Breville Compact Smart Oven BOV650, Instruction Booklet

Page: 68 / 80

67
RECIPES
Prepare the Turkey
1. Butterfly turkey breast and cover with
plastic wrap. Pound turkey breast until
about ½ inch (1.25cm) thick. Remove
plastic wrap and lightly season with
salt and pepper. Spread stuffing filling
leaving a 1 inch border (2.50cm). Starting
at the long end, roll up the turkey breast.
Tie roll with butcher’s twine every 1 inch
(2.50cm) to secure the roll.
2. Place turkey breast roast onto
Breville grill rack with the baking tray
underneath. Rub the exterior of the roast
with 1 Tablespoon olive oil. Season the
roast lightly with salt and pepper.
3. Set wire rack at the bottom rack height
position. Turn the FUNCTION dial
to ROAST. Set the TEMPERATURE
to 190˚C (375˚F) and the TIME to 45
minutes (approximately). Press START/
CANCEL button to activate.
4. Roast turkey until a thermometer
inserted into the thickest part of the
roast registers 68˚C (155˚F).
5. Remove turkey breast roast from the
oven and tent with foil. Please see NOTE
on page 69.
Make the Sauce
1. In a saucepan, melt butter and add flour.
Cook for 1 minute.
2. Combine white wine, chicken stock
and reserved porcini liquid and pour
contents into the saucepan whisking
constantly to avoid lumps. If lumps
occur strain the sauce using a fine mesh
sieve. Cook for 5 minutes uncovered on
medium to low heat or until thickened
and reduced by one third.
3. Season sauce with salt and pepper,
if necessary.
Carving the roast
1. Cut and remove the strings. Slice roast
into ½ inch thick rounds and arrange on
a platter. Pour sauce over the sliced roast.
APRICOT-BALSAMIC GLAZEd
ROASTEd CHICKEN LEGS
Function: ROAST
Temperature: 220˚C (425˚F);
190˚C (375˚F)
Cooking Time: 10 minutes;
25 minutes (approximately)
yield: 4 chicken legs
INGREdIENTS
4 chicken legs
2 Tablespoons unsalted butter
1 garlic clove crushed
11 Tablespoon chopped rosemary
1 teaspoon chopped thyme
1
⁄
3
cup (85ml) apricot preserves
2 Tablespoons (40ml) balsamic vinegar
Salt and pepper to taste
METHOd
1. Place chicken legs on the Breville grill
tray with the baking pan underneath.
Season lightly with salt and pepper.
2. Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to ROAST. Set the TEMPERATURE
to 220˚C (425˚F) and the TIME for 10
minutes. Press the START/CANCEL
button to activate.
3. Roast chicken for the allocated time.
Then, turn the TEMPERATURE down to
190˚C (375˚F) and continue to roast for
approximately 25 minutes or until the
juices run clear and there is no longer
traces of pink inside.
4. Meanwhile, melt butter in a saucepan
on medium to low heat. Add garlic and
herbs and stir to extract the aromas.
Add the apricot preserves and balsamic
vinegar. Bring to a low simmer and cook
for approximately 5 minutes.
5. Baste chicken legs during last 10
minutes of roasting with the apricot-
balsamic glaze.