88
I
ngredients
1 quantity of savoury mince
(see page
53
)
double quantity of White
Pouring sauce (see page
69
)
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
Enamel
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
15-20 mins. or until the pasta is tender and brown and crisp
on top.
I
ngredients
1 medium onion, chopped
2 carrots, chopped
25 g (1 oz) butter
350 g (12 oz) cold cooked
beef or lamb, minced
300 ml (
1/
2
pt) hot beef stock
3 ml (
1/
2
tsp) Worcestershire
sauce
15 ml (1 tbsp) gravy
thickening
5 ml (1 tsp) tomato puree
salt and pepper
675 g (1
1/
2
lb) potatoes,
cubed
135 ml (9 tbsp) water
30 ml (2 tbsp) milk
25 g (1 oz) cheese
Shepherd’s pie
Serves 4
Dish: medium casserole
Oven accessory: glass tur
Enamel
tray
1.
Place onion, carrots and butter in casserole. Cover and
cook on
HIGH
power for 3-5 mins. or until soft.
2.
Add minced meat to vegetables and mix well. Mix together
stock, Worcestershire sauce, gravy thickening and tomato
puree, pour over meat and season to taste.
3.
Cook potatoes with water, covered on
HIGH
power for 7-8
mins. Drain and mash well with the milk and spread on top
of the meat, using a fork to make a pattern on top.
4.
Sprinkle with cheese and cook on
Combination:
CONVECTION 190°C + WARM
power for approximately
15-20 mins. or until top is crisp and golden.
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