AGA DC6 User Manual page 31

Simmering Oven • Simmering Oven • Simmering Oven • Simmering Oven • Simmering Oven • Simmering Oven • Simmering Oven •
Meal 3 6 - 8 hours cooking
Recipes
2 ham slices approx 15mm (
100g (4oz) no-soak dried apricots
25g (1oz) raisins
3 large potatoes, thinly sliced
300ml ( pt) chicken stock
1/2
50g (2oz) butter, melted
350g (3/4 lb) red cabbage
25g (1oz) butter
1 medium onion, sliced
1 medium cooking apple, sliced
30ml (2 tbsps) cider vinegar
45ml (3 tbsps) honey
salt and pepper
2 rounds of thick sliced wholemeal bread
a little milk
50g (2oz) butter or margarine
50g (2oz) soft brown sugar
grated rind and juice of 1 lemon
grated rind and juice of 1 orange
3 eggs, separated
superfine sugar for sprinkling
Ham and Apricot Pie
Braised Red Cabbage
St. Clements Pudding
Gammon and Apricot Pie
") thick 1.
1/2
2.
3.
4.
Braised Red Cabbage
1.
2.
3.
4.
5.
St Clements Pudding
1.
2.
3.
4.
5.
6.
7.
Remove the rind from the ham. Nick the edges and lay them
in a shallow dish.
Sprinkle with apricots, raisins and pepper.
Overlap the sliced potatoes on top of the ham. Pour over
stock.
Brush with melted butter place in the oven.
Slice the red cabbage finely
Melt the butter in a large saucepan and sauté the onion and apple
until starting to soften.
Add the cabbage and cook for a further 2 minutes
Mix in the vinegar, honey and seasoning.
Transfer to an ovenproof dish, and cover tightly with foil. Place in
the oven.
Grease a shallow oven-proof dish and line the base with fingers of
bread.
Pour over sufficient milk to be absorbed by the bread.
Cream the fat and sugar.
Add the yolks, lemon and orange rind and juice. Beat.
Whisk the egg whites stiffly and fold most of them into the
creamed mixture.
Spread this mixture over the bread.
Finish with a layer of the remaining egg white, thickly dredged with
sugar. Leave uncovered. Place in the oven.
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