the Smart Oven™ - Breville
the Smart Oven™ - Breville
the Smart Oven™ - Breville
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72<br />
ROAST<br />
ROASTING CORNISH HENS<br />
METHOd<br />
1. Rub melted butter all over <strong>the</strong> hen.<br />
Lightly grease <strong>the</strong> drip tray and insert<br />
<strong>the</strong> roasting pan to catch <strong>the</strong> drippings.<br />
Season <strong>the</strong> hens with salt and pepper.<br />
Place skin side up.<br />
2. Set <strong>the</strong> wire rack in <strong>the</strong> bottom height<br />
position. Turn <strong>the</strong> function dial until <strong>the</strong><br />
indicator on <strong>the</strong> LCD screen points to<br />
<strong>the</strong> ROAST function.<br />
3. Set <strong>the</strong> temperature to 190˚C/ 375˚F<br />
with convection turned on. Set <strong>the</strong><br />
timer for 30 minutes. Press <strong>the</strong> START/<br />
CANCEL button to activate.<br />
4. Roast <strong>the</strong> chicken for 30 minutes or until<br />
a meat <strong>the</strong>rmometer inserted into <strong>the</strong><br />
thickest part of <strong>the</strong> thigh (not near <strong>the</strong><br />
bone) registers 76˚C/170˚F.<br />
5. For a crispier skin, brush 2 tablespoons<br />
of melted butter on <strong>the</strong> skin and broil at<br />
205˚C/ 400˚F for 1-2 minutes, taking<br />
care not to burn <strong>the</strong> skin.<br />
Serve with wedges of lemon, ruby red<br />
grapefruit and pan drippings.<br />
TIP<br />
Cornish hens have a prominent breast<br />
and good covering of meat. Originated<br />
in Cornwell but bread mainly in USA,<br />
available in gourmet butchers or Deli’s.<br />
If not available use 2 x small chickens.<br />
TANdOORI CHICKEN<br />
Function: ROAST<br />
Temperature: 190˚C/375˚F<br />
Cooking Time: 35 minutes<br />
Convection Fan: ON<br />
Makes: 6 servings<br />
INGREdIENTS<br />
1 cup Balkan style yogurt*<br />
2 lemons, juiced<br />
1 tablespoon ginger, freshly grated<br />
1 tablespoon minced garlic<br />
2 teaspoons ground coriander<br />
2 teaspoons ground cumin<br />
2 teaspoons Garam masala<br />
1 ½ teaspoons salt<br />
½ teaspoon ground black pepper<br />
1 teaspoon ground paprika<br />
½ teaspoon ground cayenne<br />
2 tablespoons honey<br />
10-12 Bone-in skinless chicken thighs<br />
METHOd<br />
1. In a medium sized bowl, combine yogurt,<br />
lemon juice, ginger, garlic, coriander,<br />
cumin, garam masala, salt, black pepper,<br />
paprika, cayenne and honey.<br />
2. Cut three diagonal slits on each thigh<br />
cutting nearly to <strong>the</strong> bone. Pour <strong>the</strong><br />
marinade into a re-sealable plastic bag.<br />
3. Place <strong>the</strong> chicken thighs into <strong>the</strong> bag<br />
and coat with <strong>the</strong> marinade. Refrigerate<br />
at least 2 hours or up to 12 hours.<br />
4. Place <strong>the</strong> chicken onto <strong>the</strong> grill rack<br />
inserted into <strong>the</strong> <strong>Breville</strong> baking pan to<br />
catch drippings.<br />
5. Set <strong>the</strong> wire rack in <strong>the</strong> bottom rack<br />
height position. Turn <strong>the</strong> function dial<br />
until <strong>the</strong> indicator on <strong>the</strong> LCD screen<br />
points to <strong>the</strong> ROAST function.<br />
6. Set <strong>the</strong> temperature to 190°C/375°F with<br />
convection turned on. Set <strong>the</strong> timer for<br />
35 minutes. Press <strong>the</strong> START/ CANCEL<br />
button to activate.