Sunbeam BT6700 manual Souvlaki Lamb Kebabs, Glazed Orange Poppy Seed Cake

Recipes continued

Souvlaki Lamb Kebabs	Serves 4
2 cloves garlic, crushed

1 tablespoon chopped fresh oregano

2 tablespoons lemon juice ¼ cup olive oil

2 x 400g lamb mini roast, cut into quarters

1 yellow capsicum, deseeded and cut into 4

1 red capsicum, deseeded and cut into 4

1 large red onion, quartered

1.Combine garlic, oregano, lemon juice and olive oil, mix until combined.

2.Place lamb in marinade and allow marinating for a minimum one hour or overnight.

3.To assemble rotisserie, place one of the spikes onto the rotisserie rod about 6-7cm towards the squared off end of the rod; lock in place with the thumbscrew.

4.Thread one piece onto the rotisserie rod, followed by a piece of yellow capsicum. Repeat with the remaining ingredients.

5.Place the other spike onto the other end of the rotisserie rod and push the meat and vegetables together. Lock the spike with the thumbscrew. Reserve any remaining marinade.

6.Preheat compact oven on 240°C, using the rotisserie function. Place wire rack on the lower shelf in the sunken position with the baking pan in place to catch any drips.

7.Insert rotisserie rod into the compact oven using the rotisserie handle. Cook meat, brushing occasionally with any remaining marinade for 25-30 minutes or until cooked through. Remove rod carefully with rotisserie handle.

Tip: Allow meat to rest before removing as the screws and spike will be very hot.

8.Unthread meat and vegetables, serve with salad.

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DESSERTS
Glazed Orange Poppy Seed Cake	Serves 8
125g butter, softened
¾ cup caster sugar

1 tablespoon finely grated orange rind

2 eggs

1 cup self raising flour

1/3 cup milk

1 teaspoon vanilla extract ¼ cup poppy seeds

Glaze

2 teaspoons orange zest

½cup orange juice

½cup caster sugar

1.Preheat oven to 150°C using the bake setting. Place wire rack on the middle shelf in the sunken position.

Note: The oven temperature has been reduced to make allowances for fan-assisted cooking.

2.Grease and line base of a 20cm cake tin.

3.Using an electric mixer, cream butter, sugar and rind until light and fluffy.

4.Add eggs one at a time, beating well between each addition.

5.Add flour and milk in two batches and mix until just combined. Fold through poppy seeds.

6.Place mixture into prepared tin and cook in oven for about 50 minutes or until cooked when tested with a skewer. If cake starts to brown too much before the inside is completely cooked, lay a piece of foil over the top of the cake, this will stop excessive browning.

7.Meanwhile combine the zest, orange juice and sugar in a small saucepan. Stir over a low heat until the sugar has dissolved; bring to the boil, simmer for 2 minutes.

8.Turn cake out onto a cooling tray with a baking tray underneath. Using a wooden skewer, poke several holes into the cake then pour the hot syrup over the hot cake.