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BANANA LEAF PACKETS WITH
PINEAPPLE AND CHICKEN
Function: TOAST AND BAKE
Temperature: 350˚F (175˚C)
Cooking Time: 20-25 minutes
Convection Fan: ON
Yield: 4 Packets
Banana leaves are found in the frozen
section of Asian grocery markets. This
exotic fragrant mix of ingredients is baked
inside banana leaf pouches. Parchment
paper or foil can be used to make pouches
if you cannot find banana leaves.
1 Package Banana leaves, cut into 8
one-foot square pieces
2 Boneless, skinless chicken breasts, cut
into 1 inch size pieces
1 Red pepper cut into ½ inch cubes
1 Cup (250 ml) Fresh pineapple, cut into
½ inch cubes
For Marinade
6 oz Coconut milk
2 Tablespoons (30 ml) Fish sauce
2 Kaffir lime leaves, cut into thin strands
1 Green chili (more or less as desired)
3 Garlic cloves, minced
2 Tablespoons (30 ml) Grated ginger
1 Teaspoon (5 ml) Low sodium soy sauce
1 Teaspoon (5 ml) Ground coriander
1 Lime, zested
½ Cup (125 ml) Fresh coriander, chopped
½ Cup (125 ml) Fresh basil, chopped
Garnish
¼ Cup (60 ml) Unsweetened shredded
coconut, toasted
1 Lime, cut in four pieces
½ Cup (125 ml) Fresh coriander, chopped
½ Cup (125 ml) Fresh basil, chopped
For the Toasted Coconut
1. In an even layer sprinkle unsweetened
shredded coconut on the bottom of the
Breville pizza pan.
2. Set the wire rack in the bottom rack
height position. Turn the function dial until
the indicator on the LCD screen points to
the TOAST function. Select #2 darkness
setting and set the number of slices to
1. Press the START/CANCEL button to
activate.
3. Once toasted, place in a bowl and
set aside.
For the Marinade
1. Place ingredients for marinade in a
blender or food processor and blend
for 7 seconds.
2. Place the chicken, red pepper, and
pineapple inside a glass bowl and pour
marinade over the chicken and mix to
coat. Allow to sit for a few minutes or
refrigerate up to 8 hours.
Make the Pouches
1. Place two one-foot square pieces of
banana leaf on top of each other on
a work surface. Spoon one quarter of
the chicken mixture onto the center of
the banana leaves. Fold sides over the
mixture; then fold the ends. Secure with
butcher’s twine or a toothpick. Repeat
with remaining leaves until you have
four packets.
2. Set the wire rack in the bottom rack
height position.
3. Place the packets onto the roasting
pan and turn the function dial until the
indicator on the LCD screen points to
the BAKE function. Set the temperature
to 350˚F (175˚C) with convection turned
on. Press START/CANCEL button to
activate.
4. Bake for 20-25 minutes (or until the
chicken is no longer pink inside).
5. When ready to serve, place the packets
onto the serving plate. Using a knife, cut
a slit in the center of the pouch. With
your finger, push the sides of the packet
together (towards the centre) to push up
the filling.
6. Garnish with the toasted coconut, fresh
basil and coriander.
Serve with a wedge or two of lime and
Jasmine rice.
BEEF RIB ROAST
Function: ROAST
Temperature: 425˚F (218˚C) for 20
minutes, and 325˚F (162˚C) for 1 hour 20
minutes
Cooking Time: 1 hour 40 minutes
(approximately)
Convection Fan: ON
Yield: 6 servings
4 lb (1.8 kg) Beef rib roast, 2 ribs
1. Place the Rib Roast bone side down
onto the broil rack inserted in the 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, set
the temperature to 425˚F (218˚C) and the
timer for 20 minutes. Press the START/
CANCEL button to activate.
3. After 20 minutes turn the temperature
down to 325˚F (162˚C) 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 10˚F (6˚C) 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.
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