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Roast Pork with Nutty Rice Serves 4-6
1.5kg loin of pork
olive oil
sea salt
freshly ground black pepper
kitchen string
Filling
20g butter, melted
1 small mushroom, chopped
1 eschallot, finely chopped
pinch nutmeg
½ cup cooked brown rice
1 tablespoon pine nuts
1 egg yolk
1 tablespoon chopped fresh parsley
1. Preheat oven to 210°C using the bake
setting. Place wire rack on the bottom shelf
in the raised position for the BT5300 and
on the lower shelf in the sunken position
for the BT4400.
2. Combine all filling ingredients in a bowl
and mix well.
3. Slice pork through the centre of the meat
and butterfly the meat in half without
cutting all the way through. Score the rind.
Fold meat back and fill centre with the
stuffing, roll pork then tie tightly with the
string.
4. Brush meat lightly with oil and season with
salt and pepper.
5. Place pork onto baking pan with drip tray
insert. Reduce heat to 180°C and cook for
approximately 1½ hours or until cooked.
Rest meat from 10 minutes before carving.
Marinated Lamb Roast
Serves 4
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 teaspoons Dijon mustard
¼ cup mango chutney
1kg boned and rolled shoulder of lamb
1. Preheat oven to 210°C using the bake
setting. Place wire rack on the bottom shelf
in the raised position for the BT5300 and
on the lower shelf in the sunken position
for the BT4400.
2. Combine oil, rosemary, garlic, rind, juice,
mustard and chutney in a large zip lock
bag or large dish.
3. Place lamb in marinade; cover and
refrigerate for 4 hours or overnight.
4. Drain marinade from lamb; reserve
marinade. Place lamb on the baking pan
with drip tray insert and place in compact
oven. Reduce heat to 180°C and cook for
about 1 hour, brushing occasionally with
reserved marinade, or until cooked as
desired.
5. Stand lamb, covered, for 10 minutes
before carving. Serve lamb with steamed
vegetables.
Recipes continued