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100
Meat and Poultry
ingredients
SERVES 4
Meat Sauce
1 onion, chopped
1 clove garlic, crushed
5 ml (1 tsp) oil
400
g
(14 oz) can chopped
tomatoes
150 ml (5 fl oz) red wine
30 ml (2 tbsp) tomato puree
5 ml (1 tsp) mixed herbs
500
g
(1 lb 1 oz) beef mince
salt and pepper
Lasagne
1 quantity of White Pouring
White Sauce (see page 125)
100
g
(4 oz) grated cheese
5 ml (1 tsp) mustard
salt and pepper
250
g
(9 oz) fresh lasagne
50
g
(2 oz) Parmesan cheese,
grated
Dish: 1.5 litre (3 pt) Pyrex
®
casserole dish with lid,
large rectangular dish
Lasagne
Place onion, garlic and oil in casserole. Place on base of oven and cook on
MEDIUM MICROWAVE for 3 mins. Place all other meat sauce ingredients in
casserole. Stir well. Cover, cook on HIGH MICROWAVE for 10 mins. Then
MEDIUM MICROWAVE for 15-20 mins or until cooked. Add mustard and
grated cheese to white sauce and cover the base of the dish with a layer of
white sauce, then a layer of lasagne, then a layer of hot meat mixture.
Continue with a layer of lasagne then meat, ending with a layer of white
sauce. Sprinkle parmesan cheese over the top. Place on the base of the
oven and cook on LOW MICROWAVE + GRILL 1 for 10 mins. Then
GRILL 1 for 3-5 mins or until golden brown.
ingredients
SERVES 4
15
g
(0.5 oz) dried porcini
mushrooms
15
g
(0.5 oz) butter
225
g
(8 oz) mushrooms
1 large onion, peeled and fi nely
chopped
150 ml (¼ pt) red wine
4 fi llet steaks,
roughly 150
g
(5 oz)
375
g
(13 oz) puff pastry
1 large egg, beaten
salt and pepper
Dish: large bowl,
greased enamel shelf in
lower shelf position
Mini boeuf en croute
Soak porcini mushrooms in boiling water for 20 mins. Drain and fi nely chop.
Put the butter, all the mushrooms and onions in a bowl and cover. Place on
the base of the oven and cook on HIGH MICROWAVE for 3 mins. Add wine
to the mushroom mixture and cook on HIGH MICROWAVE for 7-8 mins.
Preheat on CONVECTION 200 °C. Place the fi llets on the enamel shelf in
the middle shelf position and cook on CONVECTION 200 °C for 10-15 mins.
Allow to cool. Cut the pastry into 4 pieces and roll each piece out of a 15 cm
x 15 cm square and brush with beaten egg. Place a ¼ of the mushroom
mixture into the centre of each pastry square and place a fi llet on top.
Season. Bring the corners of the pastry to the centre and place on greased
enamel shelf. Brush with beaten egg. Cook on in the lower shelf position
CONVECTION 220 °C for 15-20 mins for medium and 25-30 mins for well
done.
ingredients
SERVES 4
450
g
(1 lb) lamb fi llet,
cut into slices
50
g
(2 oz) plain fl our
salt and pepper
2.5 ml (½ tsp) thyme
1 medium onion, thinly sliced
250
g
(9 oz) carrots, sliced
450
g
(1 lb) potatoes,
thinly sliced
500 ml (1 pint) stock
Dish: 3 litre (6 pt)
Pyrex
®
casserole with lid
Lamb hotpot
Coat the pieces of lamb in seasoned thyme fl our and place in casserole
dish. Layer the onions and carrots then the potatoes on top. Pour in the
stock. Cover, place on base of oven and cook on CONVECTION 160 °C +
WARM MICROWAVE for 1 hour 30 mins.
F0003BH21BP_04_130820.indd 100F0003BH21BP_04_130820.indd 100 2013-8-20 9:21:532013-8-20 9:21:53
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