Operating Instructions

25
Recipes
1.25 kg stewing beef such as chuck,
topside or blade
125 g pancetta or speck
1 tablespoon olive oil
30 g butter
24 small white onions, peeled
1 onion, finely chopped
1 tablespoon plain flour
2 cups red wine
about 1 cup beef stock or water
salt and freshly ground pepper
bouquet garni
1 clove garlic
10 button mushrooms
freshly chopped parsley
Preheat the oven to 150°C. Cut the beef into large
cubes and the pancetta or speck into thin strips. Heat
the oil with the butter in a flameproof casserole. Brown
the small onions, then remove and set aside. Add
the beef cubes in several lots and brown thoroughly,
removing as each is done. Add the pancetta strips
and the chopped onion and cook until softened and
lightly coloured. Stir in the flour and cook another
minute. Add the wine, stirring. Return the meat to the
casserole and add enough beef stock or water to
cover. Season with salt and pepper, adding bouquet
garni and garlic. Bring slowly to a simmer then cover
and cook in the oven for about 2 hours. Meanwhile,
saute the mushrooms in a little extra butter until lightly
cooked. Add the onions to the beef for the last 30
minutes of cooking. Scatter with parsley and serve.
Serves 6.
BEEF BOURGUIGNONNE
375 g raisins
375 g sultanas
125 g mixed peel
125 g glace cherries
60 g glace apricots
2 slices glace pineapple
3 tablespoons brandy or rum
3 tablespoons sherry
cake mixture:
250 g butter
1 ¼ cups brown sugar
grated rind of 1 lemon
1 tablespoon golden syrup
2 tablespoons marmalade
5 eggs
2 ½ cups plain flour
1 teaspoon mixed spice
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup nely chopped blanched
almonds
extra almonds
extra brandy
First prepare fruit: Wash the raisins and sultanas
separately then dry thoroughly. This is best done by
spreading fruit on baking trays lined with paper towels.
Place in a 120°C oven for 30 minutes, remove and
cool completely. Chop the raisins. Put into a bowl with
the finely chopped peel. Cut the cherries, apricots
and pineapple into small dice, and then add to the
fruit in the bowl. Sprinkle with the brandy or rum and
sherry. Cover with cling wrap, then a cloth, and leave
overnight.
next day: Preheat the oven to 150°C. Line a deep 20
cm square tin. Beat the butter and brown sugar with
the lemon rind, until light and creamy. Add the golden
syrup and marmalade. Beat well. Add the eggs one
at a time, beating well after each. Add 1 tablespoon
flour with the last egg. Sift together the flour, spices
and salt and stir into creamed mixture alternately with
the fruit and chopped almonds.
Spoon the mixture into the prepared tin and arrange
the extra almonds on top. Bake for 3½-4 hours or until
cooked. Remove from the oven and immediately
sprinkle with about 1 tablespoon extra brandy.
Remove the cake from the tin, leaving the paper on
the cake. Wrap in a tea towel and leave until cool.
RICH CHRISTMAS CAKE
Normal Oven
Normal Oven
The recipes on these pages are provided to help demonstrate the various oven functions, and to
help you understand how to fully and effectively use your oven. All recipes are © The Margaret Fulton
Cookbook.
oven_inb_care.indd 23 25/02/2008 15:23:20