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Recipes continued
Souvlaki Lamb Kebabs Serves 4
2 cloves garlic, crushed
1 tablespoon chopped fresh oregano
2 tablespoons lemon juice
¼ cup olive oil
2 x 400g lamb mini roast, cut into quarters
1 yellow capsicum, deseeded and cut into 4
1 red capsicum, deseeded and cut into 4
1 large red onion, quartered
1. Combine garlic, oregano, lemon juice and
olive oil, mix until combined.
2. Place lamb in marinade and allow
marinating for a minimum one hour or
overnight.
3. To assemble rotisserie, place one of the
spikes onto the rotisserie rod about 6-7cm
towards the squared off end of the rod;
lock in place with the thumbscrew.
4. Thread one piece onto the rotisserie rod,
followed by a piece of yellow capsicum.
Repeat with the remaining ingredients.
5. Place the other spike onto the other end of
the rotisserie rod and push the meat and
vegetables together. Lock the spike with
the thumbscrew. Reserve any remaining
marinade.
6. Preheat compact oven on 240°C, using the
rotisserie function. Place wire rack on the
lower shelf in the sunken position with the
baking pan in place to catch any drips.
7. Insert rotisserie rod into the compact oven
using the rotisserie handle. Cook meat,
brushing occasionally with any remaining
marinade for 25-30 minutes or until
cooked through. Remove rod carefully with
rotisserie handle.
Tip: Allow meat to rest before removing as the
screws and spike will be very hot.
8. Unthread meat and vegetables, serve with
salad.
DESSERTS
Glazed Orange Poppy Seed Cake Serves 8
125g butter, softened
¾ cup caster sugar
1 tablespoon finely grated orange rind
2 eggs
1 cup self raising flour
1
/3 cup milk
1 teaspoon vanilla extract
¼ cup poppy seeds
Glaze
2 teaspoons orange zest
½ cup orange juice
½ cup caster sugar
1. Preheat oven to 150°C using the bake
setting. Place wire rack on the middle shelf
in the sunken position.
Note: The oven temperature has been reduced
to make allowances for fan-assisted cooking.
2. Grease and line base of a 20cm cake tin.
3. Using an electric mixer, cream butter,
sugar and rind until light and fluffy.
4. Add eggs one at a time, beating well
between each addition.
5. Add flour and milk in two batches and mix
until just combined. Fold through poppy
seeds.
6. Place mixture into prepared tin and cook in
oven for about 50 minutes or until cooked
when tested with a skewer. If cake starts
to brown too much before the inside is
completely cooked, lay a piece of foil over
the top of the cake, this will stop excessive
browning.
7. Meanwhile combine the zest, orange juice
and sugar in a small saucepan. Stir over
a low heat until the sugar has dissolved;
bring to the boil, simmer for 2 minutes.
8. Turn cake out onto a cooling tray with a
baking tray underneath. Using a wooden
skewer, poke several holes into the cake
then pour the hot syrup over the hot cake.