Electrolux EOC5956AAX Recipe Book download pdf (Page 6)

• Time in the appliance (min): 130

• Shelf position: 1

4.6 Swedish Festive Roast:

For 4-6 people.

Ingredients:

• 200 g 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 apple, 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 litre with

water and pour over the roast. Suitable

accompaniments are croquettes, potato

gratin, broccoli, or similar.

• Time in the appliance (min): 60

• Shelf position: 1

4.7 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,

paprika 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 appliance (min): 160

• Shelf position: 1

4.8 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

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

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