Hotpoint 6675 Cookery Book & Operating Instructions page 68

I
ngredients
900 g (2 lb) unsmoked gammon joint
cold water to cover
300 ml ( 1 / pt) white wine (optional)
2
1 onion, peeled
4 whole cloves
10 peppercorns
45 ml (3 tbsp) honey
30 ml (2 tbsp) orange juice
15 ml (1 tbsp) demerara sugar
15 ml (1 tbsp) Dijon mustard
12 whole cloves
I
ngredients
1 clove garlic, crushed
5 ml (1 tsp) chilli powder
5 ml (1 tsp) ground cumin
1 /
150 ml ( pt) soured cream
4
15 ml (1 tbsp) chopped mint
450 g (1 lb) minced lamb
1 onion, grated
I
ngredients
6 lambs kidneys
1 onion, sliced
25 g (1 oz) butter
100 g (4 oz) button mushrooms, halved
1 /
15 g ( oz) flour
2
8 chipolata sausages, halved
60 ml (4 tbsp) red wine
60 ml (4 tbsp) hot beef stock
30 ml (2 tbsp) tomato puree
salt and pepper
66
Glazed Gammon
Dish: large bowl Oven Accessory: glass turntable + low rack + metal tray + splash guard
1. In a large bowl or casserole soak the gammon in water for at least 2 hours. Discard the
water, recover the joint with fresh water and wine (if using). Add onion stuck with cloves and
peppercorns and cook on HIGH power for 15 mins. then MEDIUM power for 15-20 mins. per
450 g (1 lb) or until cooked. Drain.
2. Mix together the honey, juice, sugar and mustard. Cook on HIGH power for 1 min. Leave to
cool.
3. Remove the gammon rind. Score the fat in a lattice pattern and stud with cloves. Brush over
half of the glaze.
4. Place gammon onto low rack + splashguard on metal tray on turntable and cook in a
preheated oven on RAPID-BAKE 170°C + Grill 1 for 10-15 mins. until golden, spreading
over the remaining glaze halfway through cooking time.
Lamb Kebabs
Dish: 8 wooden skewers
1. Mix the garlic, chilli powder and cumin together. Stir into the soured cream and add mint.
2. Place the minced lamb and onion in a bowl and add half the flavoured cream. Mix well.
3. With damp hands, form the mince mixture into long sausages around the skewers.
4. Arrange the kebabs on the grill accessory, brush with remaining cream. Cook on Combination:
RAPID-BAKE 250˚C + Grill 1 + WARM power for 15-20 mins. turning halfway.
Kidneys Turbigo
Dish: large casserole
1. Skin, halve and core the kidneys. Remove any fat or gristle.
2. Place the onion and butter in the casserole. Cover and cook on HIGH power for 2 mins. or
until the onion starts to soften.
3. Add the kidneys, cover and cook on HIGH power for 4 mins. Turn halfway during cooking.
4. Add remaining ingredients, cover and cook on MEDIUM power for 15-18 mins. or until the
kidneys are tender. Stir halfway during cooking.
Oven Accessory: glass turntable + grill accessory +
metal tray + splash guard
Oven Accessory: glass turntable
Serves 4
Serves 4
Serves 4