Electrolux EOC5956AAX Recipe Book Page 7

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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
4.9 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, pepper, 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 appliance (min): 100
Shelf position: 1
4.10 Leg of Lamb:
For 6-8 people.
Ingredients:
2.7 kg leg of lamb
30 ml olive oil
salt
pepper
3 cloves of garlic
1 bunch of fresh rosemary (or 1
teaspoon of dried rosemary)
water
Method:
Wash the leg of lamb and then pat dry,
rub in olive oil and make slashes in the
meat. Season with salt and pepper. Peel
the cloves of garlic and slice, push
together with the sprigs of rosemary into
the slashes in the meat. Put the leg of
lamb into a roaster and add 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): 165
Shelf position: 1
4.11 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
of hare in a roasting tin, pour sour cream
over and add soup vegetables.
Time in the appliance (min): 35
Shelf position: 1
4.12 Mustard Rabbit:
For 4 people.
Ingredients:
2 rabbits, each 800 g
salt and pepper
2 tablespoons olive oil
2 roughly chopped onions
50 g diced bacon
2 tablespoons flour
375 ml chicken stock
125 ml white wine
1 teaspoon fresh thyme
125 ml cream
2 tablespoons Dijon mustard
Method:
Cut rabbits into 8 similarly sized pieces,
season with salt and pepper and brown
ENGLISH 7
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