Owner's Instructions for use Banquet Cookware BEF400

Main courses - Lamb
R9
Batters
continued
R8
Pancakes
1 cup plain flour
Pinch of salt
1 x 60g egg
1
/
4
cups milk
2 tablespoons butter, melted
2 tablespoons butter, extra, for greasing
1. Preheat frypan on heat setting 10-12.
2. Combine flour, salt, egg, milk and butter in small
mixing bowl. Beat until smooth.
3. Allow mixture to stand for 5 minutes.
4. Add butter to lightly grease frypan. Pour a small
quantity of batter into frypan. Cook until bubbles
form on top of the pancake. Carefully turn the
pancake over and cook until golden brown.
Remove pancake from pan and repeat with
remaining mixture.
Serve with fruit and ice cream. Also ideal for
savoury dishes.
8
Shepherds pie
1 kg lean cooked roast lamb
30g butter
2 medium onions, thinly sliced
1
/
4
cup plain flour
1 teaspoon Dijon mustard
2 cups chicken stock
1
/
4
cup freshly chopped parsley
1
/
4
cup freshly chopped mint
1
/
4
teaspoon ground black pepper
2 tablespoons Worcestershire sauce
POTATO TOPPING INGREDIENTS
4 large potatoes, peeled and chopped
1
/
3
cup sour cream
40g butter
2 tablespoons freshly grated parmesan cheese
Salt and pepper, to taste
1. Trim meat and cut into small cubes or mince in
food processor. Set aside.
2. Preheat frypan on heat setting 14. Add butter
to melt. Add onions and sauté until golden.
3. Add flour and mustard. Cook for 3 minutes, stirring
constantly. Reduce to heat setting 2-4.
4. Gradually add stock, stirring until smooth.
Increase to
‘High Sear’ setting. Bring mixture to
the boil, then reduce to heat setting 4-6 and
simmer for 5 minutes.
5. Add prepared meat, herbs and Worcestershire
sauce to the mixture and stir thoroughly.
6. Transfer lamb mixture to a lightly greased, 8 cup
ovenproof dish. Keep warm.
POTATO TOPPING
1. Place potatoes and sufficient water to cover in
frypan. Cover with lid and bring to the boil.
Cook for 20 minutes or until soft. Drain well.
2. Mash cooked potatoes with remaining ingredients.
Whip potatoes until smooth and creamy.
3. Spread whipped potatoes over prepared
lamb mixture.
4. Place into a preheated oven 220ºC for 20 minutes,
or under a preheated grill, until potato topping is
golden and lightly crisped.
4