Kambrook BANQUET KEF170, Instruction Booklet

16

Chilli Basil Beef 

Makes 4 Serves

500g beef strips
2 tbsp oyster sauce
2 tbsp fish sauce
2 tsp caster sugar
2cm piece ginger, thinly sliced
2 cloves garlic, thinly sliced
1 tbsp sunflower oil
1 red capsicum, cut into strips
4 shallots, 2cm pieces
2 large red chillis, seeds removed, thinly 

sliced
10 basil leaves

1. 

Place the beef, oyster sauce, fish 
sauce, sugar, ginger and garlic into a 
bowl and stir to combine.

2. 

Turn the heat setting dial to heat 
setting ‘MAX’ for 3 minutes and then 
add the oil and beef and allow to 
brown on each side for approximately 
3 minutes.

3. 

Add the capsicum, shallots, chilli and 
basil leaves and stir to combine. Place 
the lid on top of the wok and allow to 
cook for 2 minutes.

nOTE:

 You can serve this with 

steamed rice or serve as is.

Corn and Thyme Fritters

Makes 12 (approx)

3 cobs corn, kernels only
1 green chilli, halved, seeds removed, 

finely sliced
2 eschallots, finely diced
2 cloves garlic, finely sliced
2 sprigs thyme, sh extra, to serve
1 tsp salt
2 x 59g free range eggs
½ cup self raising flour
8 vine cherry tomatoes, roasted, to serve
1 avocado, diced, to serve

1. 

In a bowl, place the corn, chilli, 
eschallots, garlic, 2 thyme sprigs, 
salt, eggs and flour and fold until 
completely combined. 

2. 

Place the butter and oil into the 
frypan and preheat to heat setting ‘8’ 
for 2 minutes. 

3. 

Spray the frypan lightly with canola 
oil spray and scoop a heaped 
tablespoon of mixture into the frypan 
to form a fritter. Repeat this until each 
fritter has approximately 1cm distance 
from the next. Allow to cook for 3 
minutes or until golden brown and 
then flip over to cook for a further 3 
minutes.

4. 

Allow to drain on paper towel and 
repeat until all fritters have been 
cooked. Serve with roasted cherry 
tomatoes, avocado and a sprig on 
thyme.

Recipes