User Manual

40
RECIPES
PICNIC PASTIES
Makes 4
200g (7oz) cooked ham, roughly chopped
25g (1oz) margarine
100g (4oz) button mushrooms, finely chopped
4-6 spring onions, finely sliced
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) cheese, grated
pastry:
100g (4oz) plain flour
100g (4oz) plain wholemeal flour
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) hard margarine
cold water to mix
1 egg (size 3) beaten with a little milk, to brush
1 Place ham, margarine, mushrooms, spring
onions, mixed herbs, salt and pepper in a bowl
and mix thoroughly. Cook on 100% (HIGH) for
2 minutes. Stir in the cheese and allow to cool.
2 To make the pastry mix both flours, herbs and
salt and pepper together in a bowl. Rub in the
margarine until the mixture resembles
breadcrumbs. Add enough cold water to form a
soft dough. Roll out the pastry on a lightly
floured surface and cut out four 20.4cm (8”)
circles of pastry (use a plate as a template).
Dampen the outer edge with milk or water.
3 Spoon mixture into centre of pastry circle. Fold
the pastry over to form a semi-circle shaped
pasty. Pinch the down brush surface with egg
and milk mixture.
4 Place two pasties in a greased flan dish and
cook on 70% (MEDIUM HIGH) for 8 minutes.
Repeat for the remaining pasties.
MOUSSAKA
Serves 6
450g (1lb) aubergines, thinly sliced
30ml (2tbsp) olive oil
225g (8oz) onion, chopped
15ml (1tbsp) fresh parsley, chopped
2 cloves garlic, crushed
350g (13 oz) minced lamb
150ml (1/4 pint)hot beef stock
2 large fresh tomatoes, peeled and quartered
30ml (2tbsp) tomato purée
salt and pepper to taste
300ml (1/2 pint) white sauce (See Page 50)
200g (7oz) cheese, grated
1 Sprinkle aubergines with salt and leave to drain
on kitchen paper for 30 minutes. Heat 15ml
(1tbsp) olive oil, onions, parsley and garlic on
100% (HIGH) for 1 minute. Stir in meat, mix
well and cook on 100% (HIGH) for 7 minutes,
stirring twice.
2 Add stock, tomatoes, purée and seasoning. Stir
well and cook on 100% (HIGH) for 6 minutes.
3 Rinse salt from aubergines and pat dry with
kitchen paper. Place in a bowl with remaining oil.
Cover and cook on 100% (HIGH) for 5-6 minutes.
4 Use 2/3 of the aubergines to cover bottom and
sides of a 3 litre casserole dish. Add meat and
top with remaining aubergines.
5 Stir half the cheese into the sauce. Pour over
aubergines and sprinkle with remaining cheese.
6 Cook on 50% (MEDIUM) for 25 minutes.
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce (previous page), omitting the wine. Place in dish, top with
700g (11/2lb) mashed potatoes.Heat on 100% (HIGH) for 5 minutes.
Chilli Con Carne: Make as the bolognese sauce (previous page). At stage 3, add 450g (1lb) canned red
kidney beans and 5-15ml (1-3 tsp) chilli powder, to taste.