Breville Compact Smart Oven BOV650, Instruction Booklet

Page: 67 / 80

66
RECIPES
MAPLE SALMON
Function: BAKE
Temperature: 205˚C (400˚F)
Cooking Time: Approximately
15 to 20 minutes
yield: 4 servings
INGREdIENTS
3 Tablespoons (60ml) pure maple syrup
2 teaspoons (10ml) Dijon mustard
1 Tablespoon (20ml) lemon juice
1 Tablespoon (20ml) light soy sauce
900g fresh salmon fillet (skinned and boned)
¼ leek stalk, washed, thinly sliced
1 teaspoon unsalted butter, diced small
Salt and pepper, to taste
METHOd
Salt and pepper to taste
1. In a small bowl combine maple syrup,
mustard, lemon juice, and soy sauce.
2. Place fresh salmon fillet on Breville
enamel baking pan, lined with foil. Roll
foil around the salmon and spoon glaze
on top of salmon. Sprinkle with sliced
leek and dot with butter. Season with salt
and pepper.
3. Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE to
205ºC (400ºF) and set the TIME to 13
minutes (approximately). Press START/
CANCEL button to activate.
4. The fish is done when it is opaque and
flakes easily with a fork.
STUFFEd TURKEy BREAST
Function: ROAST
Temperature: 190˚C (375˚F)
Cooking Time: 45 minutes to 1 hour
(approximately)
yield: 6 Servings
INGREdIENTS
1kg (approximately) turkey breast, boneless
and skinless
1 Tablespoon olive oil
Salt and pepper
¼ cup unsalted butter
2 Tablespoons flour
1
⁄
3
cup (85ml) dry white wine
1¾ cups (440ml) chicken broth
Filling
1 cup (250ml) hot water
110g dried porcini
170g thinly sliced pancetta
2 Tablespoons olive oil
170g crimini mushrooms, sliced
2 shallots, finely diced
½ tablespoon finely chopped fresh rosemary
½ tablespoon finely chopped fresh sage
¼ cup chopped fresh parsley
1½ cups fresh crust-less breadcrumbs (not dry)
METHOd
Prepare Stuffing
1. Soak porcini mushrooms in hot water for
30 minutes to soften. Squeeze porcini
mushrooms, chop and set aside. Strain
liquid through a paper filter (a coffee
filter). Set aside.
2. Heat 1 Tablespoon olive oil in a medium
sized skillet or frypan. Fry pancetta until
crispy (approximately 2 minutes). Drain
on absorbent paper. Chop finely when
cooled and set aside.
3. In same skillet or frypan add 1 Tablespoon
olive oil and sauté crimini mushrooms and
shallots until lightly browned and liquid
has evaporated. Add fresh herbs. Set aside.
4. In a medium sized bowl, combine
porcini, pancetta, crimini mixture and
breadcrumbs. Set aside.