Kambrook KOT500 User Manual download pdf (Page 10)

10

Potato topping

500g potatoes (Pontiac or Desiree)

cooked

2 tablespoons of butter

1

⁄2 cup sour cream

1 cup grated cheese

Melt the butter in a large saucepan over

a medium to high heat, add the onion and

cook for 3-5 minutes add the flour and

cook for a further 2 minutes.

Add the chicken stock and bring the

mixture to the boil stirring constantly.

Add the mustard, tomato and

Worcestershire sauce, reduce the heat

to low and simmer for 5 minutes.

Add the lamb, and re-boil the mixture,

reduce the heat and simmer for 30

minutes.

Remo

ve all trays from the Multi Oven.

Preheat the Multi Oven to 210ºC with the

element selector switch selecting both

elements, place the wire rack in the third

rack position

Make the potato topping by mashing all

ingredients in a bowl; this is best done

when the potato is warm.

Place the lamb into a 2-litre casserole

dish place the potato mixture on top of

the lamb mixture.

Place the shepherds pie into the

Multi Oven; cook for 40 minutes or

until the potato is golden and the lamb

mixture is hot.

Serving suggestions:

Serve with steamed vegetables or a salad

Roast minted rack of lamb

Serves 4

4 bone racks of lamb trimmed

1 cup mint jelly

1

⁄4 cup port

Salt and ground pepper

Remove all trays from the Multi Oven.

Preheat the Multi Oven to 220ºC with the

element selector switch selecting both

elements, place the wire rack in the

middle rack position.

Place the mint jelly and port in a small

saucepan, place on a low heat, to melt

and combine the liquids.

When the liquid has cooled pour over

the lamb.

Place the racks of lamb onto the roasting

tray with the grilling insert in place.

Place the roasting tray into the

Multi Oven; cook for 30 minutes for pink

meat or 45 minutes for well done.

Serving suggestions:

Serve with mashed potatoes and

steamed vegetables.

Chicken satay

Serves 4

500g chicken thigh fillets

2 tablespoons honey

1

⁄2 cup teriyaki sauce

1

⁄2 cup sweet chilli sauce

2 tablespoons lemon juice

Satay sauce

3

⁄4 cup crunch

y pean

ut butter

2 teaspoons P

enang cur

r

y paste

1 cup cocon

ut cr

eam

2 tablespoons s

w

eet chilli sauce

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