37
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 46)
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 1
minute. Stir in meat, mix well and cook on 100P for 7
minutes, stirring twice.
2 Add stock, tomatoes, purée and seasoning. Stir well
and cook on 100P for 6 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 5-6 minutes.
4 Use
2
/
3
of the aubergines to cover bottom and sides
of a 3 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 minutes.
M
OUSSAKA
Serves 4
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
15ml dried mixed herbs
300ml (
1
/
2
pint) red wine
300ml (
1
/
2
pint) hot beef stock
30ml (2 tbsp) cornflour blended with 30ml water
salt and pepper to taste
1 Place oil, onion, celery, garlic and bacon into a bowl
and mix well. Cover and cook on 100P for 7 minutes,
stir halfway through cooking.
2 Add the bay leaf, tomatoes, tomato purée and
minced beef to the vegetable mixture. Cook on
100P for 8 minutes, stir 2 - 3 times during cooking to
break up the mince as it cooks.
3 Add the herbs, wine, stock and blended cornflour,
mix thoroughly. Cook on 100P for 5 minutes then
on 70P for a further 20 minutes, stir 2 - 3 times
during cooking until the sauce has thickened.
Season to taste and serve hot with spaghetti.
B
OLOGNESE SAUCE
C
HILLI CON CARNE
: Make as above. At Stage 3 add 450g drained, canned red kidney beans and 5 - 15ml
(1 - 3 tsp) chilli powder, to taste.
S
HEPHERDS PIE
:
Make as the bolognese sauce, omitting the wine. place in the dish, top with 675g
mashed potatoes. Heat on 100P for 5 minutes.
R-32FBSTM Cookbook 24/06/2004 09:02 Page 37