99
Mini Boeuf En Croute
Serves 4
Dish: microwave safe bowl and greased baking sheet
Oven Accessory: glass turntable followed by enamel shelf in lower
position followed by wire shelf in lower position.
1. Soak porcini mushrooms in boiling water for 20 mins. Drain and
finely chop.
2. Put the butter, all the mushrooms and onions in a bowl. Place on
glass turntable and cook on
HIGH MICROWAVE
for 3 mins.
3. Add wine to the mushroom mixture and cook on
HIGH
MICROWAVE
for 7-8 mins
4. Preheat oven on
CONVECTION 220°C
.
5. Place the fillets on the enamel shelf and cook on
CONVECTION
220°C
for 20 mins. Allow to cool.
6. Cut the pastry into 4 pieces and roll each piece out to a 15cm x
15cm (7 in.) square and brush with beaten egg.
7. Place a ¼ of the mushroom mixture into the centre of each pastry
square and place a fillet on top. Season.
8. Bring the corners of the pastry to the centre and place on the baking
sheet. Brush with beaten egg. Place on wire shelf and cook on
CONVECTION 220°C
for 15 mins for medium rare , 20 mins for
medium and 25 mins for well done
Ingredients
Filling
15g (½oz) dried porcini
mushrooms
15g (½oz) butter
225g (8oz) mushrooms
1 large onion, peeled and
finely chopped
150ml (¼ pt) red wine
4 fillet steaks, roughly
150g (6oz) each
375g (11oz) puff pastry
1 large egg, beaten
salt & pepper
Greek Lamb Stew
Serves 4
Dish: 3 litre (6pt) large casserole with lid
Oven Accessory: glass tur metal tray
1. Place the lamb and onion in casserole. Cover, place on glass
turntable and cook on
LOW MICROWAVE
for 10 mins.
2. Split the chilli along its length leaving the top intact, – this adds
flavour to the stew without too much heat. Stir the chilli, garlic,
rosemary, wine and tomatoes into the lamb.
3. Cover, place casserole on metal tray and cook
COMBINATION:
CONVECTION 160°C+WARM MICROWAVE
for 1 hr stirring
halfway.
4. Stir in the black olives and linguine and continue to cook on
COMBINATION: CONVECTION 160ºC+WARM MICROWAVE
for a
further 15 mins or until the linguine is cooked.
5. Remove the chilli and rosemary, and discard. Stir in feta cheese and
serve.
Ingredients
700g (1 ½ lb) lamb fillet,
cut into chunks
2 onions, chopped
1 red chilli
2 cloves garlic, crushed
1 sprig rosemary
300ml (½ pt) white wine
400g (14oz) can chopped
tomatoes
45ml (3tbsp) Sliced Black
Olives
100g (4oz) linguine, bro-
ken into small pieces
150g (5oz) feta cheese
15g (½oz) fresh mint