60
RECIPES
Serves 6
225g self raising flour
pinch of salt
100g shredded suet
150ml (1/4 pint) water
15ml (1 tbsp) olive oil
75g onion, chopped
150g back bacon, diced
225g leek, thinly sliced
150g stilton, crumbled
90ml (6 tbsp) single cream
seasoning
1 egg yolk, beaten
egg white to glaze
BACON & STILTON PIE
1 Sift the flour and salt into a large mixing bowl and stir in the
suet.
2 Gradually mix in 150ml water until you have a soft dough,
knead lightly on a floured work surface, divide in half and roll
out a base and lid large enough to fit a 20cm (8”) flan dish.
Line the greased flan dish with the base.
3 Cook onion and bacon in oil for 2 minutes on 100%.
4 Add leeks and cook for 5 minutes on 100%.
5 Stir in the stilton, cream, seasoning and egg yolk.
6 Put the filling on the pastry.
7 Seal the pie with the lid and brush with egg white.
8 Place on the low rack and bake on DUAL CONVECTION,
250ºC, 30% for 25 minutes.
Serves 4 - 6
5ml (1 tsp) each of fresh oregano, tarragon
and thyme, chopped
2 bay leaves
2 cloves garlic, roughly chopped (see tip, page 67)
7.5ml (11/2 tsp) paprika
5ml (1 tsp) plain flour
45ml (3 tbsp) spanish medium dry sherry
30ml (2 tbsp) olive oil
1.8kg leg of lamb
sea salt
GARLIC ROASTED LAMB
1 In a small bowl, crush the herbs, bay leaves, garlic, paprika and
flour together, mix in the sherry and oil.
2 Place the lamb in a 25cm (10”) flan dish and score all over,
brush with half of the sauce and sprinkle with sea salt.
3 Place on the low rack and cook on DUAL CONVECTION,
160ºC, 30% for 72 minutes, turn over halfway through
cooking and brush with the remaining sauce.
R-959(SL)M-AA.indb 60R-959(SL)M-AA.indb 60 2/13/13 2:50:17 PM2/13/13 2:50:17 PM
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