Electrolux EOB8851AAX Recipe Book download pdf (Page 6)

Mustard Rabbit

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.

Remove rabbit pieces and brown the on-

ions 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 it in

the appliance.

– Time in the appliance: 90 minutes

–Shelf position: 1

Wild Boar

To make the marinade:

• 1.5 l red wine

• 150 g celeriac

• 150 g carrots

• 2 onions

• 5 bay leaves

• 5 cloves

• 2 bunches of soup vegetables (carrot,

leek, celery, parsley)

Bring everything to the boil and then

leave to cool.

• 1.5 kg wild boar joint (shoulder)

Pour the marinade over the meat until it

is covered and leave to marinade for 3

days.

Ingredients for the roast:

•salt

• pepper

• soup vegetables from the marinade

• 1 small tin of chanterelles

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 it

in the appliance.

– Time in the appliance: 140 minutes

– Shelf position: 1

Roast Lamb

Settings:

Automatic weight. Setting range for the

weight between 1000 and 3000 g.

Method:

Season meat to taste and place in an

ovenproof dish. Add water or another liq-

uid; the bottom should be covered to a

depth of 10 - 30 mm. Cover with a lid.

– Shelf position: 1

Lamb Joint, medium

Settings:

Automatic core temperature sensor. Core

temperature 70 °C.

Method:

Season meat to taste, insert the core tem-

perature sensor and place in an ovenproof

dish.

– Shelf position: 1

Leg of Lamb

Ingredients:

• 2.7 kg leg of lamb

• 30 ml olive oil

•salt

• pepper

• 3 cloves of garlic

• 1 bunch of fresh rosemary (or 1 tea-

spoon 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

6

www.electrolux.com

1 2 3 4 5 6 7 8 9 10 11 ... 31 32

Comments to this Manuals

No comments