Salton SCO912 Instruction Manual page 10

2tbsp butter
Salt and pepper to taste
1 box cannelloni pasta
200g cheese for topping
Method:
1. Heat the oil in a pot
2. Fry the onion and carrot until onion is glossy
3. Add the garlic and peppers
4. Add the ostrich mince and brown
5. Add the coriander, ginger, cumin, paprika, bbq spice and stir well
6. Add tomato paste, tomatoes and chutney
7. For the white sauce, melt the butter in a pot, add the flour and make a roux.
8. Add the milk, stirring consistently until desired thickness
9. Season
10. Stuff the cannelloni with the ostrich mince, pour white sauce over and sprinkle
with grated cheese
11. Bake in the Salton Convection Oven for 30 minutes at 180 °c
Blue cheese and mushroom stuffed butternut
Time: 15 - 20 minutes
Portion: 2 -4
Ingredients:
2 butternuts, halved, steamed to al dente
1 tbsp oil
½ onion, diced
1 cup sliced mushroom
1 cup sliced patty pans
1 tsp garlic, chopped
1 tsp thyme
Salt and pepper to taste
50g blue cheese
1 cup white sauce
¼ tsp paprika
Method:
1. Heat the oil in a pan, fry the onions until glossy
2. Add the mushroom, patty pans, garlic and thyme
3. Mix the white sauce, blue cheese and paprika together
4. Pour into the mushroom mix
5. Pour over butternut and bake in the Salton Convection Oven for 200 °c 15
minutes until golden brown
Berry Croissant bread and butter pudding
Time: 30 – 40 min
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