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Mains continued
Crispy Skinned Salmon
Serves 2
2 salmon fillets with skin
1 teaspoon brown sugar
1 long red chilli, finely chopped
1 tablespoon shredded ginger
1 tablespoon soy sauce
1 green spring onion
Steamed rice, to serve
1. Preheat oven to 250°C.
2. Outside the oven, place the salmon fillets
on the High Rack. Sprinkle with brown
sugar, chilli and ginger.
3. Using the Oven Tongs, lower the rack into
the oven.
4. Cook for about 8-10 minutes or until
cooked as desired. Serve on rice, topped
with onion and soy sauce.
Lamb Roast with Potatoes
Serves 4-6
1.4kg leg of lamb
3 cloves garlic, each cut into 12 slices
2 rosemary sprigs, each cut into 6 lengths
1 tablespoon olive oil
Salt and pepper, to taste
750g potatoes, chopped
1. With the Extension ring and High Rack in
place, preheat the oven to 250°C.
2. Using a small sharp knife, pierce lamb
all over. Press garlic slices and rosemary
sprigs into each cut. Rub oil over lamb and
season with salt and pepper.
3. Place the lamb into the oven. Reduce
temperature to 200°C. Cook for 45
minutes.
4. Meanwhile, outside the oven, arrange
potatoes on the Low Rack. Spray with
cooking oil spray.
5. Use the Oven Tongs to remove the High
Rack (with the lamb) from the oven. Using
the Oven Tongs place the Low Rack (with
potatoes) into the oven and return the High
Rack (with the lamb) to the oven.
6. Increase temperature to 250°C. Cook for
a further 30 minutes. Remove the lamb
from the oven. Place the lamb on a plate
and allow to rest for 15 minutes while the
potatoes finish cooking.