Breville Sous Chef BFP800XL - Manuel (Page 42)

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RECIPES
AIOLI
Makes approximately 2 cups
INGREdIENTS
1 whole head garlic
4 egg yolks
Juice of 1 lemon
2 teaspoons white vinegar
2 cups/475ml vegetable or olive oil
1 tablespoon thyme
Salt and pepper, to taste
METHOd
1.
Assemble the Food Processor using the
emulsifying disc.
2. Pre-heat oven to 400°F (200°C).
3. Slice the top off the garlic bulb and wrap
in foil. Place onto an oven tray and roast
for 30 minutes or until garlic is softened
and fragrant.
4. Remove from the oven and allow to cool
slightly. Squeeze garlic from the bulb.
5. Place egg yolks, lemon juice and vinegar
into the processing bowl. With the motor
running slowly add oil through the feed
chute, processing until smooth and
creamy. Add roasted garlic and thyme,
season to taste.
BUTTERNUT SQUASH SOUP
Makes approximately 1½ liters /quarts
INGREdIENTS
1 leek, trimmed and cleaned
1 in/2.5cm piece fresh ginger, peeled
1 tablespoon butter or oil
1 teaspoon ground cumin
1 lb/450g butternut squash, peeled and cubed
1 medium potato, peeled and cubed
3 cups/710ml chicken stock
1L cups sour cream, for garnish
Chopped garlic chives, for garnish
METHOd
1.
Assemble Food Processor using the
adjustable slicing disc and slice the leek
and ginger.
2. Heat butter in a large saucepan, add sliced
leek and ginger, sauté until tender, stir in
cumin. Add butternut squash, potato and
chicken stock, cover and cook until tender.
Remove from heat and allow to cool.
3. Reassemble Food Processor using the S
Blade™.
4. Place half of the cooled ingredients into
processing bowl. Process until smooth
and remove. Repeat with remaining
ingredients. Reheat soup before serving.
Serve Butternut Squash Soup hot, garnished
with 1 tablespoon sour cream and a sprinkle of
chives.
NOTE
When making soups always allow
the hot ingredients to cool for approx.
30 minutes.
BFP800XL_IB_C12_FA.indd 42 15/03/12 1:32 PM