Recipes For Fan Oven
BEEF STEW AND DUMPLINGS
675g (11/2 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
Salt and pepper
Dumplings:
100g (4oz) self raising flour
Pinch of salt
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;
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
FRUIT PLATE TARTS
Pastry:
800g (13/4 lb) plain flour
200g (7oz) block margarine
200g (7oz) cooking fat
250ml (10floz) cold water
Filling:
675g (11/2 lb) prepared fruit
50g (2oz) sugar
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.
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;
RICE PUDDING
40g (11/2 oz) pudding rice
25g (1oz) sugar
500ml (1 pint) milk
Grated nutmeg
50g (2oz) sultanas or raisins (optional)
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; 11/2 – 2 hours.
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