Electrolux EOC5956AAX Recipe Book Page 6

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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 oven: 120 minutes
–Shelf position: 1
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 knuck-
le. 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 vegeta-
bles and water; the bottom should be cov-
ered to a depth of 10-15 mm. Turn the
roast after about 30 minutes.
Time in the oven: 160 minutes
–Shelf position: 1
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 oven: 130 minutes
Shelf position: 1
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 juni-
per 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 oven: 35 minutes
Shelf position: 1
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, pep-
6
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