Breville BOV800 manual Flattened Cornish Hens, Boning Cornish Hens, Roast, Method

ROAST

METHOD

1.In a Breville 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 large 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 Breville grill rack in the Breville 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 220˚C/425˚F and set the timer for 20 minutes. Press START/ CANCEL button to activate.

4.After 20 minutes turn the temperature down to 170˚C/340˚F 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 6˚C/10˚F 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 HENS

Function: ROAST

Temperature: 190˚C/ 375˚F

Cooking Time: 35 minutes

Convection Fan: ON

Makes: 4 servings

INGREDIENTS

2 Cornish hens or 1.5 kg chicken (2 small ones) 2 tablespoons butter, melted

2 teaspoons salt

½ teaspoon ground black pepper

1 lemon or ruby red grapefruit, cut into wedges

Boning Cornish Hens

Ask your butcher to bone the Cornish hens or, follow these easy steps on how to remove the breast bone and rib cage of the Cornish hen or Chicken.

METHOD

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.

71