Breville SMART OVEN BOV650XL User Manual download pdf (Page 31)

RECIPESRECIPES RECIPESRECIPES

STUFFED TURKEY BREAST

Function: ROAST

Temperature: 375˚F (192˚C)

Cooking Time: 45 minutes to 1 hour

(approximately)

Yield: 6 Servings

One 2.2 pound (1 kg) (approximately)

turkey breast, boneless and skinless

1 ¾ cups (420 ml) chicken broth

¼ cup (60 ml) unsalted butter

2 tablespoons (30 ml) ﬂour

1/3 cup (90 ml) dry white wine

Filling

1 cup (250 ml) hot water

4oz (110 g) dried porcini

6 ounces (170 g) thinly sliced pancetta

3 tablespoons (45 ml) olive oil, divided

6 ounces (170 g) crimini mushrooms,

sliced

½ tablespoon (7.5 ml) ﬁnely chopped

fresh rosemary

½ tablespoon (7.5 ml) ﬁnely chopped

fresh sage

2 shallots, ﬁnely diced

¼ cup (90 ml) chopped fresh parsley

1 ½ cups (360 ml) fresh crust-less

breadcrumbs (not dry)

Prepare the Stufﬁng

Soak porcini mushrooms in hot water 1.

for 30 minutes to soften. Squeeze the

porcini mushrooms, chop and set aside.

Strain the liquid through a paper ﬁlter

(a coffee ﬁlter). Set aside.

Heat 1 tablespoon (15 ml) olive oil in a 2.

medium sized skillet. Fry the pancetta

until crispy (approximately 2 minutes).

Drain on paper towels and chop.

Set aside.

In the same skillet add 1 tablespoon 3.

(15 ml) olive oil and sauté the crimini

mushrooms and shallots until lightly

browned and liquid has evaporated.

Add fresh herbs. Set aside.

In a medium sized bowl, combine 4.

the porcini, pancetta, crimini and

breadcrumbs. Set aside.

Prepare the Turkey

Butterﬂy the turkey breast and cover 1.

with plastic wrap. Pound the turkey

breast until about ½ inch (1.25 cm) thick.

Remove plastic wrap and lightly season

with salt and pepper. Spread the ﬁlling

leaving a 1 inch border (2.50 cm).

Starting at the long end, roll up the

turkey breast. Tie roll with butcher’s

twine every 1 inch (2.50 cm) to secure

the roll.

Place the turkey breast roast onto the 2.

Breville broil rack with the baking tray

underneath. Rub the exterior of the

roast with 1 tablespoon (15 ml) olive oil.

Season the roast lightly with salt and

pepper.

Set the wire rack at the bottom rack 3.

height position. Turn the FUNCTION

dial to ROAST. Set the TEMPERATURE

to 375˚F (190˚C) and the TIME to 45

minutes (approximately). Press START/

CANCEL button to activate.

Roast the turkey until a thermometer 4.

inserted into the thickest part of the

roast registers 155˚F (68˚C).

Remove the turkey breast roast from the 5.

oven and tent with foil. Please see NOTE

on page 63.

Make the sauce

In a saucepan, melt the butter and add 1.

the ﬂour. Cook for 1 minute.

Combine white wine, chicken stock 2.

and reserved porcini liquid and pour the

contents into the saucepan whisking

constantly to avoid lumps. If lumps

occur strain the sauce using a ﬁne mesh

sieve. Cook for 5 minutes uncovered on

medium to low heat or until thickened

and reduced by one third.

Season the sauce with salt and pepper 3.

if necessary.

Carving the roast

Cut and remove the strings. Slice the 1.

roast into ½ inch thick rounds and

arrange on a platter. Pour the sauce

over the sliced roast.

APRICOT-BALSAMIC GLAZED

ROASTED CHICKEN LEGS

Function: ROAST

Temperature: 425˚F (218˚C); 375˚F (192˚C)

Cooking Time: 10 minutes; 25 minutes

(approximately)

Yield: 4 chicken legs

4 chicken legs

2 tablespoons (30 ml) unsalted butter

¹⁄

cup (80 ml) apricot preserves

2 tablespoons (30 ml) balsamic vinegar

1 tablespoon (15 ml) chopped rosemary

1 teaspoon (5 ml) chopped thyme

1 garlic clove crushed

Salt and pepper to taste

Place the chicken legs on the Breville 1.

broil tray with the baking pan underneath.

Season lightly with salt and pepper.

Set the wire rack at the bottom rack 2.

height position. Turn the FUNCTION

dial to ROAST. Set the TEMPERATURE

to 425˚F (218˚C) and the TIME for 10

minutes. Press the START/CANCEL

button to activate.

Roast the chicken for the allotted time. 3.

Then, turn the TEMPERATURE down to

375˚F (192˚C) and continue to roast for

approximately 25 minutes or until the

juices run clear and there is no longer

traces of pink inside.

Meanwhile, melt the butter in a 4.

saucepan on medium to low heat. Add

garlic and herbs and stir to extract the

aromas. Add the apricot preserves and

balsamic vinegar. Bring to a low simmer

and cook for approximately 5 minutes.

Baste the chicken legs during the 5.

last 10 minutes of roasting with the

apricot-balsamic glaze.

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Breville SMART OVEN BOV650XL User Manual Page 31

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