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C
ASSEROLE
P
ORK WITH
H
ERBY
D
UMPLINGS
Ingredients:
Serves 4
30 ml oil
1 medium onion, chopped
1 green pepper, deseeded and chopped
225 g carrots, sliced
450 g lean pork, cubed
30 ml seasoned flour
5 ml ground bay leaves
5 ml dried sage
salt and pepper
300 ml dry cider
Dumplings:
175 g self raising flour
75 g suet
pinch of salt
5 ml mustard powder
15 ml fresh parsley, chopped
150 ml cold water
Dish: 1 x large Pyrex
®
casserole dish with lid
Accessory: Enamel tray
Method:
1. Place oil, onion, green pepper and carrots in
casserole dish, cover and cook on 1000 W for
5 minutes or until soft.
2. Toss pork in seasoned flour and add to onion
mixture. Stir in all other ingredients, cover, place
on enamel tray and cook on Combination:
Convection 160 °C + 100 W for 1 hour or until
pork is tender.
3. Whilst cooking make the dumplings by
combining the flour, suet, salt, mustard and
parsley. Add the water to make a stiff dough.
Shape dough into 8 round dumplings.
4. When pork is cooked, uncover and place
dumplings around the edge of dish. Cook
uncovered on the enamel tray on Combination:
Convection 160 °C + 100 W for 15 minutes or
until dumplings are cooked through.
T
OAD IN
T
HE
H
OLE
Ingredients:
Serves 4
150 g plain flour
3 ml salt
2 eggs
300 ml milk and water
25 g oil
450 g sausages
Dish: 1 x mixing bowl, 1 x 25 x 18 cm oblong
rectangular tin
Accessory: Enamel tray
Method:
1. Preheat oven with enamel tray on Convection
220 °C.
2. Sift flour and salt in a bowl. Add eggs and half
the liquid. Beat until smooth. Gradually stir in
remaining liquid.
3. Put oil in tin with sausages on enamel tray. Cook
on Convection 220 °C for 15 minutes.
4. Pour in the batter and cook for 15-20 minutes
on Convection 220 °C or until the batter is well
risen and golden brown.
C
REAMY
C
HICKEN
G
RATIN
Ingredients:
Serves 4
350 g leeks, trimmed and sliced
25 g butter
30 ml plain flour
300 ml milk
225 g cooked chicken, chopped
100 g ham, chopped
175 g Gruyere cheese, grated
4 frozen garlic bread slices
Dish: 1 x large Pyrex
®
bowl, 1 x 26 cm gratin dish
Accessory: Enamel tray
Method:
1. Slice the leeks and place in a large bowl with the
butter. Cover and soften on 1000 W for
3-4 minutes or until softened.
2. Add the flour and mix well. Stir in the milk and
heat, uncovered on 1000 W for 4-5 minutes or
until thickened. Stir halfway. Add the chicken,
ham and cheese then season and mix well.
3. Pour into the gratin dish and top with the garlic
bread slices. Place on enamel tray and cook on
Combination: Convection 220 °C + 440 W for
10-15 minutes or until piping hot and golden.
– 76 –
Meat and Poultry
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