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RECIPESRECIPES
HERBED LEG OF LAMB
Function: ROAST
Temperature: 425˚F (218˚C) for 20
minutes, and 325˚F (162˚C) for 1 hour
20 minutes
Cooking Time: 1 hour 40 minutes
(approximately)
Convection Fan: ON
Yield: 6 to 8 servings
INGREDIENTS
4 lb (1.8 kg) Leg of lamb
4 Garlic cloves, chopped
2 Teaspoons (10 ml) Kosher salt
1 Teaspoon (5 ml) Black pepper
3 Tablespoons (45 ml) Dijon mustard
¼ Cup (60 ml) Olive oil
¼ Cup (60 ml) Fresh rosemary, loosely packed
3 Tablespoons (45 ml) Fresh oregano
3 Tablespoons (45 ml) Fresh parsley
2 Tablespoons (30 ml) Honey
METHOD
1. In a blender or food processor, pulse
together garlic, salt, pepper, Dijon
mustard, rosemary, oregano, parsley and
honey. Keep blending while you drizzle in
olive oil. Place the lamb onto a glass dish
and pour the marinade over the lamb. Be
sure to completely coat the lamb. Cover
with plastic wrap and marinade at least 4
hours or up to 24 hours.
2. Place the lamb on the broil rack in the
baking pan to catch the drippings.
3. Set the wire rack in the bottom rack
height position and turn the function
dial until the indicator on the LCD
screen points to the ROAST function.
Set the temperature to 425˚F (218˚C)
and set the timer for 20 minutes. Press
START/CANCEL button to activate.
4. After 20 minutes turn the temperature
down to 325˚F (162˚C) and roast for
1 hour and 20 minutes, or until a meat
thermometer inserted into the thickest
part of the meat (not near the bone)
registers your preferred doneness.
5. Remove the roast and tent with foil. Allow
to rest for 20 minutes before carving.
NOTE
To reach the desired doneness of a
roast, it is best to remove the roast
from the BREVILLE SMART OVEN™
when the internal temperature
is 10˚F (6˚C) below the desired
temperature reading. The roast will
continue cooking. The term is called
“carry-over cooking”. The internal
temperature will continue to rise and
cook the interior part of the meat. It is
also extremely important to allow the
roast to rest at least 20 minutes prior
to carving. This allows the roast to
relax and hold in its juices.
FLATTENED CORNISH HEN
Function: ROAST
Temperature: 375˚F (192˚C)
Cooking Time: 35 minutes
Convection Fan: ON
Yield: 4 servings
INGREDIENTS
2 Cornish hens
2 Teaspoons (10 ml) Salt
½ Teaspoon (2.5 ml) Black pepper
2 Tablespoons (30 ml) Butter, melted
1 Lemon or ruby red grapefruit
BONING CORNISH HENS
Ask your butcher to bone the Cornish hens
for you. If you feel up to the challenge,
follow these easy steps on how to remove
the breast bone and rib cage of the Cornish
hen. The results are very rewarding.
1. On a clean cutting board, hold the
Cornish hen up by the tail. Using a sharp
kitchen knife or kitchen shears, cut
through the bones, all they way to the
neck. Split the hen open. Cut off the back
bone. Run the boning knife between the
rib cage and flesh to free the rib cage.
2. Next, remove the wish bone around
the neck either by using your fingers,
or scrape the bone with the knife. The
bones in the thighs will remain intact.
Discard or save the bones for another
use. Repeat with the other hen.
ROASTING CORNISH HENS
1. Rub melted butter all over the hen.
Lightly grease the drip tray and insert
the roasting pan to catch the drippings.
Season the hens with salt and pepper.
Place skin side up.
2. Set the wire rack in the bottom height
position. Turn the function dial until the
indicator on the LCD screen points to
the ROAST function.
3. Set the temperature to 375˚F (192˚C)
with convection turned on. Set the timer
for 30 minutes. Press the
START/CANCEL button to activate.
4. Roast the chicken for 30 minutes or until
a meat thermometer inserted into the
thickest part of the thigh (not near the
bone) registers 170˚F (76˚C).
5. For a crispier skin, brush 2 tablespoons
of melted butter on the skin and broil at
400˚F (205˚C) for 1-2 minutes, taking
care not to burn the skin.
Serve with wedges of lemon, ruby red
grapefruit and pan drippings.
TANDOORI CHICKEN
Function: ROAST
Temperature: 375˚F (192˚C)
Cooking Time: 35 minutes
Convection Fan: ON
Yield: 6 servings
INGREDIENTS
10-12 Bone-in skinless chicken thighs
1 Cup (250 ml) Balkan style yogurt
2 Lemons, juiced
1 Tablespoon (15 ml) Ginger, freshly grated
1 Tablespoon (15 ml) Garlic
2 Teaspoons (10 ml) Ground coriander
2 Teaspoons (10 ml) Ground cumin
2 Teaspoons (10 ml) Garam masala
1 ½ Teaspoons (7 ml) Kosher salt
½ Teaspoon (2.5 ml) Black pepper
1 Teaspoon (5 ml) Paprika
½ Teaspoon (2.5 ml) Cayenne
2 Tablespoons (30 ml) Honey
METHOD
1. In a medium sized bowl, combine yogurt,
lemon juice, ginger, garlic, coriander,
cumin, garam masala, kosher salt, black
pepper, paprika, cayenne and honey.
2. Cut three diagonal slits on each thigh
cutting nearly to the bone. Pour the
marinade into a re-sealable plastic bag.
3. Place the chicken thighs into the bag
and coat with the marinade. Refrigerate
at least 2 hours or up to 12 hours.
4. Place the chicken onto the broil
rack inserted into the baking pan to
catch drippings.
5. Set the wire rack in the bottom rack
height position. Turn the function dial
until the indicator on the LCD screen
points to the ROAST function.
6. Set the temperature to 375°F (192°C)
with convection turned on. Set the
timer for 35 minutes. Press the
START/CANCEL button to activate.
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