Mains continued
Stuffed Capsicum
Serves 4
1 tablespoon olive oil
1 small onion, finely chopped
2 bacon rashers, finely chopped
1 clove garlic, crushed
1 ½ cups cooked rice
¼cup chopped cashews ½ cup grated tasty cheese
¼cup chopped parsley ½ cup fresh breadcrumbs 4 red capsicum
Salad, to serve
1.With the Extension ring and Low Rack in place preheat oven to 250°C.
2.Meanwhile, heat oil in a large frying pan. Add onion, bacon and garlic. Cook, stirring for about 3 minutes. Add rice, cashews, cheese and parsley.
3.Place breadcrumbs on the
4.Add bread crumbs to rice mixture. Season with salt and pepper.
5.Trim the tops from the capsicum, remove the seeds and membrane; discard tops, seeds and membranes.
6.Spoon rice mixture into the capsicum. Place the stuffed capsicum into the oven. Reduce temperature to 200°C and cook for about 15 minutes or until capsicums are tender and filling is heated through. Serve with salad.
Tip: ½ cup white rice makes 1 ½ cups cooked rice.
If the capsicums don’t balance upright, trim a small amount from the base (being careful not to create a hole where filling may escape.
Warm Caramelised Tomato Salad
Serves 4 (as a side dish)
1 clove garlic, crushed
1 teaspoon brown sugar Pinch salt
1 tablespoon olive oil
6 roma tomatoes, halved lengthways
1.Preheat oven to 250°C.
2.Place garlic, sugar, salt and oil in a large bowl. Add tomatoes and toss to coat. Outside the oven, arrange tomatoes, cut side up, on the High Rack. Add vinegar to the bowl to make dressing; set aside.
3.Using the Oven Tongs, lower the rack into the oven. Reduce heat to 200°C. Cook for 15 minutes or until soft.
4.Arrange rocket on a serving platter. Top with tomatoes, drizzle with dressing and sprinkle with basil.
Tip: Add basil and dressing immediately before serving.
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