Gastroback 42515 Design Wok Advanced Pro User Manual

Page 23

method:
1. Set the wok temperature to ›High Sear‹.

Add oil, butter, then onions and garlic to

the wok. Stir-fry the onions until they have

a golden color.

2. Add flour and cook for 1 minute. Then add

wine and thyme and allow the liquid to

reduce by half.

3. Add beef stock and brown sugar, bring

the soup to a boil. Reduce the temperature

to heat setting 2; simmer the soup for 30

minutes. Add salt and pepper if desired

before serving.

Serve with cheese croutons.

moroccan butternut squash soup

Makes 4 – 6 servings
Ingredients:
2 tablespoons (30 ml) cooking oil

2 brown onions, finely diced

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon garam marsala

1 teaspoon paprika

2 teaspoons ground white pepper

approx. 500 g Butternut squash, peeled and

diced

approx. 1 L chicken stock

approx. 310 ml sour cream

¼ cup fresh cilantro, finely chopped
method:
1. Set the wok temperature to ›High Sear‹.

Add oil to the wok. Sauté onions, garlic,

and ground spices for 2 minutes.

2. Add squash to coat with onion and spice

mix, then add the stock and bring the mix-

ture to a boil.

Reduce temperature to heat setting 2,

place the lid on and cook the soup for 20

minutes. Once the pumpkin is tender when

pierced with a fork, transfer the mixture to

a blender to puree.

4. Return mixture to the wok to heat through,

check the seasoning before serving.

Serve with a dollop of sour cream and cilantro.
nOTe: Use caution when blending hot in-

gredients. Allow ingredients to cool before

placing into blending jug.

vegetarian

crispy tempura vegetables

with dipping sauce

Makes 4 – 6 servings
Ingredients:
approx. 1 kg selection of vegetables i.e.:

broccoli florets; eggplant, sliced; carrot,

sliced; snow peas; beans, ends trimmed;

cauliflower, florets; zucchini, sliced; green

onions, cut into 5 cm pieces

Dipping sauce:
approx. 125 ml light soy sauce

1 tablespoon (15 ml) mirin

2 teaspoons (10 ml) hot water
method:
1. To prepare dipping sauce place all ingre-

dients into a small bowl and stir, let the

sauce sit for 10 minutes before serving.

Batter:
1 cup all-purpose flour

¼ teaspoon salt

¼ teaspoon white sugar

½ teaspoon baking powder

1 egg yolk

approx. 75 ml ice water

Vegetable oil for shallow frying
method:
1. Sift flour, sugar salt, and baking powder

together.

2. In a medium bowl mix together egg yolk

and ice water, add the flour mixture. Do

not over mix; leave a few lumps of flour

in the batter, as it will help the batter to

become crispy.