Ingredients
700g (1
½
lb) potatoes, cubed
30ml (2tbsp) milk
1 medium onion, chopped
2 carrots, chopped
25g (1oz) butter
350g (12oz) beef or lamb, minced
275ml (
½
pt) hot beef stock
3ml (
½
tsp))Worcestershire sauce
15ml (1tbsp) gravy thickening
5ml (1tsp) tomato puree
salt and pepper
25g (1oz) cheese
Shepherdʼs Pie
Serves 4
Dish: shallow dish, large rectangular dish
Oven Accessory: no accessory then wire shelf
in lower position
Place potatoes in a dish with 3tbsp water. Cover, place
on base of oven and cook on
AUTO POTATO
PROGRAM
or on
MEDIUM MICROWAVE
for 10-12 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 wire shelf and cook on
CONVECTION
190°C + WARM MICROWAVE
for approximately 25-30
mins. or until top is crisp and golden..
4
Meat and Poultry
Ingredients
2 large aubergines
1 garlic clove, crushed
1 medium onion, chopped
250g (9oz) minced beef
400g (14oz) tin chopped tomatoes
25g (1oz) pitted black olives,
chopped
2tsp dried oregano
2tbsp tomato puree
100g (4oz) sliced crusty bread
50g (2oz) parmesan freshly grated
Serves 4
Dish: 1.5 litre (3 pt) casserole dish with lid
Oven Accessory: enamel shelf in lower
position then no accessory then Glass tray +
wire shelf in lower position.
Preheat oven on
CONVECTION 220°C
. Place the whole
aubergines on the enamel shelf and cook on
CONVECTION 220°C
for 15 mins. or until soft. Remove
from oven and cool.
Cut the aubergines in half horizontally, leaving the stalks
attached. Scoop out the flesh and chop finely. Place
garlic and onion in dish. Place on base of oven and cook
on
MEDIUM MICROWAVE
for 3 mins. Add beef,
tomatoes, aubergine flesh, olives, oregano, and tomato
puree. Cover and cook on
HIGH MICROWAVE
for 12
mins. Use the bread to make breadcrumbs. Mix 40g (1
½
oz) of the parmesan with the breadcrumbs and add to
beef mixture. Fill the aubergine skins with the filling.
Place aubergines on Glass tray and sprinkle with the
remaining parmesan. Place tray on wire shelf and cook
on
CONVECTION 220°C + GRILL 1 + WARM
MICROWAVE
for 20-25 mins.
4
Stuffed Aubergines
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