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CHICKEN AND TOMATO
RISOTTO
Serves 4
2 tablespoons (60g) butter
2 tablespoons (30ml) olive oil
1 Spanish onion, chopped
1 clove garlic, crushed
1
1
⁄2 cups (315g) Arborio rice
5 cups (1
1
⁄4 liter) chicken stock
2 tomatoes, chopped
1 tablespoon chopped basil
1
⁄2 cup (125g) freshly grated
Parmesan cheese
Freshly ground black pepper
1. Heat the wok on high sear, add the butter
and oil.
2. Stir fry onion and garlic until softened.
3. Add rice and stir into the butter and oil
mixture until all grains are covered.
4. Mix in the stock.
5. Bring to a boil, continually stirring.
6. Reduce to 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.
CHICKEN, SPINACH AND
PINE NUT RISOTTO
Serves 4-6
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 (1
1
⁄2 liter) chicken stock
2
1
⁄4lb (500g) roasted chicken, shredded
(approximately 1 small roasted chicken)
1. Heat the wok on 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.
4. Add garlic and chicken stock. Bring the
risotto to a boil.
5. Reduce to 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.
6. Stir in chicken and toasted pine nuts,
heat through and serve.
Serve with freshly grated Parmesan cheese.
35
34
MONGOLIAN LAMB
Serves 4-6
1
3
⁄4lbs (750g) lamb, cut into strips
1 tablespoon (15ml) light soy sauce
2 tablespoons (30ml) rice wine, divided
1
⁄2 teaspoon (
1
⁄2 teaspoon; 2ml) salt
1 teaspoon sugar
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) sesame oil
2 tablespoons (30ml) peanut oil
2 cloves garlic, diced
1 brown onion, diced
1
⁄2 bunch green onions, cut into 2cm
(
3
⁄4in; 2cm) pieces
1 red pepper, sliced
1. Place the lamb into a bowl and mix with
the light soy sauce and 1 tablespoon
(15ml) rice wine. Allow to marinate for
30 minutes.
2. While the meat is marinating place
the salt, sugar, regular soy sauce,
1 tablespoon (15ml) rice wine, and
sesame oil into a screw-top jar and shake
to make the sauce.
3. Heat the wok on high sear setting and
add the peanut oil. When the oil is
heated add the vegetables and stir fry for
2 minutes, then remove. Add the meat to
the wokand cook for 2 minutes. Then add
the sauce, bring the mixture to a boil and
return the vegetables to heat through.
Serve with steamed rice.
TERIYAKI BEEF
Serves 4-6
2 tablespoons (30ml) peanut oil
1
3
⁄4lb (750g) beef strips
1
⁄4 cup (60ml) soy sauce
2 tablespoons (30ml) mirin
2 teaspoons (2 teaspoons; 10ml) sake
2 teaspoons granulated sugar (superfine
if available)
1 carrot, finely sliced
1 zucchini, cut into batons (
1
⁄4”x
1
⁄4”x 3”;
6mm x 6mm x 7.5 cm)
5 oz (150g) spinach leaves
1. Place the beef strips into a bowl, add the
soy, mirin, sake and sugar and marinate
for 4 hours.
2. Heat the wok on high sear and heat some
oil. Quickly sear
1
⁄3 of the beef strips to
Seal in the juices and remove. Complete
the process with all the strips.
3. Add the carrot and zucchini, cook for
2 minutes, add the beef back and then
the spinach. Stir fry until the spinach
has wilted.
Serve with steamed new potatoes.
STIR-FRIES cont’d CURRIES AND RICE DISHES