Electrolux EOB8956VAX Recipe Book download pdf (Page 6)

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. Re-

move 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 oven: 90 minutes

–Shelf position: 1

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 fine-

ly chopped

• 3 cloves of garlic, peeled and thinly

sliced

• 1/2 teaspoon each of thyme and orega-

no

• 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 vege-

tables 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 medi-

um 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 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 oven: 120 minutes

– Shelf position: 1

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 knuck-

le. 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 vegeta-

bles and water; the bottom should be cov-

ered to a depth of 10-15 mm. Turn the

roast after about 30 minutes.

– Time in the oven: 160 minutes

– Shelf position: 1

6

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