Sunbeam BT6700 Instruction Booklet page 21

Recipes continued
Roast Pork with Nutty Rice
1.5kg loin of pork
olive oil
sea salt
freshly ground black pepper
kitchen string
Filling
20g butter, melted
1 small mushroom, chopped
1 brown shallot, finely chopped
pinch nutmeg
½ cup cooked brown rice
1 tablespoon pine nuts
1 egg yolk
1 tablespoon chopped fresh parsley
1. P reheat oven to 210°C. Place wire rack on
the bottom shelf in the raised position.
2. C ombine all filling ingredients in a bowl
and mix well.
3. S lice pork through the centre of the meat
and butterfly the meat in half without
cutting all the way through. Score the rind.
Fold meat back and fill centre with the
stuffing, roll pork then tie tightly with the
string.
4. B rush meat lightly with oil and season with
salt and pepper.
5. P lace pork onto baking pan with drip tray
insert. Reduce heat to 180°C and cook for
approximately 1½ hours or until cooked.
Rest meat from 10 minutes before carving.
Marinated Lamb Roast
Serves 4-6
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
1 teaspoon grated lemon rind
2 tablespoons lemon juice
2 teaspoons Dijon mustard
¼ cup mango chutney
1kg boned and rolled shoulder of lamb
1. P reheat oven to 210°C. Place wire rack on
the bottom shelf in the raised position.
2. C ombine oil, rosemary, garlic, rind, juice,
mustard and chutney in a large zip lock
bag or large dish.
3. P lace lamb in marinade; cover and
refrigerate for 4 hours or overnight.
4. D rain marinade from lamb; reserve
marinade. Place lamb on the baking pan
with drip tray insert and place in compact
oven. Reduce heat to 180°C and cook for
about 1 hour, brushing occasionally with
reserved marinade, or until cooked as
desired.
5. S tand lamb, covered, for 10 minutes
before carving. Serve lamb with steamed
vegetables.
Tip: You can use the rotisserie function for
this recipe also.
Serves 4
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