User Manual

22
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed (see Tip, page 29)
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs (see Tip, page 20)
300ml (
1
/2 pint) dry red wine
300ml (
1
/2 pint) hot beef stock
salt and pepper to taste
1 Melt the butter and oil in a large bowl on HIGH for
1 minute. Stir in the onion, celery, garlic and
bacon. Cover and cook on HIGH for 6 minutes.
2 Add the bay leaf, tomatoes, purée and minced
beef to the vegetable mixture. Cook on HIGH for
8 minutes, stir 2-3 times during cooking.
3 Add herbs, wine, stock. Season, mix well. Cover
and cook on HIGH for 5 minutes, then for 20-22
minutes on MEDIUM until sauce is thick. Stir 2-3
times during cooking. Serve hot with spaghetti.
B
OLOGNESE SAUCE
SERVES 4PREPARATION TIME - 12 MINUTES
M
EAT
Shepherd's Pie: Make as above, omit wine. Place
in a dish and top with 700g (1
1
/2lb) mashed potato.
Place on turntable and cook on DUAL GRILL, MEDIUM
HIGH for 9-10 minutes until evenly brown.
Chilli con carne: Make as above. At Stage 3 add
450g (1lb) canned red kidney beans and 5-15ml
(1-3tsp) chilli powder, to taste.
1
Place butter, mushrooms, spring onion, garlic,
kidneys, salt and pepper in a large bowl, mix well.
Cook on HIGH for 5 minutes, stir after 2 minutes.
2 To prepare the sauce, place the stock and jelly in
a bowl, heat on HIGH for 4 minutes. Add lemon
juice, port and ginger. Add the arrowroot to the
stock mixture. Heat on HIGH for 3-4 minutes,
stirring every minute until the sauce thickens.
3.Stir the sauce into the kidney and mushroom mixture,
heat on HIGH for 10-12 minutes and serve hot.
Serve with wholemeal Basmati rice and a crisp salad.
75g (3oz) butter
175g (6oz) button mushrooms
5 spring onions, sliced
2 cloves garlic, crushed (see Tip, page 29)
12 lambs kidneys, quartered
salt and pepper to taste
sauce:
150ml (
1
/4 pint) hot vegetable stock
100g (4oz) red currant jelly
30ml (2tbsp) lemon juice (see Tip, page 53)
45ml (3tbsp) port
2.5ml (
1
/2tsp) fresh ginger, grated
15ml (1tbsp) arrowroot, mixed with a little water
IDNEYS & MUSHROOMS IN PORT
SERVES 4PREPARATION TIME - 10 MINUTES
K
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
1 medium onion, chopped
2.5ml (
1
/2tsp) dried mixed herbs (see Tip, page 20)
450ml (
3
/4 pint) beef stock
15ml (1tbsp) cornflour mixed with a little water
pastry:
225g (8oz) self-raising flour
2.5ml (
1
/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
150ml (
1
/4 pint) cold water
15ml (1tbsp) milk
1 Place steak, kidney, onion, mixed herbs and
stock in a casserole dish. Cover and cook on
MEDIUM for 45 minutes. Stir after half the cooking
time and add the cornflour to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl, mix well.
3
Add 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 1.2 litre (2 pint) pudding basin.
4 Fill pastry lined basin with meat. Roll out remaining
pastry, cut out a circle to cover pudding. Brush
with milk. Make a slit in the centre. Cover with
cling film, cook on HIGH for 12 minutes.
S
TEAK AND KIDNEY PUDDING
SERVES 4PREPARATION TIME - 20 MINUTES