Breville BEF400 User Manual

456.3 Kb
Loading...

Avance BanquetCookware

Instructions for use

Includes recipes

Model BEF400

Contents

 

Page

Breville recommends safety first

4

Know your Breville Avance Banquet Cookware

6

Operating your Breville Avance Banquet Cookware

7

Care and cleaning

8

Cooking techniques

10

Recipes

R2

Congratulations

on the purchase of your new Breville Avance Banquet Cookware

2

Breville recommends safety first

We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition, we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions:

Important safeguards for your Breville

BEF400 Avance Banquet Cookware

Carefully read all instructions before operating and save for future reference.

Do not place Avance Banquet Cookware near the edge of a bench or table during operation. Ensure the surface is level, clean and free of water.

Remove any promotional stickers before using the Avance Banquet Cookware for the first time.

Do not place the Avance Banquet Cookware on or near a hot gas or electric burner, or where it could touch a heated oven. Place frypan at least 20cm away from walls and curtains.

Do not use on metal surfaces, for example, a sink drain board.

Always insert Temperature Control Probe into probe socket before inserting power plug into power outlet and switching on appliance. Ensure the probe socket is completely dry before inserting the Temperature Control Probe.

To protect against electric shock, do not immerse cord or Temperature Control Probe in water or any other liquid.

Ensure the Temperature Control Probe has cooled before removing from the appliance.

Always remove Temperature Control Probe before cleaning the appliance.

If using plastic utensils, do not leave in frypan when hot.

Never immerse cord and/or heat probe in water or any other liquid.

Do not place hot glass lid under cold water.

Extreme caution must be used when the appliance contains hot oil or other liquid. Do not move the appliance during cooking. Allow the frypan to cool before removing oil or other liquid.

Place frypan at least 200mm away from walls and curtains.

Do not touch hot surfaces.

Do not leave the appliance unattended when in use.

Always turn the Temperature Control Probe to ‘MIN’, then switch off at the power outlet and allow probe to cool, then remove probe and unplug, if appliance is to be left unattended, if not in use and before cleaning.

Keep the appliance clean. Follow the cleaning instructions provided in this book.

Always use the appliance on a dry, level surface.

Important safeguards for all electrical appliances

Unwind the cord before use.

Do not let the cord hang over the edge of a table or counter, touch hot surfaces, or become knotted.

This appliance is not intended for use by young children or infirm persons without supervision.

Young children should be supervised to ensure that they do not play with the appliance.

It is recommended to inspect the appliance regularly. Do not use the appliance if power supply cord, plug, probe or appliance becomes damaged in any way. Return the entire appliance to the nearest authorised Breville Service Centre for examination and/or repair.

Any maintenance other than cleaning should be performed at an authorised Breville Service Centre.

This appliance is for household use only. Do not use this appliance for other than its intended use. Do not use in moving vehicles or boats. Do not use outdoors.

The installation of a residual current device (safety switch) is recommended to provide additional safety protection when using electrical appliances. It is advisable that a safety switch with a rated residual operating current not exceeding 30mA be installed in the electrical circuit supplying the appliance. See your electrician for professional advice.

Do not place this appliance on or near a hot gas or electric burner, or where it could touch a heated oven.

Always switch appliance off, then switch off at the power outlet, then unplug the appliance when not in use, before attempting to move appliance and before cleaning.

4

5

Know your Breville Avance Banquet Cookware

Glass lid

with adjustable steam vent

Large 38 x 25cm rectangular shaped frypan

Cast in butterfly element

with 2400 watts of power

Quantanium non-stick cooking surface

Extra deep 78mm pan

Variable temperature control with 14 heat settings plus ‘High Sear’

 

 

 

 

 

 

 

Pan tilt lever

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Non-skid feet

 

 

 

 

Cool touch integrated base and handles

Unique pull out utensil rest

 

 

 

Dishwasher safe

Quick release removable base

 

 

 

 

 

 

 

 

 

 

 

Operating your Breville Avance Banquet Cookware

Before first use

Remove any promotional materials and packaging materials before use. Wash your frypan and lid in hot soapy water. Rinse and dry thoroughly.

Do not immerse the cord, plug and/or Temperature

Control Probe in water or any other liquid.

1.Insert the Temperature Control Probe into the probe socket on the appliance. Plug into a 230/240V power outlet and switch On’. Always insert the probe into the appliance first, then insert plug into power outlet.

Before inserting the Temperature Control Probe into the probe socket, ensure the interior

of the socket is completely dry. To do this, shake out excess water then wipe the interior of the socket with a dry cloth.

Note

2.Turn the dial on the Temperature Control Probe anti-clockwise to the desired setting. The red heating light on the probe will illuminate.

3.The red heating light will remain illuminated until the frypan reaches the desired temperature. Once the temperature has been reached, the red light will cycle 'On' and Off’ during cooking to maintain the desired temperature.

4.When cooking is completed, turn the dial clock-wise until it is aligned with the ‘MIN’. Switch off at the power outlet and unplug.

5.Leave the Temperature Control Probe connected to the appliance until cool.

This frypan must be used with the Temperature Control Probe provided. Do not use any other probe or connector.

Note

6

7

Care and cleaning

Care

Do not leave plastic cooking utensils in contact with the hot frypan surface while cooking.

Do not use metal utensils on the non-stick coating of the frypan.

Before cleaning, switch the frypan MIN’ and unplug from the power outlet. Remove the Temperature Control Probe when cooled from the probe socket of the appliance.

Cleaning

Temperature Control Probe

If cleaning is necessary, wipe the Temperature Control Probe over with a slightly damp cloth. Ensure it is completely dry before use.

Never immerse the Temperature Control Probe, plug or cord in water or any other liquid.

Note

Non-stick cooking surface

Cooking on a non-stick surface minimises the need for oil as food does not stick and cleaning is easier.

Any discolouration that may occur on the non-stick surface may detract from the appearance of the frypan but will not affect the cooking performance.

Do not use metal (or other abrasive) scourers when cleaning the non-stick coating. Wash with hot soapy water. Remove stubborn spots with a soft plastic washing pad or nylon washing brush. Rinse and dry thoroughly.

Removing discolouration of the non-stick surface

Combine 2 tablespoons bicarbonate of soda, 14 cup household bleach, 1 cup water.

Pour into the frypan, place lid on with the vent closed, and simmer for 5-10 minutes.

Clean in a well-ventilated area and avoid breathing in the vapours. Wash as directed before re-use. In some instances this may not remove all the staining.

THE FRYPAN SHOULD NEVER BE OPERATED WITHOUT THE FRYPAN AND BASE FULLY ASSEMBLED AND LOCKED INTO PLACE.

Removable frypan base

To remove the base for cleaning;

1.Turn the frypan upside down. Push down on the quick release knob and turn clockwise.

2.Lift the base from the frypan, lifting over the probe socket.

The frypan base may be washed in hot soapy water. Dry thoroughly. The frypan base is dishwasher safe.

Note

Glass lid

Wash the lid in warm soapy water using a soft cloth or sponge, rinse and dry thoroughly.

Dishwasher safe

Your frypan and lid are dishwasher safe for easy cleaning. The recessed heating element is completely sealed so it is safe to immerse in water. The removable frypan base is also dishwasher safe. Remove the probe and power cord before placing frypan into the dishwasher.

The frypan should never be operated without the frypan and base fully assembled and locked into place.

Note

Before inserting the Temperature Control Probe into the probe socket, ensure the interior of the socket is fully dry. To do this, shake out excess water then wipe the interior of the socket with a dry cloth.

Note

Storage

Store the frypan upright with the lid in position.

Store the Temperature Control Probe carefully. Take care not to knock or drop the probe it as this can cause damage. If damage is suspected, return the Temperature Control Probe with the frypan to your nearest Breville Service Centre for inspection.

For convenient storage of the Temperature Control Probe, line the frypan with 2 sheets of kitchen paper and place the probe on the kitchen paper. This will ensure the probe and plug do not scratch the non-stick surface.

That’s the idea

8

9

Cooking techniques

Stir frying

Recommended Temperature Control Probe setting ‘High Sear’.

An energy efficient and healthy way of cooking foods. The benefit of this method is its speed and flavour result. The cooking action for stir frying is a continual tossing motion to ensure the food is evenly exposed to the heat and cooks quickly and evenly in a couple of minutes.

Stir frying should be carried out using a ‘High Sear’ setting.

Preheat your frypan before adding any ingredients, allowing the heating light to cycle On’ and Off’ several times. This will allow the frypan to reach and maintain an even high temperature.

Stir frying is a dry heat cooking method and is best suited to tender cuts of meat. Timing is a key factor as over cooking will give a tough, dry result.

Cooking times will depend on the size and thickness of the meat, as the bigger the pieces, the more time needed.

Recommended cuts

Beef

Lean beef strips prepared from rump,

 

sirloin, rib eye, fillet.

Chicken

Lean chicken strips prepared from breast

 

fillets, tenderloins, thigh fillets.

Lamb

Lean lamb strips prepared from fillet, lamb

 

leg steaks, round or topside mini roasts,

 

eye of loin.

Pork

Lean pork strips prepared from leg,

 

butterfly or medallion steaks or fillet.

Veal

Eye of loin, fillet, round, rump or topside.

Stir fry tips

Prepare meat strips from recommended cuts as listed above by removing fat and slicing thinly across the grain (across direction of meat fibres). Slicing across the grain ensures tenderness. Cut into very thin strips, approximately 5-8cm in length. Partially freeze meat (approximately 30 minutes) to make slicing easier.

Buy meat strips already prepared from your butcher or supermarket.

Stir fry meat strips in small batches (approx 200-300g) to keep juice in meat and avoid ‘stewing’, resulting in tougher meat.

Meat strips should sizzle when added to the frypan.

Stir fry meat strips for 1-2 minutes. Longer cooking will toughen meat.

Remove each batch when cooked and allow frypan to reheat before stir frying the next batch. By cooking in small batches the heat of the frypan remains constant, ensuring the meat doesn't stew and toughen.

A small amount of oil can be mixed through the meat strips before adding to the frypan, along any other flavouring such as garlic, ginger and chilli. A little sesame oil can also add flavour. Mixing the oil with the meat in this way cuts down on the quantity used.

Drain off thin marinades from meat strips before stir frying to prevent stewing and splatter.

Stir fry vegetables in a little oil (or sprinkling

of water) before meat is added for vivid colour and crispness.

Suggested times for stir-frying vegetables:

Cooking time

Ingredient

 

 

3 minutes

Onion, quartered,

 

Broccoli, flowerets

 

Carrots, sliced

 

Soaked Chinese dried mushrooms

 

 

2 minutes

Snow peas

 

Capsicum, sliced

 

Zucchinis, sliced

 

Water chestnuts

 

Bamboo shoots

 

 

1 minute

Garlic, minced

 

Chilli, minced

 

Ginger, minced

 

Shallots, chopped

 

Bean sprouts

 

 

These brief cooking times will keep vegetables crisp.

Peanut oil is traditionally used for stir fry Asian style dishes. However other oils such as vegetable, canola and light olive may be used.

Do not over fill the frypan. If necessary, cook in batches and reheat at the end of stir frying. If using this method remember to under cook slightly so reheating will not spoil the finished dish.

Serve stir fried foods immediately to retain their crisp texture.

Sautéing

Recommended Temperature Control Probe setting 12-14.

Use for sautéing onions, garlic, spices, pastes, herbs, vegetables, meat and seafood.

If using oil to sauté, use setting 14. If using butter, use setting 12.

That’s the idea

10

11

Cooking techniquescontinued

Shallow frying

Recommended Temperature Control Probe setting 10-12.

Use to crispen and cook foods in a small amount of oil. The foods may have already been cooked.

Use approximately 2-4 cups oil, or sufficient oil so that half the food is immersed.

Preheat the oil before adding food.

Never cover the frypan with the lid during heating or cooking with oil as this can cause overheating. It may also result in condensation dripping into the oil causing bubbling and splattering.

Do not move the frypan during heating or cooking.

Wipe moisture from foods to avoid splattering.

Cook a few pieces at a time to ensure crispness.

Drain cooked foods on kitchen paper to absorb excess oil.

Never leave your frypan unattended or unsupervised while shallow frying.

Allow oil to cool before removing from frypan.

Vegetable or canola oil is recommended for frying.

Pan frying

Recommended Temperature Control Probe setting Searing meat – ‘High Sear’ Medium heat – 10-12.

Use for cooking meats, fish, seafood, eggs, chicken or sausages.

Preheat frypan on ‘High Sear’ setting. A small amount of oil can be added to the heated frypan if desired.

Brushing whole meat cuts, for example, steak, chicken breast, fish fillets, with a small amount of oil before pan frying will give a more even result and reduces amount of oil required.

Allow time for meat to sear on both sides. Then reduce to setting 10-12.

Delicate foods such as fish and eggs should be panfried on Medium Heat Setting 10-12. Allow time for fish to be cooked on both sides and eggs to set.

Roasting

Recommended Temperature Control Probe setting Searing Roast - ‘High Sear’ Cooking Roast – 8-10.

Roasting meat and poultry

The frypan is ideal for roasting meat and poultry, as the meat retains the flavour and juices.

The frypan’s lid provides ample room for larger joints of meat and poultry up to 1.5kg.

Preheat the Frypan on setting ‘High Sear’. Fattier joints of meat such as lamb require no oil. Use only a small amount of oil for leaner roasts.

Brown and seal the meat on all sides. Position the lid.

After browning, turn the dial to setting 8-10, to cook meat to desired doneness.

Turn the meat over during cooking.

Once the meat is cooked, remove from frypan, set aside and cover with foil. This allows the juices in the meat to settle before carving.

To make gravy: Drain excess oil from pan, stir 1-2 tablespoons plain flour into pan residue, cook for

Suggested times for meat ‘Well Done’:

1-2 minutes, reduce heat, gradually add 1-2 cups stock. Increase heat and stir gravy continuously until it comes to the boil, reduce heat and simmer 3-4 minutes until gravy thickens. Serve immediately with sliced roast meat.

Roasting vegetables

Vegetables such as potatoes, pumpkin, sweet potato, parsnips, etc. can be added to the frypan with the meat during cooking.

Cut vegetables into even sized pieces and lightly brush with oil.

Add to the frypan 40-65 minutes before serving.

For crisper vegetables, remove the meat, drain juices and add vegetables. Increase the heat for the last few minutes of cooking.

Roasting times

The following times will cook the meats to ‘Well Done’. These times can be reduced for meats to be cooked to personal preference.

Ingredient

Roasting time

 

 

Pork

30-40 minutes/500g after browning

 

 

Veal

30-40 minutes/500g after browning

 

 

Lamb/Beef

25-30 minutes/500g after browning

 

 

Chicken

30-35 minutes/500g after browning

 

 

12

13

Cooking techniquescontinued

Basting

Recommended Temperature Control Probe setting 2.

The Pan Tilt Lever makes basting or removing juices easy by allowing the juices to drain to one side of the pan.

Position the Pan Tilt Lever to the upright position and allow the juices to drain to the lower end of the frypan.

Spoon the juices over the food, or remove from the frypan, as desired.

Boiling

Recommended Temperature Control Probe setting ‘High Sear’.

Use for cooking rice and pasta.

1 cup to 6 cups water = 1 quantity

Cooking time approximately 8-12 minutes

Cooking times will vary for different types of pasta and rice.

Always bring water to the boil with the lid in position. Remove lid and add 1/2 teaspoon salt and 1 tablespoon of oil to water to assist with cooking and to prevent pasta and rice grains from sticking together.

Cook rice or pasta uncovered, stirring occasionally to prevent sticking.

Reduce to a lower heat setting if water boils too quickly.

14

www.breville.com.au

Breville is a registered trademark of Breville Pty. Ltd. ABN 98 000 092 928

Breville Customer Service Centre

Australian Customers

)Breville Customer Service Centre Locked Bag 2000

Botany NSW 2019 AUSTRALIA

% Customer Service: 1300 139 798

Fax

(02) 9384 9601

Email

Customer Service: askus@breville.com.au

New Zealand Customers

)Breville Customer Service Centre Private Bag 94411 Greenmount

Auckland, New Zealand

% Customer Service: 09 271 3980

Fax

0800 288

513

Email

Customer

Service: askus@breville.com.au

© Copyright. Breville Pty. Ltd. 2004

Avance is a registered trademark of Breville Pty. Ltd. Banquet is a trademark of Breville Pty. Ltd.

Due to continued product improvement, the product illustrated on this

carton may vary slightly from the actual product.

Model BEF400 Issue 1/04

Recipes

Delicious recipes

Includes instructions for use

Contents

 

Page

Appetisers and entrees

R3

Batters

R7

Main courses - Lamb

R9

Main courses - Beef

R13

Vegetables

R15

Main courses - Chicken

R17

Cake

R20

Appetisers and entrees

Chicken and sweet corn soup

4-6

1 tablespoon peanut oil

1 clove garlic, crushed

500g creamed corn

150g cooked and shredded chicken meat

4 cups chicken stock

4 egg whites

1 teaspoon ground black pepper

1 tablespoon finely chopped parsley

4 green shallots, sliced diagonally

1.Heat the oil in the frypan on ‘High Sear’ setting.

2.Add garlic, corn, and chicken meat and stir fry for 1 minute.

3.Add chicken stock and bring to the boil. Reduce heat setting to 6-8.

4.Slowly add the egg whites to the hot mixture, stirring continuously to create fine shreds. Cook for 2 minutes.

Serve hot, sprinkled with pepper, parsley and green shallots.

Baba Ghannoush

6

2 tablespoons olive oil

2 medium eggplants, peeled and chopped into 1cm pieces

2 cloves garlic, crushed

11/2 tablespoons lemon juice

1/2 teaspoon sweet paprika

1/2 cup chicken stock

200g cream cheese, softened

1.Heat the oil in frypan on setting 14. Add eggplants, garlic and paprika and sauté for two minutes.

2.Add lemon juice and chicken stock, bring to the boil, reduce to heat setting 4-6. Cover with lid and simmer for 10 minutes or until eggplant has softened.

3.Cool mixture, then blend or process with cream cheese until smooth.

4.Refrigerate in an airtight container until required. Serve with toasted Turkish bread.

R2

R3

Appetisers and entreescontinued

Creamy mushroom paté

4

 

75g butter

125g bacon rashers, rind removed and thinly sliced

300g mushrooms, thinly sliced

1 Spanish onion, finely sliced

100g cream cheese, softened and roughly chopped Few drops of Tabasco sauce

Pepper and salt, if desired

1.Preheat frypan on ‘High Sear’ setting. Add butter to melt, then sauté bacon, mushrooms and onion for 5 minutes.

2.Cool mixture, then blend or process until smooth. Add cream cheese and Tabasco sauce, season with pepper and salt to taste, blend or process until smooth.

3.Spoon mixture into serving dish and chill before serving.

French onion soup

4-6

1 tablespoon butter

1 tablespoon oil

6 medium brown onions, finely sliced

1 clove garlic, crushed

2 tablespoons plain flour

1 cup red wine

1 teaspoon chopped fresh thyme

6 cups beef stock

Salt and pepper, optional

1.Heat the frypan on ‘High Sear’ setting, add butter and oil, then onions and garlic. Stir fry until onions are golden.

2.Reduce to heat setting 10-12, stir in flour and cook for 1 minute.

3.Gradually stir in wine and thyme and cook until liquid is reduced by half.

4.Stir in beef stock, increase to ‘High Sear’ setting and bring to the boil. Reduce to heat setting 4-6, and simmer for 15-20 minutes.

5.Add salt and pepper to taste before serving.

Curried pumpkin soup

4

 

40g butter

1 large leek, thinly sliced

2 cloves garlic, freshly crushed

1 tablespoon curry powder

2 teaspoons ground cumin

1kg butternut pumpkin, peeled and chopped 6 cups chicken stock

Freshly ground black pepper 120ml sour cream

1/2 bunch finely chopped chives

1.Preheat frypan on setting 14. Add butter to melt, then sauté leek, garlic and spices until soft.

2.Add the pumpkin, stock and pepper. Increase to ‘High Sear’ setting, cover with lid and bring to the boil. Reduce to setting 2-4 and simmer for 30 minutes or until pumpkin softens.

3.Cool slightly and blend or process cooked mixture until smooth.

Serve hot topped with a swirl of sour cream and sprinkled with chives.

Thai fish cakes

4

 

400g boneless white fish fillets, diced (cod or jewfish is preferable)

1/2 bunch coriander, leaves and roots, finely chopped 1 x 60g egg

1/4 cup well cooked rice

1 teaspoon red curry paste

1 teaspoon fish sauce

1 tablespoon sweet chilli sauce

4 cups vegetable oil, for frying

1.Place fish, coriander, egg, rice, curry paste and sauces into a food processor. Process the ingredients using the pulse button, until the mixture is smooth.

2.Shape the fish cakes by placing a little oil onto the palms of your hands. Mould the fish cakes into a flat round shape 3-4cm wide and place onto a greased tray. Cover and refrigerate for 20 minutes.

3.Preheat oil in the frypan on setting 8-10 for 10 minutes.

4.Place 6-8 fishcakes into the hot oil and shallow fry until golden, remove and drain on paper towel. Repeat with the remaining fish cakes.

Serve hot with sweet chilli sauce and lime wedges.

R4

R5

Appetisers and entreescontinued

Mussels in tomato

 

 

4-6

 

and garlic sauce

 

 

 

 

2 tablespoons olive oil

2 Spanish onions, finely diced

3 cloves garlic

1 cup white wine

600ml prepared tomato pasta sauce

1 kg fresh mussels, bearded and scrubbed

1/4 cup basil leaves, shredded Freshly ground black pepper

1.Preheat frypan on ‘High Sear’ setting. Add the oil, onions and garlic and stir fry until the onion is soft.

2.Add the wine and cook until liquid is reduced by half.

3.Stir in the tomato sauce, cover with the lid and bring the mixture to the boil.

4.Add the mussels, then reduce to heat setting 10, replace the lid and cook until the mussels have opened.

5.Remove any mussels that have not opened. Stir in the basil and sprinkle with pepper.

Serve with crusty bread.

Ham and herbed

 

 

4

 

cheese omlette

 

 

 

 

4 x 60g eggs, separated

2 tablespoons milk

1 teaspoon mild English mustard

1/4 teaspoon salt

2 tablespoons butter

120g sliced ham, thinly sliced into strips

2 tablespoons finely snipped chives

1 tablespoon chopped parsley

1 medium tomato, chopped

1/2 cup grated tasty cheese

1.Combine egg yolks, milk, mustard and salt in small bowl.

2.Beat egg whites in a separate bowl until soft peaks form. Fold egg whites through egg yolk mixture.

3.Heat in frypan on setting 12. Add butter to melt, add ham, chives, parsley and tomato, sauté for 2 minutes. Remove and set aside.

4.Reduce heat to setting 4-6. Pour egg mixture evenly into frypan. Cover and cook until top of omelette puffs and base is cooked and golden.

5.Sprinkle ham filling over half the omelette. Fold remaining omelette half over filling. Remove from frypan.

6.Cut into four slices and serve sprinkled with grated cheese.

Batters

Spicy pikelets

12

 

1 cup plain flour

2 teaspoons baking powder

1/4 tablespoon brown sugar

1 teaspoon ground ginger

1/4 teaspoon cinnamon

1/4 teaspoon mixed spices

2 x 60g eggs, lightly beaten

1 tablespoon honey

1 cup milk

2 tablespoons butter, melted

2 tablespoons butter, extra, for greasing

1.Preheat frypan on heat setting 10-12.

2.Sift dry ingredients into a small mixing bowl. Add eggs and beat using a mixer on a medium speed. Gradually add remaining ingredients and mix until smooth.

3.Allow mixture to stand for 5 minutes.

4.Add butter to grease frypan. Drop 6 level tablespoons of mixture about 4cm apart into hot greased frypan. Cook until bubbles appear on top of pikelets. Turn and cook until golden. Remove pikelets from pan. Repeat with remaining mixture.

Serve warm with jam and whipped cream.

Crepes

10

 

11/2 cups plain flour Pinch of salt

3 x 60g eggs, lightly beaten

11/4 cups milk

1 teaspoon vanilla essence

2 tablespoons butter, melted

1 tablespoon butter, extra, for greasing

1.Preheat frypan on heat setting 10-12.

2.Sift flour and salt into small bowl. Combine eggs, milk, vanilla and butter. Slowly add to dry ingredients and beat mixture until smooth.

3.Add butter to lightly grease frypan. Pour sufficient batter into frypan to make a fine even crepe. Turn crepe over and cook until golden. Remove crepe and repeat with remaining mixture. Cook quickly as overcooking will toughen crepes.

Serve sprinkled with lemon juice and icing sugar.

R6

R7

Batterscontinued

Pancakes

8

 

1 cup plain flour Pinch of salt

1 x 60g egg

1/4 cups milk

2 tablespoons butter, melted

2 tablespoons butter, extra, for greasing

1.Preheat frypan on heat setting 10-12.

2.Combine flour, salt, egg, milk and butter in small mixing bowl. Beat until smooth.

3.Allow mixture to stand for 5 minutes.

4.Add butter to lightly grease frypan. Pour a small quantity of batter into frypan. Cook until bubbles form on top of the pancake. Carefully turn the pancake over and cook until golden brown. Remove pancake from pan and repeat with remaining mixture.

Serve with fruit and ice cream. Also ideal for savoury dishes.

Main courses - Lamb

Shepherds pie

4

 

1 kg lean cooked roast lamb

30g butter

2 medium onions, thinly sliced

1/4 cup plain flour

1 teaspoon Dijon mustard

2 cups chicken stock

1/4 cup freshly chopped parsley

1/4 cup freshly chopped mint

1/4 teaspoon ground black pepper

2 tablespoons Worcestershire sauce

POTATO TOPPING INGREDIENTS

4 large potatoes, peeled and chopped

1/3 cup sour cream

40g butter

2 tablespoons freshly grated parmesan cheese Salt and pepper, to taste

1.Trim meat and cut into small cubes or mince in food processor. Set aside.

2.Preheat frypan on heat setting 14. Add butter to melt. Add onions and sauté until golden.

3.Add flour and mustard. Cook for 3 minutes, stirring constantly. Reduce to heat setting 2-4.

4.Gradually add stock, stirring until smooth. Increase to ‘High Sear’ setting. Bring mixture to the boil, then reduce to heat setting 4-6 and simmer for 5 minutes.

5.Add prepared meat, herbs and Worcestershire sauce to the mixture and stir thoroughly.

6.Transfer lamb mixture to a lightly greased, 8 cup ovenproof dish. Keep warm.

POTATO TOPPING

1.Place potatoes and sufficient water to cover in frypan. Cover with lid and bring to the boil. Cook for 20 minutes or until soft. Drain well.

2.Mash cooked potatoes with remaining ingredients. Whip potatoes until smooth and creamy.

3.Spread whipped potatoes over prepared lamb mixture.

4.Place into a preheated oven 220ºC for 20 minutes, or under a preheated grill, until potato topping is golden and lightly crisped.

R8

R9

Main courses - Lambcontinued

Lamb and bean nachos

 

 

4

 

with salsa

 

 

 

 

1 tablespoon oil

500g lamb mince

30g packet taco seasoning mix

425g can kidney beans, drained

1/2 cup beef stock

2 tablespoons tomato paste

240g pkt plain corn chips, toasted

150g grated tasty cheese

250g avocado, mashed

3/4 cup sour cream

1 quantity prepared salsa

SALSA INGREDIENTS

4 large roma tomatoes, chopped

1 small spanish onion, finely diced

1 tablespoon extra virgin olive oil

1 tablespoon freshly squeezed lime juice

1 tablespoon sweet Thai chilli sauce

1 tablespoon finely chopped coriander leaves

1.Heat oil in frypan on ‘High Sear’ setting. Add mince, cook until brown, stirring constantly to avoid meat lumping.

2.Add seasoning mix, beans, stock and tomato paste. Cover with lid and bring to the boil, reduce to heat setting 4-6.

3.Simmer uncovered for 10 minutes or until lamb mixture thickens, stirring occasionally.

4.Spread corn chips onto an oven proof dish.

Top with lamb mixture, sprinkle with cheese and bake in a moderately hot oven 220ºC, or under a preheated grill, or until heated through and cheese melts.

5.Serve topped with avocado, sour cream and prepared salsa.

SALSA

Combine salsa ingredients and mix well.

Lamb and peanut stir-fry

4

 

2 tablespoons peanut oil

500g lamb strips

2 red capsicum, trimmed, seeded and sliced

150g snow peas, trimmed

500g English spinach

2 tablespoons Teriyaki sauce

1/4 cup oyster sauce

3 cloves garlic, crushed

1 teaspoon freshly grated ginger

2 red chillies, crushed

1 tablespoon brown sugar

2 teaspoons cornflour

1 tablespoon water

250g unsalted peanuts

2 tablespoons shredded basil leaves

1.Heat oil in frypan on ‘High Sear’ setting. Stir-fry lamb strips in two batches for 1-2 minutes. Remove each batch when cooked and allow pan to reheat before stir-frying the next. Remove lamb and set aside.

2.Stir fry capsicum and snow peas, until tender.

3.Return lamb to frypan. Add spinach, sauces, garlic, ginger and chillies.

4.Combine brown sugar, cornflour and water. Stir through lamb mixture. Reduce to heat setting 4-6 and simmer to thicken the sauce.

5.Fold in the nuts and basil leaves just before serving.

Serve with rice.

R10

R11

Main courses - Lambcontinued

Roast lamb with

 

 

4-6

 

garlic and rosemary

 

 

 

 

1.5 kg leg of lamb

3 cloves garlic, peeled

1 tablespoon rosemary sprigs

1 tablespoon light olive oil Freshly ground pepper

1.Trim excess fat from lamb. Cut garlic into thin slivers. Use a small, sharp knife to cut small slits into the lamb and insert garlic and rosemary sprigs into slits.

2.Brush lamb with oil and season with pepper.

3.Preheat frypan on ‘High Sear’ setting. Add lamb and sear on all sides.

4.Reduce to heat setting 8-10. Cover and cook for a further 1 hour and 30 minutes until lamb is cooked to desired doneness. Turn lamb during cooking and baste occasionally.

5.Remove lamb and cover with foil. Allow lamb to stand for 15 minutes prior to carving.

6.Slice lamb and serve with roast vegetables and gravy sauce (refer Roasting Meats and Vegetables on Page 13).

Herb crusted lamb

4-6

2 racks of lamb (6 cutlets each)

1 cup fresh breadcrumbs

1/2 cup dried breadcrumbs

1 tablespoon freshly chopped parsley

1 tablespoon freshly chopped mint

1 tablespoon finely chopped basil

2 x 60g eggs, lightly beaten

2 cloves garlic

1 tablespoon lemon juice

2 tablespoons olive oil

1.Trim excess fat from lamb. Combine breacrumbs with herbs, eggs, garlic, lemon juice. Mix well.

2.Press combined mixture firmly over meat. Cover tops of cutlet bones with foil to prevent overbrowning.

3.Heat oil in frypan on heat setting 14.

4.Place lamb racks, crust side down into frypan, cook for 10 minutes. Carefully turn racks over, reduce the setting to 6-8 and cover with lid. Cook for approximately 30 minutes or until lamb is cooked to desired doneness.

5.Remove lamb racks from pan, cover with foil and allow to stand for 10 minutes before carving.

Main courses - Beef

Beef burgers

6

 

500g lean beef mince

1 onion, finely diced

1 X 60g egg, lightly beaten

1/2 cup fresh breadcrumbs

1 tablespoon Worcestershire sauce

2 tablespoons tomato sauce

1 teaspoon dried mixed herbs Freshly ground black pepper 1/4 cup fruit chutney

2 tablespoons oil

6 rashers bacon, trimmed

6 slices canned pineapple, drained

6 hamburger rolls, for serving

1.Combine beef, onion, egg, breadcrumbs, sauces, herbs, pepper and chutney. Wet palms of hands and shape into 6 even-sized patties, refrigerate until required.

2.Heat oil in frypan on heat setting 14.

3.Cook patties on each side until meat is cooked through. Remove and drain on paper towel.

4.Add bacon and pineapple to the frypan and cook until crisp and golden.

5.Place beef patties onto rolls and top with bacon and pineapple.

Serve with barbeque or tomato sauce and a selection of garden greens.

Beef Patties are best made ahead of time and chilled for several hours.

That’s the idea

Beef and peppercorn casserole

4

 

1 kg chuck steak, trimmed and cut into 2cm cubes 2 tablespoons plain flour

1 tablespoon olive oil

30g butter

3 small onions, cut into wedges

2 sticks celery, sliced

1/2 tablespoon ground allspice

3 medium potatoes, peeled and cubed

1 large carrot, sliced

5 cups beef stock

2 teaspoons Worcestershire sauce 300ml sour cream

1.Toss beef cubes in flour

2.Heat oil and butter in frypan on ‘High Sear’ setting. Add beef cubes and sauté beef until browned. Remove beef from pan.

3.Add onions, celery, allspice, and vegetables, sauté until well browned.

4.Add stock and Worcestershire sauce. Cover with lid and bring to the boil. Stir in beef cubes. Recover with lid and reduce to a rapid simmer on heat setting 4-6.

5.Simmer for 11/2 hours or until tender. Stir in sour cream just before serving.

Serve with potatoes, rice or pasta.

R12

R13

Main courses - Beef continued

Classic roast beef

4

 

1.5kg boned rib roast Freshly ground black pepper 2 cloves garlic, crushed

1 tablespoon olive oil

GRAVY

2 tablespoons plain flour

1/4 cup red wine

1 cup vegetable stock

2 cups beef stock

1 tablespoon English mustard Salt and pepper, to taste

1.Rub outside of meat with combined pepper, garlic and olive oil.

2.Preheat frypan on ‘High Sear’ setting. Place prepared beef into frypan and sear on all sides. Cover with lid, reduce to heat setting 6-8 and cook for a further 11/2 hours or until cooked to desired doneness.

3.Remove and cover with foil and allow to stand for 15 minutes before carving.

GRAVY

1.Drain excess fat from the frypan. Reduce to heat setting 4-6. Stir flour into pan residue, cook for 1-2 minutes. Increase to heat setting 8-10 to lightly brown flour.

2.Reduce to heat setting 4-6. Gradually add wine, stock and mustard.

3.Increase to heat setting 14 and stir gravy continuously until it comes to the boil, reduce heat and simmer 3-4 minutes until gravy thickens. Season to taste and serve.

Vegetables

Asparagus with

 

 

4-6

 

sweet Thai dressing

 

 

 

 

3 bunches fresh asparagus, trimmed

1 Spanish onion, peeled and thinly sliced

1/4 cup freshly chopped coriander

1/4 cup freshly chopped mint

1 tablespoon finely snipped garlic chives

1 tablespoon extra virgin olive oil

2 tablespoons freshly squeezed lime juice

2 small red chilli, finely sliced

1/4 cup red wine vinegar

1 tablespoon fish sauce

1.Cut asparagus into 8cm lengths.

2.Pour 6 cups of water into frypan. Cover with lid and bring water to the boil on heat setting 14.

3.Place asparagus into the boiling water. Cook for 5 minutes until asparagus is tender. Remove and rinse under cold water.

4.Drain asparagus onto paper towel. Toss asparagus, onions and herbs together in a serving bowl. Cover and chill for an hour before serving.

5.Combine oil, juice, chilli, red wine vinegar and fish sauce. Pour over asparagus and toss lightly.

Serve with salad leaves.

Ratatouille

4

 

1/4 cup olive oil

2 cloves garlic, thinly sliced

1 large Spanish onion, peeled and roughly chopped

3 red capsicum, seeded and cut into 4cm cubes

1 medium eggplant, roughly chopped

8 Roma tomatoes, chopped

4 zucchini, thickly sliced

1/3 cup chicken stock

1/3 cup basil leaves

Freshly ground black pepper

1.Heat oil in frypan on heat setting 14. Add garlic and onion and sauté for 2 minutes until softened.

2.Add capsicum, eggplant, tomatoes, zucchini, stock and basil and sauté for 2 minutes. Cover with lid and bring to the boil. Reduce to heat setting 4-6.

3.Simmer for 15 minutes or until vegetables have softened and liquid thickens.

Serve with pasta as an accompaniment to beef, chicken, pork or lamb.

R14

R15

Vegetablescontinued

Dry potato and kumera curry

 

 

Kumera, zucchini, bean shoot

 

 

4

 

4

 

 

 

and tofu stir fry

 

2 tablespoons olive oil

 

 

1 tablespoon peanut oil

 

 

2 teaspoons brown mustard seeds

 

 

1 medium kumera, peeled and diced

 

 

2 onions, thinly sliced

 

 

1 large zucchini, cut into matchsticks

 

 

2 cloves garlic, crushed

 

 

1 clove garlic, diced

 

 

2 teaspoons minced ginger

 

 

1 teaspoon ginger, sliced into matchsticks

 

 

2 red chillies, thinly sliced

 

 

100 g bean shoots

 

 

1 tablespoon Marsala-blend curry paste

 

 

150g firm tofu, cut into slices

 

 

500g potatoes, peeled and cubed

 

 

1 teaspoon sesame seeds

 

 

500g kumera, peeled and cubed

 

 

1 teaspoon sesame oil

 

 

1 cup vegetable or chicken stock

 

 

1 tablespoon sweet soy sauce

 

 

1.Heat oil in frypan on heat setting 14. Add mustard seeds and sauté until they start to pop.

2.Add onions, garlic, ginger and chillies and sauté for 2 minutes until softened.

3.Add curry paste, potatoes, kumera and stock. Cover with lid and bring to the boil on ‘High Sear’ setting then reduce to heat setting 4-6. Simmer for 20 minutes or until vegetables are just tender and liquid has reduced and thickened.

1.Heat oil in the frypan on High Sear’ Heat setting. Add the oil then the kumera and cook for 2 minutes. Add the zucchini, garlic and ginger and cook for another 2 minutes. Continue to cook for a few minutes to release the aromatics.

2.Add the remaining ingredients and cook for 2 minutes then serve immediately.

Serve with grilled chicken or pork.

Main courses - Chicken

Thai green chicken curry

 

 

Roast chicken with thyme

 

 

4

 

4

 

 

 

and bacon

 

 

 

 

 

 

 

1 tablespoon vegetable oil

1 brown onion, diced

1 teaspoon crushed garlic

1 teaspoon diced ginger

11/2 tablespoons Thai green curry paste

800g skinless chicken thigh meat, diced

1 cup chicken stock

2 x 200g cans coconut cream

200g bamboo shoots

1 punnet cherry tomatoes

1/3 cup coriander leaves

1.Heat oil in the frypan on ‘High Sear’ setting. Add the onion and cook until golden.

2.Add the garlic, ginger and curry paste and cook until the oil separates from the curry paste.

3.Add the chicken and toss in the curry paste mixture, add the stock and half the coconut cream. Cover with lid and bring to the boil then reduce to heat setting 4-6.

4.Simmer the curry with the lid on for 20 minutes or until the chicken is cooked. Stir in the remaining coconut cream, bamboo shoots, cherry tomatoes and coriander leaves ingredients and simmer for 5 minutes.

Serve with steamed jasmine rice.

2 sprigs thyme

20g butter, softened

1.5 kg chicken, trimmed, washed and dried

4 rashers bacon, rind removed and sliced in half

1 tablespoon oil

3/4 cup chicken stock

2 teaspoons chopped thyme, extra

1.Place thyme sprigs and butter in cavity of prepared chicken.

2.Lay bacon diagonally over chicken breasts and secure with toothpicks if required. Tie chicken legs together.

3.Preheat frypan on heat setting 14. Place chicken breast side up into frypan and brush with oil. Cover with lid and cook for 15 minutes. Reduce heat to setting 6-8 for 11/2 hours, basting regularly with stock.

4.Remove chicken from pan and allow to stand for 15 minutes before carving.

5.Add extra thyme to pan juices and pour over chicken to serve.

R16

R17

Main courses - Chickencontinued

Oriental chicken

4-6

1.5kg chicken, trimmed, washed and dried 3/4 teaspoon freshly minced ginger

2 shallots, thinly sliced

1/4 teaspoon five spice powder

1/2 teaspoon sesame oil

1 tablespoon cornflour

11/4 cup chicken stock

1.Place chicken into a plastic freezer bag or large bowl.

2.Combine teriyaki sauce, honey, ginger wine, garlic, ginger, shallots, spice powders and oil.

3.Pour over chicken. Seal bag or cover bowl with plastic wrap. Marinate for several hours or overnight. Turn chicken when possible.

4.Remove chicken, reserving marinade.

5.Preheat frypan on ‘High Sear’ setting. Place chicken into frypan and sear on all sides.

6.Reduce to heat to setting 6-8. Cover with lid and cook for 1 hour. Baste regularly with reserved marinade. Remove chicken and keep warm.

7.Blend cornflour and stock together. Stir into pan juices and bring to the boil on heat setting 14. Reduce to a heat setting 6-8 and stir until sauce has thickened.

8.Serve chicken with sauce and rice, salad or roasted vegetables.

Saffron chicken pilaf

4

 

1 tablespoon light olive oil

500g chicken breast fillet, sliced into strips

1 tablespoon butter

2 cups long grain white rice

3 whole cloves garlic

1/2 teaspoon powdered saffron

1/2 teaspoon ground cardamom

1 teaspoon ground cumin

1/2 teaspoon Garam Marsala

1 cinnamon stick, broken

2 cardamom pods, lightly crushed

3 cups chicken stock

1/2 cup sultanas

100g smoked almonds

1.Heat oil in frypan on heat setting 14. Add chicken chicken strips and cook for 2-3 minutes and remove.

2.Heat butter on heat setting 10. Add rice and stir well to coat with butter. Add garlic, spices and stock.

3.Increase to heat setting 14, cover with lid and bring to the boil. Reduce to heat setting 4-6 and simmer for 20 minutes or until rice has cooked.

4.Stir chicken, sultanas and smoked almonds, stir throughly into rice. Reheat thoroughly before serving.

Creole chicken

4-6

1kg chicken legs

2 tablespoons Cajun spice mix

2 teaspoons sweet paprika

1 tablespoon freshly chopped basil

1 cup plain flour

1/4 cup light olive oil

1 red capsicum, trimmed, seeded and diced

1 green capsicum, trimmed, seeded and diced

2 sticks celery, thinly sliced

2 red chillies, thinly sliced 250ml chicken stock 300g carton sour cream 30g butter, softened

1.Combine chicken, spices, herbs and flour into a plastic freezer bag. Shake well to coat chicken evenly. Reserve 3 tablespoons of the flour mixture.

2.Heat oil in frypan on setting ‘High Sear’ setting. Add chicken legs and cook until crisp and golden.

3.Remove chicken and drain on paper towel. Add capsicum, celery and chillies to hot pan and sauté on setting 12.

4.Add chicken and stock. Reduce to heat setting 6-8, cover with lid and cook for 40 minutes.

5.Uncover and stir in sour cream and simmer for a further 10 minutes.

6.In a small bowl, whisk reserved flour into the softened butter.

7.Stir flour mixture into the pan juices and simmer for another 5-10 minutes. Add extra water or stock if needed required to make sufficient sauce.

R18

R19

Cake

Chocolate and peanut cake

2 teaspoons white vinegar

1/2 cup milk

1 cup self-raising flour

1/2 cup caster sugar

1/4 cup cocoa

1/4 teaspoon bicarbonate of soda

1 x 60g egg

60g butter, melted

2/3 cup cream

1 tablespoon icing sugar

1 Scorched Peanut Bar, crumbled

1.Preheat the frypan on ‘High Sear’ setting.

2.Grease and lightly flour a 20cm round cake pan.

3.Add the vinegar to the milk, mix well and allow to stand for 5 minutes.

4.Sift flour, sugar, cocoa and soda into a mixing bowl. Add the egg, butter and milk mixture. Mix with an electric beater to form a smooth batter.

5.Pour the batter into the prepared tin and smooth the top.

6.Place the cake on a small wire rack in the frypan, cover with the lid, with the vent closed, and cook for 40 minutes or until cooked when tested.

7.Remove from frypan and allow cake to stand for 2-3 minutes before then turning onto a wire rack. Cool completely.

8.Just before serving, whip the cream and fold in the crumbled peanut bar. Cut the cake in half horizontally. Spread the cream mixture overover the cut surface of the bottom layer, place the cut surface of the top cake layer onto the cream. Lightly dust the top surface of the cake with icing sugar.

Notes

R20

R21