48696 rev1_Layout 1 15/06/2012 09:16 Page 13
Recipes - Meat
Bolognese sauce
Ingredients:
| 3.5L | 6.0L |
|
• | 1kg | 1.5kg | Minced beef |
• | 1 large | 2 large | Onion(s), chopped |
• | 3 | 4 | Celery sticks, thinly sliced |
• | 1 | 2 | Garlic clove(s), crushed |
• | 4tbsp | 6tbsp | Tomato puree |
• | 1tbsp | 3tbsp | Flour |
• | 2 cans | 3 cans | Tinned tomatoes |
|
|
| (including the juice) |
• | 250ml | 500ml | Beef stock |
• | 200g | 300g | Mushrooms, sliced |
• | 1tsp | 2tsp | Mixed herbs |
•Salt and pepper to taste
Method:
1In a pan, gently brown the mince without adding any fat or oil.
2When the fat has started to run from the meat, add the onion, celery and garlic.
3Fry for a couple of minutes and then add the tomato puree.
4Blend some of the tomato juice with the flour to make a smooth pouring cream, add to the meat with remaining tomatoes and juice and bring to the boil, stirring continuously until thickened.
5Add the remaining ingredients and mix well.
6Transfer to the Cooking Pot, cover with the Glass Lid.
7Cook for approximately
Note: a slight ‘crust' of brown meat may appear on the top. It soon disappears if stirred into the sauce.
Boiled ham
Ingredients:
3.5L | 6.0L |
• 1kg (max) | 1.8kg (max) Gammon joint |
Method:
1Put the gammon in the Cooking Pot.
2Drain and rinse the joint.
3Place the gammon joint into the Cooking Pot and cover with boiling water.
4Transfer to the Cooking Pot and cover with the Glass Lid.
5Cook for approximately
6Drain and cool slightly before removing the skin.
7Allow to cool. Wrap tightly in kitchen foil.
8Place in the refrigerator until well chilled. Coat fat with toasted breadcrumbs before serving.
IMPORTANT: When buying a joint of meat, make sure that it will fit in the Cooking Pot, so that with liquid, it will still be 2.5cm below the rim when it is covered.
The shape of the meat is just as important as the weight.
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