Cuisinart TOB-130, Инструкция и книга рецептов

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11
Classic Herb-Roasted Chicken
A combination of dried and fresh herbs dr ess up this classic bird.
Makes 4 to 6 servings
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon chopped fresh r osemary
1 teaspoon kosher salt
1 teaspoon freshly gr ound black pepper
1 lemon, halved
1 whole chicken (3½ to 4 pounds), rinsed and patted dry
2 garlic cloves, smashed
1. Preheat oven on Convection Bake at 375°F with the rack in the lower
position. Line the baking pan with parchment paper; r eserve.
2. In a small bowl, combine the oil, herbs, salt and pepper to make a paste. Set
aside.
3. Squeeze the lemon halves all over the outside and inside of the chicken.
Stuff the chicken with the lemon halves and garlic cloves. Rub the herb
paste all over the skin of the chicken. Tie the chicken with butcher’s twine
and place on the prepar ed pan and into the oven.
4. Cook the chicken for 1 hour 15 minutes to 1 hour 20 minutes, or until juices
run clear when the thigh is pierced. Let the chicken r est for at least 5 to 10
minutes before carving.
Nu tri tio na l in fo rm ati on p er s erv in g (b as ed on 6 se rv in gs ):
Ca lo rie s 5 98 ( 65 % f ro m f at) • c arb . 2g • pro . 5 0g • f at 42g • s at. fa t 12 g
• ch ol. 1 98 mg • s od . 5 66 mg • c alc . 42m g • f ib er 2g
Rosemary Garlic Lamb Chops
The simple marinade makes these chops tender and flavorful!
Makes 3 to 6 servings
1 pound lamb loin chops (about 6), each ½- to ¾-inch thick
½ teaspoon kosher salt, divided
¼ teaspoon freshly gr ound black pepper
¼ teaspoon chili powder
2 fresh r osemary sprigs, each broken to r elease flavor
4 garlic cloves, crushed
1. T oss the lamb chops with ¼ teaspoon of the salt, the pepper , chili powder,
rosemary and garlic. Refrigerate for at least one hour and up to over night.
2. When ready to cook r emove chops from r efrigerator and place on baking
tray fitted with the broiling rack. Pr eheat oven on Convection Bake at 450°F
with the rack in the upper position. Season chops with remaining salt.
3. Once oven is preheated place lamb in oven and set timer to 5 to 7 minutes
depending on thickness of chops. Once time expires, set oven to Br oil for 3
minutes. Lamb is medium rare when inter nal temperature is 130°F .
4. Allow lamb to r est about 5 minutes before serving.
Nu tri tio na l in fo rm ati on p er s erv in g (b as ed on 6 se rv in gs ):
Ca lo rie s 1 81 ( 53 % f ro m f at) • c arb . 1g • pro . 2 0g • f at 1 0g ∙ •s at. fa t 5g
• ch ol. 6 mg • s od . 2 47 mg • c alc . 16 mg • fib er 0 g