25
RECIPES
BOLOGNESE SAUCE
Serves 4
Preparation time - 10 - 12 minutes
50g (2oz) butter
45ml (3tbsp) vegetable oil
2 small 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 (2tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2tbsp) dried mixed herbs
300ml (1/2 pint) dry red wine
300ml (1/2 pint) beef stock
salt and pepper to taste
1 Melt 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.
2 Add 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.
3 Add 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.
STEAK & KIDNEY PUDDING
Serves 4
Preparation time - 20 - 25 minutes
450g (1lb) stewing steak, cubed
100g (4oz) kidney, cubed
1 medium onion, chopped
2.5ml (1/2tsp) dried mixed herbs
450ml (3/4 pint) hot beef stock
15ml (1tbsp) cornflour, mixed with a little water
225g (8oz) self raising flour
2.5ml (1/2tsp) salt
5ml (1tsp) baking powder
100g (4oz) suet
approximately 150ml (1/4 pint) cold water
15ml (1tbsp) milk
1 Place steak, kidney, onion, herbs and stock in a
large casserole dish. Cover and cook on
MEDIUM HIGH
(70%) for 30 minutes. Stir
halfway through cooking and add the cornflour
to thicken.
2 To make the pastry, place the flour, salt, baking
powder and suet in a bowl and mix well.
3 Add enough cold water to form a soft dough.
Knead lightly. Roll out
2/
3
of the pastry and line
a 1 litre (1
3/
4
pint) greased pudding basin with
this pastry. Roll out the remaining pastry and cut
a circle large enough to cover the surface.
4 Fill the basin with the meat mixture, top with
pastry circle and brush with milk. Make a slit in
the centre to allow steam to escape.
5 Cover and cook on
HIGH
(100%) for 15
minutes.
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce omitting the wine. Place in dish, top with 700g (11/2lb)
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.
R-202M/R-201M O/M&C/B 9/1/01 2:27 pm Page 25
