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ROAST
4. In a medium stockpot, on low-medium
heat, melt butter until it becomes foamy.
Add the sliced leek and cook until
softened, about 7 minutes. Add the curry
powder, salt and pepper and continue
to cook for 1 minute. Add the prepared
roasted butternut squash mixture to the
stockpot and mix to coat with the spices.
5. Deglaze with apple cider, scraping the
bottom of the pot to release any stuck
on bits. Add stock and bring to a boil.
Turn down to a simmer and cook for 20
minutes with the lid on. Allow the soup
to cool before pureeing using a Breville
blender or food processor.
6. Divide amongst bowls and garnish
with a dollop of sour cream. Sprinkle 1
tablespoon of Toasted Pumpkin Seeds
(page 56) or Spiced Croutons (page 56)
per serving.
BEEF RIB ROAST
Function: ROAST
Temperature: 220˚C/425˚F for 20
minutes and 170˚C/340˚F for 1 hour 20
minutes Cooking Time: 1 hour 40 minutes
(approximately)
Convection Fan: ON
Makes: 6 servings
INGREDIENTS
1.8 kg Beef rib roast
METHOD
1. Place the Rib Roast bone side down
onto the Breville grill rack inserted in
the Breville baking pan (to catch the
drippings).
2. Set the wire rack in the bottom rack
height position. Turn the function
dial until the LCD indicator points to
ROAST and set the temperature to
220˚C/425˚F and the timer for 20
minutes. Press the START/ CANCEL
button to activate.
3. After 20 minutes turn the temperature
down to 170˚C/340˚F and roast for 1
hour and 20 minutes, or until a meat
thermometer inserted into the thickest
part of the meat (not near the bone)
registers your preferred doneness.
(Please see NOTE).
4. Remove the roast and tent with foil.
Allow the roast to rest for 20 minutes
before carving.
NOTE
To reach the desired doneness of a
roast, it is best to remove the roast
from the BREVILLE SMART OVEN™
when the internal temperature
is 6˚C/10˚F below the desired
temperature reading. The roast will
continue cooking. The term is called
“carry-over cooking”. The internal
temperature will continue to rise and
cook the interior part of the meat. It is
also extremely important to allow the
roast to rest at least 20 minutes prior
to carving. This allows the roast to
relax and hold in its juices.
HERBED LEG OF LAMB
Function: ROAST
Temperature: 220˚C/425˚F for 20
minutes and 170˚C/340˚F for 1 hour 20
minutes Cooking Time: 1 hour 40 minutes
(approximately)
Convection Fan: ON
Makes: 6 to 8 servings
INGREDIENTS
4 garlic cloves, chopped
2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons Dijon mustard
¼ cup fresh rosemary, loosely packed
3 tablespoons fresh oregano
3 tablespoons fresh parsley
2 tablespoons honey
¼ cup olive oil
1.8 kg Leg of lamb