75
Meat / Poultry
Mini boeuf en croute
approx 50 min
ingredients
Soak porcini mushrooms in boiling water for 20 mins. Drain and
fi
nely chop. Put the butter, all the mushrooms and onions in a bowl
and cover. Place on the ceramic plate and cook on HIGH power
for 3 mins. Add wine to the mushroom mixture and cook on HIGH
power for 7-8 mins. Preheat on OVEN 220°C. Place the
fi
llets on
the enamel shelf and cook on OVEN 200°C for 10-15 min. Allow
to cool. Cut the pastry into 4 pieces and roll each piece out of a 15
cm x 15 cm square and brush with beaten egg. Place a
¼
of the
mushroom mixture into the centre of each pastry square and place
a
fi
llet on top. Season. Bring the corners of the pastry to the centre
and place on greased enamel shelf. Brush with beaten egg. Cook
on OVEN 220°C for 15-20 mins for medium and 25-30 mins for
well done.
SERVES 4
15
g
dried porcini
mushrooms,
15
g
butter,
225
g
mushrooms,
1 large onion, peeled and
fi
nely chopped,
150 ml (¼ pt) red wine,
4
fi
llet steaks, roughly 150
g
,
375
g
puff pastry,
1 large egg, beaten,
salt & pepper,
Dish: large bowl, greased enam-
el shelf
Pork with Lentils
approx 1 hr 10 min
ingredients
Whiten the lentils: cover in cold water, bring to the boil on HIGH
power for 7-8 mins, drain and allow to cool. Place in the dish with
the chopped onion, the diced smoked bacon, a pinch of thyme and
the stock cube. Cover with water. Cook on HIGH power, covered,
for 12 mins then 40-50 mins on SIMMER power (programme the
two cooking times). 20 mins before the end of the cooking add the
smoked sausages. Adjust seasoning before serving.
SERVES 4
250
g
brown lentils
1 large onion, chopped
4 slices smoked bacon,
diced
thyme, pinch
1 stock cube
4 smoked sausages salt
Freshly ground black pepper
Dish: 2 litre casserole
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2017/2/17 15:02:48
2017/2/17 15:02:48
