Filter
Top Products
RECIPES
Serves
225g self raising flour
pinch of salt
100g shredded suet
150ml (
1
/
4
pint) water
15ml (1 tbsp) olive oil
75g onion, chopped
150g back bacon, diced
225g leek, thinly sliced
150g stilton, crumbled
90ml (6 tbsp) single cream
seasoning
1 egg yolk, beaten
egg white to glaze
1 Sift the flour and salt into a large mixing bowl and stir
in the suet.
2 Gradually mix in 150ml water until you have a soft dough,
knead lightly on a floured work surface, divide in half and
roll out a base and lid large enough to fit a 20cm (8”) flan
dish. Line the greased flan dish with the base.
3 Cook onion and bacon in oil for 2 minutes on 100%.
4 Add leeks and cook for 5 minutes on 100%.
5 Stir in the stilton, cream, seasoning and egg yolk.
6 Put the filling on the pastry.
7 Seal the pie with the lid and brush with egg white.
8 Place on the low rack and bake on DUAL
CONVECTION, 250ºC, 30% for 25 minutes.
B
ACON
&
STILTON PIE
Serv
25g plain flour
salt and pepper to taste
800g stewing steak, cut into cubes
450g potato, peeled and chopped
225g onion, chopped
450ml (
1
/
2
pint) hot beef stock
30ml (2 tbsp) cornflour blended with 30ml
(2 tbsp) water
225g shortcrust or puff pastry
1 egg (medium), beaten to glaze
1 Place the flour, salt and pepper in a 2.5 litre (approx. 4
pint) casserole dish, Add the meat and turn to coat with
the flour. Add the potatoes, onion and stock, mix well.
2 Cook on 70% for 30 minutes, stir twice during cooking.
2 Stir in the cornflour, mixing well. Leave to one side.
3 Preheat the oven to CONVECTION 220ºC.
4 Roll out the pastry to make a lid for the casserole dish.
Place the lid over the meat pinching the edges. Brush
with egg to glaze.
5 Place on the lower shelf and cook on CONVECTION
220ºC for 22 minutes.
Rotate the dish 180º after half the cooking time.
M
EAT
&
POTATO P IE
Serv
5ml (1 tsp) each of fresh oregano, tarragon and
thyme, chopped
2 bay leaves
2 cloves garlic, roughly chopped (see tip, page 60)
7.5ml (1
1
/
2
tsp) paprika
5ml (1 tsp) plain flour
45ml (3 tbsp) spanish medium dry sherry
30ml (2 tbsp) olive oil
1.8kg leg of lamb
sea salt
1 In a small bowl, crush the herbs, bay leaves, garlic,
paprika and flour together, mix in the sherry and oil.
2 Place the lamb in a 25cm (10”) flan dish and score all
over, brush with half of the sauce and sprinkle with
sea salt.
3 Place on the low rack and cook on DUAL
CONVECTION, 160ºC, 30% for 72 minutes, turn
over halfway through cooking and brush with the
remaining sauce.
GARLIC ROASTED LAMB
p53_cre 8/28/06 11:32:37 AMp53_cre 8/28/06 11:32:37 AM