Breville BFP660 Sous Chef 12, Инструкция

Страница: 11 / 31

20 21
Roasted Red Pepper,
Pine Nut & Feta Dip
Prep 20 minutes / Cook 10 minutes
Makes 1½ cups
2 (about 1 lb or 550g) large red peppers
Olive oil spray
¾ cup (115g) pine nuts, toasted
¼ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
1 clove garlic
2 tablespoons lemon juice
1 tablespoon olive oil
½ teaspoon ground coriander
½ teaspoon smoked hot paprika
3 oz (80g) feta, crumbled
Salt and freshly ground black pepper, to taste
1. Preheat oven to 425°F/220°C no fan
(350°F/180°C fan-forced). Pierce peppers a few
times with a fork, spray with oil and place on a
large baking tray lined with non-stick baking paper.
2. Roast for 40 minutes, turning halfway, or until
skin is blistered and blackened. Seal inside a large
re-sealable bag and set aside for 10 minutes or
until cool enough to handle. Peel and discard skin.
Carefully open peppers (steam will escape) to
remove and discard seeds and membranes.
3. Assemble food processor with spindle and S-blade.
Place pepper flesh, pine nuts, parsley, cilantro,
garlic, lemon juice, coriander and smoked paprika
into bowl and secure lid. Process for
20 seconds or until just combined and still a little
chunky. Season with salt and pepper. Transfer
to a serving bowl. Stir through feta. Cover and
refrigerate for 1 hour for flavors to develop.
Leek & Potato Soup
Prep 15 minutes / Cook 35 minutes
Serves 4
2 leeks, white part only, trimmed
2 tablespoons olive oil
3 tablespoons butter (40g) butter, chopped
1 lb 10 oz (750g) potatoes, peeled,
roughly chopped
4 cups (1L) chicken stock
Salt and white pepper, to taste
1. Assemble food processor with spindle and variable
slicer set to setting 3–4 and secure lid. Place leeks
one by one into small feed chute, white side down.
Using food pusher thinly slice leeks.
2. Heat oil and butter in a large, heavy based
saucepan over medium heat. Add leeks and cook,
stirring occasionally, for 3-4 minutes until softened.
Add potatoes and stock. Cover, bring to a boil then
reduce heat to moderately low and simmer, stirring
occasionally, for 25 minutes or until potatoes are
soft. Allow the soup to cool.
3. Assemble food processor with spindle and S-blade.
Transfer half the soup into the processor, secure
lid, and process until smooth. Repeat with the
remaining soup.
4. Return pureed soup to saucepan. Heat over
medium heat until hot. Season to taste with salt
and white pepper. Serve with our PARSLEY,
CHIVE & LEMON PESTO recipe, drizzled over
the top.
TIPS
If soup becomes too thick when cooking or
processing add a little extra stock or water.
Chargrilled Chipotle
Shrimp Cakes with Lime &
Avocado Aioli
Prep 20 minutes / Cook 10 minutes
Serves 4
2 cloves garlic
1 green onion, roughly chopped
1½ tablespoons chopped fresh cilantro leaves
2 chipotle chilies in adobo sauce
1 tablespoon of adobo sauce
3 teaspoons lime juice
2 teaspoons finely grated lime rind
2¼lb (1kg) uncooked large shrimp, peeled, deveined
½ cup (40g) panko breadcrumbs
Salt and freshly ground black pepper, to taste
Cooking oil spray, to grease
Lime wedges, to serve
Lime & Avocado Aioli Ingredients
1 medium avocado, peeled, stone removed,
roughly chopped
¼ cup (60g) of our homemade mayonnaise recipe
(see page 22)
2 tablespoons lime juice
2 cloves garlic
Salt and freshly ground black pepper, to serve
Lime wedges, to serve
1. To make shrimp cakes, assemble food processor
with spindle and S-blade. Place garlic, green onion,
chilies, adobo sauce, lime juice and lime rind into
bowl and secure lid. Process for 15-20 seconds or
until finely chopped. Add shrimp and breadcrumbs
and secure lid. Process for 10-15 seconds or until
minced and combined.
2. Using damp hands form tablespoons mixture
into patties. Place onto a tray lined with non-
stick baking paper and place in the fridge for 30
minutes.
3. To make aioli, assemble clean and dried food
processor bowl, spindle and S-blade. Place
avocado, mayonnaise, lime juice and garlic into
bowl and secure lid. Process for 30 seconds or until
combined, scraping down sides of bowl halfway.
Transfer to a serving bowl, cover and place in the
fridge until ready to serve.
4. Preheat a grill or chargrill pan on medium heat.
Spray shrimp cakes with oil. Cook for 2-3 minutes
each side or until cooked through. Serve with aioli
and lime wedges.