Breville Official Manual for Toaster Oven BOV800: Roasting Recipes and Tips

ROAST

method

1.In a small bowl, combine bread crumbs, cheese, fresh basil, salt, pepper and olive oil. Mix together using a fork. Set aside.

2.Meanwhile, thinly slice two tomatoes and set aside. Chop remaining tomatoes and set aside. In a small frypan, heat 1 tablespoon olive oil, add onion and cook for 5 minutes. Add capscium, sliced zucchini, garlic, herbes de Provence and cook for an additional 5 minutes. Add the chopped tomatoes and cook until juices are beginning to evaporate.

3.Remove from the heat. Add roasted eggplant, basil, salt and pepper. Place the vegetables inside a 33x23x8cm (13 x 9 x 3 inch) heat proof dish. Press firmly using the back of a wooden spoon.

4.Arrange sliced tomatoes on top, overlapping slightly. Sprinkle with “Gratin” (bread crumb mixture). Turn the function dial until the indicator on the LCD screen points to the BAKE function. Set the temperature to 180ºC/360°F with CONVECTION turned on and set the timer for 30 minutes. Press the START/CANCEL button to activate.

5.Bake until the cheese is melted and the top is golden and crispy.

*Herbes De Provence; fresh or dried herbs used mainly in southern French cuisines. Combinations; thyme, lavender, savory, rosemary, marjoram, basil, sage, fennel or oregano. Usually available in the dried herb section of supermarkets.

TIP

This dish is even better the next day. Use the re-heat setting to warm through.

ROASTED BUTTERNUT

SQUASH SOUP

Function: ROAST

Temperature: 205°C/ 400°F

Cooking Time: 30 minutes

Convection Fan: ON

Makes: 1.5 litres

INGREDIENTS

750g butternut squash, peeled and cut into 2cm cubes

1 apple, peeled and chopped in 2cm cubes

1 small brown onion, chopped

4 sprigs fresh thyme

2 tablespoons olive oil

1leek

2tablespoons unsalted butter

2 teaspoons ground curry powder ½ teaspoon salt

¼teaspoon ground black pepper 1 cup/250 ml Apple cider

4 cups/1 litre chicken stock

1 cup/250 ml sour cream

Toasted pumpkin seeds, (Page 56) or spiced croutons (Page 56)

METHOD

1.In a large bowl toss cubed butternut squash, apple, onion and fresh thyme in olive oil to coat.

2.Place the ingredients into the Breville roasting pan. Set the wire rack to the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to the ROAST function. Set the temperature to 205ºC/400ºF and the timer to 30 minutes. Press START/CANCEL to activate. After roasting, remove pan from oven and set aside.

3.In the meantime, using only the white part of the leek, slice it in half lengthwise. Rinse under cold running water to clean off any dirt that may be trapped in between the layers. Slice into 1 cm slices.

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