Electrolux EOC5956AAX Recipe Book Page 5

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1 l water
500 ml wine vinegar
2 teaspoons salt
15 peppercorns
15 juniper berries
5 bay leaves
2 bunches of soup vegetables (carrot,
leek, celery, parsley)
Bring everything to the boil and then
leave to cool.
Pour the marinade over the beef until it is
covered and leave to marinade for 5
days.
Method:
Take the joint of beef out of the marinade
and dry. Season with salt and pepper
and brown on all sides in a roasting pan
and add some soup vegetables from the
marinade. Pour some 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): 150
Shelf position: 1
4.3 Meat Loaf:
For 4 people.
Ingredients:
2 dry bread rolls
1 onion
3 tablespoons chopped parsley
750 g mince (a mixture of beef and
pork)
2 eggs
salt, pepper and paprika
100 g rashers of bacon
Method:
Soak dry rolls in water and then squeeze
water out. Peel onion and chop finely,
then sweat and add chopped parsley.
Mix together mince, eggs, the squeezed
out rolls and the onion. Season with salt,
pepper and paprika, place in a
rectangular baking tin and cover with
rashers of bacon. Add a little water and
put in the oven.
Time in the appliance (min): 70
Shelf position: 1
4.4 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
4.5 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.
ENGLISH 5
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