Operating Instructions

26
Recipes
3-4 rashers bacon
I shortcrust flan case, baked blind
2 eggs
I teaspoon plain flour
a pinch of ground nutmeg
½ teaspoon salt
a pinch of cayenne pepper
½ cup each cream and milk
Trim the rind off the bacon and grill or fry until crisp. Cut
into bite-sized pieces. Place in pastry case. Preheat the
oven to 190°C.
Beat together the eggs, flour, nutmeg, salt, cayenne,
cream and milk, only until combined (over-beating
causes bubbles on top). Strain over the bacon and bake
for 10 minutes. Reduce heat to moderate 180°C and
bake a further 20 minutes, or until a knife inserted in the
custard comes out clean. Serve warm.
Serves 4-6.
QUICHE LORRAINE
The classic quiche lorraine contains no cheese, but a few tablespoons of grated cheese
can be added to the egg mixture, if desired.
2 kg leg of lamb
I large clove garlic, peeled and sliced
salt and freshly ground pepper
olive oil
6 small or 3 large potatoes
750 g pumpkin (optional)
gravy:
I tablespoon plain flour
I cup stock or vegetable water
Preheat the oven to 220°C. Wipe the lamb clean and
trim off the excess fat. Cut 6-8 small incisions in the lamb
with a pointed knife and insert the slivers of garlic. Rub the
lamb generously with the salt and pepper before putting
into a baking dish and drizzle with oil. Sear in the oven for
20 minutes. Meanwhile, peel the potatoes and pumpkin,
if using, and cut into chunks.
After 20 minutes, remove from the oven and baste well
with the drippings. Place the vegetables around the meat
and season with salt. Reduce the oven temperature to
180°C and cook for a further 1¾-1½ hours, basting the
lamb every 20-30 minutes and turning the vegetables.
When cooked, place lamb on a serving platter. Cover
loosely with foil and rest in a warm place for 15 minutes.
Return the vegetables to the oven, increase the heat to
200°C and cook until golden and tender.
gravy: Drain off all but 1 tablespoon of fat from the juices
in the dish. Add flour and stir over a moderate heat until
well browned. Add stock or vegetable water and stir until
mixture boils. Lower the heat and simmer gently, stirring
occasionally, until it thickens. Strain into a gravy boat or
jug.
Serves 6-8.
ROAST LEG OF LAMB WITH
VEGETABLES
Fan Assist
Fan Forced
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