Kambrook KOV200, Инструкция пользователя

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16
Lamb Cutlets with Rosemary
and Garlic
Serves 2
2 lamb racks (3 cutlets per rack)
2 garlic cloves, sliced
2 long sprigs fresh rosemary
1 tbsp honey
2 tbsp wholegrain mustard
2 tbsp mint sauce
1.
Trim any excess fat from the lamb
racks. Cut small slits in the top of the
lamb with a small, sharp knife.
2.
Heat a frypan up on high and cook
the lamb rack, fat side down, to
render the fat out. Cook for 3-4
minutes. Allow to cool slightly and
insert slices of garlic and small pieces
of rosemary into the slits. Set aside.
3.
Whisk together the honey, wholegrain
mustard and mint sauce and brush
over the lamb racks. Allow to marinate
for 20 minutes in a cool place.
4.
Preheat the oven by turning the
element selection dial to the TOAST/
COOK function and turn the timer
dial to 5 minutes.
5.
Put the lamb racks into the baking tray
and spoon on any sauce that may be
left on the plate. Turn the timer dial
to 15 minutes and bake until the bell
dings. Baste a couple of times during
cooking with the honey mustard
mixture.
6.
Remove from the oven and allow
to stand, covered, in a warm place,
for 10 minutes. This will finish cooking
the lamb, and stop the juices from
coming out.
7.
Slice lamb into individual cutlets and
serve with some roasted potatoes and
seasonal vegetables.
Grilled Barramundi with Lemon
Butter
Serves 2
2 x 200g Barramundi fillets
Lemon Butter Sauce
1 eschallot, chopped
1 clove garlic, chopped
10 black peppercorns
1 bay leaf
½ cup white wine
½ cup thickened cream
250g unsalted butter
Juice of 1 lemon
Salt and pepper to taste
1.
Preheat the oven by turning the
element selection dial to the TOAST/
COOK function and turn the timer
dial to 5 minutes.
2.
Place fish fillets on the baking tray. Turn
the timer dial to 15 minutes.
3.
Once cooked, pour the lemon butter
sauce on top and serve.
Lemon butter sauce
1.
In a frypan, heat the eschallot, and
garlic. Add peppercorns, bay leaf,
and wine, and reduce down by ¾.
2.
Add cream and reduce until the
sauce has thickened and turns dark
cream colour.
3.
Whisk in the butter over low heat
(do not boil it) until the butter has all
melted.
4.
Season with salt, pepper and lemon
juice.
NOTE: Check the fish is cooked
before serving. Cooking time will
vary for different thickness of fish.