Morphy Richards Intellisteam Manual page 19

48780MEE-Rev10_48751 rev1 11/11/2013 10:28 Page 19
SUNDAY
Lamb with oregano andTomato with Mint &
Lemon Baby Potatoes
Preparation time: 20 minutes, plus marinating
Cooking time: 35 minutes
Serves: 4
Ingredients:
• 4 x 110-125g (4-5oz) lamb leg or lamb rump steaks
• 1 tbsp olive oil
• 1 large garlic clove, crushed
• 2 tbsp tomato puree
• 1 tsp dried oregano
• Salt and freshly ground black pepper
Potatoes:
• 750g (1lb 11oz) baby new potatoes, scrubbed
• 1 tbsp olive oil
• 1 tsp finely grated lemon zest
• 2 mint sprigs
Carrots:
• 400g (14oz) carrots, sliced
1
• / tsp cumin seeds (optional)
2
1
• 10g ( / oz) butter
3
To garnish:
• Mint sprigs
Method:
1 Put lamb steaks into a non metallic bowl and add the olive oil,
garlic, tomato puree and oregano. Season with salt and pepper,
then toss to coat. Cover and refrigerate for at least 30 minutes.
2
Put the lamb steaks in the back container.
3 Position the divider wall in the front container. Toss potatoes in
olive oil and lemon zest, then tip the compartment and add mint
sprigs. Place carrots in remaining compartment, sprinkle with
cumin seeds (if using) and put butter on top.
4 Set time for the lamb using the chicken
pre-set (27 mins). Set time for the carrots using the root
vegetable pre-set (35 mins) then adjust to 30 minutes. Set time
for the potatoes using the pre-set for root vegetables (35 mins).
5 Serve garnished with mint sprigs.
Cooks tip:
• Lamb can be wrapped and cooked in cooking foil to retain
juices and prevent surface protein.
SUNDAYTREAT!
Ginger and Banana Sponge Pudding with
StickyToffee Sauce
Preparation time: 25 minutes
Cooking time: 42 minutes
Serves: 4
Ingredients:
• 75g (3oz) butter, plus extra for greasing
• 75g (3oz) light muscovado sugar
• 2 medium eggs, beaten
1
• / tsp vanilla extract
2
• 75g (3oz) self-raising flour
1
• / tsp ground ginger
2
• Pinch of salt
• 1 large ripe banana, mashed
• 2 pieces stem ginger in syrup, plus 4 tbsp of syrup from the jar
Sauce:
• 3 tbsp golden syrup
• 25g (1oz) butter
• 25g (1oz) light muscovado sugar
To serve:
• Vanilla ice-cream or custard
Method:
1
In a large mixing bowl, cream butter and sugar until light and
fluffy. Gradually beat in eggs, then stir in vanilla. Sift in flour,
ground ginger and salt, and fold in, using a large metal spoon.
Stir in the mashed banana.
2
Butter 2 x 200ml (7 fl oz) individual pudding basins. Slice stem
ginger and place it in the bottom of the basins, spooning 1 tbsp
of syrup into each one. Spoon over the creamed mixture and
level the tops. Cover tightly with pieces of buttered foil.
3 Arrange the puddings in the back compartment.
4 Position the divider wall in the front container. Put the sauce
ingredients into a sauce tray and place in one compartment.
5 Set time for the puddings using the rice
pre-set (42 mins). Set time for the sauce using the sauce pre-set
(30 mins) then adjust to 20 minutes.
6 When cooked, run a knife around the basins to release the
puddings. Stir the sauce thoroughly and spoon over each
pudding. Serve with ice-cream or custard.
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