RECIPES

Serves 6

225g self raising flour pinch of salt

100g shredded suet 150ml (1/4 pint) water 15ml (1 tbsp) olive oil 75g onion, chopped

150g back bacon, diced

225g leek, thinly sliced

150g stilton, crumbled 90ml (6 tbsp) single cream seasoning

1 egg yolk, beaten egg white to glaze

Serves 4 - 6

5ml (1 tsp) each of fresh oregano, tarragon and thyme, chopped

2 bay leaves

2 cloves garlic, roughly chopped (see tip, page 67) 7.5ml (11/2 tsp) paprika

5ml (1 tsp) plain flour

45ml (3 tbsp) spanish medium dry sherry 30ml (2 tbsp) olive oil

1.8kg leg of lamb sea salt

BACON & STILTON PIE

1Sift the flour and salt into a large mixing bowl and stir in the suet.

2Gradually mix in 150ml water until you have a soft dough, knead lightly on a floured work surface, divide in half and roll out a base and lid large enough to fit a 20cm (8”) flan dish. Line the greased flan dish with the base.

3Cook onion and bacon in oil for 2 minutes on 100%.

4 Add leeks and cook for 5 minutes on 100%.

5 Stir in the stilton, cream, seasoning and egg yolk.

6 Put the filling on the pastry.

7 Seal the pie with the lid and brush with egg white.

8 Place on the low rack and bake on DUAL CONVECTION, 250ºC, 30% for 25 minutes.

GARLIC ROASTED LAMB

1In a small bowl, crush the herbs, bay leaves, garlic, paprika and flour together, mix in the sherry and oil.

2Place the lamb in a 25cm (10”) flan dish and score all over, brush with half of the sauce and sprinkle with sea salt.

3Place on the low rack and cook on DUAL CONVECTION, 160ºC, 30% for 72 minutes, turn over halfway through cooking and brush with the remaining sauce.

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Sharp R-959(SL)M-AA manual 225g self raising flour pinch of salt, Bacon & Stilton PIE, Garlic Roasted Lamb
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R-959(SL)M-AA specifications

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