Bedienungsanleitung Panasonic NN-CF87LB (Seite 101 von 140) (Englisch)

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Mini Boeuf en Croute

Steak and Mushroom Pudding

ingredients

Serves 4

15 g dried porcini mushrooms

15 g butter

225 g mushrooms, chopped

1 large onion,

peeled and nely chopped

100 ml (¼ pt) red wine

4 llet steaks,

roughly 150 g

375 g pu pastry

1 large egg, beaten

salt and pepper

Dish: 1x small bowl, 1x large bowl

Acessory: Enamel shelf

1. Soak porcini mushrooms in boiling water for 20 minutes. Drain

and nely chop. Put the butter, all the mushrooms and onions in a

bowl. Place on the base of the oven and cook on High Microwave

for 3 minutes.

2. Add wine to the mushroom mixture and cook on High Microwave

for 7-8 minutes. Leave to cool.

3. Preheat oven on Convection 200 °C. Place the beef llets on the

enamel shelf in the middle shelf position and cook on Convection

200 °C for 10-15 minutes. Allow to cool.

4. Cut the pastry into 4 pieces and roll each piece out to 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 llet on top. Season. Bring the corners of the pastry to the centre

and place on lined enamel shelf. Brush with beaten egg.

5. Cook on the enamel shelf in the lower shelf position on

Convection 220 °C for 20-25 minutes.

Belgian Beef Casserole

ingredients

Serves 4

675 g braising steak, cubed

50 g seasoned our

2 large onions, sliced thinly

1 clove garlic, crushed

575 ml (1 pint) cream stout

15 g brown sugar

15 ml (1 tbsp) wine vinegar

5 ml (1 tsp) mixed herbs

Dish: 1 x large Pyrex

casserole

with lid

ingredients

Serves 4

450 g braising steak, cubed

25 g seasoned our

150 g mushrooms, sliced

1 onion, chopped

1 clove garlic, crushed

5 ml (1tsp) thyme

275 ml (1/2 pt) hot beef stock

275 ml (1/2 pt) cream stout)

Pudding

175 g self-raising our

pinch salt

75 g suet

cold water to mix

15 ml (1 tbsp) cornour

Dish: 1 x large Pyrex

casserole

with lid, 1 x pudding basin 1.2 litre

1. Coat the beef in the seasoned our and place in a large Pyrex

casserole dish. Add the remaining casserole ingredients.

2. Cover with lid, place on base of oven and cook on Combi 8 for

1 - 1½ hours or until tender. Stir halfway.

1. Coat the steak in seasoned our and add to a casserole dish with

all the lling ingredients. Cover, place on base of oven and cook

on Combi 8 for 1 hour 10 minutes.

2. Remove meat with a slotted spoon and ll basin.

3. Mix cornour with water and stir into the gravy. Place on base of

oven and cook on High Microwave for 2 minutes stirring once,

or until gravy has thickened. Pour 60 ml (4 tbsp) of gravy over the

meat and reserve the rest for serving.

4. Mix our, salt and suet together. Mix to a rm dough with cold

water. Roll pastry to form a lid, moisten the edges and seal over

the top of the meat. Place on base of oven and cook on Medium

Microwave for 10-15 minutes or until pastry looks dry.

Meat & Poultry

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