Hotpoint EG95 manual Salmon Pate, Roast Lamb, Jacket Potatoes, Pear Pudding

‘Slow’ Setting Menus

MENU 4	METHOD
Salmon Pate	Cook on a ‘Slow’ setting for 7 hrs.
Roast Lamb
Jacket Potatoes
Pear Pudding

SALMON PATE

450g (1 lb) cooked, or canned salmon, pink or red

4 x 2.5 cm (1”) thick slices of white bread from large loaf

250 ml (1/2 pint) milk

25g (1 oz) butter, softened

1 egg yolk

2 tablespoons chopped parsley

Juice of 1/2 lemon

Salt and pepper

1.If using canned salmon, drain. Flake salmon into bowl.

2.Break bread into small pieces and soak in milk for 5-10 mins, or until soft. Stir into fish.

3.Add softened butter, egg yolk, parsley, lemon juice and seasoning. Beat together till thoroughly mixed.

4.Turn mixture into 500ml (1 pint) greased ovenware dish and cover with foil.

5.Place dish in larger dish containing 2.5 cm (1”) of hot water.

6.Cover completely with foil. Place in oven carefully.

ROAST LAMB

1.25 KG (21/2 lb) leg of lamb

1 teaspoon rosemary	mixed
	} together
1 tablespoon parsley, chopped
Salt and pepper
Bay leaf

1.Wipe meat. Place in piece of foil.

2.Season well with mixture and wrap tightly in foil.

3.Place on rack in dish.

4.Cook in oven at 170˚C for 30 minutes before setting to ‘Slow’.

JACKET POTATOES
	1.	Scrub the potatoes, prick well.
4 large potatoes
	2.	Wrap each potato in a piece of cooking
		foil.

PEAR PUDDING

50g	(2 oz) butter		mixed
			} together
50g	(2 oz) dark brown sugar
100g		(4 oz) margarine
100g		(4 oz) caster sugar
2 size 4 eggs
100g		(4 oz) self raising flour, sieved

1/4 teaspoon almond essence

3 pears peeled, cored and cut into 4

1.Coat base of souffle dish with melted butter and sugar.

2.Cream together margarine and sugar until light and fluffy.

3.Beat in each egg, fold in flour, and stir in almond essence.

4.Place prepared pear slices in base of dish then cover with cake mixture.

5.Cover dish tightly with foil.

6.Place in oven.

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