27
RECIPES
STROGANOFF
Serves 4 Cooking time - 35 minutes
Preparation time - 10 - 12 minutes
1kg (2lb) rump steak or lean pork, cut into strips
50g (2oz) plain flour
salt and pepper to taste
1 large onion, finely chopped
30ml (2tbsp) tomato purée
450ml (3/4 pint) hot stock
150ml (1/4 pint) white wine
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (1/4 pint) soured cream
1 Toss the meat in the flour, salt and pepper, until
evenly coated.
2 Place the steak, remaining flour, onion, tomato
purée, stock and white wine in a casserole
dish. Cover and cook on 70P (MEDIUM HIGH)
for 30 minutes.
3 Stir in cornflour and mushrooms. Cook on 70P
(MEDIUM HIGH) for 5 minutes. Stir in the
cream to serve.
Ideally served on a bed of tagliatelle or rice.
MOUSSAKA
Serves 6 Cooking time - 41 minutes
Preparation time - 45 minutes
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (1/4 pint) hot stock
400g can of chopped tomatoes
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (1/2 pint) white sauce (See Page 31)
200g (7oz) cheese, grated
1 Sprinkle aubergines with salt and leave to drain on
kitchen paper for 30 minutes. Heat 15ml (1tbsp)
olive oil, onions, parsley and garlic on 100P
(HIGH) for 30 seconds. Stir in meat, mix well and
cook on 100P (HIGH) for 4 minutes, stirring twice.
2 Add stock, tomatoes, purée and seasoning. Stir
well and cook on 100P (HIGH) for 4 minutes.
3 Rinse salt from aubergines and pat dry with
kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100P (HIGH) for 4 minutes.
4 Use 2/3 of the aubergines to cover bottom and
sides of a 1.5 litre casserole dish. Add meat
and top with remaining aubergines.
5 Stir half the cheese into the sauce. Pour over
aubergines and sprinkle with remaining cheese.
6 Cook on 50P (MEDIUM) for 25-28 minutes.
CANNELLONI
Serves 4 Cooking time - 45 minutes
Preparation time - 25 minutes
1 medium onion, chopped
1 clove garlic, crushed
25g (1oz) butter
450g (1lb) minced beef/lamb
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) canned, chopped tomatoes
150ml (1/4 pint) hot stock
10ml (2tsp) cornflour, mixed with 20ml (4tsp) cold water
salt and pepper to taste
12 pieces of cannelloni
300ml (1/2 pint) cheese sauce (See Page 31)
extra grated cheese to sprinkle
1 Place onion, garlic and butter in a dish. Cook
on 100P (HIGH) for 2 minutes.
2 Add the minced meat and cook on 100P
(HIGH) for 8 minutes, stirring twice during
cooking.
3 Add mushrooms, tomato purée, tomatoes, meat
stock, cornflour and seasoning. Cook on 100P
(HIGH) for 15 minutes, stir every 5 minutes until
thick.
4 Fill cannelloni with meat mixture and place in a
deep 20.4cm (8”) square dish. Place any
remaining mixture around the cannelloni.
5 Pour the cheese sauce over the cannelloni and
sprinkle with cheese. Cook on 70P (MEDIUM
HIGH) for 20 minutes
R-232M O/M&C/B 11/6/99 11:46 am Page 27
Summary of Contents for R-230AM
Page 2: ......
