Electrolux EOB8956VAX Recipe Book download pdf (Page 6)

covered by 10 - 15 mm. Cover the

roasting pan with a lid and put in the

oven.

• Time in the appliance (min): 150

• Shelf position: 1

4.4 Meat Loaf:

For 4 people.

Ingredients:

• 2 dry bread rolls

• 1 onion

• 3 tablespoons chopped parsley

• 750 g mince (a mixture of beef and

pork)

• 2 eggs

• salt, pepper and paprika

• 100 g rashers of bacon

Method:

Soak dry rolls in water and then squeeze

water out. Peel onion and chop finely,

then sweat and add chopped parsley.

Mix together mince, eggs, the squeezed

out rolls and the onion. Season with salt,

pepper and paprika, place in a

rectangular baking tin and cover with

rashers of bacon. Add a little water and

put in the oven.

• Time in the appliance (min): 70

• Shelf position: 1

4.5 Mustard Rabbit:

For 4 people.

Ingredients:

• 2 rabbits, each 800 g

• salt and pepper

• 2 tablespoons olive oil

• 2 roughly chopped onions

• 50 g diced bacon

• 2 tablespoons flour

• 375 ml chicken stock

• 125 ml white wine

• 1 teaspoon fresh thyme

• 125 ml cream

• 2 tablespoons Dijon mustard

Method:

Cut rabbits into 8 similarly sized pieces,

season with salt and pepper and brown

on all sides in a roasting pan on the ring.

Remove rabbit pieces and brown the

onions and bacon. Sprinkle flour over

and stir. Stir in chicken stock, white wine

and thyme and bring to the boil. Add

cream and Dijon mustard, put meat back

in, cover with a lid and then put in the

oven.

• Time in the appliance (min): 90

• Shelf position: 1

4.6 Ossobuco:

For 4-6 people.

Ingredients:

• 4 tablespoons butter for browning

• 4 slices of veal shank, about 3 - 4 cm

thick (cut across the bone)

• 4 medium-sized carrots, finely diced

• 4 sticks celery, finely diced

• 1 kg ripe tomatoes, peeled, halved,

cores removed and diced

• 1 bunch parsley, washed and roughly

chopped

• 4 tablespoons butter

• 2 tablespoons flour for coating

• 6 tablespoons olive oil

• 250 ml white wine

• 250 ml meat stock

• 3 medium-sized onions, peeled and

finely chopped

• 3 cloves of garlic, peeled and thinly

sliced

• 1/2 teaspoon each of thyme and

oregano

• 2 bay leaves

• 2 cloves

• salt, freshly ground black pepper

Method:

Melt 4 tablespoons butter in a roasting tin

and sweat the vegetables in it. Take

vegetables out of the roasting tin. Wash

veal shank slices, dry, season and then

coat in the flour. Knock off surplus flour.

Heat the olive oil and brown the slices

over a medium heat until golden brown.

Take meat out and pour the surplus olive

oil out of the roasting tin. Deglaze the

meat juices in the roasting tin with 250 ml

wine, put into a saucepan and leave to

simmer for a while. Add 250 ml meat

stock and add parsley, thyme, oregano

and diced tomato. Season with salt and

pepper. Then bring to the boil again. Put

vegetables into the roasting tin, put the

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