Loading ...
Loading ...
Loading ...
101
Belgian beef casserole
Coat the beef in the seasoned fl our and place in casserole. Add the
remaining casserole ingredients. Cover with lid, place on base of oven and
cook on CONVECTION 160 °C + WARM MICROWAVE for 1 - 1½ hours or
until tender. Stir halfway.
ingredients
SERVES 4
675
g
(1½ lb) braising steak, cubed
50
g
(2 oz) seasoned fl our
2 large onions, sliced thinly
1 clove garlic, crushed
575 ml (1 pint) cream stout
15
g
(½ oz) brown sugar
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
Dish: 3 litre (6 pt) large
Pyrex
®
casserole with lid
Steak & mushroom pudding
Coat the steak in seasoned fl our and add to casserole with all the fi lling
ingredients. Cover, place on base of oven and cook on CONVECTION 160 °C
+ WARM MICROWAVE for 1 hour 15 mins. Mix fl our, salt and suet together.
Mix to a fi rm dough with cold water. Roll out ¾ of the pastry to line basin.
Remove meat with a slotted spoon and fi ll basin. Mix cornfl our with water and
stir into the gravy. Place on base of oven and cook on HIGH MICROWAVE for
2 mins stirring once, or until gravy has thickened. Pour 60 ml (4 tbsp) of gravy
over the meat and reserve the rest for serving. Roll remaining pastry to form
a lid, moisten the edges and seal over the top of the meat. Place on base of
oven and cook on MEDIUM MICROWAVE for 8-10 mins or until pastry looks
dry.
ingredients
SERVES 4
Filling
450
g
(1 lb) braising steak, cubed
25
g
(1 oz) seasoned fl our
150
g
(5 oz) mushrooms, sliced
1 onion, chopped
1 clove garlic, crushed
5 ml (1 tsp) thyme
275 ml (½ pt) hot beef stock
275 ml (½ pt) cream stout
Pudding
175
g
(6 oz) self-raising fl our
pinch salt
75
g
(3 oz) suet
cold water to mix
15 ml (1 tbsp) cornfl our
Dish: 1.5 litre (3 pt) Pyrex
®
casserole with lid +
1.2 litre (2 pt) pudding basin
Shepherd’s pie
Place potatoes in a dish with 3 tbsp water. Cover with pierced cling fi lm, place
on base of oven and cook on MEDIUM MICROWAVE for 13-15 mins until
soft. Drain and mash well with the milk. Place onion, carrots and butter into
dish. Place on base of oven and cook on MEDIUM MICROWAVE for 5 mins
or until soft. Add minced meat to vegetables. Then add stock, worcestershire
sauce, gravy thickening and tomato puree and season to taste. Cook on
HIGH MICROWAVE for 15 mins then spread potato on top of the meat, using
a fork to make a pattern on top. Sprinkle with cheese. Place dish on glass
shelf in lower shelf position and cook on CONVECTION 190 °C + WARM
MICROWAVE for approximately 20 mins or until top is crisp and golden.
ingredients
SERVES 4
1
kg
(2.2 lb) potatoes,
peeled and cubed
30 ml (2 tbsp) milk
1 medium onion, chopped
2 carrots, chopped
25
g
(1 oz) butter
350
g
(12 oz) lamb, minced
275 ml (½ pt) hot lamb stock
15 ml ( 1 tbsp) worcestershire
Sauce
15 ml (1 tbsp) gravy thickening
15 ml (1 tbsp) tomato puree
salt and pepper
50
g
(1 oz) cheese
Dish: shallow dish,
Pyrex
®
large rectangular dish
Oven accessory:
no accessory then glass
shelf in lower shelf position
Meat and Poultry
F0003BH21BP_04_130820.indd 101F0003BH21BP_04_130820.indd 101 2013-8-20 9:21:532013-8-20 9:21:53
Loading ...
Loading ...
Loading ...