Recipes continued
Roast Lamb | Serves |
1 leg lamb
2 tablespoons olive oil sea salt
freshly ground black pepper 6 small picking onions
400g pumpkin, cut into chunks
½bunch baby carrots, trimmed 2 potatoes, cut into chunks
1 sweet potato, peeled and thickly sliced
1.Using a small sharp knife, pierce the lamb all over, making indentations about 2cm deep. Push a piece of garlic into each slit and a small piece of rosemary. The rosemary should be poking out slightly.
2.Heat frying pan to setting 10. Add oil and brown lamb all over. Season with salt and pepper; add onions to pan. Reduce heat to setting 6. Cook lamb, covered, for about 1 hour and 15 minutes.
3.Add vegetables to pan and cook for a further 25 minutes. Remove lamb and allow to rest, covered, until the vegetables are cooked as desired.
Individual Sticky Date Puddings | Serves 8 |
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda 1¼ cups boiling water 60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼teaspoon mixed spice 2 eggs
Butterscotch sauce 160g butter
²/³ cup firmly packed brown sugar 1 cup (250ml) thickened cream
1.Preheat frying pan on setting 4 with the lid on. Grease 8 individual
2.Place dates, soda and boiling water into a blender or food processor. Place lid on and allow the mixture to stand for 5 minutes.
3.Add oil and sugar and pulse 3 times.
4.Add remaining ingredients and pulse mixture until just combined. Scrape down sides of bowl if necessary. Do not over process.
5.Pour mixture into prepared moulds. Place moulds in frying pan and carefully pour enough boiling water to come half way up the sides of the moulds. Cook for about
25 minutes or until cooked when tested with a wooden skewer. Carefully remove from frying pan; stand for 5 minutes before turning out onto a wire rack.
6.Serve pudding with butterscotch sauce. To make sauce, heat all ingredients in a small saucepan over a low heat until combined.
Tip: Puddings can be made in advance and then rewarmed in a microwave.
14
