Product Chart

Mains | Pork 28
SAUSAGE PLAIT
PREP: 15 MINUTES | PREHEAT: APPROX. 2 MINUTES | COOK: 30 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 Insert cooking pot in unit and close lid. Select
BAKE, set temperature to 160°C and set time
to 30 minutes. Select START/STOP to begin
preheating.
2 While unit is preheating, place sausagemeat,
chutney, sage leaves, salt and pepper to taste into
a large bowl. Mix together thoroughly. Form into
a thick sausage about 22cm long.
3 Line crisper basket with baking parchment. On a
lightly floured surface, roll out the pastry to a 24cm
x 30cm rectangle and place in the crisper basket.
4 Arrange the sausagemeat in the middle, leaving
a 2.5cm gap at each end. Using a sharp knife,
cut diagonal strips, spaced 5cm apart, along the
length of the pastry.
5 Fold up the ends and then plait alternate strips
of the pastry to neatly cover the sausage filling.
Trim the excess pastry and brush all over with the
beaten egg.
6 When the unit beeps to signify it has preheated,
place crisper basket in cooking pot. Close lid and
cook for 30 minutes.
7 When cooking is complete, serve hot or cold with
a salad.
INGREDIENTS
400g pork sausagemeat
2 heaped tablespoons caramelised onion chutney
1 tablespoon fresh sage leaves, chopped
250g puff pastry
Salt and ground black pepper to taste
1 egg, beaten for glazing
WHOLE FILLET OF SALMON
WITH LEMON MAYONNAISE
PREP: 10 MINUTES | PREHEAT: APPROX. 7 MINUTES | COOK: WELL DONE OR DESIRED FINISH | MAKES: 4 SERVINGS
DIRECTIONS
1 Plug probe into unit. Insert grill plate in unit and
close lid. Select GRILL. The unit will default to
HI, this is the correct temperature setting for
this recipe. Select PRESET. Select FISH, use the
arrows to the left of the display to set WELL
DONE. Select START/STOP to begin preheating.
2 While unit is preheating, brush salmon skin with
oil. Flip and season the flesh with salt and pepper
and place lemon slices in a row down the centre.
3 When unit beeps to signify it has preheated,
place salmon on grill plate skin side down and
close lid. Insert probe horizontally into thickest
part of salmon (see probe placement instructions
on page 7).
4 Meanwhile, in a medium bowl, combine lemon
juice, mayonnaise, mustard, garlic, salt and
pepper. Set aside.
5 When unit beeps and the display reads FLIP
halfway through cooking, do not flip the salmon,
instead, spoon the mayonnaise mixture in a thin
layer over the top (flesh side of the fillet). Close
lid to continue cooking.
6 When unit beeps to signal cooking is complete.
Use oven gloves to remove probe from salmon.
Remove the salmon and serve with any remaining
mayonnaise and garnish with chopped parsley.
INGREDIENTS
1 uncooked salmon fillet (600g), skin on
1 tablespoon olive oil
Sea salt, as desired
Ground black pepper, as desired
1 lemon thinly sliced
1 tablespoon fresh lemon juice
100ml mayonnaise
2 tablespoons Dijon mustard
1 garlic clove, minced
1 tablespoon fresh parsley, chopped
Mains | Fish
29
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