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Braised Topside au Poivre

450g (1 lb) Topside of beef, cut into 4 slices

1 tablespoon black peppercorns, crushed

Salt

25g (1 oz) butter

2 tablespoons vegetable oil

4 small courgettes, thickly sliced

4 tomatoes, sliced 125ml (1/4 pint) red wine

1.Sprinkle beef with peppercorns and salt.

2.Heat butter and oil in frying pan, cook half the courgettes and tomatoes, place in bottom of casserole dish.

3.Fry meat on both sides and place on top of vegetables, then cook remaining vegetables and place on top of meat in casserole dish.

4.Add red wine to pan and bring to the boil. Pour into casserole dish.

5.Cover dish with foil and fit lid tightly.

6.Place in oven.

Rhubarb and Raspberry Crunch Layer

100g (4 oz) butter, melted

100g (4 oz) rolled oats

100g (4 oz) digestive or ginger biscuits coarsely crushed

50g (2 oz) mixed chopped nuts

175g (6 oz) demerara sugar, divided in half

Good pinch of cinnamon

450g (1 lb) rhubarb, cut into 2.5cm (1") lengths

225g (8 oz) frozen raspberries

1.Mix together butter, oats, crushed biscuits, nuts, half sugar and cinnamon.

2.In another bowl mix remaining sugar and fruits together.

3.Place half fruit in bottom of a 1.1 litre (2 pint) greased ovenproof dish. Sprinkle with half biscuit mixture.

4.Repeat layers.

5.Place in oven.

Menu 3

Method

Chilli Con Carne

Slow Cook for 6 hrs..

Rice

 

Fruit Crumble

Chilli Con Carne

 

675g (1 1/2 lb) minced beef 15ml (1 tbsp) vegetable oil

1 large onion, skinned and chopped

1/2 green pepper, seeded and chopped

2 x 425g (15 oz) can tomatoes, chopped Salt and Pepper

1 tablespoon chilli powder

1 teaspoon brown sugar

2 tablespoons tomato puree

425g (15 oz) can red kidney beans, blended together

1.Fry minced beef in oil until lightly browned, add onion and pepper and fry for 5 mins, until soft.

2.Blend together chilli powder, brown sugar and tomato puree.

3.Stir in tomatoes, chilli paste and seasoning. Bring to boil.

4.Place in casserole dish.

5.Cover tightly with foil and lid.

6.Place in oven.

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Hotpoint BD52, BD62 manual Braised Topside au Poivre, Rhubarb and Raspberry Crunch Layer, Chilli Con Carne

BD62, BD52 specifications

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