Breville BEF200 - REV A10 Instruction Booklet page 25

vEGETARIAN
ASPARAGUS WITH THAI dRESSING
Serves 4-6
INGREdIENTS
3 bunches fresh asparagus, trimmed
1 Spanish onion, peeled and thinly sliced
¼ cup freshly chopped coriander
¼ cup freshly chopped mint
1 Tablespoon finely snipped garlic chives
1 Tablespoon extra virgin olive oil
2 Tablespoons freshly squeezed lime juice
2 small red chilli, finely sliced
¼ cup red wine vinegar
1 Tablespoon fish sauce
Salad leaves, for serving
METHOd
1. Cut asparagus into 8cm lengths.
2. Pour 6 cups/1.5L of water into frypan.
Cover with lid and bring water to the
boil on heat setting 'High Sear'.
3. Place asparagus into boiling water. Cook
for 5 minutes until asparagus is tender.
Remove and rinse under cold water.
4. Drain asparagus onto paper towel. Toss
asparagus, onion and herbs together in a
serving bowl. Cover and chill for an hour
before serving.
5. Combine oil, juice, chilli, red wine
vinegar and fish sauce. Pour over
asparagus and toss lightly.
6. Serve asparagus with salad leaves.
RATATOUILLE
Serves 4
INGREdIENTS
¼ cup/65ml olive oil
2 cloves garlic, thinly sliced
1 large Spanish onion, peeled and roughly
chopped
3 red capsicum, seeded and cut into 4cm cubes
1 medium eggplant, roughly chopped
8 Roma tomatoes, chopped
4 zucchini, thickly sliced
L cup/85ml vegetable stock
L cup basil leaves
Freshly ground black pepper
Pasta, for serving
METHOd
1. Heat oil in frypan on heat setting 'High
Sear'. Add garlic and onion and sauté for
2 minutes until softened.
2. Add capsicum, eggplant, tomatoes,
zucchini, stock and basil and sauté for
2 minutes. Cover with lid and bring to
the boil. Reduce to heat setting 4-6.
3. Simmer for 15 minutes or until
vegetables have softened and liquid
thickens.
4. Serve with pasta as an accompaniment
to beef, chicken, pork or lamb.
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