User Manual

38
RECIPES
Serves 4
450g stewing steak, chopped
100g kidney, chopped
125g onion, chopped
2.5ml (
1
/2
tsp) dried mixed herbs
450ml (
3
/4 pint) hot beef stock
15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g self-raising flour
2.5ml (
1
/2 tsp) salt
5ml (1 tsp) baking powder
100g suet
150ml (
1
/4 pint) cold water
15ml (1 tbsp) milk to glaze
1 Place steak, kidney, onion, mixed herbs and stock in a
casserole dish. Cover and cook on 50P for 40 minutes.
Stir after half the cooking time and add the cornflour
to thicken.
2To make the pastry, place the flour, salt, baking
powder and suet in a bowl, mix well.
3Add enough cold water to form a soft dough. Roll out
2
/
3 of the pastry and use it to line the base and sides of
a greased 1 litre (1
3
/
4 pint) greased pudding basin. Roll
out the remaining pastry and cut a circle large enough
to cover the surface.
4 Fill the basin with the meat mixture, top with pastry
circle and brush with milk. Make a slit in centre to
allow steam to escape.
5Cover with clingfilm and cook on 100P for 12 minutes.
STEAK & KIDNEY PUDDING
Serves 4
800g rump steak, cut into strips
50g plain flour
salt and pepper to taste
125g onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (
3
/4 pint) hot beef stock
150ml (
1
/4 pint) white wine
15ml (1 tbsp) cornflour mixed with a little water
100g mushrooms, thinly sliced
150ml (
1
/4 pint) soured cream
1Toss the steak in the flour, salt and pepper, until
evenly coated.
2 Place the steak, remaining flour, onion, tomato purée,
beef stock and white wine in a casserole dish. Cover
and cook on 50P for 40 minutes. Stir 2 - 3 times
during cooking
3 Stir in cornflour, mushrooms and cream. Leave
uncovered and cook on 50P for 8 minutes.
Serve on a bed of tagliatelle or rice.
BEEF STROGANOFF
Serves 4
125g onion, chopped
2 cloves garlic, crushed
25g butter
450g lean minced beef
100g mushrooms, chopped
15ml (1 tbsp) tomato purée
400g canned, chopped tomatoes
150ml (
1
/4 pint) hot beef stock
salt and pepper to taste
12 pieces of cannelloni
300ml (
1
/2 pint) cheese sauce (see page 46)
extra grated cheese to sprinkle
15ml (1 tbsp) fresh oregano, chopped to garnish
1 Place onion, garlic and butter in a dish. Cook on
100P for 3 minutes.
2Add the minced beef and cook on 100P for 6
minutes, stirring twice during cooking.
3Add mushrooms, tomato purée, tomatoes, beef
stock and seasoning. Cook on 100P for 20 minutes,
stir every 5 minutes until thick.
4 Fill cannelloni with meat mixture and place in a deep
20cm square dish. Place any remaining mixture
around the cannelloni.
5Pour the cheese sauce over the cannelloni and
sprinkle with cheese. Cook on 70P for 20 minutes.
CANNELLONI
R-32FBSTM Cookbook 24/06/2004 09:02 Page 38