Master Chef outdoor Stovetop User Manual download pdf (Page 8)

Slow Cooking Oven Recipes - Meal 2

6 - 8 hours cooking time

Roast Fillet of Lamb

Dauphinoise Potatoes

Bread and Butter Pudding

Ingredients Method

Roast fillet of Lamb

Dauphinoise Potatoes

Bread and Butter Pudding

900g - 1.25 kg (2 - 2

2lbs) lamb

450g (1 lb) potatoes, thinly sliced

1-2 cloves of garlic, crushed

125ml (

/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 (

4 pt) milk

2 eggs

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

/2 hour before baking. Leave

uncovered in the oven.

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Master Chef outdoor Stovetop User Manual Page 8

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