49
RECIPES
Serves 4
450g stewing steak, chopped
100g kidney, chopped
125g onion, chopped
2.5ml (
1
/
2
tsp) dried mixed herbs (see tip, page 55)
450ml (
3
/
4
pint) 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 70% for 40
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 1.2 litre (2 pint) pudding basin.
4 Fill pastry lined basin with meat leaving room for the
lid. Roll out remaining pastry, cut out a circle to
cover pudding. Brush with milk. Make a slit in the
centre. Cover with cling film, pierce and cook on
100% for 14 minutes.
S
TEAK
&
KIDNEY PUDDING
Serves 6
60ml (4 tbsp) plain flour
salt and pepper
15ml (1 tbsp) dried mixed herbs (see tip, page 55)
500g braising steak, sliced thinly
75g streaky bacon rashers, chopped
25g butter
225g carrots, sliced
225g courgettes, sliced
100g baby onions, whole
225g potatoes, par-boiled and chopped
300ml (
1
/
2
pint) hot beef stock
300ml (
1
/
2
pint) red wine
30ml (2 tbsp) cornflour blended with water
1 Mix together the flour, salt, pepper and herbs. Toss
the beef and bacon in the seasoned flour until well
coated.
2 Put the butter in a 2.5 litre (approx. 4 pint) casserole
dish and melt on 100% for 30 seconds. Stir in the
beef, bacon, carrots, courgettes, onions and potatoes.
3 Pour in the beef stock, wine and blended cornflour,
mix well. Cover with lid, place on low rack and cook
on DUAL - 1, 180°C, 30% for 50 minutes. Stir 2 - 3
times.
4 Leave to stand for 5 minutes before serving, so that
the meat relaxes to improve the texture.
C
ASSEROLE
Serves 6
30ml (2 tbsp) cornflour
150ml (
1
/
4
pint) soured cream
45ml (3 tbsp) clear honey
45ml (3 tbsp) wholegrain mustard
150ml (
1
/
4
pint) white wine
900g pork, cubed
250g fresh apples, chopped
125g onion, chopped
175g puff pastry
eggwash to glaze
1 Mix the cornflour and cream together in a 2.5 litre
(approx. 4 pint) casserole dish.
2 Stir in the honey, mustard, wine and stock thoroughly.
3 Add the pork, apples and onion, mixing well.
4 Place the dish on the low rack and cook on
DUAL - 1, 180°C, 50% for 35 minutes, stirring twice
during cooking.
5 Roll out the pastry to fit the top of the dish. Cover
the filling wth the pastry and brush with egg to glaze.
6 Place the dish on the low rack and cook on 220°C
for 15 minutes.
P
ORK MUSTARD SURPRISE
R-85STM Cookbook 23/06/2004 15:19 Page 49
