User Manual

22
RECIPES
BOLOGNESE SAUCE
Serves 4
Preparation time - 10 - 12 minutes
50g (2oz) butter
45ml (3 tbsp) vegetable oil
125g (5oz) onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2 tbsp) dried mixed herbs
300ml (
1
/2 pint) dry red wine
300ml (
1
/2 pint) beef stock
salt and pepper to taste
1Melt the butter and oil in a large bowl on
HIGH (100%) for 30 seconds. Stir in the
onion, celery, garlic and bacon. Cook on
HIGH (100%) for 6 minutes, stir halfway
through cooking.
2Add the bay leaf, tomatoes, tomato purée and
minced beef to the vegetable mixture. Cook
on HIGH (100%) for 5 minutes, stir twice
during cooking to break up the mince as it
cooks.
3Add the herbs, wine and stock, mix
thoroughly. Cook on MEDIUM HIGH (70%)
for 20 - 22 minutes, stir 2 - 3 times during
cooking until the sauce has thickened. Season
to taste and serve hot with spaghetti.
BOLOGNESE SAUCE - VARIATIONS:
Shepherds pie: Make as the bolognese sauce omitting the wine. Place in dish, top with 700g (1
1
/2lb)
mashed potatoes. Heat on HIGH (100%) for 5 - 6 minutes.
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g (1lb) canned red kidney beans
and 5-15ml (1 - 3 tsp) chilli powder, to taste.
BEEF STROGANOFF
Serves 4
Preparation time - 10 - 12 minutes
800g (1
3
/4lb) rump steak, cut into strips
50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (
3
/4 pint) hot beef stock
150ml (
1
/4 pint) white wine
30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (
1
/4 pint) soured cream
1Toss the steak in the flour, salt and pepper,
until evenly coated.
2 Place the steak, remaining flour, onion, tomato
purée, beef stock and white wine in a
casserole dish. Cover and cook on MEDIUM
HIGH (70%) for 30 minutes.
3 Stir in cornflour and mushrooms. Cook on
MEDIUM HIGH (70%) for 5 minutes. Stir in
the cream to serve.
Ideal served on a bed of tagliatelle or rice.
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