MEAT

STEAK AND KIDNEY PUDDING

SERVES 4

PREPARATION TIME - 20 MINUTES

 

 

 

 

1 Place steak, kidney, onion, mixed herbs and

450g (1lb) stewing steak, chopped

 

 

 

 

stock in a casserole dish. Cover and cook on

100g (4oz) kidney, chopped

 

 

 

MEDIUM for 65-70 minutes. Stir after half the

1 medium onion, chopped

 

 

cooking time and add the cornflour to thicken.

2.5ml (1/2tsp) dried mixed herbs (see Tip, page 49)

 

 

 

 

2 To make the pastry, place the flour, salt, baking

450ml (3/4 pint) beef stock

 

 

 

 

powder and suet in a bowl, mix well.

15ml (1tbsp) cornflour mixed with a little water

3 Add enough cold water to form a soft dough. Roll

pastry:

 

out 2/3 of the pastry and use it to line the base and

225g (8oz) self-raising flour

 

sides of a greased 1.2 litre (2 pint) pudding basin.

2.5ml (1/2tsp) salt

 

4 Fill pastry lined basin with meat. Roll out remaining

5ml (1tsp) baking powder

 

pastry, cut out a circle to cover pudding. Brush

100g (4oz) suet

with milk. Make a slit in the centre. Cover with

 

 

 

 

150ml (1/4 pint) cold water

 

cling film, cook on HIGH for 13-14 minutes.

15ml (1tbsp) milk

 

 

SUMMER PORK CASSEROLE

 

 

 

 

 

 

 

 

SERVES 6

 

PREPARATION TIME - 10 MINUTES

 

 

 

1 Cook the potatoes with the water with a cover for

450g potatoes, peeled and sliced

 

 

 

 

6 minutes on HIGH.

Drain and remove the

4tbsp hot water

 

450g pork fillet, cut into bite-sized pieces

 

potatoes with a slotted spoon.

 

 

 

2 Add the pork, tomatoes, courgettes, basil and

1 can peeled tomatoes

 

 

 

 

seasoning to taste. Cook for 15 minutes on HIGH,

4-6 small courgettes, sliced

 

 

 

 

stirring half way.

 

1tsp basil

 

 

 

 

 

 

 

3 Overlap the potatoes on top of the meat mixture

salt and pepper to taste

 

 

around the edge of the dish.

100g grated cheese

 

 

4 Cover the potatoes with cheese, place on the low

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

rack and cook on DUAL CONVECTION, 220°C,

 

 

 

 

 

MEDIUM for 15 minutes.

BEEF STROGANOFF

 

 

 

 

 

 

 

 

 

 

SERVES 4

 

PREPARATION TIME -

10 MINUTES

 

 

 

 

 

1 Place the steak, flour, salt and pepper in a 2.5

1kg (2lb) rump steak, cut into strips

50g (2oz) plain flour

 

litre (approx. 4 pint) casserole dish, mix well.

salt and pepper to taste

 

2 Stir in the onion, purée, stock and wine.

1 large onion, finely chopped

 

Cover and cook on MEDIUM for 50-55 minutes,

 

 

 

 

 

stir 2-3 times during cooking.

30ml (2tbsp) tomato purée

 

 

 

 

 

3 Stir in mushrooms, cook on MEDIUM for 6-7

450ml (3/4 pint) hot beef stock

 

 

 

 

 

minutes.

 

150ml (1/4 pint) red wine

 

 

 

 

 

 

 

4 Stir in the cream before serving.

100g (4oz) mushrooms, thinly sliced

 

 

Serve on a bed of tagliatelle or rice.

150ml (1/4 pint) soured cream

 

45

Page 47
Image 47
Sharp R-82STM manual Steak and Kidney Pudding, Summer Pork Casserole, Beef Stroganoff

R-82STM specifications

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