Breville the Skillet TF20, Instruction Booklet

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22
BEEF
GOURMET BEEF BURGERS
Serves 2
INGREdIENTS
150g lean beef mince
½ onion, finely diced
1 x 60g egg, lightly beaten
½ cup fresh breadcrumbs
1 Tablespoon chopped parsley
Black pepper, freshly ground
2 Tablespoons oil
¼ avocado sliced
2 slices Swiss cheese
2 thin slices spicy pancetta
2 Turkish bread rolls
Salad leaves for serving
METHOd
1. Combine beef, onion, egg, breadcrumbs,
parsley and pepper. Shape into 2 patties,
refrigerate until required.
2. Heat frypan on setting 8, add oil.
3. Brown and cook patties on each side
until golden and mince is no longer
pink. Remove and drain on absorbent
paper. Top with sliced avocado and
sliced Swiss cheese.
4. Add sliced pancetta to frypan, cook until
crisp, place on each burger patty.
5. Serve on toasted Turkish rolls with salad
leaves.
NOTE
Patties are best made ahead of time
and chilled for several hours, before
cooking.
LAMB CUTLETS
Serves 2
INGREdIENTS
4 lamb cutlets, trimmed
Salt & Black pepper, freshly ground
L cup plain flour
2 x 60g eggs, lightly beaten
1 cup cornflake crumbs
2 Tablespoons oil
Mashed potatoes & minted peas
METHOd
1. Season cutlets with salt and pepper.
Dip cutlets into flour, then into eggs
and then into crumbs. Press crumbs
on firmly to form a thick coating. Place
cutlets in a single layer onto a tray,
cover and refrigerate for 20 minutes.
2. Heat frypan on setting 6, add oil.
3. Cook cutlets on each side for 5 minutes
or until cooked to desired doneness.
Remove and drain on absorbent paper.
4. Serve immediately with mashed
potatoes and minted green peas.
LAMB