Recipes continued
Roast Pork with Nutty Rice | Serves |
1.5kg loin of pork |
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olive oil |
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sea salt |
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freshly ground black pepper |
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kitchen string |
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Filling |
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20g butter, melted |
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1 small mushroom, chopped |
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1 eschallot, finely chopped |
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pinch nutmeg |
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½cup cooked brown rice 1 tablespoon pine nuts 1 egg yolk
1 tablespoon chopped fresh parsley
1.Preheat oven to 210°C using the bake setting. Place wire rack on the bottom shelf in the raised position for the BT5300 and on the lower shelf in the sunken position for the BT4400.
2.Combine all filling ingredients in a bowl and mix well.
3.Slice pork through the centre of the meat and butterfly the meat in half without cutting all the way through. Score the rind. Fold meat back and fill centre with the stuffing, roll pork then tie tightly with the string.
4.Brush meat lightly with oil and season with salt and pepper.
5.Place pork onto baking pan with drip tray insert. Reduce heat to 180°C and cook for approximately 1½ hours or until cooked.
Rest meat from 10 minutes before carving.
Marinated Lamb Roast | Serves 4 |
1 tablespoon olive oil |
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1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 teaspoons Dijon mustard ¼ cup mango chutney
1kg boned and rolled shoulder of lamb
1.Preheat oven to 210°C using the bake setting. Place wire rack on the bottom shelf in the raised position for the BT5300 and on the lower shelf in the sunken position for the BT4400.
2.Combine oil, rosemary, garlic, rind, juice, mustard and chutney in a large zip lock bag or large dish.
3.Place lamb in marinade; cover and refrigerate for 4 hours or overnight.
4.Drain marinade from lamb; reserve marinade. Place lamb on the baking pan with drip tray insert and place in compact oven. Reduce heat to 180°C and cook for about 1 hour, brushing occasionally with reserved marinade, or until cooked as desired.
5.Stand lamb, covered, for 10 minutes before carving. Serve lamb with steamed vegetables.
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