Recipe Book

Roast Duck with Orange
For 2-4 people.
Ingredients:
• 1 duck (1.6 – 2.0 kg)
•salt
• pepper
• 3 oranges, peeled, de-seeded and cut
into cubes
•1/2 teaspoon salt
• 2 oranges for juicing
•150 ml sherry
Method:
Clean the duck, season with salt and pep-
per and rub with orange peel. Stuff the
duck with cubes of orange seasoned with
salt and sew it up. Place the duck in the
roasting tin, breast down. Squeeze the
juice from the oranges, mix with the sherry
and pour over the duck. Put duck in the
oven; turn after 30 minutes (a signal
sounds).
– Time in the oven: 90 minutes
–Shelf position: 1
MEAT
Beef Casserole
For 4 people.
Ingredients:
•600 g beef
• salt and pepper
• flour
• 10 g butter
• 1 onion
• 330 ml dark beer
• 2 teaspoons brown sugar
• 2 teaspoons tomato paste
• 500 ml beef stock
Method:
Cut the beef into cubes, season with salt
and pepper and sprinkle with a little flour.
Heat butter in a pan and brown the pieces
of meat. Then place in a casserole dish.
Peel onion and chop finely, fry lightly in a lit-
tle butter, then put in the dish on top of the
meat. Mix dark beer, brown sugar, tomato
paste and beef stock, put into the frying
pan and bring to the boil. Then pour over
the meat (meat should be covered). Cover
and put into the oven.
– Time in the oven: 120 minutes
– Shelf position: 3
Leg of Lamb
For 6-8 people.
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
with the sprigs of rosemary into the slashes
in the meat. Put the leg of lamb into a
roaster and add water; the bottom should
be covered to a depth of 10-15 mm. Turn
the roast after about 30 minutes.
– Time in the oven: 165 minutes
– Shelf position: 1
Marinated Beef
For 4 people.
Ingredients:
• 1.5 kg joint of beef
•salt
• pepper
• soup vegetables from the marinade
To make the marinade:
•1 l water
• 500 ml wine vinegar
• 2 teaspoons salt
•15 peppercorns
• 15 juniper berries
• 5 bay leaves
• 2 bunches of soup vegetables (carrot,
leek, celery, parsley)
Bring everything to the boil and then leave
to cool.
Pour the marinade over the beef until it is
covered and leave to marinade for 5 days.
Method:
4
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