Electrolux EOB8956VAX Recipe Book download pdf (Page 8)

litre with water and pour over the roast.

Suitable accompaniments are croquettes,

potato gratin, broccoli, or similar.

– Time in the oven: 60 minutes

–Shelf position: 1

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, pap-

rika 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 oven: 160 minutes

–Shelf position: 1

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 onionse

• 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 oven: 140 minutes

– Shelf position: 1

OVEN DISH

Cabbagge Casserole

For 4 people.

Ingredients:

• 1 cabbage (800 g)

•majoram

• 1 onion

• oil for sautéing

• 400 g minced meat

• 250 g long grain rice

• salt, pepper and paprika

• 1 litre meat stock

• 200 ml crème fraîche

• 100 g grated cheese

Method:

Cut the cabbage into quarters and cut out

the stalk. Blanche in salted water seasoned

with marjoram. Peel onion and chop finely,

fry gently in a little oil. Then add the minced

meat and the long grain rice, sauté and

season with salt, pepper and paprika. Add

meat stock and leave to simmer for 20 mi-

nutes with a lid on the pan. Place layers of

the cabbage and the rice/ mince mixture in

a dish. Put crème fraîche on top of the dish

and sprinkle cheese over the top.

– Time in the oven: 60 minutes

– Shelf position: 2

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