DIRECTIONS

1. Place chicken and buttermilk in a bowl. Cover with plastic wrap.
2. Add hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under the plastic wrap with the opening sitting above the liquid.
3. Turn smoking gun on to HIGH SPEED and ignite wood chips.
4. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke.
5. Remove hose and reseal plastic wrap. Refrigerate overnight.
6. To make jalapeño aioli, place aioli and jalapeño in a bowl and mix to combine. Season. Cover with plastic wrap.
7. Add hickory wood chips to the burn chamber of the Breville Smoking Gun.
8. Place hose under the plastic wrap with the opening sitting above the aioli. Turn smoking gun on to HIGH SPEED to ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke.
9. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.
10. Line a baking tray with paper towel and set aside.
11. Heat oil in a deep frying pan until it reaches 350°F, or if you add a wooden spoon to the oil the oil will start to bubble.
12. Place flour, baking powder, cayenne pepper, smoked paprika, onion powder, garlic powder and salt in a large bowl and mix to combine.
13. Drain the chicken from the buttermilk, dredge in flour mixture and cook in batches for 3–5 minutes, turning occasionally or until crisp and chicken is cooked through.
14. Spread the base of the buns with smoked jalapeño aioli. Top with crisp chicken, butter lettuce, cheese, and pickles.

• Tip: jalapeño aioli can be kept in the refrigerator for up to 2 weeks.

Include this recipe when you give your gift!

DIRECTIONS

1. Preheat oven to 325°F fan-forced / Gas 3.
2. For the marinade, heat oil in a medium saucepan over medium heat.
3. Add onion and garlic and cook, stirring, for 2–3 minutes or until onion has softened.
4. Add whiskey and bring to a boil.
5. Add smoked paprika, brown sugar, Worcestershire sauce and diced tomatoes and continue to cook for 15–20 minutes or until thickened. Cool.
6. Pulse in a blender until smooth.
7. Place ribs on a baking tray, brush with half of the marinade, cover with foil and cook for 1 hour or until tender.
8. Put remaining marinade into a bowl and cover with plastic wrap.
9. Add hickory wood chips to the burn chamber of the Smoking Gun.
10. Place hose under the plastic wrap with the opening sitting above the marinade.
11. Turn the smoking gun to HIGH SPEED and ignite wood chips.
12. Switch to LOW SPEED and smoke for a few seconds until the bowl is filled with a dense smoke.
13. Remove hose and reseal plastic wrap. Let infuse for 3 minutes. Refrigerate until ready to use.
14. Preheat oven to 400°F / Gas 5.
15. Remove foil from ribs and brown ribs in the oven for a further 30 minutes, brushing regularly with marinade.
16. For a smokier flavor, place ribs brushed with marinade in a baking tray and cover with foil and smoke again before serving.
17. For the coleslaw, combine all ingredients except sesame seeds in a bowl and season. Garnish with black sesame seeds and serve with the ribs.

DIRECTIONS

1. For the smoked sugar, put sugar in the bowl and cover with plastic wrap. Add apple wood chips to the burn chamber of the Breville Smoking Gun.
2. Place hose under plastic wrap with the opening sitting above the sugar. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes, shaking sugar occasionally.
3. Meanwhile, chill a cocktail glass. Just before serving dip the edges of the glass into the smoked sugar. Set aside.
4. For the cocktail, combine both alcohols, lemon juice, syrup and ice in a cocktail shaker.
5. Add wood chips and pepper to the burn chamber of the Breville Smoking Gun. Place hose in cocktail shaker with the opening sitting above the liquid and cover.
6. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until the shaker is filled with a dense smoke.
7. Remove hose and cover with the lid. Gently swirl or shake the cocktail.
8. Strain into the chilled glass. Serve immediately.

DIRECTIONS

1. Insert 16mm dicing kit into the Food processor. Insert the melons, dragon fruit, kiwi, apple and pear one at time into the feed chute applying even pressure.
2. Toss all the fruits and torn mint together. Serve in your favorite bowl.

Tips

For a sweeter fruit salad add a little fine sugar or sugar syrup when tossing the fruits together.

When in season add diced peaches and nectarines.

Add nuts and seeds to give the salad a lovely crunch.

DIRECTIONS

1. Insert the 8mm dicing kit into the food processor.
2. Insert the onion into the feed chute and apply even pressure. Insert the tomatoes into the feed chute and apply even pressure. Combine all ingredients together.
3. Add salt and pepper to your desired taste.

Tips

If you want a less intense onion flavor place onion in a fine mesh strainer and rinse under cold water. Shake off excess water.

DIRECTIONS

1. Insert 8mm dicing kit into the Food processor. Insert onion, celery and carrots one at time into the feed chute applying even pressure. Set aside. Dice zucchini and set aside separately.
2. Heat oil in a large heavy base pot to medium heat. Add the onion, celery, carrot and garlic. Cook for 4-6 minutes until tender.
3. Add wine and reduce by half.
4. Stir in tomatoes, stock, tomato puree, water and oregano. Bring to a boil and then reduce the heat to a simmer for 15 minutes. Add more water if required.
5. Stir in pasta and zucchini. Return to a boil then reduce heat; simmer uncovered 12 to 15 minutes or until pasta is tender. 

DIRECTIONS

1. Lightly grease the steamer tray. Score fish in a criss-cross pattern (pineapple score) on both sides. Place fish on the tray and fill with half of the ginger, chilli, lime zest. Scatter the remainder on top of the fish. Cover with the stainless steel steaming lid.
2.  Fill water tank up to MAX fill line with cold tap water. Press the STEAM button to select LOW. Press the arrow up to select 15 minutes. Press START.
3. After steaming is complete, allow fish to rest under the lid for an additional 5 minutes before removing. If fish is not fully cooked, steam fish for 2-3 more minutes, or until cooked to your liking.
4. Meanwhile, combine soy sauce, Shao Xing wine, sugar and sesame oil in a small sauce pan and heat on medium-low heat until sugar has dissolved. Set aside to cool slightly, then stir through green onion.
5. Carefully slide fish onto a platter and spoon over sauce. Scatter with cilantro and fried shallots (if using). Squeeze over fresh lime juice and serve immediately.

Tip: Serve with steamed rice and steamed Gailan (Chinese broccoli) for a delicious meal.

DIRECTIONS

1. Score pork belly skin with a sharp knife making sure not to cut into the flesh. Wrap pork belly neatly and tightly in two layers of aluminum foil. Place pork belly on top of the steaming tray and cover with the stainless steel, steaming lid.

2. Fill water tank up to the MAX fill line with cold tap water. Press the STEAM button to select HIGH. Press arrow up to select 45 minutes. Press START.

3. When finished with the first steam cycle, carefully empty drip tray and refill the water tank. Flip pork belly over and place back on the steaming tray and steam for another 45 minutes and then another 30 minutes, for a total of 2 hours. Empty the drip tray and fill the water tank as needed.

4. After 2 hours of steaming, cool pork belly, still wrapped, in the refrigerator for at least 5 hours or overnight.

5. Unwrap pork belly. Cut crossways into 1/2- inch slices. If using as a filling, halve slices so they fit into small bao buns.

6. Heat a deep non-stick frying pan on medium heat. Fry pork slices in batches on both sides until brown and crisp.

7. Take pork out of pan and set aside. Keep 1 tbsp of the rendered fat in the frying pan and discard the rest.

8. Fry ginger, garlic and chili in the fat on medium heat until fragrant for 2 minutes.

 9. Stir together lemon juice, cooking wine, soy sauce, Char Siu, sugar and five spice powder. Add to the frying pan and simmer, stirring occasionally, on medium-low heat for 2-3 minutes until smooth. Add pork belly back in and simmer on low heat for another 5-7minutes, until the sauce is thick and sticky. Turn meat so it is well coated with the sauce. Keep warm.

Serving Suggestion

1. Mix together Cucumber Pickle ingredients, except mint, and set aside.

2. Steam bao buns (see Steamed Bao Buns recipe). Open each bun and add one slice of sticky pork belly, a bit of the sauce and top with a bit of the Cucumber Pickle. Sprinkle with mint. Repeat with remaining buns and filling. Serve with hoisin and Sriracha sauce on the side, if desired.

Tip: Start steaming the pork belly the day before serving as it needs to be chilled for at least 5 hours or overnight.

DIRECTIONS

1. To make the caramel, put the sugar and 2 tbsps water in a small saucepan. Heat on medium-low heat, swirling the pan from time to time until the sugar has dissolved. Increase temperature to medium-high and cook until the sugar turns amber in color (approx. 8-10 minutes), swirling the pan occasionally. Do not stir.

2. Working quickly, divide caramel into the 4 ramekins, tilting to spread the caramel evenly over the base, and set aside. Be careful during this step. Caramelized sugar is very hot.

3. Meanwhile, for the crème, whisk the eggs, egg yolk, vanilla and sugar together in a bowl until smooth and combined. Add milk and cream and stir through. Pour mixture through a fine sieve into a large measuring cup. Discard solids in sieve.

4. Divide mixture evenly on top of the caramel, leaving a 1/2-inch border at the top. Cover each ramekin with aluminum foil and press down around the edges to seal. Place ramekins onto the steaming tray and cover with the stainless steel, steaming lid.

5. Fill water tank up to the MAX fill line with cold tap water. Press the STEAM button to select LOW. Press the arrow up to select 22 minutes. Press START.

6. Immediately after steaming is complete, remove stainless steel steaming lid. The crème will still be wobbly in the center but will set once cooled completely.

7. Cool in the refrigerator for at least 6 hours or overnight. 

8. To serve, remove the aluminum foil. To turn out the crème caramel, run a small knife around the inside sides of each ramekin. Place a dessert plate on top and invert. When the caramel sauce starts to run out onto the plate, carefully remove ramekin. Serve with berries, if desired. Note: You will need 4x 6-ounce (180ml) round, heatproof ramekins for this recipe.

DIRECTIONS

1. Select classic setting and dial up 6 on the browning control dial. Preheat until orange light flashes up and the words heating disappear.
2. Whisk together the eggs, milk, butter and vanilla in a jug and set aside.
3. Combine flour and sugar in a large bowl, make a well in the center and whisk in milk mixture to form a smooth batter.
4. Using waffle dosing cup, pour just under ½ cup of batter into each waffle square. Sprinkle 1-2 tsps of brown sugar over each waffle square and top with 4 slices of banana. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter, banana and sugar.
5. To make caramel sauce, combine cream, butter and brown sugar into a small saucepan. Stir over medium heat and bring to the boil, reduce to low and simmer for 2-3minutes or until thickened.
6. To serve, top waffles with ice cream and toasted pecans, drizzle over caramel sauce. 

DIRECTIONS

1. To make the crumble, combine coconuts, oats, flour and sugar in a bowl. Using your fingertips, rub butter into mixture. Heat a large frying pan over medium/high heat.
2. Add oat mixture and cook 8-10 minutes, stirring frequently until golden, crispy and crumbly. Remove and cool completely.
3. To make the waffles, place eggs, milk, butter and vanilla in a large jug and whisk until well combined.
4. Combine flour, cinnamon, and sugars into a large mixing bowl and make a well in the center.
5. Carefully whisk in eggs milk mixture to form a smooth batter. Fold through canned apple pie.
6. Select CLASSIC waffle setting and dial up number 6 on the browning control dial.
7. Preheat until orange light flashes up and the words HEATING disappear.
8. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
9. Serve topped with crumble topping, vanilla ice cream and extra slices of apples. 

DIRECTIONS

1. Select custom setting and dial up 7 on the browning control dial
2. Preheat until orange light flashed up and the words HEATING disappear.
3. Grate potatoes, place into a clean tea towel and squeeze to remove most of the moisture.
4. Combine eggs, sour cream and horseradish in a large mixing bowl. Toss through grated potatoes to coat and season with salt.
5. Spread approximately 1 cup of the potato mixture into each waffle square. Close lid and cook for 15 minutes or until potatoes are cooked and crispy. To give the rostis a golden color, brush tops of potato rosti with melted butter halfway through cooking time.
6. Meanwhile toss the tomatoes, avocados, red onion, garlic, chili and cilantro. Combine with lime juice, oil and season to taste with salt and pepper.
7. Serve hot rosti topped with tomato salsa, baby spinach and parmesan.

DIRECTIONS

1. For the sauce:
2. Whisk ingredients until combined. Set aside. 
3. Sauce can be made a day in advance and stored covered in the refrigerator.  Gently warm sauce before pouring over the wings.

For the Wings:

1. Place wing pieces in a large bowl.  Combine baking powder and salt in a small bowl.  Sprinkle baking powder mixture over wings and toss to coat evenly. 
2.  Set baking rack in roasting pan and place wings on rack, providing equal space between wings.
3.  Select AIRFRY/SUPER CONVECTION/450⁰F. Dial up 30 minutes and select ROTATE REMIND. Position wire rack in rack position 4. 
4. Press START to preheat. When preheat has finished, place roasting pan in the oven and airfry drumettes for 30min. Turn drumettes, using tongs, when prompted by the ROTATE REMIND beep.
5. Immediately after cooking, using tongs, transfer cooked wings to a large bowl, drizzle with some sauce and toss to coat evenly. Serve remaining sauce on the side for dipping.

Note:

The recipe for the wings can be doubled and cooked at once.  If doubling, 2 baking racks and roasting pans are needed.  Position wire racks on rack positions 3 and 7 and increase the cook time to 40 minutes.  Wings must be turned and pans rotated throughout cooking to ensure even browning and crispiness.  

DIRECTIONS

1. Peel vegetables very thinly using the Adjustable slicing disc on the Sous Chef 16 Peel & Dice or mandolin.
2. Arrange sliced vegetables in a single layer on the dehydrating basket. Sprinkle with spices/brush with glaze. Place into the SMART OVEN AIR on the Dehydrate rack position 3.
3. Select DEHYDRATE  125F for 10-15hours, or until crisp.
4. Note: The thinner the slices the crispier the chips will become.  

DIRECTIONS

1. Remove turkey from the refrigerator and allow it to come up to room temperature for one hour before roasting. Remove giblets, rinse turkey and use paper towels to thoroughly pat dry the inside and outside of the turkey.
2. Fold turkey wings and tie the legs. Combine kosher salt and pepper in a small bowl. Liberally season the inside of the turkey with some of the salt and pepper mixture. Brush the outside of the turkey with melted butter, then season the outside of the turkey with the remaining salt and pepper mixture. Stuff the cavity with the onion, garlic, lemon and desired herbs.
3. Place turkey breast side up on a foil-lined roasting pan fitted with a roasting rack. Position wire rack on rack position 8. ROAST at 375⁰F, CONVECTION, for 1 hour, 15 minutes to 1 hour 30 minutes or until a thermometer inserted in the thickest part of the breast reads 160⁰F, and the thickest part of the thigh reads 165⁰F. (Notes: During resting, the temperature of the turkey breast will continue to rise above 165⁰F.)
4. Remove turkey from oven, very loosely tent with foil and allow to rest for 20 to 30 minutes before carving.