80
RECIPES
Serves 4 - 6
900g red skinned potato, unpeeled & washed
150g red onion, coarsely chopped
50g vegetable oil
30ml (2 tbsp) fresh rosemary, chopped
4 cloves garlic, finely chopped (see tip, page 67)
salt & pepper to taste
50g parmesan cheese freshly grated or shredded
P
ARMESAN POTATOES
1 Preheat the oven to CONVECTION 250ºC.
2 Cut the potato into approx. 3cm pieces.
Put the potato, onion, oil, rosemary, garlic, salt and pepper in
a large bowl and stir to coat.
3 Turn out into a greased 25cm (10”) flan dish and arrange in a
single layer.
4 Place on the low rack and cook on DUAL CONVECTION,
250ºC, 30% for 25 minutes.
5 Turn the potatoes over and sprinkle with the cheese.
6 Return to the oven and cook on DUAL CONVECTION,
250ºC, 30% for a further 10 minutes.
Serves 4
4 beef tomatoes
125g dried white, long grain rice, cooked
50g cooked ham, chopped
50g peas
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste
75g mozzarella cheese, chopped
15ml (1 tbsp) fresh oregano, chopped to garnish
S
TUFFED TOMATOES
1 Slice the top off each tomato and scoop out the flesh into a
bowl, stir in the rice, ham, peas, oregano, salt and pepper.
2 Fill each tomato shell with the rice mixture and place in
a large flan dish. Sprinkle generously with the mozzarella
cheese and oregano.
3 Place the on the low rack, cook on DUAL GRILL, 50% for
10 minutes until the tomatoes are tender and the cheese is
brown and crispy.
R-959(SL)M-AA.indb 80
R-959(SL)M-AA.indb 80
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2/13/13 2:50:20 PM
