Hotpoint 6665, 6666 manual Belgian Beef Casserole, Steak and Kidney Pudding, Chicken Satay

Ingredients

500 g (1 lb 2 oz) braising steak, cubed

2 large onions, sliced thinly

1 clove garlic, crushed

30 ml (2 tbsp) seasoned flour

15 ml (1 tbsp) brown sugar

300 ml (1/2 pt) hot beef stock 300 ml (1/2 pt) light ale

15 ml (1 tbsp) wine vinegar

5 ml (1 tsp) mixed herbs

2 bay leaves

Ingredients

Filling:

350 g (12 oz) braising steak, cubed

100 g (4 oz) kidney, cubed

30 ml (2 tbsp) seasoned flour

1 onion, chopped

600 ml (1 pt) hot beef stock

Pudding:

175 g (6 oz) self-raising flour pinch salt

75 g (3 oz) suet cold water to mix

15 ml (1 tbsp) cornflour

Ingredients

100 g (4 oz) creamed coconut

90 ml (6 tbsp) crunchy peanut butter

45 ml (3 tbsp) lemon juice

30 ml (2 tbsp) soy sauce large pinch of chilli powder

4 chicken breast fillets, skinned

30 ml (2 tbsp) vegetable oil

2 garlic cloves, crushed

5 ml (1 tsp) ground turmeric

5 ml (1 tsp) five-spice powder

5 ml (1 tsp) coriander seeds

5 ml (1 tsp) cumin seeds

Belgian Beef Casserole Serves 4

Dish: large casserole with lid

1.Combine all the casserole ingredients in dish. Cover with lid and cook on HIGH power for 10 mins. Stir then use SIMMER power for 90 mins. or until meat is tender, stir every

30 mins. Remove bay leaves.

Steak and Kidney Pudding Serves 4

Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding basin

1.Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and cook on HIGH power for 10 mins., then SIMMER power for 60 mins., or until meat is tender. Remove plate.

2.Mix flour, salt and suet together. Mix to a firm dough with cold water.

3.Roll out 3/4 of pastry to line basin.

4.Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the gravy. Cook on HIGH power for 2 mins., stirring once, or until gravy has thickened. Pour 60 ml (4 tbsp) of gravy over the meat and reserve the rest for serving. Roll the remaining pastry to form a lid, moisten the edges and seal over the top of meat.

5.Cook on MEDIUM power for 10-12 mins. or until pastry looks dry.

Chicken Satay Serves 4

Dish: 4-8 wooden skewers + large shallow dish

1.For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into a large jug. Add the peanut butter, 15 ml (1 tbsp) of the lemon juice, 15 ml (1 tbsp) of the soy sauce, the chilli powder and 300 ml (1⁄2 pt) water. Cook on HIGH power for 5-6 mins. or until the sauce boils and thickens, stirring frequently. Turn into a serving bowl.

2.Cut the chicken into small chunks and place in a bowl.

3.Put the remaining creamed coconut, lemon juice and soy sauce into a blender or food processor. Add the remaining ingredients and blend until smooth.

4.Pour over the chicken. Cover and marinate in the fridge for 2-3 hours or overnight.

5.Thread the chicken onto wooden skewers. Place on a shallow dish, cover with any remaining marinade and cook covered on HIGH power for 7-8 mins. or until cooked, turn and baste frequently. Serve hot with the sauce for dipping.

M E A T A N D P O U L T R Y

45