the Set & Serve - Breville

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SEAFOODSteamed whole snapper withginger and shallotsINGREDIENTS1 x 300-400g whole snapper or bream,cleaned and scaled2cm piece fresh ginger, cut into matchsticks1 lime, sliced½ bunch coriander2 Tablespoons soy sauce1 Tablespoon peanut oil3 shallots, finely slicedMETHOD1. Wash and dry fish. Cut 2 slits at a 45°angle through each side of fish. Intoeach slit, place some ginger and a sliceof lime.2. Place half of the coriander into thecavity of the fish. Place fish into thesteaming tray.3. Pour 3 Rice Duo cups water into theremovable cooking bowl. Cover with lidand press the Selector Control to ‘Cook’.When the water is boiling, place thesteaming tray into removable cookingbowl, replace lid and steam fish for 15minutes or until cooked when tested.4. Remove fish and place onto aserving platter.5. Combine soy, oil and shallots, pour overthe fish. Serve immediately with steamedjasmine rice.TIPSTo prevent seafood sticking tosteamer tray place small pieces ofbaking paper, banana, cabbage orlettuce leaves under the fish filletsbefore steaming.steamed salmon fillets withtomato and basil salsaINGREDIENTS1 Tablespoon olive oil2 shallots, diced¼ cup/65ml white wine vinegar2 ripe tomatoes, diced10 basil leaves, finely sliced1 Tablespoon balsamic vinegar2 Tablespoons olive oil2 x 150g salmon filletsSalt and pepper, if desired3 Rice Duo cups fish stockMETHOD1. Heat a frypan on medium heat, add oiland diced shallots cook for a minute tosoften the shallots, add vinegar and letmixture reduce by half. Add tomatoesand bring mixture to the boil, thenremove from heat. Cool salsa mixturethen add basil, balsamic vinegar, and oil.Mix well.2. Place salmon fillets into steaming trayand sprinkle with salt and pepper.3. Place the fish stock into removablecooking bowl. Cover with lid and pressthe Selector Control to ‘Cook’. When fishstock is boiling, place steaming tray intoremovable cooking bowl, replace lid andcook for 6-8 minutes for medium or 10minutes for well done.4. Remove salmon. Serve hot with tomatoand basil salsa and mixed salad leaves.TIPSTo prevent seafood sticking tosteamer tray place small pieces ofbaking paper, banana, cabbage orlettuce leaves under the fish filletsbefore steaming.32
DESSERTWild berry riceServes 4 to 6INGREDIENTS1½ Rice Duo cups short grain white rice, washed2 cups/250ml water¼ cup warmed honey2 Tablespoons butter, melted1 cup/250ml cream½ cup fresh or frozen blueberries½ cup fresh or frozen raspberries½ cup fresh or frozen blackberries½ cup fresh or frozen strawberries¼ cup icing sugar¼ cup/65ml water2 Tablespoons port or sherryMETHOD1. Place rice and water into removablecooking bowl. Cover with lid and pressSelector Control to ‘Cook’.2. Cook until Selector Control switches to‘Warm’. Stir once during cooking.3. Stir rice and fold in honey, butter, andcream. Replace lid and stand for 10minutes on ’Warm’.4. Place blueberries, raspberries, blackberries,strawberries, icing sugar, water and portinto bowl of a food processor or blenderand process until smooth.5. Fold berry mixture through rice mixturethen transfer to serving glasses.6. Serve topped with extra berries andcream if desired.tropical Mango riceServes 4 to 6INGREDIENTS1¾ Rice Duo cups short grain white rice, washed1 cup/250ml mango nectar1 cup/250ml water450g can sliced peaches, drained, juice reserved2 teaspoons lime rind½ cup/125ml coconut cream¼ cup passionfruit pulp1 Tablespoon cinnamon sugarMETHOD1. Place rice, mango nectar, water, andreserved peach juice into removablecooking bowl and stir to combine.Cover with lid and press SelectorControl to ‘Cook’.2. Cook until Selector Control switches to‘Warm’. Stir once during cooking.3. Stir rice mixture and fold through limerind, coconut cream and passionfruitpulp. Replace lid and stand for 10minutes on ‘Warm’.4. Serve warm with peaches and dustedwith cinnamon sugar.33
Page 1 and 2: the Set & ServeInstruction BookletS
Page 3: Contents4 Breville recommends safet
Page 6 and 7: KNOWyour Brevillethe Set & Serve
Page 8 and 9: OPERATINGyour Brevillethe Set & Ser
Page 10: Operating Your Breville the Set & S
Page 13 and 14: ice cooking tablesThe Rice Master m
Page 15: ice variationsSavoury RicePrepare r
Page 18 and 19: HINTS & TIPSfor your Brevillethe Se
Page 21 and 22: HINTS & TIPSSteaming dumplings• F
Page 23 and 24: CARE & CLEANINGSwitch the Rice Cook
Page 25 and 26: VEGETARIANCapsicum fetta and oliver
Page 27: VEGETARIAN3 cheese risotto with gar
Page 30 and 31: CHICKENSEAFOODSTEAMED chicken breas
Page 34 and 35: notes34
Page 36: Breville Customer Service CentreAus

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