Potato topping
500g potatoes (Pontiac or Desiree) cooked
2 tablespoons of butter
1⁄ 2 cup sour cream
1 cup grated cheese
Melt the butter in a large saucepan over a medium to high heat, add the onion and cook for
Add the chicken stock and bring the mixture to the boil stirring constantly.
Add the mustard, tomato and Worcestershire sauce, reduce the heat to low and simmer for 5 minutes.
Add the lamb, and
Remove all trays from the Multi Oven.
Preheat the Multi Oven to 210ºC with the element selector switch selecting both elements, place the wire rack in the third rack position
Make the potato topping by mashing all ingredients in a bowl; this is best done when the potato is warm.
Place the lamb into a
Place the shepherds pie into the Multi Oven; cook for 40 minutes or until the potato is golden and the lamb mixture is hot.
Serving suggestions:
Serve with steamed vegetables or a salad
Roast minted rack of lamb
Serves 4
4 bone racks of lamb trimmed
1 cup mint jelly
1⁄ 4 cup port
Salt and ground pepper
Remove all trays from the Multi Oven.
Preheat the Multi Oven to 220ºC with the element selector switch selecting both elements, place the wire rack in the middle rack position.
Place the mint jelly and port in a small saucepan, place on a low heat, to melt and combine the liquids.
When the liquid has cooled pour over the lamb.
Place the racks of lamb onto the roasting tray with the grilling insert in place.
Place the roasting tray into the
Multi Oven; cook for 30 minutes for pink meat or 45 minutes for well done.
Serving suggestions:
Serve with mashed potatoes and steamed vegetables.
Chicken satay
Serves 4
500g chicken thigh fillets
2 tablespoons honey
1⁄ 2 cup teriyaki sauce
1⁄ 2 cup sweet chilli sauce
2 tablespoons lemon juice
Satay sauce
3⁄ 4 cup crunchy peanut butter
2 teaspoons Penang curry paste
1 cup coconut cream
2 tablespoons sweet chilli sauce
10
