Sage Kitchen Wizz Pro BFP800UK Bedienungsanleitung PDF herunterladen (Seite 42)

MARGHERITA PIZZA

INGREDIENTS

170g pizza dough for thin crust (or one half of the

dough for thicker crust)

¼ cup pizza sauce

½ cup shredded mozzarella cheese

6 cherry tomatoes, quartered

⁄3 cup basil leaves, torn.

4 Bononcini balls, halved

Salt & pepper

Fresh basil leaves to serve

METHOD

1. Preheat oven to 200°C no fan.

2. Roll out dough ball on a lightly ﬂoured

surface until pizza is to your desired

thickness. Place onto a ﬂoured pizza tray

and prick evenly with a fork.

3. Spread tomato sauce over pizza base;

sprinkle evenly with mozzarella cheese,

cherry tomatoes and basil.

4. Season with salt and pepper.

5. Bake for 10–15 minutes or until base is

cooked and crisp and topping is golden

and melted.

Serve topped with torn slices of basil leaves.

HERB CRUSTED LAMB RACKS

Serves 6

INGREDIENTS

4–5 slices day old white bread, crusts removed

2 tablespoons roughly chopped parsley

1 tablespoon roughly chopped rosemary

2 cloves garlic

1 teaspoon ﬁnely 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. Preheat oven to 180°C. Insert Quad

blade into food processor. Add bread,

herbs and garlic and rind. Place lid on

bowl and process until bread becomes

crumbs. Season with salt and pepper.

2. Spread the top of each lamb rack with

mustard and press bread crumb mixture

over the top.

3. Place racks of lamb in a baking dish with

olive oil, crust side down and cook for 10

minutes or until golden. Turn racks over,

and cook for a further 15–25 minutes or

until cooked as desired.

4. Remove from pan, cover loosely with

foil and allow to stand for 10 minutes

before carving.

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