Breville BOV800XL /A Banana Leaf Packets With Pineapple And Chicken, Beef Rib Roast, For Marinade

RECIPES

BANANA LEAF PACKETS WITH PINEAPPLE AND CHICKEN

Function: TOAST AND BAKE

Temperature: 350˚F (175˚C)

Cooking Time: 20-25 minutes

Convection Fan: ON

Yield: 4 Packets

Banana leaves are found in the frozen section of Asian grocery markets. This exotic fragrant mix of ingredients is baked inside banana leaf pouches. Parchment paper or foil can be used to make pouches if you cannot find banana leaves.

1 Package Banana leaves, cut into 8 one-foot square pieces

2 Boneless, skinless chicken breasts, cut into 1 inch size pieces

1 Red pepper cut into ½ inch cubes

1 Cup (250 ml) Fresh pineapple, cut into ½ inch cubes

For Marinade

6 oz Coconut milk

2 Tablespoons (30 ml) Fish sauce

2 Kaffir lime leaves, cut into thin strands

1 Green chili (more or less as desired)

3 Garlic cloves, minced

2 Tablespoons (30 ml) Grated ginger

1 Teaspoon (5 ml) Low sodium soy sauce

1 Teaspoon (5 ml) Ground coriander

1 Lime, zested

½Cup (125 ml) Fresh coriander, chopped

½Cup (125 ml) Fresh basil, chopped

Garnish

¼Cup (60 ml) Unsweetened shredded coconut, toasted

1 Lime, cut in four pieces

½Cup (125 ml) Fresh coriander, chopped

½Cup (125 ml) Fresh basil, chopped

For the Toasted Coconut

1.In an even layer sprinkle unsweetened shredded coconut on the bottom of the Breville pizza pan.

2.Set the wire rack in the bottom rack height position. Turn the function dial until the indicator on the LCD screen points to the TOAST function. Select #2 darkness setting and set the number of slices to

1. Press the START/CANCEL button to activate.

3.Once toasted, place in a bowl and set aside.

For the Marinade

1.Place ingredients for marinade in a blender or food processor and blend for 7 seconds.

2.Place the chicken, red pepper, and pineapple inside a glass bowl and pour marinade over the chicken and mix to coat. Allow to sit for a few minutes or refrigerate up to 8 hours.

Make the Pouches

1.Place two one-foot square pieces of banana leaf on top of each other on a work surface. Spoon one quarter of the chicken mixture onto the center of the banana leaves. Fold sides over the mixture; then fold the ends. Secure with butcher’s twine or a toothpick. Repeat with remaining leaves until you have four packets.

RECIPES

2.Set the wire rack in the bottom rack height position.

3.Place the packets onto the roasting pan and turn the function dial until the indicator on the LCD screen points to the BAKE function. Set the temperature to 350˚F (175˚C) with convection turned on. Press START/CANCEL button to activate.

4.Bake for 20-25 minutes (or until the chicken is no longer pink inside).

5.When ready to serve, place the packets onto the serving plate. Using a knife, cut a slit in the center of the pouch. With your finger, push the sides of the packet together (towards the centre) to push up the filling.

6.Garnish with the toasted coconut, fresh basil and coriander.

Serve with a wedge or two of lime and Jasmine rice.

BEEF RIB ROAST

Function: ROAST

Temperature: 425˚F (218˚C) for 20 minutes, and 325˚F (162˚C) for 1 hour 20 minutes

Cooking Time: 1 hour 40 minutes (approximately)

Convection Fan: ON

Yield: 6 servings

4 lb (1.8 kg) Beef rib roast, 2 ribs

1.Place the Rib Roast bone side down onto the broil rack inserted in the baking pan (to catch the drippings).

2.Set the wire rack in the bottom rack height position. Turn the function dial until the LCD indicator points to ROAST, set the temperature to 425˚F (218˚C) and the timer for 20 minutes. Press the START/ CANCEL button to activate.

3.After 20 minutes turn the temperature down to 325˚F (162˚C) 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. (Please see NOTE).

4.Remove the roast and tent with foil. Allow the roast 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 10˚F (6˚C) 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.

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