Breville The Thermal Pro, Instruction Book

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29
PAge heAder..... RECIPES
WHOLE STEAMEd SNAPPER
Serves 4
INGREdIENTS
3lb whole snapper, scaled and gutted
2” knob ginger, thinly sliced
2 sticks lemongrass, trimmed and cut into thin
strips
1 lime, sliced
¼ cup Shaoxing wine
2 tablespoons light soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
Fresh cilantro sprigs and sliced green onions for
garnish
METHOd
1. Make 3 slashes into the thickest part of
the fish, on both sides. Place slices of
ginger and lemongrass into each of the
incisions and place the remainder inside
the fish cavity along with the sliced lime.
2. Preheat the skillet on setting SEAR and
fill with 1 quart of water. Bring to the
boil. Position the trivet into the base of
the skillet.
3. Place fish onto a tray or plate, lined
with baking paper and place onto wire
rack. Combine wine, soy and sesame oil
and pour over fish. Cover , reduce heat
to setting 8 and cook 12–15 minutes
or until the flesh flakes easily in the
thickest part of the fish. Remove tray/
plate and set aside, covered loosely
with foil.
4. Heat oil in a small pan until smoking.
Remove foil and pour directly over
the top of the fish.
Garnish with cilantro sprigs and green onion
and serve immediately with steam rice.
ROAST GARLIC ANd ROSEMARy
LAMB
Serves 4–6
INGREdIENTS
3.5lb leg of lamb
3 cloves garlic, cut into thin slivers
6–8 rosemary sprigs
Sea salt and freshly ground black pepper
2 tablespoons olive oil
8 pickling onions, halved
Gravy
1 tablespoon oil
2 tablespoons plain flour
½ cup red wine
1½ cups chicken stock
METHOd
1. Using a small knife, cut small slits evenly
over the top of the lamb leg. Insert garlic
and a sprig of rosemary into each slit.
Season with salt and pepper.
2. Heat the skillet on setting 14. Add lamb
and cook until browned on all sides.
3. Reduce heat to setting 8. Cover and cook
for a further 45 minutes. Turn lamb over
and baste with any pan juices.
4. Scatter onions around lamb, cover,
continue cooking for a further
30–40 minutes or until onions and
lamb are cooked to your liking.
5. Remove lamb and onions and cover
loosely with foil, stand for 10 minutes
to rest before carving.
6. To make the gravy, reduce temperature
to setting 6 and add oil. Stir in flour to
make a thick smooth paste. Add wine
and stock and stir, scraping up all pan
sediment. Simmer for 5 minutes or until
thickened. Season to taste with salt
and pepper.
Serve sliced lamb with onions and gravy and
favourite steamed vegetables.