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Meat and Poultry
Ingredients
Filling:
15g (½ oz) dried porcini mushrooms
15g (
½ oz) butter
225g (8oz) mushrooms
1 large onion, peeled and finely
chopped
150ml (¼ pt) red wine
4 fillet steaks, roughly 150g (6oz)
each
375g (11oz) puff pastry
15ml (1tbsp) brandy
1 large egg, beaten
salt & pepper
Serves 4
Dish: large bowl, greased enamel shelf
Oven Accessory: no accessory then enamel
shelf in lower position then wire shelf in lower
position
Soak porcini mushrooms in boiling water for 20 mins.
Drain and finely chop. Put the butter, all the mushrooms
and onions in a bowl. Place on base of oven and cook
on HIGH MICROWAVE for 3 mins. Add wine and brandy
to the mushroom mixture and cook on HIGH
MICROWAVE for 7-8 mins. Preheat oven on
CONVECTION 220°C. Place the fillets on the enamel
shelf and cook on CONVECTION 220°C for 20 mins.
Allow to cool. Cut the pastry into 4 pieces and roll each
piece out to a 15cm x 15cm (7 in.) square and brush with
beaten egg. Place a
¼ of the mushroom mixture into the
centre of each pastry square and place a fillet on top.
Season. Bring the corners of the pastry to the centre and
place on a greased enamel tray. Brush with beaten egg.
Place on wire shelf and cook on CONVECTION 220°C
for 15 mins for medium rare, 20 mins for medium and 25
mins for well done.
4
Mini Boeuf En Croute
Ingredients
900g (2 lb) unsmoked gammon
joint, cold water to cover
300 ml (
½ pt) white wine (optional)
1 onion, peeled
4 whole cloves
10 peppercorns
45 ml (3tbsp) honey
30 ml (2tbsp) orange juice
15g (
½ oz) Demerara sugar
15 ml (1tbsp) Dijon mustard
12 whole cloves
Serves 4
Dish: 3 litre (6pt) large casserole with lid
Oven Accessory: no accessory then enamel
shelf in lower position
Place gammon in a large casserole dish. Add onion stuck
with cloves and peppercorns. Place on base of oven and
cook on HIGH MICROWAVE for 15 mins. then MEDIUM
MICROWAVE for 15-20 mins. per 450g (1lb), or until
cooked. Drain. Mix together the honey, juice, sugar and
mustard. Cook on HIGH MICROWAVE for 1 min. Leave
to cool. Remove the gammon rind. Score the fat in a
lattice pattern and stud with cloves. Brush over half of
the glaze.
Preheat oven on CONVECTION 180°C + GRILL 1. Place
gammon on enamel shelf and cook on CONVECTION
180°C + GRILL 1 for 10-15 mins until golden spreading
over the remaining glaze halfway through cooking time.
4
Gazed Gammon