Hotpoint EG21 & EG22 Manuel d'utilisateur télécharger pdf (Page 15)

Recipes For Fan Oven

15

BEEF STEW AND DUMPLINGS

675g (1

1

/

2

lb) stewing steak, cut into

2.5cm (1 in. cubes)

2 medium sized onions, peeled and

quartered

225g (8oz) carrots, peeled and sliced

225g (8oz) swede, peeled and cubed

4 sticks of celery, cut into 2.5cm (1 in.)

lengths

500ml (1 pint) beef stock, boiling

30ml (2 tbsp) tomato puree

5ml (1 tsp) mixed dried herbs

50g (2oz) shredded suet

15ml (1 tbsp) chopped parsley

Cold water to mix

1. Place meat, vegetables, stock, puree,

herbs and seasoning in large

casserole dish.

2. Cover dish.

3. Bake: 140˚C; 1

1

/

2

-2 hours.

4. Cook until meat is tender.

5. Make dumplings: mix flour, salt, suet

and parsley together in bowl.

6.

Add enough water to make soft dough.

7. Divide into 4 pieces, from each into

ball and place on top of stew.

8. Cover and continue to cook for further

20-30 minutes or until cooked through.

3. Turn onto lightly floured surface.

Knead lightly then divide pastry into

four equal pieces.

4. Roll out two pieces to line base of

two 25cm (10in) plates. Roll out

remaining two pieces and leave to

one side.

5. Prepare fruit for filling. Divide equally

between the two pastry lined plates,

adding the sugar.

6. Dampen edges of pastry with water.

Cover fruit with rolled out pastry.

7. Trim and seal edges. Make a slit in the

top of the pastry.

8. Bake: 190˚C; 35-45 mins.

1. Make pastry. Sift flour into bowl, rub in

fats until mixture resembles fine

breadcrumbs.

2. Gradually add cold water to bind

pastry together to form stiff dough.

1. Grease pie dish and put in rice and

dried fruit (if used).

2. Add sugar and milk, stir well, sprinkle

grated nutmeg on top.

3. Bake: 140˚C; 1

1

/

2

– 2 hours.

Salt and pepper

Dumplings:

100g (4oz) self raising flour

Pinch of salt

FRUIT PLATE TARTS

Pastry:

800g (1

3

/

4

lb) plain flour

200g (7oz) block margarine

200g (7oz) cooking fat

250ml (10floz) cold water

Filling:

675g (1

1

/

2

lb) prepared fruit

50g (2oz) sugar

RICE PUDDING

40g (1

1

/

2

oz) pudding rice

25g (1oz) sugar

500ml (1 pint) milk

Grated nutmeg

50g (2oz) sultanas or raisins (optional)

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