Great recipes from Sis Dora

2016-06-30 06:00

BREAD AND BUTTER PUDDING

Prep time: 15 minutes

Cooking time: 40 minutes

Serves: 5–6

• 1 Albany D’light Raisin and Cinnamon Speciality Bread

• ½ cup butter, softened

• ½ cup strawberry jam

• 4 eggs

• 1 teaspoon almond essence

• 1 cup (250ml) cream

• 1 cup (250ml) milk

• ½ cup sliced almond nuts

• ½ cup dried cranberries

• 1 tablespoon ground cinnamon

1. Preheat oven to 200°C.

2. Butter the Albany D’light Raisin and Cinnamon Speciality Bread slices and remove crusts.

3. Layer buttered slices onto a baking dish.

4. Spoon jam over bread and finish with another layer of buttered bread.

5. In a jug, whisk eggs, almond essence, cream and milk. Pour over bread.

6. Sprinkle with almond nuts, cranberries and cinnamon. Bake until set.

7. Serve immediately.

RED PESTO-STUFFED BEEF ROAST

Prep time: 10 minutes

Cooking time: 25 minutes

Serves: 6–8

FOR THE FLANK STEAK

• 1kg beef flank

• 250ml store-bought red pesto

• 80ml feta, finely crumbled

• 2 x 250g packets Enterprise Streaky Bacon

• Salt and pepper

FOR THE CREAMY MUSTARD SAUCE

• 385g can condensed milk

• 1/3 cup (80ml) white vinegar

• 2 tablespoons (30ml) smooth mustard

• 1 tablespoon wholegrain mustard

• 4 tablespoons (60ml) milk

• Salt and pepper

1. For the flank, place double layer plastic wrap on work surface.

Place flank on it. Cover with more plastic wrap. Beat with mallet or pan until less than 1cm thick.

Remove plastic and season with salt and pepper.

2. Preheat oven to 220°C. Combine pesto and feta, and spread in a line through the length of the flank. Roll meat up to enclose pesto. Wrap in Enterprise Streaky Bacon, ending with the two ends underneath the flank roll, and overlapping until fully covered.

3. Place roll in roasting pan, seam side down. Roast for 20–25 minutes or until cooked to your liking.

Remove from oven and lave for 10 minutes before slicing.

4. For the creamy mustard sauce, combine all ingredients. Season with salt and pepper. Serve with roast

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