INGREDIENTS
| 1 bunch Dutch carrots, peeled
3 onions, peeled, halved horizontally 3 sticks celery, washed and roughly chopped 2-2.5kg lamb shoulder, bone in 4 tablespoons olive oil 4 sprigs thyme 3 cloves garlic, extra cut into slivers 6 sprigs thyme 3 bulbs garlic, halved horizontally Murray River Sea Salt |
Freshly ground white pepper
Spaghetti Squash
| 1 whole spaghetti squash
30g butter 3 sprigs thyme 1 teaspoon Murray River Sea Salt White pepper |
METHOD
| 1. | Pre-heat oven on Fan Plus at 210°C. |
| 2. | Place carrots, onions and celery on the multi- purpose tray, drizzle with 3 tablespoons olive oil and scatter with 3 sprigs of thyme. |
| 3. | Make 12 cuts with a sharp paring knife in the skin of the lamb. Stud the garlic into the holes and rub with olive oil and extra thyme leaves. |
| 4. | Season with salt and pepper and place halved garlic bulbs around the tray. |
| 5. | Place the lamb on top of the vegetables, leaving enough room to one side for the spaghetti squash and place on shelf position 1. |
| 6. | Select User programmes and create the following:
Stage 1 Select Combination mode Fan Plus at 210°C + 25 minutes + 0% moisture Stage 2 Select Combination mode Fan Plus at 180°C + 10 minutes + 60% moisture Stage 3 Select Combination mode Fan Plus at 120°C + 2 hours + 80% moisture Follow prompts on the screen to start cooking. |
| 7. | Set the minute minder for 1 hour. |
Spaghetti Squash
| 1. | Cut spaghetti squash in half lengthways, remove seeds and a thin layer of skin from the base of one side so that it sits level in a roasting pan.
Place the butter and thyme sprigs on one half and season with salt and pepper. |
| 2. | Sandwich the two halves together and place on the multi-purpose tray with the lamb for the last hour of cooking. Set the minute minder for 1 hour. |
| 3. | Test the squash to see if cooked all the way through, it should now resemble spaghetti in its skin. |
To Serve
| 1. | Place vegetables, roasted garlic and lamb on a large warm platter with the squash alongside. |
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
