Menus

Menu 3 continued

10 oz (275g) long grain rice

3 tablespoons (45ml) oil

1 1/4pt (625ml) water

675g (1 1/2 lb) Fruit, prepared

75g (3 oz) Caster sugar

175g (6 oz) Plain flour

75g (3 oz) Butter

75g (3 oz) demerara sugar

Long Grain Rice

1.Wash the rice.

2.Fry the rice in oil until lightly browned.

3.Boil the water , add salt and place with rice in casserole dish.

4.Cover dish tightly with foil and lid.

5.Place in oven.

Fruit Crumble

1.Place prepared fruit and sugar in dish.

2.Rub butter into flour until it resembles fine breadcumbs.

3.Stir in demerara sugar and mix well.

4.Sprinkle over fruit.

5.Place in oven.

Menu 4

Method

Salmon Pate

Roast Lamb

Jacket Potatoes

Pear Pudding

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

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

250ml (1/2 pint) milk

25g (1 oz) butter, softened

1 egg yolk

2 tablespoons chopped parsley Juice of 1/2 lemon

Salt and Pepper

Slow Cook for 6 hrs..

Salmon Pate

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.

1.25kg (2 1/2 lb) Leg of Lamb 1 teaspoon rosemary

1 tablespoon parsley, chopped Salt and pepper

Bay leaf

Roast Lamb

 

 

1.

Wipe meat. Place in piece of foil.

Mixed

2.

Season well with mixture and wrap

 

tightly in foil.

}together 3.

Place on rack in dish.

 

4.

Cook in oven at 170˚C for 30 minutes

 

 

before setting to ‘Slow Cook’.

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Hotpoint BD62, BD52 manual Long Grain Rice, Salmon Pate Roast Lamb Jacket Potatoes Pear Pudding

BD62, BD52 specifications

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