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RECIPES
CHICKEN, SPINACH AND PINE
NUT RISOTTO
Makes 4-6 servings
INGREDIENTS
2 tablespoons pine nuts
2 tablespoons (30ml) olive oil
2 tablespoons butter
1 bunch of spinach leaves
2 cups (450g) Arborio rice (risotto rice)
2 cloves garlic, crushed
6 cups (1½ liter) chicken stock
2 ¼lb (500g) roasted chicken, shredded
(approximately 1 small roasted chicken)
METHOD
1. Set the Wok temperature to ‘High Sear’,
add the pine nuts and toast until golden
in color, then remove.
2. Add oil and butter. Lightly sauté spinach
then remove.
3. Add rice, stir until all rice is coated in
the oil. Add garlic and chicken stock.
Bring the risotto to a boil.
4. Reduce Wok temperature to Heat
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.
5. Stir in chicken and toasted pine nuts,
heat through and serve.
Serve with freshly grated Parmesan cheese.
NASI GORING
(INDONESIAN FRIED RICE)
Makes 4 servings
INGREDIENTS
1 tablespoon (15ml) peanut oil
1 teaspoon crushed garlic
1 tablespoon ginger, minced
½ teaspoon dried chili flakes
3 eggs, beaten
½ cup (125g) cooked chicken breast, diced
12 medium shrimp, peeled, deveined and diced
3 ½ cups (735g) cooked and cooled jasmine rice
½ cup (125ml) water
4 tablespoons chopped green shallots
Soy sauce
METHOD
1. Set the Wok temperature to ‘High Sear’.
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.
BEW600XL_IB_A10.indd 41 24/06/10 1:28 PM