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Ingredients
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) casserole + 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.
Ingredients
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 turntable + 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
1
/
2
hours or until the meat is tender.
MEAT AND POULTRY
