Hotpoint EG95 Instruction And Recipe Book page 32

'Slow' Setting Menus
MENU 5
Rich Onion Soup
Honey Roast Ham
Ratatouille
Bread Pudding
RICH ONION SOUP
450g (1 lb) onions, peeled and thinly sliced
25g (1 oz) butter
1 tablespoon vegetable oil
1 teaspoon salt
1 / teaspoon brown sugar
2
40g (1 / oz) plain flour
1
2
750ml (1 1 / pint) brown stock
2
125ml ( 1 / pint) stout or brown ale
4
HONEY ROAST HAM
2kg (4 1 / lb) joint middle cut gammon
2
Sauce:
2 tablespoons honey
2 tablespoons sherry
1 tablespoon demerara sugar
RATATOUILLE
375g (12 oz) aubergines
Salt
225g (8 oz) onions, peeled and sliced
1-2 cloves of garlic, crushed
2 tablespoons vegetable oil
375g (12 oz) tomatoes, skinned and
roughly chopped
375g (12 oz) courgettes, sliced
375g (12 oz) red peppers, de-seeded and
sliced
Bunch of fresh herbs
Salt and pepper
Chopped parsley
32
METHOD
Cook on a 'Slow' setting for 7 hrs.
1. Gently cook onions in butter and oil in
large saucepan for 5 minutes
2. Add salt and sugar and cook for 2
minutes.
3. Remove from heat and stir in flour,
stock and beer.
4. Bring to boil. Place in casserole dish.
5. Cover tightly with foil and lid.
6. Place in oven.
1. Soak gammon in cold water overnight.
Drain and dry.
2. Coat with sauce. Wrap in foil.
3. Place in tin.
4. Cook on 180˚C for 30 minutes. Add rest
of meal to oven and set to 'Slow' setting
for 7 hours.
1. Slice aubergines and sprinkle with salt,
leave for 30 minutes. Pat dry.
2. Cook onions gently with garlic, in oil
until soft.
3. Add remaining ingredients and heat
thoroughly.
4. Place in casserole dish.
5. Cover tightly with foil and lid.
6. Place in oven.