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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
¾ lb ground pork
1 tablespoon brown sugar
2 teaspoons fish sauce
1 head iceberg lettuce, washed
2 tomatoes, cut into wedges
METHOD
1. Set the wok temperature to HIGH SEAR.
Add the oil, nuts and curry paste and
cook for a few minutes.
2. Add the ground pork and stir to brown.
Add the brown sugar and fish sauce,
stir-fry 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
2¼ lbs fresh mussels, bearded
and scrubbed
1
⁄3 cup basil leaves, torn
Black pepper, freshly ground
METHOD
1. Set the wok temperature to HIGH SEAR.
Add the oil, onions and garlic and
stir-fry 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 to heat setting 8, 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.
BEW800XL_IB_B12.indd 26 13/09/12 1:24 PM