58
I
ngredients
675 g (1
1/
2
lb) braising steak, cubed
3 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned flour
15 ml (1 tbsp) brown sugar
300 ml (
1/
2
pt) hot beef stock
300 ml (
1/
2
pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Topping:
8 x 2.5 cm (1") slices of French bread
15 ml (1 tbsp) French mustard
60 ml (4 tbsp) butter, softened
1 clove garlic, crushed
Belgian Beef Casserole
Serves 4
Dish: large casserole with lid
Oven Accessory: glass tur metal tray
1. Combine all the casserole ingredients in dish. Cover with lid and cook on
Combination:
CONVECTION 160
˚
C + WARM power
for 1hr 30 mins, or until meat is tender. Remove bay
leaves.
2. Blend mustard, butter and garlic. Spread over one side of each bread slice.
3. Uncover casserole and arrange bread on top. Return to oven and cook uncovered on
Combination: CONVECTION 160
˚
C + WARM power
for a further 15 mins. The casserole is
ready when the bread slices are crisp and golden.
I
ngredients
Filling:
350 g (12 oz) braising steak, cubed
100 g (4 oz) kidney, cubed
30 ml (2 tbsp) seasoned flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175 g (6 oz) self-raising flour
pinch salt
75 g (3 oz) suet
cold water to mix
15 ml (1 tbsp) cornflour
Steak and Kidney Pudding
Serves 4
Dish: 1.5 litre (3 pt) cas 1.2 litre (2 pt) pudding basin
Oven Accessory: glass turntable
1. Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and
cook on
HIGH
power for 10 mins. then
SIMMER
power for 60 mins. or until meat is tender.
Remove plate.
2. Mix flour, salt and suet together. Mix to a firm dough with cold water.
3. Roll out
3/
4
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. Cook on
HIGH
power for 2 mins. stirring once, or until gravy has thickened. Pour 60 ml
(4 tbsp) 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. Cook on
MEDIUM
power for 10-12 mins. or until pastry looks
dry.
I
ngredients
700 g (1
1/
2
lb) boneless leg of pork, cubed
225 g (8 oz) onion, chopped
450 g (1 lb) parsnips, sliced
1 garlic clove, crushed
15 ml (1 tbsp) ground coriander
5 ml (1 tsp) cumin seeds or ground cumin
30 ml (2 tbsp) flour
300 ml (
1/
2
pt) beef stock
300 ml (
1/
2
pt) apple juice
salt and pepper
Harvest Pork Casserole
Serves 4-6
Dish: large casserole and lid
Oven Accessory: glass tur metal tray
1. Place the cubed pork, chopped onion, sliced parsnips, crushed garlic, coriander and cumin
in a large casserole dish.
2. Stir in the flour.
3. Gradually add the stock, apple juice and seasoning.
4. Cover and cook on
HIGH
power for 15 mins. Stir then cover and cook on
Combination:
CONVECTION 160°C + WARM power
for 1
1/
4
- 1
1/
2
hours or until the meat is tender.
MEA
T
AND POUL
TR
Y
