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Meal 2 6 - 8 hours cooking
Roast Fillet of Lamb
Dauphinoise Potatoes
Bread and Butter Pudding
Recipes
Roast fillet of Lamb
900g - 1.25 kg | 1. | Season and wrap the lamb in foil. |
| 2. | Stand meat on a rack (if possible) over a small shallow tin. |
| Dauphinoise Potatoes | |
450g (1lb) potatoes, thinly sliced | 1. | Grease a shallow oval or rectangular dish. |
2. | Arrange layers of potatoes, seasoning and garlic in the dish, ending | |
125ml (1/4 pt) double cream |
| with potatoes. |
salt and freshly ground black pepper | 3. | Pour over the cream and cover well with foil. |
| Bread and Butter Pudding | |
1. | Grease a shallow oval or rectangular dish. | |
Approx 50g (2ozs) butter, melted | 2. | Cut the crusts off the bread and divide into rectangles/triangles. |
Grated rind of one orange (optional) | 3. | Dip enough pieces of bread in the butter on one side to cover the |
25g (1oz) desiccated coconut |
| base of the dish, butter side up. |
50 - 100g (2 - 4oz) luxury/tropical mixed fruit | 4. | Sprinkle with half of the fruit, coconut, sugar and orange rind. |
50g (2oz) soft brown sugar | 5. | Cover with a second layer of bread dipped in the butter and then |
450ml (3/4 pt) milk |
| the remaining rind, fruit, coconut and sugar. |
2 eggs | 6. | Whisk the eggs and milk together and pour over the bread. Stand |
|
| for 1/2 hour before baking. Leave uncovered in the oven. |
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