67
MEA
T AND POUL
TR
Y
Meat and Poultry
Ingredients
Filling:
450g (1 lb) braising steak, cubed
25g (1oz) seasoned flour
150g (5oz) mushrooms, sliced
1 onion, chopped
1 clove garlic, crushed
5ml (1tsp) thyme
275ml (
1/2
pt) hot beef stock
275ml (
1/2
pt) cream stout
Pudding:
175g (6oz) self-raising flour
pinch salt
75g (3oz) suet
cold water to mix
15 ml (1tbsp) cornflour
Steak and Mushroom Pudding
Serves 4
Dish: 1.5 litre (3 pt) casserole with lid + 1.2 litre (2 pt) pudding basin
Oven Accessory: glass tur metal tray
1. Coat the steak in seasoned flour and add to casserole with the mushrooms, onion and stock.
Cover, place on metal tray and cook on
CONVECTION 160°C + WARM MICROWAVE
for
1hr 15 mins.
2. Mix flour, salt and suet together. Mix to a firm dough with cold water.
3. Roll out ¾ of the pastry to line basin.
4. Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the
gravy. Place on glass turntable and cook on
HIGH MICROWAVE
for 2 mins. stirring once, or
until gravy has thickened. Pour 60 ml (4tbsp) of gravy over the meat and reserve the rest for
serving. Roll remaining pastry to form a lid, moisten the edges and seal over the top of the
meat.
5. Place on glass turntable and cook on
MEDIUM MICROWAVE
for 10 mins. or until pastry
looks dry.
Ingredients
675g (1
1/2
lb) braising steak, cubed
50g (2oz) seasoned flour
1 large onion
1 red pepper, deseeded and chopped
400g (14oz) canned, chopped tomatoes
175g (6oz) mushrooms
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
30 ml (2 tbsp) paprika
5 ml (1tsp) sugar
60 ml (4tbsp) soured cream
Hungarian Goulash
Serves 4
Dish: 3 litre (6pt) large casserole with lid
Oven Accessory: glass tur metal tray
1. Toss meat in the flour. Combine all ingredients except the soured cream in casserole dish.
2. Cover, place on metal tray and cook on
CONVECTION 160°C + WARM MICROWAVE
for
1hr 30 mins. or until the meat is tender.
3. Remove from oven and immediately stir in the soured cream.
Ingredients
450g (1lb) lamb fillet, cut into slices
50g (2oz) plain flour
salt and pepper
2.5ml (½tsp) thyme
1 medium onion, thinly sliced
250g (9oz) carrots, sliced
450g (1lb) potatoes, thinly sliced
500ml (1 pint) stock
Lamb Hotpot
Serves 4
Dish: 3 litre (6pt) casserole with lid Oven Accessory: glass tur metal tray
1. Coat the pieces of lamb in seasoned thyme flour and place in casserole.
2. Layer the onions and carrots followed by the potatoes on top.
3. Pour in the stock.
4. Cover, place on metal tray and cook on
COMBINATION: CONVECTION 160ºC + WARM
MICROWAVE
for 1hr.
5. Cover, place on metal tray and cook on
CONVECTION 160ºC + WARM MICROWAVE
for
1hour.
6. Uncover and cook on
CONVECTION 160ºC + WARM MICROWAVE
for 15-30mins. or until
cooked.