Electrolux EOC5956AAX Recipe Book download pdf (Page 7)

of hare in a roasting tin, pour sour cream

over and add soup vegetables.

• Time in the appliance (min): 35

• Shelf position: 1

4.10 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

4.11 Swedish Festive Roast:

For 4-6 people.

Ingredients:

• 200 g 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 apple, 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 appliance (min): 60

• Shelf position: 1

4.12 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,

paprika 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 appliance (min): 160

• Shelf position: 1

4.13 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:

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