Crispy Roast Potatoes; Slow Roasted Pork Belly - Sunbeam BT5350 Instruction Booklet

Roasts (continued)

Crispy Roast Potatoes

1kg Coliban or Sebago potatoes, peeled,
quartered
8 cloves garlic
8 sprigs fresh thyme
½ cup olive oil
Salt and freshly ground black pepper, to taste
1.Preheat oven to 210°C using the BAKE
setting. Place wire rack on the bottom
shelf in the raised position.
2.Line a baking tray with baking paper.
Scatter over potatoes, garlic, thyme and
oil. Season with salt and pepper.
3.Place in oven and bake for 20 minutes.
Remove from oven and gently crush
potatoes with a fork. Place back in oven
and bake for a further 15-20 minutes or
until golden and crispy.
TIP: Use any left over potatoes for bubble and
squeak.

Slow Roasted Pork Belly

Serves: 4-6
1.5kg pork belly, skin scored
2 tablespoons fresh thyme leaves, finely
chopped
1 tablespoon salt
3 medium apples, peeled, quartered, sliced
2 onions, sliced
4-6 fresh sage leaves
Salt and freshly ground black pepper, to taste
1.Preheat oven to 210°C using the BAKE
setting. Place wire rack on the bottom
shelf in the raised position.
2.Dry pork belly thoroughly. In a small bowl
combine thyme and salt. Rub salt mixture
over the pork.
3.Place apples, onion and sage in the base of
a baking dish. Place pork on top of apple
mixture and bake for 25-30 minutes or
until skin is crispy. Reduce heat to 180°C
and cook for a further hour, or until done.
4.Remove pork from oven. Allow to rest for
10 minutes before serving with apple and
onions.
Serves: 6-8
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