Breville BOV800XL /A manual Spiced Croutons, Spice Blend, Baked Crab Dip, Recipes

RECIPES

RECIPES

SPICED CROUTONS

Function: TOAST

Setting: #3 darkness, 2 slices

Yield: 4 cups

4 Cups ½ inch cubed sour dough bread ¼ Cup (60 ml) Olive oil

3 Tablespoons (45 ml) Spice Blend (see below)

1.In a large bowl, toss together the cubed sour dough bread and olive oil. Sprinkle the spice blend over the croutons and toss to evenly coat.

2.Spread the croutons in an even layer onto the Breville non-stick pizza pan.

3.Set the wire rack in the middle rack height position and turn the function dial until the indicator on the LCD screen points to the TOAST function. Set the darkness to #3 and number of slices

to #2. Press START/CANCEL button to activate.

NOTE :

Try the Spiced Croutons in the Roasted Butternut Squash Soup (Page 60) or use it in place of a stuffing for chicken or Cornish hen.

SPICE BLEND

Function: TOAST

Setting: #2 darkness, 1 slice

Yield: ½ cup

¼ Cup (60 ml) Fennel seeds

1 Tablespoon (15 ml) Coriander seeds

1 Tablespoon (15 ml) Black pepper corns

¼Teaspoon (2.5 ml) Chili powder 2 Tablespoon (30 ml) Kosher salt

2 Tablespoon (30 ml) Ground cinnamon

1.Spread the fennel seeds, coriander seeds and black peppercorns onto the Breville non-stick pizza pan.

2.Set the wire rack in the middle rack height position and turn the function dial until the indicator on the LCD screen points to the TOAST function. Set the darkness to #2 and number of slices to 1. Press START/CANCEL to activate. The spices will make popping sounds when it nears the end of the toasting time.

3.Allow to cool prior to grinding using a food processor or coffee grinder.

BAKED CRAB DIP

Function: BAKE

Temperature: 375°F (192°C)

Cooking Time: 20-25 minutes

Convection Fan: OFF

Yield: 2 cups

4 oz (115 g) Cream cheese, room temperature

½Cup (125 ml) Mayonnaise

½Cup (125 ml) Shredded cheddar cheese 1 ½ Cup (375 ml) Crab meat

2 Tablespoons (30 ml) Lemon juice

½Teaspoon (2.5 ml) Hot sauce

1 Teaspoon (5 ml) Worcestershire sauce

2 Green onions, finely sliced

¼Cup (60 ml) Fresh basil, chopped

1.Cream the cheese in a medium sized bowl. Add mayonnaise, cheddar cheese, lemon juice, hot sauce, and Worcestershire sauce. Gently fold in the crab, basil and green onions.

2.Turn the dip into a 4-cup baking dish.

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 BAKE. Set the temperature to 375°F (192°C) and the timer to 20 minutes. Press the START/CANCEL button to activate.

4.Bake the dip until it bubbles and the top is golden.

5.Serve with bagel chips (Page 51) and an assortment of cold vegetables

CRAB STUFFED CREMINI

MUSHROOM CAPS

Function: BAKE and BROIL

Temperature: 375°F (192°C)

Cooking Time: 20-25 minutes

Convection Fan: ON

Yield: 24 medium sized mushroom caps

2 Cups (500 ml) Crab Dip Recipe, not baked (Page 52)

¼Cup plus 3 tablespoons (80 ml) Bread crumbs

1 Pound (454 g) Cremini mushrooms 2 inch round size

3 oz (85 g) Asiago Cheese, shredded

½Lemon

1.Lightly brush off any dirt with a dry dish towel. Gently snap off the stem taking care not to break the cap. Discard stem or save them for another use.

2.Fold together ¼ cup breadcrumbs and crab dip recipe. Spoon the filling into each mushroom cap. Arrange in a single layer and place on the Breville non stick pizza pan.

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 BAKE function.

4.Turn convection fan on and set the temperature to 375°F (192°C) and the timer for 20 minutes. Press the START/ CANCEL button to activate.

5.When the mushrooms are a golden color remove from the oven and sprinkle ¼ cup shredded Asiago cheese and 3 tablespoons of the breadcrumbs on top of the cheese. Set the wire rack to the top rack height position and turn the FUNCTION dial until the indicator on the LCD screen points to BROIL. Set the temperature to 400°F (205°C) and broil for 1-2 minutes, or until the cheese melts.

6.Remove the mushrooms from the oven and squeeze the lemon over the filled mushroom caps.

NOTE:

Citric acid, found in foods such a orange, lemon and lime juice, may damage the porcelain enamel finish of the baking pan and broiling rack. When cooking foods with high citric acid content, we strongly recommend lining the enamel surfaces with foil or baking paper to extend the life of these accessories.

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