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Bacon & Potato Bake
ingredients
Serves 4
1 kg baking potatoes,
peeled and halved
1 onion, nely chopped
225 g smoked back
bacon, cut into strips
225 g brie
150 ml (¼ pt) single cream
Dish: 1 x large Pyrex® casserole
dish with lid, 1 x bowl,
1 x shallow Pyrex® dish
Accessory: Wire shelf
1. Place potatoes in a casserole dish with lid with 45 ml (3 tbsp)
water. Cover, place on the base of the oven and par-boil on High
Microwave for 10 minutes. Slice thickly.
2. Place onion and bacon in bowl and cook on High Microwave for
3 minutes. Stir halfway. Chop cheese into chunks. Layer half the
potatoes in the buttered shallow dish. Scatter over half of the
onion, bacon and cheese. Lightly season with salt and pepper.
Repeat layers, then pour cream evenly over the top.
3. Place on the wire shelf in the lower shelf position and cook on
Combi 5 for 15-20 minutes or until golden brown.
Chicken & Stilton Pie
ingredients
Serves 4
25 g butter
200 g leeks, sliced
50 g plain our
450 ml (¾ pt) milk
150 g stilton
350 g cooked chicken, cubed
250 g pu pastry
1 egg, beaten
Dish: 1 x Casserole dish,
1 x shallow Pyrex® dish
Accessory: Wire shelf
Fill water tank
1. Place the butter and leeks in a casserole dish. Place on the
base of the oven and cook on High Microwave for 8 minutes or
until soft. Add the our, stir well then gradually add the milk and
cook on High Microwave for 4 minutes or until the sauce has
thickened.
2. Preheat the oven on Convection 190 °C. Finely chop the cheese
and add to the sauce, mix in the chicken. Pour the mixture into a
shallow Pyrex® dish. Roll the pastry for a lid and place on top of
the chicken mixture. Brush with beaten egg.
3. Place dish on wire shelf in lower shelf position and cook on
Combi 3 for 4 minutes then Combi 9 for 16 minutes, or until
cooked and browned.
Hungarian Goulash
ingredients
Serves 4
700 g braising steak, cubed
50 g seasoned our
1 large onion
1 red pepper, deseeded and chopped
400 g canned, chopped tomatoes
175 g mushrooms, chopped
600 ml (1 pt) hot beef stock
3 tbsp (45 ml) tomato puree
2 tbsp (30 ml) paprika
5 ml (1 tsp) sugar
4 tbsp (60 ml) soured cream
Dish: 1 x large Pyrex® casserole
dish with lid
1. Toss meat in the our.
2. Combine all ingredients except the soured cream in a large Pyrex®
casserole dish. Cover, place on the base of the oven and cook on
Low Microwave for 40-50 minutes or until the meat is tender.
3. Remove from oven and immediately stir in the soured cream.
Meat & Poultry
120


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  • is the steamer tray to be in the oven at all times or only when needed Submitted on 17-6-2023 at 11:58

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