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INSPIRATION
Lemon and garlic leg of lamb is a quick and tasty roast. Peel and slice cloves of garlic. Make knife holes
in the meat to push the clove pieces into and drizzle with lemon juice. For best results, prepare in the
morning and leave to marinate in the fridge. Roast the lamb on Fan Grill at 180°C for 90 minutes.
ROASTING
Your Astro oven is equipped to handle a variety of roasts - from a succulent leg
of lamb to the trimmed Christmas turkey (refer to Cooking Options on pages
6 & 7).
Tips for successful roasting
A large piece of meat requires fewer minutes per 500g/1lb than a smaller piece.
Roasting times will be affected by the shape and size of the meat being roasted.
Meat with a bone will cook more quickly than a rolled roast.
Don’t add water to your roast, as this has a steaming effect.
For perfect results, use a meat probe or meat thermometer.
The internal temperature of the meat will continue to rise during standing, so allow
for this in your calculations (this is particularly important if you want a rare or
medium rare roast).
It’s a good idea to let all roast meats stand for 10-15 minutes before carving - the
juices will be less likely to run out when you carve.
Warning: Do not place aluminum foil or dishes with reflective qualities on the
oven bottom as this will cause a heat build up which will result in
irreversible damage to the enamel.
Roasted Peppers Stuffed with Mushrooms
2 large red peppers
2 large yellow peppers
Filling
2 T olive oil 2 T olive oil
1 large onion, finely chopped 50g mushrooms, sliced thickly
2 cloves garlic, crushed 50g pinenuts
400g can tomatoes 1 T fresh basil, roughly torn
2 T tomato paste 50g pitted black olives
1 t sugar 50g shredded parmesan cheese
salt and ground black pepper
To roast the peppers, halve lengthways and deseed.
Place cut side down on a baking tray at 200°C for 15 minutes.
Make the filling by gently frying the onion and garlic in the oil
until softened and lightly coloured. Add tomatoes, tomato paste and
seasonings; cook uncovered 15-20 minutes until the mixture is thick.
Sauté mushrooms in second measure of oil until soft.
Add mushrooms, pinenuts, basil and olives to tomato mixture.
Place peppers in ovenproof dish and fill with tomato mixture sprinkle with
Parmesan cheese. Bake for 15-20 minutes until heated through.