Recipess - Breville BCP600 Instruction Book

roa
Recipes
Lime & Lemongrass
Marinade
*Makes approx.1% cups
Slimes
1lemongrass, pale section only, thinly sliced
1 clove garlic, crushed
2
1
/z tablespoons palm or light-brown sugar
1 tablespoon :f:tsh sauce
1 tablespoon :f:tnely chopped cleaned cilantro roots
and stems
1 tablespoon :f:tnely chopped cilantro leaves
1 tablespoon vegetable oil
1 teaspoon ground white pepper
1. Finely grate the rind of 1lime into a large jug.
2. Cut limes in half. Using citrus press juice limes
into jug. Stir in remaining ingredients until
combined. Use as a marinade for chicken, pork
or seafood.
Cuban (Mojo' Marinade
* Makes approx. 2 cups
2 oranges, halved
3 lemons, halved
2 limes, halved
1 /4 cup (60ml) rice bran oil
5 cloves garlic, crushed
1 fresh jalapeno chile, seeds removed, :f:tnely chopped
1
1
/z teaspoons ground cumin
1
1
/z teaspoons dried oregano leaves
%
teaspoon sea salt
1 /z teaspoon freshly ground black pepper
1. Using citrus press juice citrus fruits into a
large jug.
2. Heat oil in a small saucepan over medium-low
heat. Add garlic and cook, stirring for
2-3 minutes or until softened and fragrant, do
not allow to brown. Remove from heat. Stir in
jalapeno, cumin, oregano, salt and pepper. Allow
to cool completely. Pour into citrus juice and
stir. Use as a marinade for chicken, pork, beef or
seafood.
Orange, Cranberry &
Pistachio Quinoa
* Serves 4 as a side
4 oranges, halved
1 cup (200g) quinoa
1 teaspoon sea salt
V3
cup (65g) dried cranberries
1
/z cup (75g) shelled pistachios, roughly chopped
1 green onion, thinly sliced
1. Using citrus press squeeze oranges into a jug to
make 2 cups (500ml) juice.
2. Transfer juice to a saucepan and stir in quinoa
and salt. Bring to the boil over high heat. Reduce
heat to low. Cover and simmer for 10 minutes.
Stir in cranberries. Cover and simmer for a
further 10 minutes. Remove from heat and set
aside for 5 minutes or until liquid has absorbed.
Stir in pistachios and onion. Toss to combine.
3. Serve warm with chargrilled or pan-seared
chicken, lamb or beef.
Lime & Wasabi Dressing
* Makes approx. 'lz cup
2 limes, halved
4 tablespoons Japanese kewpie mayonnaise
2 teaspoons wasabi paste
2 teaspoons super:f:tne sugar
1 /z teaspoon sea salt
V3
cup (80ml) rice bran or grapeseed oil
Freshly ground black pepper, to taste
1. Using citrus press juice limes into a large jug.
2. Add mayonnaise, wasabi paste, sugar and salt;
whisk until combined. Drizzle in oil and whisk
until smooth. Season to taste with salt and
pepper. Store covered in the fridge for up to
2 days.
o~o
NOTE
Japanese kewpie mayonnaise is available in the Asian
section of most supermarkets.
9