80
Ingredients
700 g (1
1
/
2
lb) boneless leg of
pork, cubed
225 g (8 oz) onion, chopped
450 g (1 lb) parsnips, sliced
1 garlic clove, crushed
15 ml (1 tbsp) ground
coriander
5 ml (1 tsp) cumin seeds or
ground cumin
30 ml (2 tbsp) flour
300 ml (
1
/
2
pt) beef stock
300 ml (
1
/
2
pt) apple juice
salt and pepper
Harvest pork casserole Serves 4-6
Dish: large casserole and lid
Oven accessory: glass turntable + metal tray
1. Place the cubed pork, chopped onion, sliced parsnips,
crushed garlic, coriander and cumin in a large casserole
dish.
2. Stir in the flour.
3. Gradually add the stock, apple juice and seasoning.
4. Cover and cook on HIGH power for 15 mins. Stir then cover
and cook on Combination: CONVECTION 160°C + WARM
power for 1- 1
1
/
2
hours or until the meat is tender.
Ingredients
150 g (6 oz) plain flour
3 ml (
1
/
2
tsp) salt
2 eggs
300 ml (
1
/
2
pt) milk and water
25 g (1 oz) oil
450 g (1 lb) sausages
Toad in the hole Serves 4
Dish: 25 x 18 cm (10" x 7") oblong tin
Oven accessory: glass turntable + metal tray
1. Preheat oven on CONVECTION 220°C.
2. Sift flour and salt in a bowl. Add egg and half the liquid.
Beat until smooth. Gradually stir in remaining liquid.
3. Put oil in tin with sausages on metal tray. Cook on
CONVECTION 220°C for 15 mins.
4. Pour in the batter and cook for 30-35 mins. on
CONVECTION 220°C or until the batter is well risen and
golden brown.
Ingredients
350 g (12 oz) leeks, trimmed
25 g (1 oz) butter
30 ml (2 tbsp) plain flour
300 ml (
1
/
2
pt) milk
225 g (8 oz) cooked chicken,
chopped
100 g (4 oz) ham, chopped
175 g (6 oz) Gruyere cheese,
grated
4 frozen individual garlic
bread slices
Creamy chicken gratin Serves 4
Dish: 24 cm (9") round gratin dish
Oven accessory: glass turntable + metal tray
1. Slice the leeks and place in a large bowl with the butter.
Cover and soften on HIGH power for 3-4 mins. or until
softened.
2. Add the flour and mix well. Stir in the milk and heat on
HIGH power for 4-5 mins. or until thickened. Stir halfway.
Add the chicken, ham and cheese then season and mix
well.
3. Pour into the dish and top with the garlic bread slices. Cook
on Combination: CONVECTION 220°C + LOW power for
10-15 mins or until piping hot and golden.
