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Recipes
Roast Lamb
Serves 4-6
1 leg lamb
4-6 garlic cloves, sliced
3-4 sprigs fresh rosemary, snipped into small
pieces
2 tablespoons olive oil
Salt and freshly ground black pepper
6 small picking onions
400g pumpkin, cut into chunks
Waiting on Front
½ bunch baby carrots, trimmed
2 potatoes, peeled, chopped
1 sweet potato, peeled and thickly sliced
1. Using a small sharp knife, pierce the lamb
Cover from Energi
all over, making indentations about 2cm
deep. Push a piece of garlic into each
slit and a small piece of rosemary. The
rosemary should be poking out slightly.
2. Heat frypan to MAX setting. Add oil and
brown lamb all over. Season with salt and
pepper; add onions to pan. Reduce heat to
MED setting. Cook lamb, covered, for about
1 hour and 15 minutes.
3. Add vegetables to pan and cook for a
further 25 minutes. Remove lamb and
allow to rest, covered, until the vegetables
are cooked as desired.
20
Mustard Seed Potatoes
Serves 8
1.5kg baby new potatoes
2 tablespoons extra virgin olive oil
2 tablespoons black mustard seeds
1-2 teaspoons sea salt flakes
1. Place potatoes into frypan and pour enough
water in to cover. Cook potatoes, covered,
on MAX setting until tender. Drain well for
10 minutes.
2. Heat frypan on MED/MAX setting, add
oil, potatoes, mustard seeds and salt; stir
to coat. Place lid on potatoes and cook,
stirring occasionally, until the potatoes are
golden.
Tip: Keep the lid on during cooking as the
mustard seeds pop!
Recipes
Individual Sticky Date Puddings
Serves 8
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1¼ cups boiling water
60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
Waiting on Front
Butterscotch sauce
160g butter
²⁄ ³ cup firmly packed brown sugar
Cover from Energi
1 cup (250ml) thickened cream
1. Preheat frypan on MIN/MED setting with
the lid on. Grease 8 individual 1-cup
capacity metal moulds.
2. Place dates, soda and boiling water into a
blender or food processor. Place lid on and
allow the mixture to stand for 5 minutes.
3. Add oil and sugar and pulse 3 times.
4. Add remaining ingredients and pulse
mixture until just combined. Scrape down
sides of bowl if necessary. Do not over
process.
5. Pour mixture into prepared moulds.
Place moulds in frypan and carefully pour
enough boiling water to come half way up
the sides of the moulds. Cook for about 25
minutes or until cooked when tested with
a wooden skewer. Carefully remove from
frypan; stand for 5 minutes before turning
out onto a wire rack.
6. Serve pudding with butterscotch sauce.
To make sauce, heat all ingredients in
a small saucepan over a low heat until
combined.
Tip: Puddings can be made in advance and
then rewarmed in a microwave.
Caramelised Bananas with Hot Chocolate Sauce
and Whipped Cream
Serves 4
4 large bananas
¼ cup firmly packed brown sugar
1 teaspoon cinnamon
Whipped cream, to serve
Hot chocolate sauce
100g dark chocolate, chopped
30g white marshmallows, chopped
150ml thickened cream
1. Preheat frypan on MIN/MED setting.
2. Cut bananas in half lengthways, leaving
the skin on. Sprinkle the combined sugar
and cinnamon over the cut bananas. Press
gently into the banana.
3. Place bananas, cut side down and cook,
uncovered, for about 6 minutes or until the
sugar has caramelised and the banana has
softened. Serve bananas with hot chocolate
sauce and whipped cream.
4. To make the hot chocolate sauce, combine
all ingredients in a small saucepan and
cook, stirring, over a low heat, until
melted.
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