User Manual

19
M
EAT
pastry:
100g (4oz) plain flour
125g (5oz) plain wholemeal flour
100g (4oz) margarine
cold water to mix
filling:
3 sticks celery, sliced
100g (4oz) mushrooms, chopped
1 small onion, finely chopped
225g (8oz) low fat sausages, skinned
and mashed
10ml (2tsp) mild curry paste
2.5ml (
1
/2tsp) dried basil (see Tip, page 20)
salt and pepper to taste
1 egg (size 3), beaten to glaze
sunflower seeds to sprinkle
1 Place flours in a bowl, rub in the margarine until
the mixture resembles fine breadcrumbs.
Combine with enough cold water to make a firm
dough. Chill whilst preparing the filling.
2 Place celery, mushrooms and onion in a bowl. Cook
on HIGH for 4-5 minutes. Stir halfway through cooking.
3 Add sausage, curry paste, basil and seasoning.
4 Preheat the oven to 220°C.
5 Roll out pastry to make a rectangle 30 x 23cm
(12 x 9"). Spoon sausage mixture down the
centre in a band 6cm (2.4") wide.
6 Make diagonal cuts in pastry 1cm (
1
/2") apart
down each side of the filling and brush with a little
of the beaten egg.
7 Fold end of pastry over the meat, fold pastry strips
alternately from each side over the filling to create
a plait.
Place plait in a greased flan dish, brush with
egg. Sprinkle with sunflower seeds.
8 Place on low rack and bake in a preheated oven
on DUAL COOK 220°C, MEDIUM for 17-18
minutes.
SERVES 4PREPARATION TIME - 25 MINUTES
AUSAGE & CELERY PLAIT
S
Microwave Tip: Toasting Almonds
Place 25g (1oz) almonds in a shallow flan dish
with a knob of butter, heat on HIGH for 3
minutes, stir every minute until golden.
ORK & COURGETTE TART
P
1 To prepare pastry, place flour in a bowl and rub in
butter until mixture resembles fine breadcrumbs.
Stir in egg and enough cold water to form a soft
but not sticky dough. Line a greased 25.4cm (10")
flan with pastry. Chill whilst preparing the filling.
2 Place courgettes and water in large bowl. Cover, cook
on HIGH for 5 minutes. Drain, put to one side.
3 Place pork, onion, garlic and rosemary in a bowl
and cook on HIGH for 8 minutes, stirring 2-3 times
during cooking. Drain, put to one side.
4
Arrange half the courgettes on the pastry base,
spread pork mixture evenly on top. Arrange the
remaining courgettes on top in a circular fan shape.
5 Combine the cream, whole eggs & yolk, nutmeg,
salt and pepper until smooth, pour over the tart.
6 Place on the low rack and cook on DUAL BAKE
200°C, MEDIUM-LOW for 35-40 minutes until set
and evenly brown.
pastry:
225g (8oz) plain flour
100g (4oz) butter
1 egg (size 3), beaten
cold water to mix
filling:
450g (1lb) courgettes, in narrow 7.6cm (3") strips
60ml (4tbsp) water
225g (8oz) lean minced pork
1 large onion, finely chopped
1 clove garlic, crushed
10ml (2tsp) fresh rosemary, chopped
300ml (
1
/2 pint) soured cream
2 eggs (size 3), beaten
2 egg yolks (size 3), beaten
2.5ml (
1
/2tsp) nutmeg
salt and pepper to taste
SERVES 4 PREPARATION TIME - 20 MINUTES