Breville BSC400 manual Lamb korma curry, Sweet orange pork, Pork with kumera, ⁄4 cup oil

Page 15

Lamb continued

Pork

Lamb shanks with red lentils 6

1 cup/200g red lentils

2 cups beef stock

2 tablespoons oil

6 large French-cut lamb shanks, trimmed of fat 1 large onion, sliced

4 garlic cloves, crushed

112 tablespoons Vindaloo curry paste

1 x 750ml Italian-style tomato cooking sauce

2 tablespoons lemon juice

1.Place lentils and stock into removable crockery bowl. Cover with lid and cook on High 1-112hours or until tender.

2.Heat oil in a non-stick pan. Add the shanks two at a time and cook over medium heat until well browned. Drain on paper towel.

3.Add onion to the non-stick pan, cook until golden brown. Stir in garlic and curry paste, cook for

1 minute. Gradually stir tomato puree into onion mixture, cook until just warmed.

4.Place lamb shanks and tomato mixture into the removable crockery bowl with lentils. Cover with lid and cook on Low 8-10 hours or High 4-6 hours.

5.Stir in the lemon juice just prior to serving.

Serve hot accompanied with pita bread, mango chutney and tomato and onion salad.

Lamb korma curry 8

2kg leg of lamb, boned and trimmed 2 tablespoons ghee (or butter)

2 tablespoons oil

4 onions, peeled and sliced

3 cloves garlic, crushed

1 tablespoon finely grated ginger

14 cup coconut milk

14 cup natural yoghurt

1 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cardamom

2 teaspoons salt

4-5 curry leaves

1-112litres water

Fresh coriander sprigs, for serving

1.Cut lamb into 2.5cm cubes.

2.Heat ghee and oil in a large frypan, add lamb in batches and brown well.

3.Place cooked lamb into removable crockery bowl.

4.Add onion to frypan and cook until golden brown, stir in garlic and ginger, cook 1-2 minutes.

5.Remove frypan from heat and stir in remaining ingredients. Pour mixture over lamb in removable crockery bowl. Stir well.

6.Cover with lid and cook on Low 6-8 hours or High 4 hours or until cooked.

Serve hot garnished with sprigs of coriander, with freshly steamed rice and pappadums.

Sweet orange pork 8

14 cup oil

2 large Spanish onions, sliced 2kg lean pork steaks, halved

14 cup plain flour

400g kumera, peeled and diced

2 tablespoons butter

2 teaspoons ground cumin

2 teaspoons ground cardamom

12 teaspoon ground cloves

2 teaspoons ground cinnamon

1 teaspoon fennel seeds

12 cup brown sugar, firmly packed

2 tablespoons lemon juice

12 cup sweet sherry

2 cups orange juice

2 cups chicken stock

1 tablespoon grated orange rind

1.Heat half the oil in a non-stick pan. Add onion and cook over medium heat until golden brown. Remove onion from pan and set aside.

2.Coat the meat with flour, remove any excess. Heat remaining oil in the non-stick pan, cook meat in batches over a medium heat until lightly browned.

3.Place onion, meat and kumera into the removable crockery bowl.

4.Melt butter in non-stick pan, stir in cumin, cardamom, cloves, cinnamon, fennel seeds, brown sugar, lemon juice, sherry, orange juice, stock and rind, cook over medium heat until heated through.

5.Pour spice mixture over the meat and vegetables in the removable crockery bowl. Cover with lid and cook on Low 8-10 hours or High 4-5 hours.

Serve hot accompanied with buttered noodles and salad greens.

Pork with kumera 6

2kg pork neck

2 tablespoons olive oil

3 cloves garlic, crushed (optional)

4 medium brown onions, peeled and quartered

4 bacon rashers, rind removed, chopped

3 medium kumera or sweet potato, peeled

2 cups (500ml) vegetable stock

1 x 375ml can beer

2 tablespoons plain flour

14 cup vegetable stock

Freshly ground black pepper, if desired

1.Truss pork with wetted kitchen string to maintain an even shape.

2.Heat oil in a large frypan, add pork neck and brown well.

3.Place browned pork into removable crockery bowl.

4.Add garlic, onion and bacon to frypan and cook

1-2 minutes. Cut kumera into 4cm slices, add to frypan and cook 1-2 minutes.

5.Add cooked ingredients to removable crockery bowl, pour in stock and beer.

6.Cover with lid and cook on Low 6-8 hours or High 4 hours or until cooked.

7.Remove pork and kumera, cover with foil. Blend flour and stock, season if required, and stir into remaining liquid in removable crockery bowl.

Select High setting and cook uncovered until liquid thickens and reduces.

8.Remove string from pork and slice.

Serve hot pork slices with kumera and bacon and onion sauce.

R12

R13

Image 15
Contents Banquet Meal Maker Congratulations ContentsImportant safeguards for you breville Banquet Meal Maker Breville recommends safety firstKnow your Breville Banquet Meal Maker With off, low, high and keep warm settingsUsing the temperature control settings Before the first useOperating instructions Beginner’s guide DO’S Hints and tips Care and cleaningBreville Customer Service Centre Recipes Soups Creamy tomato Lentil soupCajun kumera soup Chunky fish chowder Char-grilled capsicum Gnocchi soupFiery three bean chowder Barley soup with Sugared parsnipsChicken with mushrooms ChickenGarlic Chicken cacciatoreTangine of beef BeefWhole chickens Beef rendangGingered lamb curry LambCorned silverside with Balsamic plum gaze Chilli Con CarnePork with kumera PorkLamb korma curry Sweet orange porkChilli bean Vegetable combo Veal VegetarianMoroccan veal Easy Osso BuccoCucumber raita Vegetarian AccompanimentsSpicy mixed dahl Chick pea curryDesserts Lemon and lime Delicious puddingChocolate malt Self-saucing pudding R20 R22

BSC400 specifications

The Breville BSC400 is a remarkable addition to the world of countertop kitchen appliances, specifically designed for those who are passionate about cooking. This sleek, innovative slow cooker exemplifies the brand's commitment to blending cutting-edge technology with practical usability.

One of the main features of the Breville BSC400 is its versatility in cooking methods. With a range of settings that allow users to sauté, slow cook, and even steam, the BSC400 is perfect for a variety of recipes, from hearty stews to perfectly cooked vegetables. This multifunctionality makes it an ideal choice for both novice cooks and seasoned chefs seeking to experiment in the kitchen.

Another standout characteristic is its innovative sous-vide function. This advanced cooking technique allows food to be sealed in a bag and immersed in a precisely controlled water bath for optimal cooking results. The appliance ensures that meals retain their natural flavors and nutrients while achieving the desired tenderness and texture. The sous-vide feature is particularly beneficial for cooking proteins like steak, chicken, or fish, ensuring they are cooked evenly and remain juicy.

The Breville BSC400 also boasts an intuitive interface that makes it easy for users to select their preferred cooking method and adjust the temperature or time settings. The LCD display provides essential information at a glance, allowing users to monitor their cooking without interruption. Moreover, the appliance is designed with user-friendly controls and a clear digital timer, making meal prep a breeze.

In terms of construction, the BSC400 features a durable stainless steel housing that not only enhances its aesthetic appeal but also ensures longevity. The inner pot is made of non-stick material, facilitating easy food release and cleanup. Additionally, the appliance is designed with safety features such as automatic shut-off and a locking lid, ensuring peace of mind while cooking.

The Breville BSC400 is also energy efficient, consuming less power compared to traditional cooking methods, which is an essential consideration for the eco-conscious consumer. With its combination of versatility, innovative technology, and user-friendly design, the Breville BSC400 is poised to become a cherished kitchen companion, helping home cooks create delicious meals effortlessly. Overall, this appliance stands out in the crowded market of slow cookers, offering a unique blend of style, functionality, and performance.