John Lewis JLFSMW001 Instruction Manual page 72

Meat and poultry
Beligian beef casserole
Ingredients
500 g (1 lb 2 oz) braising steak, cubed
2 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned flour
15 ml (1 tbsp) brown sugar
300 ml ( pt) hot beef stock
1
/
2
300 ml ( pt) light ale
1
/
2
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Steak and kidney pudding
Ingredients
Filling:
350 g (12 oz) braising steak, cubed
100 g (4 oz) kidney, cubed
30 ml (2 tbsp) seasoned flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175 g (6 oz) self-raising flour
pinch salt
75 g (3 oz) suet
cold water to mix
15 ml (1 tbsp) cornflour
Serves 4
Dish: large casserole with lid
1. Combine all the casserole ingredients in
dish. Cover with lid and cook on HIGH
power for 10 mins. Stir then use Simmer
power for 90 mins. or until meat is
tender, stir every 30 mins. Remove bay
leaves.
Serves 4
Dish: 1.5 litre (3 pt) casserole + 1.2 litre
(2 pt) pudding basin
1. Combine all filling ingredients in
casserole. Place upturned plate on top of
meat, cover and cook on HIGH power
for 10 mins., then SIMMER power for 60
mins., or until meat is tender. Remove
plate.
2. Mix flour, salt and suet together. Mix to a
firm dough with cold water.
3. Roll out of pastry to line basin.
3
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4
4. Remove meat with a slotted spoon and
fill basin. Mix cornflour with water and
stir into the gravy. Cook on HIGH
power for 2 mins, stirring once, or until
gravy has thickened. Pour 60 ml (4 tbsp)
of gravy over the meat and reserve the
rest for serving. Roll the remaining
pastry to form a lid, moisten the edges
and seal over the top of meat.
5. Cook on MEDIUM power for 10-12
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