Breville Breville Compact Smart Oven manual Maple Salmon, Stuffed Turkey Breast, Recipes, Method

RECIPES

MAPLE SALMON

Function: BAKE

Temperature: 400˚F (205˚C)

Cooking Time: Approximately 15 to 20 minutes

Yield: 4 servings

INGREDIENTS

2 lb fresh salmon fillet (900 g), skinned & boned 3 tablespoons (45 ml) pure maple syrup

2 teaspoons (10 ml) Dijon mustard

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) light soy sauce ¼ leek stalk, washed, thinly sliced

1 teaspoon (5 ml) unsalted butter, diced small Salt and pepper to taste

METHOD

1.In a small bowl combine maple syrup, mustard, lemon juice, and soy sauce.

2.Place the fresh salmon fillet on the Breville enamel baking pan, lined with foil. Roll the foil around the salmon.

3.Spoon the glaze on top of the salmon. Sprinkle with sliced leek and dot with butter. Season with salt and pepper.

4.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 400F (205C) and set the TIME to 13 minutes (approximately). Press START/CANCEL button to activate.

5.The fish is done when it is opaque and flakes easily with a fork.

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.

STUFFED TURKEY BREAST

Function: ROAST

Temperature: 375˚F (192˚C)

Cooking Time: 45 minutes to 1 hour (approximately)

Yield: 6 Servings

INGREDIENTS

One 2.2 pound (1 kg) (approximately) turkey breast, boneless and skinless

1¾ cups (420 ml) chicken broth

¼cup (60 ml) unsalted butter

2 tablespoons (30 ml) flour L cup (90 ml) dry white wine

Filling

1 cup (250 ml) hot water 4oz (110 g) dried porcini

6 ounces (170 g) thinly sliced pancetta

3 tablespoons (45 ml) olive oil, divided

6 ounces (170 g) crimini mushrooms, sliced

½tablespoon (7.5 ml) finely chopped fresh rosemary

½tablespoon (7.5 ml) finely chopped fresh sage

2 shallots, finely diced

¼ cup (90 ml) chopped fresh parsley

1 ½ cups (360 ml) fresh crust-less breadcrumbs (not dry)

Prepare the Stuffing

1.Soak porcini mushrooms in hot water for 30 minutes to soften. Squeeze the porcini mushrooms, chop and set aside. Strain the liquid through a paper filter (a coffee filter). Set aside.

2.Heat 1 tablespoon (15 ml) olive oil in a medium sized skillet. Fry the pancetta until crispy (approximately 2 minutes).

Drain on paper towels and chop. Set aside.

3.In the same skillet add 1

tablespoon (15 ml) olive oil and sauté the crimini mushrooms and shallots until lightly browned and liquid has evaporated. Add fresh herbs. Set aside.

4.In a medium sized bowl, combine the porcini, pancetta, crimini and breadcrumbs. Set aside.

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