Publicité
Les langues disponibles
Les langues disponibles
RECIpES
GRATIN DAUpHINOISE
(SCALLOpED pOTATOES)
Function: BAKE
Temperature: 350˚F (175˚C)
Cooking Time: Approximately 1 hour
Yield: 6- 8 servings
3 pounds (1.4 kg) Yukon gold potatoes
1 ½ cups (375 ml) cream
½ cup (125 ml) chicken stock
salt and pepper
1 tablespoon (15 ml) butter, small dice
½ cup (120 ml) shredded Fontina cheese
1.
Butter the bottom of an 11" x 7" x 2"
(28 cm x 19 cm x 6 cm) baking dish.
2.
Peel and thinly slice the potatoes.
3.
Layer one-third of the potato slices,
slightly overlapping each other. Sprinkle
the potatoes with salt and pepper and
dot with one third of the diced butter.
Repeat layering two more times.
4.
Combine the chicken stock and
cream and pour over the potatoes.
Cover with foil.
5.
Set the wire rack at the bottom rack
height position. Turn the FUNCTION dial
to BAKE, Set the Temperature to 350˚F
(175˚C), and the TIME to 1 hour. Press
the START/CANCEL button to activate.
6.
Remove the foil and top the gratin with
the cheese. Leave the gratin on the
baking dish and turn the FUNCTION
dial to BROIL. Set the TEMPERATURE
to HI and set the TIME to 7 minutes
(approximately). Press START/CANCEL
button to activate. Bake until the cheese
is melted and golden.
56
ROASTED CORN ON THE COB
Function: ROAST
Temperature: 425˚F (218˚C)
Cooking Time: Approximately 15-18
minutes
Yield: 5 Roasted Corn on the Cob
5 corn on the cob
2 ½ tablespoons (35 ml) softened butter
5 tablespoons (75 ml) freshly grated
Parmesan Cheese
5 pieces of foil 10" squares (25 cm)
Salt and pepper to taste
1.
Brush ½ tablespoon (7.5 ml) of softened
butter on one of the cobs. Place the
corn onto one of the sheets of foil.
Evenly sprinkle with 1 tablespoon
(15 ml) of Parmesan Cheese all around
the corn. Lightly season with salt and
pepper and enclose in a foil packet
tightly. Repeat with remaining corns.
Place all cobs onto the Breville enamel
baking tray.
2.
Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to ROAST. Set the TEMPERATURE
to 425˚F (218˚C) and the TIME to 15
minutes (approximately). Press START/
CANCEL button to activate.
3.
Roast the corn on the cob until tender
and crisp.
RECIpES
RIBS WITH ASIAN BARBECUE
SAUCE
Function: BAKE
Temperature: 350˚F (175˚C)
Cooking Time: 25 minutes
Yield: 1 rack of ribs
¹⁄ ³ cup (80 ml) plum sauce
½ cup (125 ml) hoisin sauce
¼ cup (60ml) low sodium soy sauce
¼ cup (60 ml) oyster sauce
¼ cup (60 ml) honey
2 tablespoons (30 ml) minced ginger
2 cloves of garlic, minced
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) cider vinegar
1 tablespoon (15 ml) orange rind
1 teaspoon (5 ml) hot pepper sauce
(optional)
1 rack of pork back ribs
prepare the marinade
1.
In a medium sized bowl, combine plum
sauce, hoisin sauce, soy sauce, oyster
sauce, honey, ginger, garlic, sesame oil,
cider vinegar, orange rind, hot pepper
sauce (optional). Refrigerate until ready
to use.
2.
Bring a large pot of water to a boil.
Prepare the ribs by trimming visible fat.
3.
Remove the white membrane from the
underside of the rack by pulling it from
one side and tearing it off. Removing
the membrane allows the marinade to
penetrate through the meat.
4.
Once the water begins to boil, gently
place the ribs into the boiling water. Turn
the heat to medium/low and boil the
ribs for 25-30 minutes. This process will
draw out the fat.
5.
Remove the ribs from the water using
a set of tongs, and rinse under cool
running water. Cut the ribs into single or
double-bones.
6.
Reserve ½ cup of the marinade for
basting. Place the ribs into the remaining
marinade and toss to coat. Refrigerate
and marinate from 4 to 24 hours.
7.
Remove the ribs from the bowl and
discard marinade. Place the ribs on the
Breville broil tray with the baking pan
underneath.
8.
Set the wire rack at the bottom rack
height position. Turn the FUNCTION
dial to BAKE. Set the TEMPERATURE
to 350˚F (175˚C) and the TIME to 30
minutes. Press the START/CANCEL
button to activate.
9.
Ten minutes before the ribs are done,
baste with remaining marinade.
57
Publicité
