Hotpoint 6665, 6666 Operating Instructions Manual page 47

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ngredients
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
1 /
300 ml ( pt) hot beef stock
2
1 /
300 ml ( pt) light ale
2
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
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ngredients
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
I
ngredients
100 g (4 oz) creamed coconut
90 ml (6 tbsp) crunchy peanut butter
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
large pinch of chilli powder
4 chicken breast fillets, skinned
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) five-spice powder
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
Belgian Beef Casserole
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.
Steak and Kidney Pudding
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 3 / of pastry to line basin.
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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 mins. or until pastry looks dry.
Chicken Satay
Dish: 4-8 wooden skewers + large shallow dish
1. For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into a large jug. Add the
peanut butter, 15 ml (1 tbsp) of the lemon juice, 15 ml (1 tbsp) of the soy sauce, the chilli
powder and 300 ml ( 1 ⁄ pt) water. Cook on HIGH power for 5-6 mins. or until the sauce boils
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and thickens, stirring frequently. Turn into a serving bowl.
2. Cut the chicken into small chunks and place in a bowl.
3. Put the remaining creamed coconut, lemon juice and soy sauce into a blender or food
processor. Add the remaining ingredients and blend until smooth.
4. Pour over the chicken. Cover and marinate in the fridge for 2-3 hours or overnight.
5. Thread the chicken onto wooden skewers. Place on a shallow dish, cover with any
remaining marinade and cook covered on HIGH power for 7-8 mins. or until cooked, turn
and baste frequently. Serve hot with the sauce for dipping.
Serves 4
Serves 4
Serves 4
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