Electrolux EOC5956AAX Recipe Book download pdf (Page 7)

per, 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 oven: 100 minutes

–Shelf position: 1

Swedish Festive Roast

For 4-6 people

Ingredients:

• 200g 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 ap-

ple, 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 oven: 60 minutes

–Shelf position: 1

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, pap-

rika 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 oven: 160 minutes

– Shelf position: 1

Wild Boar

For 4 people.

Ingredients:

• 1.5 kg wild boar joint (shoulder)

•salt

• pepper

• soup vegetables from the marinade

• 1 small tin of chanterelles

To make the marinade:

• 1.5 l red wine

• 150 g celeriac

• 150 g carrots

• 2 onionse

• 5 bay leaves

• 5 cloves

• 2 bunches of soup vegetables (carrot,

leek, celery, parsley)

Bring everything to the boil and then leave

to cool.

Pour the marinade over the meat until it is

covered and leave to marinade for 3 days.

Method:

Take the wild boar joint out of the marinade

and dry. Season with salt and pepper and

brown on all sides in a roasting pan on the

ring. Add chanterelles and some of the

soup vegetables out of the marinade. Pour

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 oven: 140 minutes

– Shelf position: 1

ENGLISH 7

1 2 3 4 5 6 7 8 9 10 11 12 ... 19 20

Comments to this Manuals

No comments