Breville The Thermal Pro, Instruction Book

Page: 32 / 64

31
PAge heAder..... RECIPES
CREAMy CHICKEN WITH
BACON & THyME
Serves 6
INGREdIENTS
2.5lb chicken pieces, skin removed
¾ cup plain flour
Salt and freshly ground black pepper
¼ cup olive oil
2 leeks, washed and finely sliced
4 rashers bacon, rind removed and chopped
½lb button mushrooms
3–4 sprigs thyme
2 cups chicken stock
½ cup sour cream
METHOd
1. Wipe chicken pieces with paper towel.
Combine flour with salt and pepper
into a large snap lock bag. Add chicken
pieces in batches and toss to coat evenly.
Remove and repeat with remaining
chicken and flour.
2. Heat oil in the skillet on setting 12.
Brown chicken pieces on both sides
until golden but not cooked through;
remove and set aside.
3. Add leek, bacon, mushrooms and
thyme and cook 5 minutes. Stir in stock,
scraping up any food on the bottom
of the pan. Return chicken to skillet.
Reduce heat setting to 6–8, cover with
lid and simmer 30 minutes or until
chicken is cooked through.
4. Stir through sour cream and season
to taste.
Serve with buttered noodles or rice.
SPICEd RHUBARB, APPLE ANd
BERRy COMPOTE
Serves 8
INGREdIENTS
2 tablespoons butter
½ cup brown sugar
1 cinnamon stick
1 vanilla bean, halved and scraped
2 apples, peeled, cored and cut into large dice
2 pears, cored and cut into large dice
2 bunches rhubarb, trimmed and cut into
2” lengths
½ lb fresh dates, seeds removed, chopped
¾lb fresh or frozen mixed berries
METHOd
1. Heat the skillet on setting 6. Add butter,
sugar, cinnamon, and vanilla bean and
½ cup water. Stir until butter and sugar
have melted and syrupy.
2. Add apples and pears and toss to coat
in syrup. Cover with lid and simmer for
10 minutes.
3. Stir in rhubarb and berries, cover and
cook for a further 5 minutes or until
fruit has softened and apples are tender.
Serve warm with ice cream or cold with
ricotta pancakes.