46
RECIPES
Serves 4
60ml (4 tbsp) plain flour
salt and pepper
500g braising steak, sliced thinly
75g streaky bacon rashers, chopped
25g margarine
225g carrot, sliced
225g courgette, sliced
100g baby onions (whole)
225g potato, par-boiled and chopped
300ml (
1
/
2 pint) hot beef stock
300ml (
1
/2 pint) red wine
30ml (2 tbsp) cornflour blended with water
1Mix together the flour, salt and pepper, toss the beef
and bacon in the seasoned flour until well coated.
2 Put the margarine in a 2.5 litre (approx. 4 pint)
casserole dish and melt on 100P for 30 seconds.
Stir in the beef, bacon, carrot, courgette, onions and
potato.
3Pour in the beef stock, wine and blended cornflour,
mix well. Cover dish with a lid and place on the low
rack. Cook on 50P for 40 minutes. Stir 3 times during
cooking.
4 Leave to stand for 5 minutes before serving, so that
the meat relaxes to improve the texture.
BEEF CASSEROLE
Serves 4
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed (see tip, page 48)
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
450g canned red kidney beans
5 -15ml (1 - 3 tsps) chilli powder, to taste
300ml (
1
/2 pint) red wine
300ml (
1
/2 pint) hot beef stock
salt and pepper to taste
1 Place oil, onion, celery, garlic and bacon into a large
bowl, mix well. Cover and cook on 100P for 7
minutes.
2Add the bay leaf, tomatoes, purée and minced beef to
the vegetable mixture. Cook on 100P for 8 minutes,
stir 2 - 3 times during cooking.
3Add herbs, wine, kidney beans, chilli powder and
stock. Season, mix well. Cover and cook on 100P for
5 minutes, then for 20 minutes on 50P until sauce is
thick. Stir 2 - 3 times during cooking.
Serve hot with rice.
CHILLI CON CARNE
Serves 4
450g stewing steak, chopped
100g kidney, chopped
175g onion, chopped
450ml (
3
/4 pint) beef stock
15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g self-raising flour
2.5ml (
1
/2 tsp) salt
5ml (1 tsp) baking powder
100g suet
150ml (
1
/4 pint) cold water
15ml (1 tbsp) milk
1 Place steak, kidney, onion and stock in a casserole
dish. Cover and cook on 50P for 40 minutes.
Stir after half the cooking time and add the cornflour
to thicken.
2To make the pastry, place the flour, salt, baking
powder and suet in a bowl, mix well.
3Add enough cold water to form a soft dough.
Roll out
2
/
3 of the pastry and use it to line the base
and sides of a greased 1.2 litre (2 pint) pudding basin.
4 Fill pastry lined basin with meat. Roll out remaining
pastry, cut out a circle to cover pudding. Brush with
milk. Make a slit in the centre. Cover with cling film,
cook on 100P for 12 minutes.
STEAK & KIDNEY PUDDING
