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R-774M O/M 28/03/2001 15:21 Page 44
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STEAK & KIDNEY PUDDING
Serves 4
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
125g (5oz) onion, chopped
1
2.5ml (
/
2
3
450ml (
/
15ml (1tbsp) cornflour mixed with a little water
PASTRY:
225g (8oz) self-raising flour
1
2.5ml (
/
2
5ml (1tsp) baking powder
100g (4oz) suet
1
150ml (
/
15ml (1tbsp) milk
SAUSAGE & CELERY PLAIT
Serves 4
Pastry:
250g (9oz) plain flour
100g (4oz) margarine
cold water to mix
Filling:
100g (4oz) celery, sliced
100g (4oz) mushrooms, chopped
75g (3oz) onion, finely chopped
350g (13oz) low fat sausages, skinned
and mashed
10ml (2tsp) mild curry paste
1
2.5ml (
/
2
salt and pepper to taste
1 egg (size 3), beaten to glaze
sunflower seeds to sprinkle
BEEF STROGANOFF
Serves 4
3
800g (1
/
50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2tbsp) tomato purée
3
450ml (
/
1
150ml (
/
100g (4oz) mushrooms, thinly sliced
1
150ml (
/
Downloaded from:
http://www.usersmanualguide.com/
RECIPES
tsp) dried mixed herbs (see Tip, page 48)
pint) beef stock
4
tsp) salt
pint) cold water
4
tsp) dried basil (see Tip, page 48)
lb) rump steak, cut into strips
4
pint) hot beef stock
4
pint) white wine
4
pint) soured cream
4
Help Line: 08705 274277 (office hours)
Preparation Time - 20 Minutes
1 Place steak, kidney, onion, mixed herbs and
stock in a casserole dish. Cover and cook on
50% for 65 - 70 minutes. Stir after half the
cooking time and add the cornflour to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl, mix well.
3 Add 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, pierce and cook on
100% for 13 - 14 minutes.
Preparation Time - 25 Minutes
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 100% for 4 - 5 minutes. Stir halfway
through cooking.
3 Add sausage, curry paste, basil and seasoning.
4 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.
5 Make diagonal cuts in pastry 1cm (
down each side of the filling and brush with a
little of the beaten egg. 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.
6 Place on turntable, cook at 160˚C for 35 - 40
minutes.
Preparation Time - 10 Minutes
1 Place the steak, flour, salt and pepper in a 2.5
litre (approx. 4 pint) casserole dish, mix well.
2 Stir in the onion, purée, stock and wine. Cover
and cook on 50% for 50 - 55 minutes, stir 2 - 3
times during cooking.
3 Stir in mushrooms, cook on 50% for 6 - 7
minutes.
4 Stir in the cream before serving.
Serve on a bed of tagliatelle or rice.
44
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/
") apart
2
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