User manual BREVILLE BEF400

[. . . ] Avance BanquetTM Cookware Instructions for use Includes recipes Model BEF400 Contents Page Breville recommends safety first Know your Breville Avance Banquet Cookware Operating your Breville Avance Banquet Cookware Care and cleaning Cooking techniques Recipes 4 6 7 8 10 R2 Congratulations on the purchase of your new Breville Avance Banquet Cookware 2 Breville recommends safety first We at Breville are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition, we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions: Important safeguards for all electrical appliances · Unwind the cord before use. · Do not let the cord hang over the edge of a table or counter, touch hot surfaces, or become knotted. [. . . ] Serve hot topped with a swirl of sour cream and sprinkled with chives. 400g boneless white fish fillets, diced (cod or jewfish is preferable) 1 /2 bunch coriander, leaves and roots, finely chopped 1 x 60g egg 1 /4 cup well cooked rice 1 teaspoon red curry paste 1 teaspoon fish sauce 1 tablespoon sweet chilli sauce 4 cups vegetable oil, for frying 1. Place fish, coriander, egg, rice, curry paste and sauces into a food processor. Process the ingredients using the pulse button, until the mixture is smooth. Shape the fish cakes by placing a little oil onto the palms of your hands. Mould the fish cakes into a flat round shape 3-4cm wide and place onto a greased tray. Preheat oil in the frypan on setting 8-10 for 10 minutes. Place 6-8 fishcakes into the hot oil and shallow fry until golden, remove and drain on paper towel. Serve hot with sweet chilli sauce and lime wedges. 1. Heat the frypan on `High Sear' setting, add butter and oil, then onions and garlic. Reduce to heat setting 10-12, stir in flour and cook for 1 minute. Gradually stir in wine and thyme and cook until liquid is reduced by half. Stir in beef stock, increase to `High Sear' setting and bring to the boil. Reduce to heat setting 4-6, and simmer for 15-20 minutes. Add salt and pepper to taste before serving. R4 R5 Appetisers and entrees continued Mussels in tomato and garlic sauce 2 tablespoons olive oil 2 Spanish onions, finely diced 3 cloves garlic 1 cup white wine 600ml prepared tomato pasta sauce 1 kg fresh mussels, bearded and scrubbed 1 /4 cup basil leaves, shredded Freshly ground black pepper 1. Preheat frypan on `High Sear' setting. Add the oil, onions and garlic and stir fry until the onion is soft. Add the wine and cook until liquid is reduced by half. Stir in the tomato sauce, cover with the lid and bring the mixture to the boil. Add the mussels, then reduce to heat setting 10, replace the lid and cook until the mussels have opened. Remove any mussels that have not opened. Stir in the basil and sprinkle with pepper. Serve with crusty bread. Batters 4 Spicy pikelets 4-6 Ham and herbed cheese omlette 4 x 60g eggs, separated 2 tablespoons milk 1 teaspoon mild English mustard 1 /4 teaspoon salt 2 tablespoons butter 120g sliced ham, thinly sliced into strips 2 tablespoons finely snipped chives 1 tablespoon chopped parsley 1 medium tomato, chopped 1 /2 cup grated tasty cheese 12 Crepes 10 1 cup plain flour 2 teaspoons baking powder 1 /4 tablespoon brown sugar 1 teaspoon ground ginger 1 /4 teaspoon cinnamon 1 /4 teaspoon mixed spices 2 x 60g eggs, lightly beaten 1 tablespoon honey 1 cup milk 2 tablespoons butter, melted 2 tablespoons butter, extra, for greasing 1. [. . . ] Stir chicken, sultanas and smoked almonds, stir throughly into rice. Reheat thoroughly before serving. 1kg chicken legs 2 tablespoons Cajun spice mix 2 teaspoons sweet paprika 1 tablespoon freshly chopped basil 1 cup plain flour 1 /4 cup light olive oil 1 red capsicum, trimmed, seeded and diced 1 green capsicum, trimmed, seeded and diced 2 sticks celery, thinly sliced 2 red chillies, thinly sliced 250ml chicken stock 300g carton sour cream 30g butter, softened 1. Combine chicken, spices, herbs and flour into a plastic freezer bag. Reserve 3 tablespoons of the flour mixture. [. . . ]