Breville BFP660 Sous Chef 12, Инструкция

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24 25
Pizza Dough
Prep 5 minutes plus 30 minutes to rest
Makes enough for four 12” (30cm) thin crust
pizzas or two 12” (30cm) thicker
crust pizzas
3 cups (400g) bread flour
1 tablespoon instant dried yeast
1 tablespoon sugar
1 tablespoon salt
1 tablespoon olive oil
1 cup (250ml) warm water
1. Assemble food processor with spindle and S-Blade.
Place flour, yeast, sugar, salt, olive oil and water
into bowl and secure lid. With the motor running,
slowly add the water through the feed chute.
Process until dough forms into a ball. Do not
over process.
2. Carefully remove dough and knead on a lightly
flour dusted surface to smooth. Place dough ball
into a lightly oiled bowl, cover and rest in a warm
place for 30 minutes or until dough has doubled
in size. Turn dough out on a floured surface and
punch down the dough to remove excess air then
lightly knead.
3. For thin crust, divide dough into 4 x 6oz (170g)
dough balls, cover and set aside until required. For
thicker crust, divide dough into 2 even dough balls,
cover and set aside until required.
Vietnamese Chicken Salad
(Goi Ga)
Prep 25 minutes / Cook 12 minutes
Serves 4
2 skinless chicken breast fillets
4 cups (1L) chicken stock
3 cardamon pods
2 star anise
2 cinnamon sticks
Freshly ground pepper, to taste
¼ medium green cabbage
6oz (200g) snow peas, trimmed
2 medium carrots, peeled, halved crossways
2 Asian red shallots, peeled
1 cup (90g) bean sprouts
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
2⁄3 cup (100g) roasted peanuts,
roughly chopped
½ cup fried shallots (see TIP), to garnish
1 fresh long red chili, thinly sliced, to garnish
(optional)
Dressing
2 fresh small red (birds eye) chilies
2 cloves garlic
1” (2.5cm) piece ginger, peeled, roughly chopped
¼ cup (60ml) fish sauce
½ cup (125ml) fresh lime juice
2½ tablespoons sugar
1. To make dressing, assemble food processor with
spindle and S-blade. Place ingredients into bowl
and secure lid. Process for 15 seconds or until
combined and sugar has dissolved. Transfer to a
jug.
2. Place chicken in a saucepan, cover with stock, add
cardamom, star anise and cinnamon. Season with
pepper. Bring to a simmer over high heat. Reduce
heat to low and simmer for 10 minutes or until
chicken is just cooked through. Remove from heat
and set aside in pan for 15 minutes to cool. Use a
slotted spoon to transfer the chicken to a heatproof
bowl. Cover with plastic wrap and place in fridge
for 2 hours to chill. Discard stock and spices.
3. Assemble the cleaned and dried food processor
with spindle and coarse shredding disc and secure
lid. Shred carrot, in batches, through small feed
chute. Shred snow peas, in batches, through large
feed chute. Transfer carrot mixture to a large bowl.
4. Assemble food processor with spindle and slicing
disk (set to 2) and secure lid. Cut cabbage into
wedges to fit large feed chute. Process cabbage
in batches until shredded. Add to carrot mixture.
Again with the slicing disk (set to 1), thinly slice
shallots through the small or medium feed chute,
depending on size. Add to cabbage mixture
with the bean sprouts, mint, cilantro and half the
peanuts then toss to combine.
5. Finely shred the chicken (by hand)
and add to cabbage mixture. Drizzle
over dressing and toss to combine. Divide among
serving bowls garnish with remaining peanuts,
fried shallots and chili.
TIPS
• Fried shallots can be found in the Asian aisle of
your supermarket or Asian grocery stores.
• For a less spicy dressing remove seeds from the chili.