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10 oz (275g) long grain rice
3 tablespoons (45ml) oil
1
1
/4pt (625ml) water
675g (1
1
/2 lb) Fruit, prepared
75g (3 oz) Caster sugar
175g (6 oz) Plain flour
75g (3 oz) Butter
75g (3 oz) demerara sugar
M
enu 4
Salmon Pate
Roast Lamb
Jacket Potatoes
Pear Pudding
450g (1 lb) cooked, or canned salmon,
pink or red
4 x 2.5 cm (1”) thick slices of white
bread from large loaf
250ml (
1
/2 pint) milk
25g (1 oz) butter, softened
1 egg yolk
2 tablespoons chopped parsley
Juice of
1
/2 lemon
Salt and Pepper
1.25 kg (2
1
/2 lb) Leg of Lamb
1 teaspoon rosemary
1 tablespoon parsley, chopped
Salt and pepper
Bay leaf
1. Wash the rice.
2. Fry the rice in oil until lightly browned.
3. Boil the water , add salt and place with
rice in casserole dish.
4. Cover dish tightly with foil and lid.
5. Place in oven.
1. Place prepared fruit and sugar in dish.
2. Rub butter into flour until it resembles
fine breadcumbs.
3. Stir in demerara sugar and mix well.
4. Sprinkle over fruit.
5. Place in oven.
M
ethod
Slow Cook for 6 hrs..
1. If using canned salmon, drain. Flake
salmon into bowl.
2. Break bread into small pieces and soak in
milk for 5-10 mins, or until soft. Stir into
fish
3. Add softened butter, egg yolk, parsley,
lemon juice and seasoning.
Beat together till thoroughly mixed.
4. Turn mixture into 500ml (1 pint) greased
ovenware dish and cover with foil.
5. Place dish in larger dish containing 2.5 cm
(1”) of hot water.
6. Cover completely with foil. Place in
oven, carefully.
1. Wipe meat. Place in piece of foil.
2. Season well with mixture and wrap
tightly in foil.
3. Place on rack in dish.
4. Cook in oven at 170˚C for 30 minutes
before setting to ‘Slow Cook’.
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Menu
3 continued
Long Grain Rice
Fruit Crumble
Salmon Pate
Roast Lamb