Sunbeam BT6700 manual Roast Pork with Nutty Rice, Filling, Marinated Lamb Roast

Recipes continued

Roast Pork with Nutty Rice	Serves 4-6
1.5kg loin of pork
olive oil
sea salt
freshly ground black pepper
kitchen string
Filling
20g butter, melted
1 small mushroom, chopped
1 brown shallot, finely chopped
pinch nutmeg

½cup cooked brown rice 1 tablespoon pine nuts 1 egg yolk

1 tablespoon chopped fresh parsley

1.Preheat oven to 210°C. Place wire rack on the bottom shelf in the raised position.

2.Combine all filling ingredients in a bowl and mix well.

3.Slice pork through the centre of the meat and butterfly the meat in half without cutting all the way through. Score the rind. Fold meat back and fill centre with the stuffing, roll pork then tie tightly with the string.

4.Brush meat lightly with oil and season with salt and pepper.

5.Place pork onto baking pan with drip tray insert. Reduce heat to 180°C and cook for approximately 1½ hours or until cooked.

Rest meat from 10 minutes before carving.

Marinated Lamb Roast	Serves 4
1 tablespoon olive oil

1 tablespoon chopped fresh rosemary

2 cloves garlic, crushed

1 teaspoon grated lemon rind

2 tablespoons lemon juice

2 teaspoons Dijon mustard ¼ cup mango chutney

1kg boned and rolled shoulder of lamb

1.Preheat oven to 210°C. Place wire rack on the bottom shelf in the raised position.

2.Combine oil, rosemary, garlic, rind, juice, mustard and chutney in a large zip lock bag or large dish.

3.Place lamb in marinade; cover and refrigerate for 4 hours or overnight.

4.Drain marinade from lamb; reserve marinade. Place lamb on the baking pan with drip tray insert and place in compact oven. Reduce heat to 180°C and cook for about 1 hour, brushing occasionally with reserved marinade, or until cooked as desired.

5.Stand lamb, covered, for 10 minutes before carving. Serve lamb with steamed vegetables.

Tip: You can use the rotisserie function for this recipe also.

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