Panasonic NN-CF778S Mini Boeuf En Croute, Gazed Gammon, Meat and Poultry, Ingredients, Filling

Meat and Poultry

Mini Boeuf En Croute

￿4

Ingredients

Filling:

15g (½ oz) dried porcini mushrooms

15g (½ oz) butter

225g (8oz) mushrooms

1 large onion, peeled and finely chopped

150ml (¼ pt) red wine

4 fillet steaks, roughly 150g (6oz) each

375g (11oz) puff pastry 15ml (1tbsp) brandy 1 large egg, beaten salt & pepper

Serves 4

Dish: large bowl, greased enamel shelf

Oven Accessory: no accessory then enamel shelf in lower position then wire shelf in lower position

Soak porcini mushrooms in boiling water for 20 mins. Drain and finely chop. Put the butter, all the mushrooms and onions in a bowl. Place on base of oven and cook on HIGH MICROWAVE for 3 mins. Add wine and brandy to the mushroom mixture and cook on HIGH MICROWAVE for 7-8 mins. Preheat oven on CONVECTION 220°C. Place the fillets on the enamel shelf and cook on CONVECTION 220°C for 20 mins. Allow to cool. Cut the pastry into 4 pieces and roll each piece out to a 15cm x 15cm (7 in.) square and brush with beaten egg. Place a ¼ of the mushroom mixture into the centre of each pastry square and place a fillet on top. Season. Bring the corners of the pastry to the centre and place on a greased enamel tray. Brush with beaten egg. Place on wire shelf and cook on CONVECTION 220°C for 15 mins for medium rare, 20 mins for medium and 25 mins for well done.

Gazed Gammon

￿4

Ingredients

900g (2 lb) unsmoked gammon joint, cold water to cover

300 ml (½ pt) white wine (optional)

1 onion, peeled

4 whole cloves

10 peppercorns

45 ml (3tbsp) honey

30 ml (2tbsp) orange juice

15g (½ oz) Demerara sugar

15 ml (1tbsp) Dijon mustard

12 whole cloves

Serves 4

Dish: 3 litre (6pt) large casserole with lid

Oven Accessory: no accessory then enamel shelf in lower position

Place gammon in a large casserole dish. Add onion stuck with cloves and peppercorns. Place on base of oven and cook on HIGH MICROWAVE for 15 mins. then MEDIUM MICROWAVE for 15-20 mins. per 450g (1lb), or until cooked. Drain. Mix together the honey, juice, sugar and mustard. Cook on HIGH MICROWAVE for 1 min. Leave to cool. Remove the gammon rind. Score the fat in a lattice pattern and stud with cloves. Brush over half of the glaze.

Preheat oven on CONVECTION 180°C + GRILL 1. Place gammon on enamel shelf and cook on CONVECTION 180°C + GRILL 1 for 10-15 mins until golden spreading over the remaining glaze halfway through cooking time.

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