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RECIPES
CODDLED EGGS WITH SAUTEED
MUSHROOMS AND SPINACH
Function: BAKE
Temperature: 325°F (162°C)
Cooking Time: 18-20 minutes
Convection Fan: On
Yield: 4 servings
INGREDIENTS
1 Shallot, finely diced
4 eggs
2 Tablespoons (30 ml) Unsalted butter
1 Cup (250 ml) Finely sliced mushrooms
1 Cup (250 ml) Loosely packed baby spinach
¼ Cup (60 ml) Heavy cream
1 oz (30 g) Gorgonzola cheese
Pinch Grated nutmeg
¼ Teaspoon (2 ml) Salt
Pinch Pepper
2 Tablespoons (30 ml) Chopped chives
4 x ½ Cup capacity (4 x 125 ml capacity) Ramekins
METHOD
1. In a medium sauté pan, melt the butter.
Add shallots and sauté 1 minute. Add
mushrooms and cook until the water
evaporates. Add spinach and cook until
wilted. Season with salt and pepper.
Set aside.
2. In a small sauce pan heat the cream and
gorgonzola cheese, stirring until the
cheese melts. Pour 1 tablespoon into
each ramekin. Divide the mushroom
and spinach mixture amongst the
ramekins and make a well using the
back of a spoon. Crack one egg in each
ramekin. Cover with the remaining
gorgonzola cream.
3. Set the wire rack in the bottom rack
height position and turn the FUNCTION
dial until the indicator on the LCD screen
points to the BAKE function.
4. Set the temperature to 325˚F (162˚C)
with CONVECTION turned ON and
set the timer to 25 minutes. Press the
START/CANCEL button to activate.
5. The coddled eggs are done when the
whites are nearly set and the yolks are
still soft.
Serve with a toasted slice of bread.
SAFFRON HALIBUT WITH
TROPICAL SALSA
Function: BAKE
Temperature: 400°F (205°C)
Cooking Time: 13 minutes (approximately)
Convection Fan: ON
Yield: 4 Servings
INGREDIENTS
4 x 6 oz (4x175 g) Halibut fillets
1 Teaspoon (5 ml) Kosher salt
½ Teaspoon (2.5 ml) Black pepper
1 Teaspoon (5 ml) Ground cumin
½ Teaspoon (2.5 ml) Turmeric
Generous pinch Saffron threads
¼ Teaspoon (1 ml) Chili powder
2 Tablespoons (30 ml) Light olive oil
1 Lime, quartered
TROPICAL SALSA
1 Cup (250 ml) Pineapple, small dice
½ Cup (125 ml) Mango, small dice
½ Cup (125 ml) Papaya, small dice
2 Kiwi fruit, small dice
1 Avocado, peeled and coarsely chopped
¼ Cup (60 ml) Cilantro, finely chopped
¼ Cup (60 ml) Red onion, finely diced
1 Jalapeno, seeded and finely chopped
Juice and zest of 1 lime
1 Teaspoon (5 ml) Honey
Salt and pepper to taste
METHOD
1. Combine the salt, pepper, cumin,
turmeric, saffron threads, and chili
powder. Rub olive oil over the fillets, and
sprinkle with the spice mixture. Gently
rub the mixture into the flesh.
BOV800XL_IB_H11.indd 68 21/03/11 9:57 AM