the appliance.
• Always fully insert temperature control
probe into probe socket before inserting
power plug into the power outlet and
switching on. Ensure the probe socket
is completely dry before inserting the
temperature control probe.
• The wok must be used with the
temperature probe provided. Do not
use any other temperature probe
or connector.
• Ensure the temperature control probe
has cooled before removing it from
the appliance.
• Always remove the temperature control
probe before cleaning the appliance.
• If using plastic utensils, do not leave in
the wok when hot.
• Do not place hot glass lid under
cold water.
• Do not place anything on top of the
appliance lid when the lid is closed,
when in use and when stored.
• Do not use for deep frying.
• Extreme caution must be used when
the appliance contains hot oil or other
liquid. Do not move the appliance
during cooking. Allow the wok to cool
before removing oil or other liquid.
IMPORTANT SAFEGUARDS
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.
4 5
PAGE HEADER..... PAGE HEADER.....BREVILLE RECOMMENDS SAFETY FIRST
• Do not use harsh abrasives, caustic
cleaners or oven cleaners when cleaning
this appliance. Keep the appliance clean
and refer to care and cleaning section.
• Do not attempt to operate the appliance
by any method other than those
described in this booklet. Do not leave
the appliance unattended when in use.
IMPORTANT SAFEGUARDS
FOR ALL ELECTRICAL
APPLIANCES
• Unwind the power cord fully before use.
• Do not let the power cord hang over
the edge of a bench or table, touch hot
surfaces or become knotted.
• Connect only to a 230V or 240V
power outlet.
• To protect against electric shock, do not
immerse the temperature control probe,
power cord, power plug or appliance in
water or any other liquid.
• Always turn the probe to the MIN
position, switch off at the power outlet,
remove the plug and allow all parts to
cool before attempting to move the
appliance, when the appliance is not in
use, before cleaning and when storing.
• The appliance is not intended for use
by persons (including children) with
reduced physical, sensory or mental
capabilities, or lack of experience and
knowledge, unless they have been given
supervision or instruction concerning
use of the appliance, by a person
responsible for their safety.
• Children should be supervised to ensure
that they do not play with the appliance.
• It is recommended to regularly inspect
the appliance. Do not use the appliance
if the power cord, power plug 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.
• The use of attachments not sold or
recommended by Breville may cause
fire, electric shock or injury.
• 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.
Misuse may cause injury.
• The appliance is not intended to be
operated by means of an external timer
or separate remote control system.
• 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.
FOR HOUSEHOLD USE ONLY
SAVE THESE INSTRUCTIONS
KNOW YOUR BREVILLE PRODUCT
A. Toughened Glass Lid
Tempered glass lid with steam hole.
B. Eterna™ PFOA-Free Non-Stick surface
A reinforced multi coat system with a
unique composite that makes Eterna™'s
non stick properties last longer than
other non-sticks.
C. Wok Bowl
15" diameter, 8 litre capacity. Ideal for
stir frys, steaming, braising and sautéing.
D. Wok Base
The wok bowl can be removed from the
base for easy cleaning.
ABC
G
F
D
E
E. Wok Base Release Lever
Move to unlock position to remove
wok bowl.
F. 2400W Heating Element
The unique element quickly distributes
heat up the walls of the wok bowl.
G. Temperature Control Probe
With proposed cooking techniques at
each setting.
H. Stainless Steel Steamer with Water
Pouring Window
For easy refill during steaming.
H
6 7
PAGE HEADER.....
KNOW YOUR BREVILLE PRODUCT
REMOVABLE TEMPERATURE
CONTROL PROBE
The temperature probe has 6 temperature
ranges designed to allow for maximum
control when cooking a variety of dishes.
The heating arrow on the probe switches
off automatically when the temperature
is reached and will cycle on and off
during cooking in order to maintain the
temperature selected.
PROBE SETTINGS RECOMMENDED COOKING TASKS TEMPERATURE GUIDE
STIR-FRY Ideal for cooking stir-fries, searing
and sealing meats
Sear and High heat
SAUTÉ Ideal for browning meat and
sautéing vegetables
High heat
STEAM Ideal for steaming all foods with a high
simmer for large amounts of foods.
Medium High heat
SIMMER Suitable for simmering sauces and
braises such as curries, bolognaise
and soups
Medium heat
CARAMELISE Suitable for caramelising vegetables,
onions and reducing sauces
Low heat
KEEP WARM When your meal is ready, but your
family isn’t.
Minimum heat
NOTE
Settings given are a guide only
and may require adjustment to suit
various foods and individual tastes.
OPERATING YOUR BREVILLE PRODUCT
BEFORE FIRST USE
Before using for the first time, the cooking
surface should be cleaned with a moist cloth.
We recommend lightly greasing the cooking
surface when using for the first time. This will
not be necessary on subsequent occasions.
• It is recommended you remove all labels
and wash the wok bowl and glass lid in hot
soapy water. Rinse and thoroughly dry.
• The wok base is removable for easy
cleaning (see page 10).
• Do not immerse the cord and/or
temperature control probe in water or
any other liquid.
NOTE
Before inserting the temperature
control probe into the probe socket,
ensure the interior of the probe socket
is fully dry. To do this, shake out
excess water then wipe the interior of
the probe socket with a dry cloth.
OPERATING YOUR WOK
1. Place the wok bowl onto the wok base
and lock into place (see page 10).
2. Insert the temperature control probe
into the probes socket at the side of the
wok. Plug into a 230/240V power outlet.
Always insert the temperature control
probe into the appliance first, then plug
into main power outlet.
3. Preheat the wok on your chosen
setting for approximately 10 minutes.
The heating arrow will illuminate and
indicates the selected setting.
4. When the heating arrow no longer
illuminates, the wok has reached the
correct temperature for the selected
setting. The wok is now ready for use.
The heating arrow will cycle on and off
throughout cooking as the temperature
is maintained by the thermostat.
Never place oil or food into the wok
while it is heating, especially when it
is cold. This will produce a poor
cooking result. Do not leave plastic
cooking utensils in contact with the
wok while cooking.
WARNING
Never operate the wok without the base
firmly positioned in place.
5. When cooking is completed, turn the
heating arrow to the OFF position,
dash mark before MIN on dial then
unplug from power outlet. Leave the
temperature control probe connected to
the wok until it has cooled down.
• Allow the wok to cool down
before cleaning.
• Once cool, remove the temperature
control probe from the probe socket by
depressing the ‘Easy Release’ lever on
the side of the probe.
NOTE
When a high heat is required (eg. for stir
frying or searing), select the STIR FRY
setting and allow the heating arrow to
cycle on and off several times. This will
allow the cooking surface to adjust to a
more accurate cooking temperature.
NOTE
Use only the temperature control probe
provided with the wok. Do not use
any other temperature control probe
or connector.
8 9
OPERATING YOUR BREVILLE PRODUCT
STEAMING INSTRUCTIONS
Using the stainless steel steaming tray
1. Fill the wok with approximately 3 cups
(750ml) water.
2. Position stainless steel steaming tray
into wok.
3. Cover with lid and turn dial to
STEAM range.
4. If steaming for over half an hour, refill
the wok using the water pouring window
on the steaming tray.
NOTE
Always remove the lid before
removing the steamer from the wok
to release built-up steam. Carefully
angle the lid away from yourself when
removing to avoid scalding from
escaping steam.
CARE & CLEANING
TEMPERATURE CONTROL PROBE
If cleaning is necessary, wipe the
temperature control probe with a
slightly damp cloth.
NOTE
Do not immerse the cord, plug or
temperature control probe in water or
any other liquid.
Storage
Store the temperature control probe
carefully. Do not knock or drop it because
the probe may be damaged.
If damage is suspected, contact Breville
Consumer Service.
For convenient storage of the temperature
control probe, allow the wok to completely
cool and then line the wok bowl with two
sheets of paper towel and place the probe on
the paper towels. This will ensure the probe
and plug don't scratch the non-stick coating.
ETERNA™ PFOA-FREE
NON-STICK SURFACE
Do not use metal utensils, sharp objects
or cut food inside the wok. Breville is not
liable for damage to the non-stick coating
if metal utensils have been used.
Cooking on a non-stick surface reduces
the need for oil. Food does not stick and
cleaning is easier.
Any discoloration that may occur will only
detract from the appearance of the wok and
will not affect the cooking performance.
When cleaning the non-stick coating do
not use metal (or other abrasive) cleansers.
Wash in hot soapy water. Remove stubborn
spots with a plastic washing pad or nylon
washing brush.
10 11
CARE & CLEANING
TO REMOVE THE BASE
FOR CLEANING
1. Move wok base release lever to the
unlock position.
2. Lift wok bowl from the wok base, lifting
over the heat controller socket.
3. The wok base may be washed in hot,
soapy water, dry thoroughly. The wok
bowl is dishwasher safe.
The appliance should never be operated
without the wok bowl and base fully
assembled and locked into place.
4. To relock base to wok, move
wok base release lever to the
lock position.
GLASS LID
Wash glass lid in warm, soapy water using a
soft sponge, rinse and dry thoroughly. The
glass lid is dishwasher safe.
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.
The glass lid has been specially treated to
make it stronger, more durable and safer
than ordinary glass. However it is not
unbreakable. If dropped or struck extremely
hard, it may break or weaken, and could at
a later time, shatter into many small pieces
without apparent cause.
COOKING TECHNIQUES
STIR-FRYING
Stir-frying is an energy efficient and healthy
way of cooking foods. The benefit of this
method is its speed and the flavour result.
The non-stick cooking surface on your
wok also means that less oil is required for
cooking. The cooking action for stir-frying
is a continual tossing motion to ensure the
food is evenly exposed to the heat and cooks
quickly and evenly in a couple of minutes.
Stir-frying should be carried out using the
STIR FRY setting on the probe. Turn and
adjust probe for specific heat requirements.
Preheat your wok before adding any
ingredients, allow the temperature light to
cycle on and off. Cooking times depend on
the size and thickness of the cut.
RECOMMENDED CUTS FOR
STIR-FRYING
Beef
Lean beef strips prepared from rump, sirloin,
rib eye and fillet.
Chicken
Lean chicken strips prepared from breast
fillets, tenderloins, thigh fillets.
Lamb
Lean lamb strips prepared from fillet,
lamb leg steaks, round or topside mini
roasts and loin.
Pork
Lean pork strips prepared from leg, butterfly
or medallion steaks or fillet.
NOTE
Make sure to carefully cook the
meat to the minimum temperature
required to prevent contamination.
Stir fry tips
• Buy meat strips from your butcher or
supermarket, or prepare meat strips from
recommended cuts listed previously
by removing any fat and slicing thinly
across the grain (across direction of
meat fibres). Slicing across the grain
ensures tenderness. Cut into very thin
strips, approximately 5–8cm in length.
• Stir-fry meat strips in small batches
(approximately 200g) to stop meat from
shedding its juice and stewing, resulting
in tougher meat.
• When adding meat strips to the wok, the
strips should sizzle.
• Stir-fry meat strips for 1–2 minutes. Any
longer will toughen meat.
• Remove each batch when cooked and
allow the wok to reheat before stir-frying
the next batch. By cooking in small
batches, the heat of the wok remains
constant, ensuring the meat does not
stew and toughen. A small amount of oil
can be mixed through the meat strips
before adding to the wok, along with any
other flavouring such as garlic, ginger
and chili. A little sesame oil can also
add flavour. Mixing the meat with the oil
rather than heating it separately in the
wok eliminates using too much.
• Drain off thin marinades from meat
strips before stir-frying to prevent
stewing and splatter.
• Peanut oil is traditionally used for Asian
style stir-fry dishes. However other oils
such as vegetable, canola and light olive
may be used.
• Do not overfill the wok. If necessary
cook in batches and reheat at the end
of stir-frying. If using this method
remember to under cook your meat
slightly as to not overcook the end result.
• Serve stir-fried foods immediately to
retain their crisp texture.
12 13
COOKING TECHNIQUES
SAUTÉ
The SAUTÉ setting is ideal for sautéing
vegetables, onions and garlic. It is also
suitable for pan frying thin pieces of meat or
sealing cubed meat before stewing.
Sautéing should be carried out using the
SAUTÉ setting on the probe. Turn and adjust
the probe to specific heat requirements.
Sauté tips
• Always sauté or pan fry food in a small
amount of oil. Do not add more than
250ml of oil at one time.
• Preheat the oil before adding food.
• Sauté in small batches so that the
temperature does not drop and cause
meat to stew instead of sear.
STEAM
Steaming should be carried out using the
STEAM setting on the probe. Turn and adjust
probe for specific heat requirements.
The steaming temperature range is suitable
for steaming a whole range of foods from
small items such as dumplings through to
larger foods such as whole fish or ducks.
Fill the wok with approximately 4 cups
water and position stainless steel tray
into wok. Cover with lid and turn dial to
STEAM range.
Steam tips
• For dumplings, buns and dim sums,
line stainless steamer tray with a piece
of baking paper to prevent food from
sticking to the base of the steamer tray.
• When steaming vegetables, or meat
such as fish fillets, arrange thicker pieces
on the bottom and smaller pieces on top.
This will help to cook foods evenly.
• This setting is ideal for steaming
puddings or cakes. Spoon cake mixture
into small dariole moulds and cover
each one with a circle of baking paper.
Position evenly around the steaming
tray and cover with lid.
• When steaming whole fish or ducks,
always check size before purchasing.
A good tip is to measure the diameter of
the steamer tray with a piece of kitchen
string and take that with you when you
are purchasing the food.
• Wipe whole fish or ducks with a clean
damp cloth. Season well with herbs,
lemons or spices before steaming.
SIMMER
Simmering should be carried out using the
SIMMER setting on the probe. Turn and
adjust probe for specific heat requirements
The simmer temperature range is suitable
for simmering soups, braises and sauces.
This gentle heat will slowly tenderize meats
and reduce and thicken sauces.
Simmer tips
• Use less tender cuts of meat for
casseroling or braising.
• For even cooking, always cut meat and
vegetables into the same size.
• Use the SAUTÉ setting to brown meats
and sauté the onion and vegetables prior
to slow cooking.
• If adding wine to the recipe, always add
wine to wok after meat has been sealed
on the SAUTÉ setting. The wine needs
to boil and reduce by half.
• Always start simmering on the highest
point and reduce to lowest point if
simmer is too high.
• Do not leave wok unattended while
simmering. Not suitable for cooking for
longer than 2 hours.
• Occasionally, the simmer will need
to be very low. Turn probe dial into
CARAMELISE setting for a lower
heat setting.
CARAMELISE
Caramelising should be carried out using
the CARAMELISE setting on the probe.
Turn and adjust probe for specific heat
requirements.
The CARAMELISE temperature range is
ideal for slowly caramelising foods such
as onions for onion jam or sweating and
softening vegetables when no colour is
required and reducing sauces such as
gravies and jus.
Caramelise tips
• You may need to use a higher heat
setting such as SAUTÉ or STEAM to
start the cooking process.
• For slow caramelizing of vegetables,
have lid on. When reducing sauces and
gravies, remove lid.
• It is important to stir food occasionally
while reducing and caramelizing.
KEEP WARM
Use this temperature setting to keep food
warm when serving has been delayed.
• Not ideal for stir fry or steamed dishes.
• Always use lid to help store the heat and
maintain the warming temperatures.
• Stir food occasionally.
• Not recommended to leave food in wok
for longer than 1 hour.
COOKING TECHNIQUES
15
RECIPES
RECIPES
CHICKEN AND SWEET CORN SOUP
Makes 4–6 servings
INGREDIENTS
1 tablespoon peanut oil
1 clove garlic, crushed
2 cups creamed corn
1¼ cups cooked and shredded chicken
4 cups chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green onions, sliced
METHOD
1. Set the wok temperature to SAUTÉ
setting. Add the oil then garlic, corn and
chicken meat into the wok and cook for
1 minute.
2. Add the chicken stock and bring to a
boil, reduce the temperature probe to
SIMMER setting.
3. Add the egg whites and stir to break
them up.
4. Sprinkle with parsley and pepper.
Serve with sliced green onions.
FRENCH ONION SOUP
Makes 4–6 servings
INGREDIENTS
2 tablespoons butter
1 tablespoon oil
6 medium brown onions, finely sliced
1 clove of garlic, crushed
2 tablespoons plain flour
1 cup red wine
1 teaspoon chopped fresh thyme
4½ cups beef stock
1 tablespoon brown sugar
METHOD
1. Set the wok temperature to SAUTÉ
setting. Add the oil, butter, then the
onions and garlic to the wok. Cook the
onions until they have a golden color.
2. Add the flour and cook for 1 minute.
Then add the wine and thyme and allow
the liquid to reduce by half.
3. Add the beef stock and brown sugar,
bring the soup to a boil. Reduce
temperature probe to SIMMER setting
and cook for 30 minutes. Add salt and
pepper if desired before serving.
Serve with cheese croutons.
16 17
RECIPES
SPICY PORK AND CHILI SALAD
Makes 4–6 servings
INGREDIENTS
2 tablespoons peanut oil
½ cup peanuts
1 tablespoon Thai green curry paste
2 cloves garlic, lightly crushed
350g pork mince
1 tablespoon brown sugar
2 teaspoons fish sauce
1 head iceberg lettuce, washed
2 tomatoes, cut into wedges
METHOD
1. Set the wok temperature probe to STIR
FRY setting. Add the oil, nuts and curry
paste and cook for a few minutes.
2. Add the ground pork and cook until
browned and crumbly. Add the brown
sugar and fish sauce, cook until the
liquid has evaporated.
3. Arrange the lettuce on serving plates
and top with the tomato then the
pork mixture.
MUSSELS IN TOMATO AND
GARLIC SAUCE
Makes 4–6 servings
INGREDIENTS
2 tablespoons olive oil
2 red onions, finely diced
3 cloves garlic, minced
1 cup white wine
2¼ cups tomato pasta sauce
1kg fresh mussels, bearded and scrubbed
1
⁄3 cup basil leaves, torn
Black pepper, freshly ground
METHOD
1. Set the wok temperature probe to
SAUTÉ setting. Add the oil, onions and
garlic and cook until the onion is soft.
2. Add the wine and reduce the liquid
by half.
3. Add the tomato sauce and bring the
mixture to the boil.
4. Add the mussels then reduce the wok
temperature probe to STEAM setting.
Place the lid on and cook until the
mussels have opened. Add the basil
and pepper.
Serve with crusty bread and extra virgin
olive oil.
RECIPES
SINGAPORE HOKKIEN NOODLES
Makes 4 servings
INGREDIENTS
2 tablespoons peanut oil
1 clove garlic, crushed
½ teaspoon dried chili
2 eggs, lightly beaten
1 tablespoon curry powder
150g BBQ pork, finely sliced
200g prawn, peeled and sliced in half
1 red capsicum, finely sliced
1 medium carrot, finely sliced
500g hokkien noodles
Sauce
½ cup chicken stock
1 tablespoon sweet soy sauce
1 teaspoons light soy sauce
Toasted sesame seeds to serve
METHOD
1. Set the wok temperature probe to
STIR FRY setting. Add the oil then garlic
and chili. Cook for 1 minute, add the
eggs, and continue to stir until the eggs
are cooked.
2. Add the curry powder, shrimp, pork,
capsicum, and carrot. Continue to cook
for 2 minutes then add the noodles
and sauces, stir until the noodles are
heated through.
Serve with toasted sesame seeds.
LEMON CHICKEN
Makes 4–6 servings
INGREDIENTS
800g chicken breast fillets, sliced into strips
2 egg whites, lightly beaten
1 teaspoon minced ginger
1 clove garlic, crushed
2 tablespoons cornstarch
1 cup peanut oil
1 cup fresh lemon juice
¼ cup white sugar
2 tablespoons water
METHOD
1. Combine chicken strips with egg whites,
garlic, ginger and half of the cornstarch.
Mix well and refrigerate for 1 hour.
2. Set the wok temperature probe to
SAUTÉ setting and add the oil. Add the
chicken strips one at a time. Cook in
small batches until golden, then remove.
3. Drain oil and wipe out wok;
dry thoroughly.
4. Select SIMMER setting on probe and
add the lemon juice and sugar to the
wok and bring the mix to a boil. Then
whisk in remaining cornstarch mixed
with water. Stir into lemon sugar syrup
and mix well. Simmer 2–3 minutes or
until thickened.
5. Return the chicken to the Wok and stir
to coat in the lemon sauce.
Serve with fried or boiled rice.
NOTE
Remove each batch when cooked
and allow the wok to reheat before
sautéing the next batch. By cooking
in small batches, the heat of the oil
remains constant.
18 19
RECIPES
THAI GREEN CHICKEN CURRY
Makes 6 servings
INGREDIENTS
1 tablespoon vegetable oil
1 brown onion, diced
1 clove garlic, crushed
1 teaspoon minced ginger
2 tablespoons Thai green curry paste
1kg chicken thighs diced
1 cup chicken stock
2 x 270g cans coconut cream
1 cup bamboo shoots
1 punnet cherry tomatoes
1
⁄3 cup coriander leaves
METHOD
1. Set the wok temperature probe to
SAUTÉ setting and add the oil. Cook
the onion until it 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 wok temperature probe to
SIMMER setting
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.
MOROCCAN LAMB TAGINE
Makes 6–8 servings
INGREDIENTS
3 tablespoons olive oil
2 brown onions, diced
600g small diced lamb (2cm)
2 teaspoons ground cumin
2 teaspoons ground black pepper
2 teaspoons ground coriander
2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 cinnamon quill
420g can chickpeas, drained and rinsed
2 x 400g can diced tomatoes
2 stalks celery, diced
½ cup red lentils
1½ tablespoons tomato paste
1 clove garlic, minced
5 cups water
METHOD
1. Set the wok temperature probe to
SAUTÉ setting. Add half the oil and fry
the onion until soft. Add the meat in
batches and brown to seal in the juices.
Remove from wok and reserve.
2. Place all the ground spices and
remaining oil into the wok and cook
for 1 minute to release the flavours of
the spices.
3. Add the remaining ingredients and the
reserved lamb and return the mixture
to a boil. Reduce the wok temperature
probe to SIMMER setting.
4. Place the lid on and cook for 1 hour.
Serve with steamed couscous.
RECIPES
CARAMELISED ONION JAM
Makes 2 cups
INGREDIENTS
1 tablespoon oil
1kg red onions, sliced
50g butter
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 teaspoon salt
METHOD
1. Set the work temperature probe to
SAUTÉ setting. Add the oil and heat for
30 seconds. Add onions and stir until
softened and slightly browned.
2. Add butter, vinegar and sugar and
toss to mix well. Reduce heat probe to
CARAMELISE setting and cook for
30–40 minutes or until onions have
collapsed completely and mixture
is jammy.
3. Serve with steak or in a toasted
sandwich.
