Panasonic NN-CF771S Operating Instructions And Cookery Book page 109

NN-CF760M CF750W CF771 BP_Regs:F00039M69BP
Mini Boeuf En Croute
Ingredients
Filling
15g (½oz) dried porcini mushrooms
15g (½oz) butter
225g (8oz) mushrooms, sliced
1 large onion, peeled and finely
chopped
150ml (¼ pt) red wine
1 large egg, beaten
4 fillet steaks, roughly 150g (6oz)
each
375g (11oz) ready rolled puff pastry
15ml (1tbsp) brandy
salt & pepper
Glazed Gammon
Ingredients
900g (2lb) unsmoked gammon joint
joint, cold water to cover
300ml (½pt) white wine (optional)
1 onion, peeled
4 whole cloves
10 peppercorns
45ml (3tbsp) honey
30ml (2tbsp) orange juice
15g (½oz) Demerara sugar
15ml (1tbsp) Dijon mustard
12 whole cloves
26/2/13
Meat & Poultry
Dish: large bowl, greased enamel shelf
Oven Accessory: no accessory then enamel shelf in
lower position
Soak porcini mushrooms in boiling water for 20 mins.
Drain and finely chop. Put the butter, all the mushrooms
and onions in a bowl. Place on base of oven and cook
on HIGH MICROWAVE for 3 mins. Add wine and brandy
to the mushroom mixture and cook on HIGH
MICROWAVE for 7-8 mins. Preheat oven on
CONVECTION 220°C. Place the fillets on the enamel
shelf and cook on CONVECTION 220°C for 20 mins.
Allow to cool. Cut the pastry into 4 pieces and roll each
piece out to a 15cm x 15cm (7 in.) square and brush with
beaten egg. Place a ¼ of the mushroom mixture into the
centre of each pastry square and place a fillet on top.
Season. Bring the corners of the pastry to the centre and
place on greased enamel shelf. Brush with beaten egg.
Cook on CONVECTION 220°C for 15 mins. for medium
rare, 20 mins for medium and 25 mins for well done.
Dish: 3 litre (6pt) large casserole with lid
Oven Accessory: no accessory then enamel shelf in
lower position
Place gammon in a large casserole dish. Add onion stuck
with cloves and peppercorns and cover with water. Place
on base of oven and cook on HIGH MICROWAVE for 15
mins. then MEDIUM MICROWAVE for 15-20 mins. per
450g (1lb), or until cooked. Drain. Mix together the
honey, juice, sugar and mustard. Cook on HIGH
MICROWAVE for 1 min. Leave to cool. Remove the
gammon rind. Score the fat in a lattice pattern and stud
with cloves. Brush over half of the glaze.
Preheat oven on CONVECTION 180°C + GRILL 1. Place
gammon on enamel shelf and cook on CONVECTION
180°C + GRILL 1 for 10-15 mins until golden spreading
over the remaining glaze halfway through cooking time.
10:20 Page 107
Serves 4
Serves 4
107