Breville BBL410XL Livret D'instructions page 14

RECIPES – DRESSINGS AND MARINADES
COCONUT CURRY MARINADE
Serves 4
¼ cup (60ml) curry paste
2⁄3 cup coconut cream
1 tablespoon brown sugar
1 tablespoon ground cilantro
2 teaspoon ground turmeric
2 cloves garlic, peeled
1 small red chilli, seeds removed and
roughly chopped
1 teaspoon sea salt
2lbs (1kg) chicken thigh cutlets
1. Place curry paste, coconut cream,
brown sugar, cilantro, tumeric, garlic,
chilli and salt into blender jug.
2. Select a Medium Speed (5-8), blend
until all ingredients are finely chopped
and well combined.
3. Pour marinade over chicken pieces,
cover and refrigerate for a few hours or
overnight.
4. Cook chicken on a barbecue or in
a hot oven until well browned and
cooked.
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RECIPES – SOUPS
CAULIFLOwER AND LEEK SOUP
Serves 4 to 6
1oz (30g) butter
2 leeks, thinly sliced
1 whole medium cauliflower, cut into
florets
3½ cups (875ml) beef stock
½ teaspoon ground white pepper
Sea salt
½ cup grated parmesan cheese
1. Melt butter in a large saucepan. Add
leeks, cook over medium heat for 3 to
4 minutes or until leeks are soft.
2. Add cauliflower, stock and pepper and
bring to the boil. Lower heat, cover with
lid and simmer for 20 to 25 minutes or
until cauliflower is tender.
3. Allow mixture to cool and transfer in
batches to blender jug.
4. Select a Medium Speed (5-8), blend
until smooth.
5. Return pureed soup to saucepan to
heat through. Season to taste with salt.
6. Serve soup topped with parmesan
cheese.
NOTE:
If soup becomes too thick when
cooking or blending add a little
extra stock or water.
SPICY PUMPKIN SOUP
Serves 4
2 tablespoons oil
1 large brown onion, chopped
2 cloves garlic, crushed
1 teaspoon curry powder
1lb (500g) peeled, chopped butternut
squash
4 cups (1L) chicken stock
Salt and pepper
1. Heat oil in a large saucepan, add
onion, garlic and curry powder and
sauté 4 to 5 minutes or until onion has
softened and curry powder is fragrant.
2. Add squash and stock and bring to the
boil. Lower heat and simmer covered
with a lid for 25 minutes or until squash
is very soft.
3. Remove from heat and allow mixture to
cool. Transfer in batches to blender jug.
4. Select a Medium Speed (5-8), blend
until smooth.
5. Return pureed soup to saucepan to
heat through. Season with salt and
pepper.
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