Breville BGR820, Инструкция пользователя

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37
SANdWICH/vEGETARIAN
TURKISH BREAd WITH SALAMI,
BOCCONCINI ANd PESTO
Serves 6
INGREdIENTS
Turkish bread cut into
6 equal sections butter or margarine
18 slices Italian or Spanish salami
6 bocconcinni, sliced
1 punnet cherry tomatoes cut in half
1 cup pesto – available from better delis and
supermarkets
METHOd
1. Preheat grill to PANINI (sandwich)
temperature setting until the HEATING
display turns off.
2. Cut each section of Turkish bread
through the centre and set aside top
pieces. Lightly spread Turkish bread
with butter or margarine. Divide the
salami between the Turkish bread.
Arrange bocconcini over and then
cherry tomatoes.
3. Spoon pesto over and top with reserved
bread slices.
4. Place in preheated grill and allow press
to gently rest on bread.
5. Allow to cook until Turkish bread is
lightly browned.
GRILLEd BABy BOK CHOy WITH
OySTER SAUCE
Serves 4
INGREdIENTS
4 baby bok choy (50g each)
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons lemon juice
2 teaspoons brown sugar
METHOd
1. Preheat grill to SEAR temperature
setting until the HEATING display
turns off.
2. Discard outer leaves of bok choy and
halve the bok choy, wash well. Preheat
Grill to Medium heat about 200ºC.
3. Turn the base plate tilt dial to flat, open
the grill and cook bok choy cut side
down on preheated flat plate for
2 minutes or until tender.
To make oyster sauce combine soy, oyster
sauce, lemon juice and sugar.
Serve with the sauce drizzled over bok choy.