Breville the Mini Smart Oven BOV450XL, Instruction Book

Page: 68 / 148

67
RECIPES
BUFFALO STYLE CHICKEN WINGS
(CRISPY WINGS TOSSED IN HOT
SAUCE)
Function: ROAST
Temperature: 450˚F (230˚C)
Cooking Time: 40 minutes (20 minutes
+ 20 minutes)
Yield: 1 dozen wings
INGREDIENTS
6 drumettes
6 wings (tips removed)
SPICY SAUCE
3 tablespoons vinegar based hot sauce or Thai
garlic chili sauce
2 tablespoons melted butter
1 tablespoons ketchup
METHOD
1. Arrange the wings in a single layer onto
the Breville broil rack with the baking
pan underneath.
2. Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to ROAST. Set the TEMPERATURE
to 450˚F (230˚C) and the TIME for
20 minutes.
3. Roast the chicken wings for
20 minutes or until crispy. Turn the
wings once using a set of tongs. Reset
the timer for another 20 minutes and
crisp the other side of the wings
(ensure wings are no longer pink inside).
4. In a medium sized bowl mix together the
spicy sauce. Add the crispy wings and
toss to coat.
For a variation, toss the wings with your favorite
barbecue sauce instead of the spicy sauce.
APPLE GALETTE WITH
STREUSEL CRUMBLE
Function: BAKE
Temperature: 400˚F (205˚C) for
20 minutes; then 350˚F (175˚C) for
40 minutes (total baking time: 1 hour)
Yield: One 9-inch Galette
INGREDIENTS
A galette is simple to make. Just roll out the
dough, place the fi lling in the center, and
fold in the edges. It’s as simple as that!
INGREDIENTS FOR THE PASTRY
1 ¼ cup all-purpose fl our
2 tablespoons granulated sugar
½ cup unsalted butter, cut in
1-inch pieces (2.5cm)
4 oz cream cheese, cut in
1-inch pieces
1 teaspoon grated lemon rind
2 tablespoon lemon juice
INGREDIENTS FOR THE FILLING
2 ½ pounds (1.1 kg) baking apples
(approximately 6 apples)
½ cup brown sugar
½ teaspoon cinnamon
3 tablespoons cornstarch
pinch salt
STREUSEL TOPPING (OPTIONAL)
¼ cup fl our
2 tablespoons granulated sugar
¼ teaspoon cinnamon
2 tablespoons butter
pinch of salt
TO MAKE THE PASTRY
1. Place fl our, sugar, butter, cream cheese
and lemon zest in a food processor and
pulse until mixture resembles coarse
crumbs. This process can also be done
using a pastry cutter.
2. Add lemon juice to bring the crumbs
together and form a ball. Use cold water
if you require more liquid to bring the
dough to a ball.