31
RECIPES
Serves 6
450g aubergines, thinly sliced
30ml (2 tbsp) olive oil
225g onion, chopped
15ml (1 tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g minced lamb
150ml (
1
/
4
pint) hot beef stock
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
salt and pepper to taste
300ml (
1
/
2
pint) white sauce (see page 37)
200g cheese, grated
1 Sprinkle aubergines with salt and leave to drain on
kitchen paper for 30 minutes. Heat 15ml (1 tbsp)
olive oil, onions, parsley and garlic on 100P for 30
seconds. Stir in meat, mix well and cook on 100P for
4 minutes, stirring twice.
2 Add stock, tomatoes, purée and seasoning. Stir well
and cook on 100P 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 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 for 25 - 28 minutes.
M
OUSSAKA
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 37)
extra grated cheese to sprinkle
1 Place onion, garlic and butter in a dish. Cook on
100P for 2 minutes.
2 Add the minced beef and cook on 100P for 8
minutes, stirring twice during cooking.
3 Add mushrooms, tomato purée, tomatoes, beef
stock and seasoning. Cook on 100P for 15 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.
5 Pour the cheese sauce over the cannelloni and
sprinkle with cheese. Cook on 70P for 20 minutes.
C
ANNELLONI
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 70P for 30 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 litre 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.
5 Cover with clingfilm and cook on 100P for 15 minutes.
S
TEAK
&
KIDNEY PUDDING
R-25STM Cookbook 11/03/2005 14:04 Page 31