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Traditional Sunday Lunch for 4
Prepare and cook Apple Pie – see page 85.
Prepare 900 g (2 lb) new potatoes. Place in a
medium casserole dish with 150 ml (
pt) of water.
Cover and cook on HIGH power for 18-20 mins. or
until boiled and cooked. Drain and leave to one
Cut 1 medium sized cauliflower into florets. Place in
a medium casserole with 90 ml (6 tbsp) water.
Cover and cook on HIGH power for 12 mins. or until cooked.
Place 225 g (8 oz) frozen peas in a suitable sized dish. Cover and cook on HIGH power
for 5 mins. Drain and add to the cauliflower in a microsafe serving dish. Leave to one side.
Place 3-4 lb joint of beef on low rack on metal tray + splashguard and cook on AUTO
PROGRAMME BEEF. When cooked remove meat from oven and tent in foil and keep
Spoon off 45 ml (3 tbsp) of meat juices into a jug for gravy.
Place 10 ml (2 tsp) oil in 4 individual Yorkshire Pudding tins. Place on low rack on metal
tray and preheat oven on Convection 220°C.
Once oven has preheated pour Yorkshire batter into heated oil in tins. Cook for
20-25 mins. or until Yorkshires are well risen and browned.
Remove Yorkshires on metal tray from oven. Reheat vegetables and make gravy using HIGH power (see page 83).
STEP BY STEP
Yorkshire Puddings Serves 4
Dish: individual Yorkshire tins Oven Accessory: glass turntable + metal tray + low rack
1. Place flour and salt in a mixing bowl. Make a well in the centre and break in eggs.
2. Beat eggs into flour and gradually add milk, beating well until smooth. Stand until required.
3. Divide 10 ml (2 tsp) oil between 4 individual Yorkshire Pudding tins. Place on low rack on
metal tray and preheat oven to Convection 220°C.
4. Pour batter into heated oil in tins and cook for 20-25 mins. or until well risen and brown.
100 g (4 oz) plain flour
300 ml (
11.00am Prepare and cook
12 noon Parboil potatoes.
12.12pm Cook cauliflower
12.35pm Put beef in oven to
1.25pm Take beef out of
the oven – tent in
foil and leave to
1.30pm Cook Yorkshires.
1.50pm Prepare gravy and
2.00pm Place Apple Pie in
oven to warm