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Pork with Roast Pumpkin
Serves 6-8
1.1kg easy carve roast pork
1 tablespoon olive oil
salt and pepper, to taste
750g butternut pumpkin
Garden salad and apple sauce, to serve
1. Preheat oven to 250°C.
2. Rub oil over pork; season with salt and
pepper. Outside the oven, place pork on
the High Rack. Using the Oven Tongs,
lower the rack into the oven. Reduce
temperature to 200°C. Cook for 30
minutes.
3. Meanwhile, outside the oven, arrange
pumpkin on the Low Rack. Spray with
cooking oil spray
4. Use the Oven Tongs to remove the High
Rack (with the pork) from the oven. Using
the Oven Tongs place the Low Rack (with
pumpkin) into the oven and return the
High Rack (with the pork) to the oven.
5. Increase temperature to 250°C. Cook for
a further 30 minutes. Remove the pork
from the oven. Place the pork on a plate
and allow to rest for 10 minutes while the
pumpkin finishes cooking.
6. Serve pork with apple sauce, pumpkin and
salad.
Basic White Bread
Makes 1 loaf
3 teaspoons dried yeast
2 teaspoons white sugar
½ cup (125mls) warm water
2 ½ cups (375g) plain flour
1 teaspoon salt
30g butter, melted
½ cup (125ml) warm milk
1. Place the yeast, sugar and water in a small
bowl; whisk to combine. Cover and stand in
a warm place for about 10 minutes or until
frothy.
2. Place the flour, salt, butter, milk and yeast
mixture in a large bowl; stir to combine.
Turn onto a lightly floured surface and
knead for about 10 minutes or until
elastic. Place in a large oiled bowl, turning
to coat. Cover and stand in a warm place
for 1 hour or until doubles in size.
3. Lightly grease a 24cm x 14cm loaf pan.
4. Knead dough on a floured surface until
smooth. Roll dough on a floured surface
into a 20cm x 30cm rectangle. Roll dough
from the short side into a log. Place in
prepared pan and cut 3 diagonal slashes
across the top. Cover and stand in a warm
place for 20 minutes or until risen.
5. Meanwhile, with the Extension ring and
Low Rack in place, preheat oven to 250°C.
6. Using the Oven Tongs, lower the pan into
the oven. Reduce temperature to 200°C.
Cook for about 40 minutes or until golden
and cooked through.
Tip: Dough should not stick to the bench or
your fingers when kneading, so have a little
extra flour on hand to sprinkle the bench
lightly if necessary.
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