54
RECIPES
CANNELLONI
Serves 4
125g (5oz) onion, chopped
2 cloves garlic, crushed
25g (1oz) butter
450g (1lb) minced beef
100g (4oz) mushrooms, chopped
15ml (1tbsp) tomato purée
400g (14oz) 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
extra grated cheese to sprinkle
1 Place onion, garlic and butter in a dish. Cook
on 100% for 3 minutes.
2 Add the minced beef and cook on 100% for 6
minutes, stirring twice during cooking.
3 Add mushrooms, tomato purée, tomatoes, beef
stock and seasoning. Cook on 100% for 20
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 70% for 20
minutes
1 Mix together the flour, salt, pepper and herbs
and toss the beef and bacon in the seasoned
flour until well coated.
2 Put the butter in the microwave bowl and melt on
100% for 30 seconds. Stir in the beef, bacon,
carrot and onions.
3 Pour in the beef stock and wine, add the
mushrooms.
4 Cook on SensNcook “Casserole” (see page 13)
or manually. For manual cooking, cover loosely
and cook for 25 minutes for 0.5kg, 35 minutes
for 1.0kg and 45 minutes for 1.5kg on 30%.
Leave to stand for 5 minutes before serving, so
that the meat relaxes to improve the texture.
This recipe can be frozen in microwave safe
plastic containers and defrosted using the
EXPRESS DEFROST function.
(1.5kg)
60ml (4tbsp) plain flour
7.5ml (1
1/2
tsp) salt
7.5ml (1
1/2
tsp) pepper
15ml (3tsp) mixed herbs
500g (1lb2oz) braising steak (sliced thinly)
3 streaky bacon rashers (chopped)
25g (1oz) butter
100g (4oz) carrot (sliced thinly)
300g (10oz) baby onions (whole)
1 beef stock cube
200ml (6fl.oz) hot water
200ml (6fl.oz) red wine
50g (2oz) button mushrooms (sliced)
(1.0kg)
45ml (3tbsp) plain flour
5ml (1tsp) salt
5ml (1tsp) pepper
10ml (2tsp) mixed herbs
350g (12oz) braising steak (sliced thinly)
2 streaky bacon rashers (chopped)
25g (1oz) butter
70g (2
1/2
oz) carrot (sliced thinly)
200g (7oz) baby onions (whole)
1 beef stock cube
150ml (
1/4
pint) hot water
150ml (
1/4
pint) red wine
30g (1
1/4
oz) button mushrooms (sliced)
CASSEROLE
(0.5kg)
30ml (2tsp) plain flour
2.5ml (
1/2
tsp) salt
2.5ml (
1/2
tsp) pepper
5ml (1tsp) mixed herbs
175g (6oz) braising steak (sliced thinly)
1 streaky bacon rasher (chopped)
25g (1oz) butter
35g (1
1/2
oz) carrot (sliced thinly)
100g (4oz) baby onions (whole)
1 beef stock cube
100ml (3fl.oz) hot water
100ml (3fl.oz) red wine
20g (
3/4
oz) button mushrooms (sliced)
R-393M O/M & C/B 08/06/2000 16:08 Page 54