Breville BEF450, Instruction Booklet

33

PAGE HEAdER.....

RECIPES

WHOLE STEAMEd SNAPPER

Serves 4

INGREdIENTS

1.5kg whole snapper, scaled and gutted
4cm knob ginger, thinly sliced
2 sticks lemongrass, trimmed and cut into thin 

strips
1 lime, sliced
¼ cup Shaoxing wine
2 tablespoons light soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
Fresh coriander sprigs and sliced green onions 

for garnish

METHOd

1. 

Make 3 slashes into the thickest part of 

the fish, on both sides. Place slices of 

ginger and lemongrass into each of the 

incisions and place the remainder inside 

the fish cavity along with the sliced lime.

2. 

Preheat the frypan on setting SEAR and 

fill with 1 litre of water. Bring to the boil. 

Position the trivet into the base of the 

frypan.

3. 

Place fish onto a tray or plate, lined with 

baking paper and place onto wire rack. 

Combine wine, soy and sesame oil and 

pour over fish. Cover , reduce heat to 

setting 8 and cook 12-15 minutes or until 

the flesh flakes easily in the thickest part 

of the fish. Remove tray/plate and set 

aside, covered loosely with foil.

4. 

Heat oil in a small pan until smoking. 

Remove foil and pour directly over the 

top of the fish. 

Garnish with coriander sprigs and green 
onion and serve immediately with steam rice.

ROAST GARLIC ANd ROSEMARy 

LAMB

Serves 4-6

INGREdIENTS

1.7kg leg of lamb
3 cloves garlic, cut into thin slivers
6-8 rosemary sprigs
Sea salt and freshly ground black pepper
2 tablespoons olive oil
8 pickling onions, halved

Gravy

1 tablespoon oil
2 tablespoons plain flour
½ cup red wine
1½ cups chicken stock

METHOd

1. 

Using a small knife, cut small slits evenly 

over the top of the lamb leg. Insert garlic 

and a sprig of rosemary into each slit. 

Season with salt and pepper.

2. 

Heat the frypan on setting 14. Add lamb 

and cook until browned on all sides.

3. 

Reduce heat to setting 8. Cover and cook 

for a further 45 minutes. Turn lamb over 

and baste with any pan juices

4. 

Scatter onion around lamb, cover, 

continue cooking for a further  

30-40 minutes or until onions and lamb 

are cooked to your liking.

5. 

Remove lamb and onions and cover 

loosely with foil, stand for 10 minutes to 

rest before carving.

6. 

To make the gravy, reduce temperature 

to setting 6 and add oil. Stir in flour to 

make a thick smooth paste. Add wine 

and stock and stir, scraping up all pan 

sediment. Simmer for 5 minutes or until 

thickened. Season to taste with salt and 

pepper.

Serve sliced lamb with onions and gravy and 

favourite steamed vegetables.