AGA DC6 User Manual page 30

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Meal 2 6 - 8 hours cooking
Recipes
900g - 1.25 kg (2-2 lbs) lamb
1/2
450g (1lb) potatoes, thinly sliced
1-2 cloves of garlic, crushed
125ml (1/4 pt) double cream
salt and freshly ground black pepper
6-8 medium slices of wholemeal bread
Approx 50g (2ozs) butter, melted
Grated rind of one orange (optional)
25g (1oz) desiccated coconut
50 - 100g (2 - 4oz) luxury/tropical mixed fruit
50g (2oz) soft brown sugar
450ml (3/4 pt) milk
2 eggs
Roast Fillet of Lamb
Dauphinoise Potatoes
Bread and Butter Pudding
Roast fillet of Lamb
1. Season and wrap the lamb in foil.
2. Stand meat on a rack (if possible) over a small shallow tin.
Dauphinoise Potatoes
1. Grease a shallow oval or rectangular dish.
2. Arrange layers of potatoes, seasoning and garlic in the dish, ending
with potatoes.
3. Pour over the cream and cover well with foil.
Bread and Butter Pudding
1. Grease a shallow oval or rectangular dish.
2. Cut the crusts off the bread and divide into rectangles/triangles.
3. Dip enough pieces of bread in the butter on one side to cover the
base of the dish, butter side up.
4. Sprinkle with half of the fruit, coconut, sugar and orange rind.
5. Cover with a second layer of bread dipped in the butter and then
the remaining rind, fruit, coconut and sugar.
6. Whisk the eggs and milk together and pour over the bread. Stand
for 1/2 hour before baking. Leave uncovered in the oven.
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