User manual BREVILLE BSC100

[. . . ] Breville is a registered trademark of Breville Pty. ABN 98 000 092 928 Breville Customer Service Centre Australian Customers u Breville Customer Service Centre PO Box 22 Botany NSW 2019 AUSTRALIA Meal Maker 3 Instructions Includes recipes BSC100 ¤ Fax Customer Service: 1300 139 798 (02) 9384 9601 Email Customer Service: askus@breville. com. au New Zealand Customers u Breville Customer Service Centre Private Bag 94411 Greenmount Auckland, New Zealand ¤ Fax Customer Service: 09 271 3980 0800 288 513 Email Customer Service: askus@breville. com. au www. breville. com. au © Copyright. 2007 Avance is a trademark of Breville Pty. Due to continual improvements in design or otherwise, the product you purchase may differ slightly from the one illustrated in this booklet. [. . . ] Cover with lid and cook on Low setting for 6-8 hours or High setting for 4 hours. Stir in cream 1/2 hour before end of cooking. Ladle soup into serving bowls and top each serve with 2 teaspoons of sundried tomato pesto. Serve hot with crusty bread. 16 17 Soups continued Fiery three bean chowder Serves 4-6 1 tablespoon peanut oil 1 medium onion, peeled and chopped 2 garlic cloves, peeled and crushed 1 small red chilli, finely chopped 3 teaspoons ground cumin 1 teaspoon ground coriander 2 tablespoons tomato paste 400g canned tomatoes, chopped 21/2 cups / 625ml vegetable stock 3 /4 cup / 120g canned diced capsicum, drained 1 cup / 200g canned corn kernels, drained 1 cup / 220g canned butter beans, drained and rinsed 1 cup / 220g canned red kidney beans, drained and rinsed 1 /3 cup / 75g canned soya beans, drained and rinsed Sour cream, for serving Grated Cheddar cheese, for serving Chopped Jalapeno peppers, for serving 1. Add onion and cook over a medium heat until soft. Stir in garlic, chillies, cumin and coriander, cook for 1-2 minutes or until fragrant. Pour tomato mixture into the removable crockery bowl. Add remaining tomatoes, stock, capsicum, corn, butter beans, kidney beans and soya beans. Cover with lid and cook on Low setting for 6-8 hours or High setting for 3-4 hours. Top each serve with sour cream, cheese and Jalapeno peppers if required. Serve hot. Chicken Chicken Cacciatore Serves 4 1 tablespoon olive oil 8 small chicken drumsticks (skin removed) 1 medium onion, peeled and sliced 2 garlic cloves, peeled and crushed 11/2 cups / 400g Italian style tomato cooking sauce 12 Kalamata olives, pitted 1 /4 cup / 60ml white wine 1 /2 cup / 125ml chicken stock 60g button mushrooms, quartered 1 tablespoon fresh basil leaves, chopped 2 teaspoons fresh rosemary, chopped 2 teaspoons sugar 1. Add chicken in batches, and cook over a medium heat until lightly browned. Place chicken into the removable crockery bowl. Place onion and garlic into the non-stick pan and cook over a medium heat until onion is soft. Stir in tomato sauce, olives, wine, stock, mushrooms, basil, rosemary and sugar. Pour combined mixture over the chicken in the removable crockery bowl. Cover with lid and cook on Low setting for 6-8 hours or High setting for 3-4 hours. Serve hot accompanied with crusty bread, pasta and salad of your choice. Chicken with rosemary, lemon and garlic Serves 4-6 2 teaspoons olive oil 1 tablespoon / 20g butter 1. 5kg chicken pieces, skin removed 1 /2 cup / 125ml white wine 3 /4 cup / 180ml chicken stock 2 tablespoons lemon juice 1 teaspoon cracked black pepper 2 small red chillies, finely chopped 1 teaspoon grated lemon rind 3 garlic cloves, peeled and halved 11/2 tablespoons fresh rosemary, chopped 1. Cook chicken over a medium heat until golden brown. Place chicken, wine, stock, lemon juice, pepper, chillies, lemon rind, garlic and rosemary into the removable crockery bowl. Cover with lid and cook on Low setting for 6-8 hours or High setting for 3-4 hours. Serve hot accompanied with oven-roasted potatoes, pumpkin and kumera and steamed green beans. 18 19 Chicken continued Burmese chicken Serves 4-6 1 tablespoon oil 1 medium onion, peeled and chopped 11/2 tablespoons lemon grass, finely sliced 1 bay leaf 1 small red chilli, finely chopped 4 garlic cloves, peeled and crushed 3 teaspoons fresh ginger, peeled and grated 11/2 teaspoons ground turmeric 1 /4 teaspoon ground cardamom 1 /2 teaspoon ground cinnamon 1 /4 teaspoon ground cumin 1 /4 teaspoon ground coriander seeds 1 /4 teaspoon ground ginger 1 /2 teaspoon salt 1 /2 teaspoon cracked black pepper 1. 5kg chicken breast fillets, halved 1 cup / 250ml chicken stock Fresh coriander, chopped to serve 1. [. . . ] Spoon into serving bowls, top with coriander. Serve hot accompanied with steamed brown rice and Cucumber Raita. 26 27 Vegetarian continued Vegetable primavera Serves 4-6 2 tablespoons olive oil 500g desiree potatoes, peeled and quartered 500g pumpkin, peeled and sliced 300g kumera, peeled and cut into 3cm lengths 1 large red capsicum, trimmed and quartered 3 large garlic cloves, unpeeled 1 teaspoon sea salt 11/2 tablespoons extra olive oil, 3 teaspoons Balsamic vinegar Grated Parmesan cheese, for serving 1. Add potatoes, pumpkin, kumera and capsicum. Shake vegetables in bag until well coated with oil. [. . . ]