Electrolux EOC5956AAX Recipe Book download pdf (Page 5)

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 mari-

nade. Pour some marinade into the roast-

ing 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: 150 minutes

–Shelf position: 1

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 to-

gether 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 oven: 70 minutes

–Shelf position: 1

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 on

all sides in a roasting pan on the ring. Re-

move rabbit pieces and brown the onions

and bacon. Sprinkle flour over and stir. Stir

in chicken stock, white wine and thyme

and bring to the boil. Add cream and Dijon

mustard, put meat back in, cover with a lid

and then put in the oven.

– Time in the oven: 90 minutes

– Shelf position: 1

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 fine-

ly chopped

• 3 cloves of garlic, peeled and thinly

sliced

• 1/2 teaspoon each of thyme and orega-

no

• 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 vege-

tables 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 medi-

um 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,

ENGLISH 5

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