Electrolux EB4PL70SP Recipe Book download pdf (Page 9)

• Time in the appliance: 90 minutes

• Shelf position: 1

4.13 Wild Boar:

For 4 people.

Ingredients:

• 1.5 kg wild boar joint (shoulder)

• salt

• pepper

• soup vegetables from the marinade

• 1 small tin of chanterelles

To make the marinade:

• 1.5 l red wine

• 150 g celeriac

• 150 g carrots

• 2 onions

• 5 bay leaves

• 5 cloves

• 2 bunches of soup vegetables (carrot,

leek, celery, parsley)

Bring everything to the boil and then

leave to cool.

Pour the marinade over the meat until it

is covered and leave to marinade for 3

days.

Method:

Take the wild boar joint out of the

marinade and dry. Season with salt and

pepper and brown on all sides in a

roasting pan on the ring. Add

chanterelles and some of the soup

vegetables out of the marinade. Pour

marinade into the roasting pan; the

bottom should be covered by 10-15 mm.

Cover the roasting pan with a lid and put

in the oven.

• Time in the appliance (min): 140

• Shelf position: 1

5. OVEN DISHES

5.1 Lasagne:

For 4 people.

Ingredients for the meat sauce:

• 100 g streaky bacon

• 1 onion

• 1 carrot

• 100 g celery

• 2 tablespoons olive oil

• 400 g mince (a mixture of beef and

pork)

• 100 ml meat stock

• 1 small tin tomatoes, chopped (about

400 g)

• oregano, thyme, salt and pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g mild cheese, grated

Method:

Using a sharp knife cut the bacon from

the rind and gristle and finely dice. Peel

the onion and carrot, clean the celery,

dice all vegetables finely. Heat the oil in

a casserole, sauté the bacon and the

diced vegetables while stirring

constantly. Gradually add the mince,

sauté while stirring constantly to break

up and deglaze with the meat stock.

Season the meat sauce with tomato

purée, the herbs, salt and pepper and

simmer with the lid on over a low heat for

about 30 minutes. In the meantime

prepare the Béchamel sauce: Melt the

butter in a pan, add the flour and cook

until golden, stirring constantly. Gradually

pour in the milk, stirring constantly.

Season the sauce with salt, pepper and

nutmeg and simmer without a lid for

about 10 minutes. Grease a large

rectangular ovenproof dish with 1

tablespoon of butter. Alternately layer

pasta sheets, meat sauce, Béchamel

sauce and mixed cheese in the dish. The

last layer should be a layer of Béchamel

sauce sprinkled with cheese. Place the

rest of the butter in small knobs on the

top of the dish.

• Time in the appliance (min): 55

• Shelf position: 1

ENGLISH 9

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