Breville The Thermal Pro, Instruction Book

Page: 21 / 64

20
PAge heAder..... RECIPES
CARAMELISEd ONION jAM
Makes 2 cups
INGREdIENTS
2 tablespoons olive oil
3 tablespoons butter
2lbs red onions, sliced
1
⁄
3
cup brown sugar
¼ cup balsamic vinegar
2 teaspoon sea salt
METHOd
1. Heat the skillet on setting 8. Add
oil, butter, onions and cook, stirring
occasionally for 10 minutes or until
onions have softened and collapsed
and are deep golden color. Stir in
sugar and vinegar and mix well.
2. Continue cooking for a further
10–15 minutes, stirring occasionally,
until thick and syrupy.
3. Season with salt and serve either
warm or cold with eggs, sausages
or on a beef burger.
CHICKEN ANd SWEET CORN SOUP
Serves 6
INGREdIENTS
1.5 quarts chicken stock
2 chicken breast fillets, trimmed
2 fresh corn cobs
1” piece ginger, sliced
2 tablespoons light soy sauce
8oz can creamed corn
3 egg whites
1 teaspoon sesame oil
3–4 green onions, finely sliced
METHOd
1. Heat the chicken stock and 2 cups
of water in the skillet on setting 14
until the stock comes to the boil.
Add chicken breast fillets and reduce
heat setting to 8. Cover with lid and
simmer for 5 minutes or until chicken
is firm to touch and cooked through.
Remove and set aside to cool slightly
before shredding.
2. Slice kernels from corn cobs and set
aside. Place cob husks and sliced
ginger into stock, cover and simmer
for a further 10–15 minutes.
Remove and discard.
3. Add soy, can creamed corn and whole
corn kernels to stock and simmer for
10 minutes. Return shredded chicken to
skillet, cover and bring back to the boil.
4. Whisk egg whites lightly and gradually
add to hot soup, stirring constantly with
a wooden spoon. Cook for 2 minutes
until white ribbons swirl through the
soup. Stir in sesame oil and half the
green onion.
5. Ladle hot soup into bowls, serve topped
with extra green onions.