Sunbeam BT6700 Instruction Booklet page 24

Recipes continued
Souvlaki Lamb Kebabs
2 cloves garlic, crushed
1 tablespoon chopped fresh oregano
2 tablespoons lemon juice
¼ cup olive oil
2 x 400g lamb mini roast, cut into quarters
1 yellow capsicum, deseeded and cut into 4
1 red capsicum, deseeded and cut into 4
1 large red onion, quartered
1. C ombine garlic, oregano, lemon juice and
olive oil, mix until combined.
2. P lace lamb in marinade and allow
marinating for a minimum one hour or
overnight.
3. T o assemble rotisserie, place one of the
spikes onto the rotisserie rod about 6-7cm
towards the squared off end of the rod;
lock in place with the thumbscrew.
4. T hread one piece onto the rotisserie rod,
followed by a piece of yellow capsicum.
Repeat with the remaining ingredients.
5. P lace the other spike onto the other end of
the rotisserie rod and push the meat and
vegetables together. Lock the spike with
the thumbscrew. Reserve any remaining
marinade.
6. P reheat compact oven on 240°C, using the
rotisserie function. Place wire rack on the
lower shelf in the sunken position with the
baking pan in place to catch any drips.
7. I nsert rotisserie rod into the compact oven
using the rotisserie handle. Cook meat,
brushing occasionally with any remaining
marinade for 25-30 minutes or until
cooked through. Remove rod carefully with
rotisserie handle.
Tip: Allow meat to rest before removing as the
screws and spike will be very hot.
8. U nthread meat and vegetables, serve with
salad.
22
DESSERTS
Serves 4
Glazed Orange Poppy Seed Cake
125g butter, softened
¾ cup caster sugar
1 tablespoon finely grated orange rind
2 eggs
1 cup self raising flour
1
/ cup milk
3
1 teaspoon vanilla extract
¼ cup poppy seeds
Glaze
2 teaspoons orange zest
½ cup orange juice
½ cup caster sugar
1. P reheat oven to 150°C using the bake
setting. Place wire rack on the middle shelf
in the sunken position.
Note: The oven temperature has been reduced
to make allowances for fan-assisted cooking.
2. G rease and line base of a 20cm cake tin.
3. U sing an electric mixer, cream butter,
sugar and rind until light and fluffy.
4. A dd eggs one at a time, beating well
between each addition.
5. A dd flour and milk in two batches and mix
until just combined. Fold through poppy
seeds.
6. P lace mixture into prepared tin and cook in
oven for about 50 minutes or until cooked
when tested with a skewer. If cake starts
to brown too much before the inside is
completely cooked, lay a piece of foil over
the top of the cake, this will stop excessive
browning.
7. M eanwhile combine the zest, orange juice
and sugar in a small saucepan. Stir over
a low heat until the sugar has dissolved;
bring to the boil, simmer for 2 minutes.
8. T urn cake out onto a cooling tray with a
baking tray underneath. Using a wooden
skewer, poke several holes into the cake
then pour the hot syrup over the hot cake.
Serves 8