My Kitchen Rules recipes, made by Sunbeam
January 25th, 2012
My Kitchen Rules will start serving up recipes this Sunday night on Channel 7 with Sunbeam as the exclusive small appliance maker. It is the third season for the popular reality cooking show and marks Sunbeam’s second sponsorship.
Forget bangers and mash: MKR will pitch 10 couples from Australasia against each other in the battle for the best brulee, bouillabaisse or beef bourguignon.
The show, which Channel 7 has been flogging throughout the Australian Open, requires contestants to turn out restaurant-like meals at home.
Leigh and Jennifer are the florist and the princess (yeah!) from South Australia
Sunbeam appliances to be used
The magic in the kitchen will happen with the help of Sunbeam’s Cafe Series Blender, Cafe Series Food Processor, Cafe Series Juice Extractor, Ultra Deep Fryer, Gelateria, Designer Series Glass Kettle, Convection Bake and Grill, and Mixmaster Hand Mixer. (Sunbeam appliances are on sale now at Appliances Online.)
“Sunbeam’s diverse range of food preparation appliances lends itself so well to Australia’s highly successful reality cooking shows. Our products are designed with passionate home cooks in mind and reality cooking shows such as MKR look to uncover and celebrate such talent,” said Sunbeam marketing manager, Nicole Cowley.
“These programs display our products in a fantastic context and go a long way in educating consumers on how to use them in their own homes.”
My Kitchen Rules recipes
This recipe is courtesy of the MKR website, which features many ideas, including Manu Feildel’s herb-crusted rack of lamb, or as Manu says, “carré d’agneau persillé,” taken from his book Manu’s French Kitchen ($49, Penguin).
Ingredients
80 grams fine breadcrumbs, made from day-old bread
2 small cloves garlic, finely chopped
1 cup curly parsley, finely chopped
1 teaspoon chopped thyme
sea salt and freshly ground black pepper
15 grams unsalted butter, melted
1 × 8-cutlet rack of lamb (approximately 500 grams), French-trimmed (see page 209 of Manu’s French Kitchen)
1 tablespoon olive oil
10 eschalots, peeled
2 tablespoons French Dijon mustard
Braised Peas with Lettuce and Speck, to serve
Method
Preheat the oven to 180 degrees.
Place the breadcrumbs, garlic, parsley and thyme in a bowl, then season to taste with salt and pepper and combine well. Stir in the melted butter until the mixture starts to come together to form a paste.
Using a sharp knife, score the fat of the lamb rack on the diagonal at 2 centimetre intervals. Wrap the ends of the bones with foil to prevent them burning. Season the meat all over with salt and pepper.
Heat the olive oil in a flameproof roasting pan over medium heat and pan-fry the lamb and eschalots for 6 to 8 minutes or until golden brown. Transfer the pan to the oven and roast the lamb, fat-side up, for 7 minutes, then remove from the oven.
Working quickly, spread the mustard over the scored fat-side of the lamb, then press the breadcrumb mixture over the top in an even layer. Return to the oven and roast the lamb for another 5 minutes or until the crust is golden and crisp; the meat will still be pink inside.
Remove the lamb from the oven and rest in a warm place for 15 minutes before carving.
To serve, remove the foil, then carve the lamb rack into portions and divide among plates.
Serve with braised peas with lettuce and speck, if desired.
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