Aga Ranges dc6 owner manual Roast Fillet of Lamb Dauphinoise Potatoes Bread and Butter Pudding

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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 (2-2 1/2 lbs) lamb	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.
1-2 cloves of garlic, crushed	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
6-8 medium slices of wholemeal bread	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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