Filter
Top Products
Skillet Recipes (continued)
19
Baked Spring Lamb Roll Serves 4
1 onion, finely chopped
2 cups fresh breadcrumbs
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
freshly ground pepper to taste
1kg loin of lamb, boned
plain flour
1 egg extra, lightly beaten with
2 tablespoons milk
1 cup dry breadcrumbs
2 tablespoons oil
1. Combine onion, fresh breadcrumbs, mint,
parsley, egg and fresh ground pepper.
2. Spread mixture onto lamb and roll up.
Secure with string.
3. Roll in flour, egg and milk then
breadcrumbs.
4. Heat oil in skillet on setting 7. Brown
roll on all sides. Reduce heat to setting
5 and cook for approximately 1 hour
or until just cooked through. Turn meat
occasionally.
Indonesian Pork Serves 4
600g pork fillet, sliced
1 tablespoon oil
1 onion, finely sliced
¼ cup lemon juice
2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon curry powder
½ teaspoon ground coriander
¼ teaspoon pepper
1. Heat skillet on setting 7. Coat pork in
oil. Cook pork, in batches, until browned;
remove from pan.
2. Add remaining ingredients to same pan
and stir fry until fragrant. Return pork to
pan and stir fry for a further 2 minutes
or until pork is just cooked through and
tender.
3. Serve with tomato wedges and saffron rice.
Note: To make saffron rice; for every 2 cups
of rice add ¼ teaspoon of saffron to boiling
water.