Stanley Supreme DF User Manual page 9

Slow Cooking Oven Recipes - Meal 2
Ingredients
Roast fillet of Lamb
900g - 1.25 kg (2 - 2
Dauphinoise Potatoes
450g (1 lb) potatoes, thinly sliced
1-2 cloves of garlic, crushed
125ml ( 1 /
salt and freshly ground black pepper
Bread and Butter Pudding
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 (
6 - 8 hours cooking time
Bread and Butter Pudding
1 / lbs) lamb
2
pt) double cream
4
3
/ pt) milk
4
2 eggs
Roast Fillet of Lamb
Dauphinoise Potatoes
Method
1. Season and wrap the lamb in foil.
2. Stand meat on a rack over a small roasting tin.
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.
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
uncovered in the oven.
9
1 / hour before baking. Leave
2