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Ingredients
150g (5oz) plain flour
3 ml (½ tsp) salt
2 eggs
150 ml (
¼ pt) milk
150 ml (¼ pt) water
15-30 ml (1-2tbsp) oil
450g (1lb) sausages
Serves 4
Dish: 27 x 22 cm (10½" x 8½”) oblong tin
Oven Accessory: enamel shelf in lower
position
Preheat oven on CONVECTION 220°C. Sift flour and salt
in a bowl. Add eggs and half the liquid. Beat until smooth
and gradually stir in remaining liquid. Put oil and
sausages in tin and place on enamel shelf. Cook on
CONVECTION 220°C for 15 mins. Pour in the batter and
cook on CONVECTION 220°C for a further 30-35 mins.
or until the batter is well risen and golden brown.
4
Toad in the Hole
Ingredients
10ml (3/4 tbsp) ground ginger
3ml (½ tsp) coarsely ground black
pepper
8ml (1 ½ tsp) ground cinnamon
10ml (
3/4 tbsp) turmeric
15 ml (1tbsp) paprika
3ml (½ tsp) chilli powder/flakes
800g (1lb12oz) cubed boneless
lamb
30ml (2tbsp) oil
300g (11oz) onions, chopped
2 crushed garlic cloves
3ml (
½ tsp) salt
150g (5oz) sliced carrots
150g (5oz) ready to eat dried apri-
cots, chopped
40g (1
½ oz) sultanas or seedless
raisins
65g (2 ½ oz) toasted flaked almonds
10ml (3/4 tbsp) honey
150 ml (
¼ pint) tomato juice
400g (14oz) can chopped tomatoes
300ml (½ pint) vegetable stock
Serves 6
Dish: 3 litre (6 pt) large casserole with lid
Put spices into bowl and mix well. Add lamb and evenly
coat with spices. Place oil, onions and garlic in
casserole. Place on base of oven and cook on MEDIUM
MICROWAVE for 5 mins. Add lamb mixture and mix
thoroughly. Stir in remaining ingredients and cover. Cook
on CONVECTION 160°C + WARM MICROWAVE for 1-1
½ hours or until tender, stir halfway.
Spicy Lamb Tagine
6
Meat and Poultry
92