Mains continued
Pork with Roast Pumpkin
Serves
1.1kg easy carve roast pork 1 tablespoon olive oil salt and pepper, to taste 750g butternut pumpkin
Garden salad and apple sauce, to serve
1.Preheat oven to 250°C.
2.Rub oil over pork; season with salt and pepper. Outside the oven, place pork on the High Rack. Using the Oven Tongs, lower the rack into the oven. Reduce temperature to 200°C. Cook for 30 minutes.
3.Meanwhile, outside the oven, arrange pumpkin on the Low Rack. Spray with cooking oil spray
4.Use the Oven Tongs to remove the High Rack (with the pork) from the oven. Using the Oven Tongs place the Low Rack (with pumpkin) into the oven and return the High Rack (with the pork) to the oven.
5.Increase temperature to 250°C. Cook for a further 30 minutes. Remove the pork from the oven. Place the pork on a plate and allow to rest for 10 minutes while the pumpkin finishes cooking.
6.Serve pork with apple sauce, pumpkin and salad.
Basic White Bread
Makes 1 loaf
3 teaspoons dried yeast
2 teaspoons white sugar
½cup (125mls) warm water 2 ½ cups (375g) plain flour 1 teaspoon salt
30g butter, melted
½cup (125ml) warm milk
1.Place the yeast, sugar and water in a small bowl; whisk to combine. Cover and stand in a warm place for about 10 minutes or until frothy.
2.Place the flour, salt, butter, milk and yeast mixture in a large bowl; stir to combine. Turn onto a lightly floured surface and knead for about 10 minutes or until elastic. Place in a large oiled bowl, turning to coat. Cover and stand in a warm place for 1 hour or until doubles in size.
3.Lightly grease a 24cm x 14cm loaf pan.
4.Knead dough on a floured surface until smooth. Roll dough on a floured surface into a 20cm x 30cm rectangle. Roll dough from the short side into a log. Place in prepared pan and cut 3 diagonal slashes across the top. Cover and stand in a warm place for 20 minutes or until risen.
5.Meanwhile, with the Extension ring and Low Rack in place, preheat oven to 250°C.
6.Using the Oven Tongs, lower the pan into the oven. Reduce temperature to 200°C. Cook for about 40 minutes or until golden and cooked through.
Tip: Dough should not stick to the bench or your fingers when kneading, so have a little extra flour on hand to sprinkle the bench lightly if necessary.
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