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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.