Electrolux EOB8956VAX Recipe Book download pdf (Page 7)

meat on top and pour the sauce over the

top. Cover the roasting tin with a lid and

put in the oven.

• Time in the appliance (min): 120

• Shelf position: 1

4.7 Pork Knuckle:

For 4-6 people.

Ingredients:

• 1 hind knuckle of pork 0.8-1.2 kg

• 2 tablespoons oil

• 1 teaspoon salt

• 1 teaspoon sweet-noble paprika

• 1/2 teaspoon basil

• 1 small tin sliced mushrooms (280 g)

• soup vegetables (carrot, leek, celery,

parsley)

• water

Method:

Cut into the rind all around the pork

knuckle. Mix oil, salt, paprika and basil

together and spread over the pork

knuckle. Put the pork knuckle into a

roasting tin and spread the mushrooms

over it. Add soup vegetables and water;

the bottom should be covered to a depth

of 10-15 mm. Turn the roast after about

30 minutes.

• Time in the appliance (min): 160

• Shelf position: 1

4.8 Pork Shoulder:

For 4-6 people.

Ingredients:

• 1.5 kg shoulder of pork, skin on, from

a young pig

• salt

• pepper

• 2 tablespoons olive oil

• 150 g finely sliced celery

• 1 leek, sliced

• 1 small tin tomatoes, finely chopped

(400 g)

• 250 ml cream

• 2 cloves of garlic, peeled and crushed

• fresh rosemary and thyme

Method:

With a sharp knife cut diamonds into the

skin. Season with salt and pepper and

brown on all sides with the olive oil in a

roasting pan on the ring, then remove.

Sweat celery and leek with a little oil in a

roasting tin, then add tomatoes, cream,

garlic cloves, rosemary and thyme, stir

and lay the pork shoulder on top. Put into

the oven.

• Time in the appliance (min): 130

• Shelf position: 1

4.9 Rabbit:

For 4 people.

Ingredients:

• 2 saddles of hare

• 6 juniper berries (crushed)

• salt and pepper

• 30 g melted butter

• 125 ml sour cream

• soup vegetables (carrot, leek, celery,

parsley)

Method:

Rub saddles of hare with the crushed

juniper berries, salt and pepper and

brush with melted butter. Place saddles

of hare in a roasting tin, pour sour cream

over and add soup vegetables.

• Time in the appliance (min): 35

• Shelf position: 1

4.10 Stuffed Veal Breast:

For 4 people.

Ingredients:

• 1 bread roll

• 1 egg

• 200 g mince

• salt, pepper

• 1 onion, chopped

• parsley, chopped

• 1 kg breast of veal (with pocket cut

into it)

• soup vegetables (carrot, leek, celery,

parsley)

• 50 g bacon

• 250 ml water

Method:

Soak roll in water and then squeeze

water out. Then mix with egg, mince,

salt, pepper, chopped onion and parsley.

Season breast of veal (with pocket cut

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