Kambrook KOT500 - Manual (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.
Remove 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 crunchy peanut butter
2 teaspoons Penang curry paste
1 cup coconut cream
2 tablespoons sweet chilli sauce