Breville Avance Banquet BEF400 Instructions For Use Manual page 11

Contents
Appetisers and entrees
Batters
Main courses - Lamb
Main courses - Beef
Vegetables
Main courses - Chicken
Cake
R2
Appetisers and entrees
Chicken and sweet corn soup
1 tablespoon peanut oil
1 clove garlic, crushed
500g creamed corn
150g cooked and shredded chicken meat
4 cups chicken stock
4 egg whites
1 teaspoon ground black pepper
1 tablespoon finely chopped parsley
4 green shallots, sliced diagonally
1. Heat the oil in the frypan on 'High Sear' setting.
2. Add garlic, corn, and chicken meat and stir fry
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for 1 minute.
3. Add chicken stock and bring to the boil. Reduce
R3
heat setting to 6-8.
R7
4. Slowly add the egg whites to the hot mixture,
R9
stirring continuously to create fine shreds.
Cook for 2 minutes.
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Serve hot, sprinkled with pepper, parsley and
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green shallots.
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R20
Baba Ghannoush
4-6
2 tablespoons olive oil
2 medium eggplants, peeled and chopped
into 1cm pieces
2 cloves garlic, crushed
1
1 / tablespoons lemon juice
2
1 / teaspoon sweet paprika
2
1
/ cup chicken stock
2
200g cream cheese, softened
1. Heat the oil in frypan on setting 14.
Add eggplants, garlic and paprika and
sauté for two minutes.
2. Add lemon juice and chicken stock, bring to the
boil, reduce to heat setting 4-6. Cover with lid
and simmer for 10 minutes or until eggplant
has softened.
3. Cool mixture, then blend or process with cream
cheese until smooth.
4. Refrigerate in an airtight container until required.
Serve with toasted Turkish bread.
6
R3