85
Ingredients
1 aubergine, sliced
Salt
30 ml (2 tbsp) oil
2 cloves garlic, crushed
1 medium onion, chopped
396 g (14 oz) can tomatoes
30 ml (2 tbsp) tomato puree
350 g (12 oz) lamb, cooked
and
finely diced
salt and pepper
Topping:
2 eggs
150 ml (
1
/
4
pt) single cream
100 g (4 oz) cheese, grated
25g (1 oz) Parmesan
cheese, grated
Moussaka Serves 4
Dish: 20 cm (8") souffle dish
Oven Accessory: glass turntable + metal tray
1. Place aubergines in a large colander and sprinkle liberally
with salt. Stand for 20 mins. or until bitter juices run out.
Rinse well under cold water and drain.
2. Place oil, garlic, onion and aubergine in dish. Cover and
cook on HIGH power for 2 mins. or until softened.
3. Add tomatoes and puree and cook re-covered on HIGH
power for 7 mins. Add lamb and season, mix well.
4. Whisk eggs, cream and cheese together and pour over
lamb. Sprinkle with Parmesan cheese and cook on
Combination: CONVECTION 190°C + SIMMER power for
15-20 mins. or until topping is puffed and golden.
Ingredients
6 lambs kidneys
1 onion, sliced
25 g (1 oz) butter
100 g (4 oz) button
mushrooms, halved
15 g (
1
/
2
oz) flour
8 chipolata sausages, halved
60 ml (4 tbsp) red wine
60 ml (4 tbsp) hot beef stock
30 ml (2 tbsp) tomato puree
salt and pepper
Kidneys Turbigo Serves 4
Dish: large casserole
Oven Accessory: glass turntable
1. Skin, halve and core the kidneys. Remove any fat or gristle.
2. Place the onion and butter in the casserole. Cover and cook
on HIGH power for 2 mins. or until the onion starts to
soften.
3. Add the kidneys, cover and cook on HIGH power for 4
mins. Turn halfway during cooking.
4. Add remaining ingredients, cover and cook on MEDIUM
power for 15-18 mins. or until the kidneys are tender. Stir
halfway during cooking.
MEAT AND POULTRY
