User Manual and Operating Guide

26
RECIPES
INDIVIDUAL BEEF WELLINGTON
Makes 4 serves
INGREDIENTS
4 x 250g fillet steaks, trimmed
2 sheets puff pastry, thawed
Freshly ground black pepper
150g mushroom pate
¼ cup chopped fresh parsley
1 x 60g egg, lightly beaten
Olive oil, for greasing
METHOD
1. Using the Bake function, preheat the oven
for 10 minutes at 200ºC
2. Cut the pastry sheets in half. Place a
steak into the centre of each halved
pastry sheet.
3. Sprinkle steaks with pepper and spread
the pate evenly over the top. Press
parsley onto the pate.
4. Fold the pastry over the steak to make
a neat parcel. Trim any excess pastry.
Brush the pastry edges with beaten egg
and press to seal. Use pastry trimmings
for decorative shapes. Brush the pastry
lightly with beaten egg and top with
pastry shapes. Repeat with remaining
steaks. Place the Beef Wellingtons into
the lightly greased baking pan.
5. Reduce temperature to 180ºC. Roast for
40 minutes for medium-cooked steaks.
6. Allow Beef Wellingtons to rest for
5-10 minutes.
Serve hot with roast vegetables and
steamed beans.
NOTE
If well-done cooked steak results are
required: After preheating, use the
‘Grill’ function for 10 minutes. Brush
steaks with oil and place into oven.
Grill 5 minutes to sear, turn steaks,
grill 5 minutes to sear other side.
Remove steaks and cool before placing
onto pastry sheets.
AUSSIE MEATLOAF
Makes 4-6 serves
INGREDIENTS
Vegetable oil, for greasing
1kg lean beef mince
1 cup dry breadcrumbs
1 Spanish onion, peeled and finely chopped
2 eggs, lightly beaten
¾ cup tomato sauce
L cup Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon ground cumin
2 teaspoons dried mixed herbs
200g carrots, peeled and grated
2 celery sticks, thinly sliced
Freshly ground black pepper
2 tablespoons sweet chilli sauce
METHOD
1. Using the ‘Bake’ function, preheat the
oven for 10 minutes at 180ºC.
2. Lightly grease a 20cm x 10cm loaf pan
with vegetable oil and line base with
bake paper.
3. Combine remaining ingredients in a large
bowl, mix well. Press the mixture firmly
into the prepared pan. Place into oven.
4. Reduce temperature to 160ºC. Bake
for 1½ hours or until cooked and
golden brown.
5. Drain excess liquid from the loaf pan.
Cover meatloaf loosely with foil and
allow to rest for 5 minutes before turning
out. Remove baking paper and turn
upright before slicing.
6. Serve hot or cold with roast vegetables.