Electrolux EOB8956VAX Recipe Book Page 8

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into it) and stuff the meat stuffing into the
pocket. Then sew up the opening. Place
the breast of veal in a roasting tin, add
soup vegetables, bacon and water. Turn
the roast after about 30 minutes.
Time in the appliance (min): 100
Shelf position: 1
4.11 Swedish Festive Roast:
For 4-6 people.
Ingredients:
200 g dried plums
150 ml white wine
1.5 kg loin of pork or saddle of veal
(without bones)
1 medium onion
apple
salt, pepper and paprika
Method:
Soften the plums in white wine for two
hours. Rinse the meat briefly with water,
then dry. Cut notches into the underside
of the meat and stick a plum into each
notch, pushing them as far as possible
into the meat. Season the meat and put
into the roasting tin with the side without
the plums facing uppermost. Peel the
onions and apple, cut into eighths and
place around the roast. Top the remains
of the wine in which the plums were
soaked up to a quarter of a litre with
water and pour over the roast. Suitable
accompaniments are croquettes, potato
gratin, broccoli, or similar.
Time in the appliance (min): 60
Shelf position: 1
4.12 Veal Knuckle:
For 4 people.
Ingredients:
1 hind knuckle of veal 1.5 - 2 kg
4 slices cooked ham
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 8 slits lengthwise all around the veal
knuckle. Cut four slices of cooked ham in
half and place in the slits. Mix oil, salt,
paprika and basil together and spread
over the veal knuckle. Put the veal
knuckle into a roasting tin and spread the
mushrooms over it. Add soup vegetables
and water to the veal knuckle; 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
4.13 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
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