Electrolux EOC5956AAX Recipe Book download pdf (Page 6)

• 250 ml meat stock

• 3 medium-sized onions, peeled and

finely chopped

• 3 cloves of garlic, peeled and thinly

sliced

• 1/2 teaspoon each of thyme and

oregano

• 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

vegetables 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 medium 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 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

6

1 2 3 4 5 6 7 8 9 10 11 ... 23 24

Comments to this Manuals

No comments