93
I
ngredients
600 g (1
1/
4
lb) braising steak,
cubed
45 ml (3 tbsp) seasoned flour
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
30 ml (2 tbsp) paprika
5 ml (1 tsp) sugar
60 ml (4 tbsp) soured cream
Hungarian Goulash
Serves 4
Dish: large cas lid
Oven Accessory: glass tur metal tray
1. Toss meat in the flour. Combine all ingredients except the
soured cream in casserole dish.
2. Cook on Combination: CONVECTION 160°C + WARM
power for 1hr 30 mins, or until the meat is tender.
3. Remove from oven and immediately stir in the soured
cream. Serve with ribbon noodles.
Ingredients
1 quantity of savoury mince
(see page 91)
double quantity of white
pouring sauce (see page
108)
100 g (4 oz) grated cheese
5 ml (1 tsp) mustard
salt and pepper
12 sheets pre-cooked
lasagne
(or sufficient for 3 layers)
60 ml (4 tbsp) Parmesan
cheese
Lasagne
Serves 4
Dish: large rectangular dish approx. 27 x 23 cm (11" x 9")
Oven Accessory: glass tur metal tray
1. Add cheese and seasoning to the hot white sauce.
2. Cover the base of the dish with a layer of cheese sauce,
then a layer of lasagne, followed by a layer of hot meat
mixture. Continue with a layer of lasagne then meat,
ending with a layer of cheese sauce.
3. Sprinkle Parmesan cheese over the top and cook on
Combination: CONVECTION 190°C + SIMMER power
for 20-25 mins. or until the pasta is tender and brown and
crisp on top.
MEA
T
AND POUL
TR
Y
I
ngredients
1 aubergine, sliced
salt
30 ml (2 tbsp) oil
2 cloves garlic, crushed
1 medium onion, chopped
396 g (14 oz) can tomatoes
30 ml (2 tbsp) tomato puree
350 g (12 oz) lamb, cooked
and finely diced
salt and pepper
Topping:
2 eggs
150 ml (
1/
4
pt) single cream
100 g (4 oz) cheese, grated
25g (1 oz) Parmesan
cheese, grated
Moussaka
Serves 4
Dish: 20 cm (8") souffle dish
Oven Accessory: glass tur metal tray
1. Place aubergines in a large colander and sprinkle liberally
with salt. Stand for 20 mins. or until bitter juices run out.
Rinse well under cold water and drain.
2. Place oil, garlic, onion and aubergine in dish. Cover and
cook on HIGH power for 2 mins. or until softened.
3. Add tomatoes and puree and cook re-covered on HIGH
power for 7 mins. Add lamb and season, mix well.
4. Whisk eggs, cream and cheese together and pour over
lamb. Sprinkle with Parmesan cheese and cook on
Combination: CONVECTION 190°C + SIMMER power
for 15-20 mins. or until topping is puffed and golden.