Breville BCP600 Instruction Book page 10

Citrus Dijon Vinaigrette
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Makes approx. 1 cup
1lemon, halved
1 orange, halved
4 tablespoons (60ml) olive oil
2 1 /z tablespoons Dijon mustard
1 tablespoon wholegrain mustard
1 teaspoon super:f:me sugar
Sea salt and freshly ground black pepper, to taste
1.
Using citrus press juice lemon and orange into a
large jug.
2. Add remaining ingredients and whisk until
combined. Season to taste with salt and pepper.
Store covered in the fridge for up to 2 days.
10
Sticky Orange & Ginger
Chicken Wings
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Serves4
2 oranges
1 14 cup (90g) honey
2
1
/z tablespoons light-brown sugar
4 teaspoons soy sauce
% inch piece ginger, peeled, :f:mely grated
2lb 7oz (1.2kg) chicken drummettes and wingettes
(see note)
Thinly sliced green onion and toasted sesame seeds,
to garnish
1. Finely grate the rind of 1 orange. Cut oranges in
half. Using citrus press squeeze oranges into a
jug. Transfer to a large bowl. Add honey, brown
sugar, soy sauce and ginger; stir until combined.
Add chicken and toss to coat.
2. Preheat the oven to 410'F/210'C no fan
(375'F/190' C fan-forced).l.ine a large 1 /z in
(1.5cm) deep rimmed baking sheet with foil and
then non-stick baking paper.
3. Arrange chicken in an even layer in prepared
tray. Pour over any orange juice mixture. Roast
for 45 minutes, turning chicken every 15 minutes
until chicken is golden brown and cooked
through. Transfer to a serving platter. Garnish
with green onion and sesame seeds.
o~o
NOTE
Alternatively use 3lb 5oz (1.5kg) chicken wings.
Using sharp kitchen scissors cut at the joints to forrn
drummettes, wingettes and wing tips. Discard wing tips.