Specifications

46
Serves 4
450g (1lb) stewing steak, chopped
100g (4oz) kidney, chopped
125g (5oz) onion, chopped
2.5ml (
1
/2 tsp) dried mixed herbs (see tip, page 54)
450ml (
3
/4 pint) beef stock
15ml (1 tbsp) cornflour mixed with a little water
PASTRY:
225g (8oz) self-raising flour
2.5ml (
1
/2
tsp) salt
5ml (1 tsp) baking powder
100g (4oz) suet
150ml (
1
/4
pint) cold water
15ml (1 tbsp) milk to glaze
1 Place steak, kidney, onion, mixed herbs and stock in a
casserole dish. Cover and cook on 70% for 40
minutes. Stir after half the cooking time and add the
cornflour to thicken.
2To make the pastry, place the flour, salt, baking
powder and suet in a bowl, mix well.
3Add enough cold water to form a soft dough. Roll
out
2
/
3 of the pastry and use it to line the base and
sides of a greased 1.2 litre (2 pint) pudding basin.
4 Fill pastry lined basin with meat leaving room for the
pastry lid. Roll out remaining pastry, cut out a circle
to cover pudding. Brush with milk. Make a slit in the
centre. Cover with cling film, pierce and cook on
100% for 14 minutes.
STEAK & KIDNEY PUDDING
Serves 4
800g (1
3
/4 lb) 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
100g (4oz) mushrooms, thinly sliced
150ml (
1
/4 pint) soured cream
1Place the steak, flour, salt and pepper in a 2.5 litre
(approx. 4 pint) casserole dish, mix well.
2 Stir in the onion, purée, stock and wine. Cover and
cook on 50% for 50 - 55 minutes, stir 2 - 3 times
during cooking.
3 Stir in mushrooms, cook on 50% for 6 - 7 minutes.
4 Stir in the cream before serving.
Serve on a bed of tagliatelle or rice.
BEEF STROGANOFF
RECIPES
Serves 4 - 6
225g (8oz) carrots, diced
150g (5oz) celery, sliced
175g (6oz) onion, finely chopped
600g (1lb 5oz) pork, cubed
400g (14oz) chopped tomatoes, canned
400g (14oz) canned apricot halves, drained
2 cloves garlic, crushed (see tip, page 52)
juice and rind of half a lemon
150ml (
1
/4
pint) hot stock
salt and pepper to taste
1Place the carrots, celery and onion into a 2.5 litre
casserole dish and cook on 100% for 4 minutes.
2Add the remaining ingredients and stir thoroughly.
3Place the dish on the rack and cook on
50% for 45 minutes.
CITRUS PORK CASSEROLE
R-798M Cookbook 23/06/2004 15:19 Page 46