Skillet Recipes (continued)
Baked Spring Lamb Roll | Serves 4 |
1 onion, finely chopped
2 cups fresh breadcrumbs
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
freshly ground pepper to taste 1kg loin of lamb, boned plain flour
1 egg extra, lightly beaten with
2 tablespoons milk
1 cup dry breadcrumbs
2 tablespoons oil
1.Combine onion, fresh breadcrumbs, mint, parsley, egg and fresh ground pepper.
2.Spread mixture onto lamb and roll up. Secure with string.
3.Roll in flour, egg and milk then breadcrumbs.
4.Heat oil in skillet on setting 7. Brown roll on all sides. Reduce heat to setting 5 and cook for approximately 1 hour or until just cooked through. Turn meat occasionally.
Indonesian Pork | Serves 4 |
600g pork fillet, sliced
1 tablespoon oil
1 onion, finely sliced ¼ cup lemon juice
2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon curry powder
½teaspoon ground coriander ¼ teaspoon pepper
1.Heat skillet on setting 7. Coat pork in oil. Cook pork, in batches, until browned; remove from pan.
2.Add remaining ingredients to same pan and stir fry until fragrant. Return pork to pan and stir fry for a further 2 minutes or until pork is just cooked through and tender.
3.Serve with tomato wedges and saffron rice.
Note: To make saffron rice; for every 2 cups of rice add ¼ teaspoon of saffron to boiling water.
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