Breville the Thermal Pro BEF450XL Mode D'emploi page 31

RECIPES PAge heAder.....
CRUSTEd LAMB RACKS
Serves 6
INGREdIENTS
2 cups fresh breadcrumbs
2 tablespoons chopped parsley
1 tablespoon chopped rosemary
2 cloves garlic, minced
1 teaspoon grated lemon rind
Salt and freshly ground black pepper.
¼ cup Dijon mustard
6 x 4 point lamb racks
2 tablespoons olive oil
METHOd
1. Combine breadcrumbs, herbs and garlic
and lemon rind in a bowl and mix well.
Season with salt and pepper.
2. Spread the top of each lamb rack with
mustard and press bread crumb mixture
over the top.
3. Heat oil in the skillet on setting 8.
Place racks, crust side down and cook
for6 minutes or until golden. Turn racks
over, and cook for a further 6 minutes.
4. Reduce heat to setting 6. Cover with lid
and cook 10–15 minutes.
5. Remove from pan, cover loosely with
foil and allow to stand for 10 minutes
before serving.
30
FAMILy BOLOGNAISE
Serves 6
INGREdIENTS
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
2lbs lean beef mince
1 cup red wine
L cup tomato paste
2 x 16oz can diced tomato
1 carrot grated
1 quart beef stock
1 bay leaf
Salt and freshly ground black pepper.
METHOd
1. Heat oil in the skillet on setting 10.
Cook onion and garlic for 5 minutes or
until softened. Add mince in 2 batches,
stirring continuously to break up lumps.
Cook until brown and crumbly.
2. Stir in wine and tomato paste and cook
for a further 1 minute. Add canned
tomato, carrot, stock and bay leaf and
bring to the boil.
3. Reduce heat to setting 6–8. Cover,
and simmer for 45–50 minutes or until
sauce has thickened and reduced and
meat is tender. Season to taste with salt
and pepper.
Serve with your favourite pasta.