Electrolux EOB8956VAX Recipe Book download pdf (Page 7)

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 oven: 130 minutes

–Shelf position: 1

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 juni-

per 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 oven: 35 minutes

–Shelf position: 1

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, pep-

per, chopped onion and parsley. Season

breast of veal (with pocket cut 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 oven: 100 minutes

– Shelf position: 1

Swedish Festive Roast

For 4-6 people

Ingredients:

• 200g 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 ap-

ple, 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

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