17
SUNDAY
Lamb with oregano and Tomato with Mint
& Lemon Baby Potatoes
Preparation time:
20 minutes, plus marinating
Cooking time:
35 minutes
Serves:
4
Ingredients:
•
4 x 110-125g (4-5oz) lamb leg or lamb rump steaks
•
1 tbsp olive oil
•
1 large garlic clove, crushed
•
2 tbsp tomato puree
•
1 tsp dried oregano
•
Salt and freshly ground black pepper
Potatoes:
•
750g (1lb 11oz) baby new potatoes, scrubbed
•
1 tbsp olive oil
•
1 tsp finely grated lemon zest
•
2 mint sprigs
Carrots:
•
400g (14oz) carrots, sliced
•
1
/
2
tsp cumin seeds (optional)
•
10g (
1
/
3
oz) butter
To garnish:
•
Mint sprigs
Method:
1
Put lamb steaks into a non metallic bowl and add
the olive oil, garlic, tomato puree and oregano.
Season with salt and pepper, then toss to coat.
Cover and refrigerate for at least 30 minutes.
2
Put the lamb steaks in the back container.
3
Position the divider wall in the front container. Toss
potatoes in olive oil and lemon zest, then tip the
compartment and add mint sprigs. Place carrots in
remaining compartment, sprinkle with cumin seeds
(if using) and put butter on top.
4
Set time for the lamb using the chicken
pre-set (27 mins). Set time for the carrots using the
root vegetable pre-set (35 mins) then adjust to 30
minutes. Set time for the potatoes using the pre-
set for root vegetables (35 mins).
5
Serve garnished with mint sprigs.
Cooks tip:
•
Lamb can be wrapped and cooked in cooking foil
to retain juices and prevent surface protein.
SUNDAY TREAT!
Ginger and Banana Sponge Pudding with
Sticky Toffee Sauce
Preparation time:
25 minutes
Cooking time:
42 minutes
Serves:
4
Ingredients:
•
75g (3oz) butter, plus extra for greasing
•
75g (3oz) light muscovado sugar
•
2 medium eggs, beaten
•
1
/
2
tsp vanilla extract
•
75g (3oz) self-raising flour
•
1
/
2
tsp ground ginger
•
Pinch of salt
•
1 large ripe banana, mashed
•
2 pieces stem ginger in syrup, plus 4 tbsp of syrup
from the jar
Sauce:
•
3 tbsp golden syrup
•
25g (1oz) butter
•
25g (1oz) light muscovado sugar
To serve:
•
Vanilla ice-cream or custard
Method:
1
In a large mixing bowl, cream butter and sugar
until light and fluffy. Gradually beat in eggs, then
stir in vanilla. Sift in flour, ground ginger and salt,
and fold in, using a large metal spoon. Stir in the
mashed banana.
2
Butter 2 x 200ml (7 fl oz) individual pudding
basins. Slice stem ginger and place it in the
bottom of the basins, spooning 1 tbsp of syrup
into each one. Spoon over the creamed mixture
and level the tops. Cover tightly with pieces of
buttered foil.
3
Arrange the puddings in the back compartment.
4
Position the divider wall in the front container. Put
the sauce ingredients into a sauce tray and place
in one compartment.
5
Set time for the puddings using the rice
pre-set (42 mins). Set time for the sauce using the
sauce pre-set (30 mins) then adjust to 20 minutes.
6
When cooked, run a knife around the basins to
release the puddings. Stir the sauce thoroughly
and spoon over each pudding. Serve with ice-
cream or custard.
17
g
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12/9/08
15:53
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