Breville BFP800XL Instruction Booklet download pdf (Page 49)

48

RECIPES

SPICY CHICKEN PATTIES

Serves 6-8 as part of an appetizer

INGREDIENTS

2 long red chillies, seeds removed and halved

2 stalks lemon grass, white part only, roughly

chopped

2 cloves garlic

2" (5cm) knob ginger, peeled and sliced

1.75lb (800g) chicken breast, diced into large

pieces

½ cup cilantro leaves

¼ cup (60ml) ﬁsh sauce

2 teaspoons sesame oil

Vegetable oil for shallow frying

Sweet chilli sauce

1 cup (250ml) rice wine vinegar

¾ cup (165g) granulated sugar

2 large read chillies, seeds removed, ﬁnely

chopped

METHOD

1. To make the dipping sauce: Combine

the vinegar, sugar and salt in a small

saucepan. Cook, stirring over a low heat

until the sugar has dissolved. Increase

heat to high and cook for about 5

minutes or until the liquid has reduced

and is syrupy. Remove from heat; stir in

chillies and set aside until cool.

2. Place chillies, lemongrass, garlic and

ginger into the small chopper bowl and

process until ﬁnely chopped. Transfer to

large processor bowl with the S Blade™

inserted and add chicken, cilantro, ﬁsh

sauce and sesame oil. Process until meat

is ﬁnely minced and paste is evenly

distributed – about 5 seconds.

3. Wet hands with cold water and form

chicken into small patties. Cook patties

in vegetable oil over medium heat for

4–5 minutes or until golden on the

outside and cooked through.

Serve with sweet chilli sauce

HOMEMADE BUTTER

Makes about 1 cup

INGREDIENTS

3 cups (700ml) good quality pure cream

Fine salt (optional)

METHOD

1. Assemble food processor with the

emulsifying disc.

2. Pour cream into bowl and process

for 2–3 minutes or until the butterfat

separates from the buttermilk. Pour

out buttermilk and add about 1 ½ cups

chilled water to the processor bowl.

Process again for 2–3 seconds. This

rinses the buttermilk from the butter.

Strain into a piece of muslin and gently

squeeze to remove any excess water.

3. For salted butter; place butter into the

small bowl of the food processor and add

salt. Process for 3–4 seconds to combine.

4. Place in a container and refrigerate. Will

keep refrigerated for 1–2 weeks.

Variations:

Fresh garlic for garlic butter, light olive oil

to make spreadable butter. Recipe can be

halved.

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