AEG BS9354151M Recipe Book download pdf (Page 4)

• 1 kg ripe tomatoes, peeled, halved,

cores removed and cut into dice

• 1 bunch parsley, washed and roughly

chopped

• 4 tablespoons butter

• 2 tablespoons flour for coating

• 6 tablespoons olive oil

•250 ml white wine

• 250 ml meat stock

• 3 medium-sized onions, peeled and

finely chopped

• 3 cloves of garlic, peeled and thinly

sliced

• 1 / 2 teaspoon each of thyme and ore-

gano

•2 bay leaves

•2 cloves

• salt, freshly ground black pepper

Method:

Melt 4 tablespoons butter in a roasting tin

and sweat the vegetables in it. Take vege-

tables out of the roasting tin.

Wash veal shank slices, dry, season and

then coat in the flour. Knock off surplus

flour. Heat the olive oil and brown the sli-

ces over a medium heat until golden

brown. Take meat out and pour the sur-

plus olive oil out of the roasting tin.

Deglaze the meat juices in the roasting tin

with 250 ml wine, put into a saucepan and

leave to simmer for a while. Add 250 ml

meat stock and add parsley, thyme, ore-

gano and diced tomato. Season with salt

and pepper. Then bring to the boil again.

Put vegetables into the roasting tin, put

the meat on top and pour the sauce over

the top. Cover the roasting tin with a lid

and put in the appliance.

– Time in the appliance: 120 minutes

– Shelf position: 1

Stuffed Veal Breast

Ingredients:

• 1 bread roll

•1 egg

•200 g mince

• salt, pepper

• 1 onion, chopped

• parsley, chopped

• 1 kg breast of veal (with pocket cut into

it)

• soup vegetables (carrot, leek, celery,

parsley)

• 50 g bacon

•250 ml water

Method:

Soak roll in water and then squeeze water

out. Then mix with egg, mince, salt, pep-

per, chopped onion and parsley.

Season breast of veal (with pocket cut into

it) and stuff the meat stuffing into the

pocket. Then sew up the opening.

Place the breast of veal in a roasting tin,

add soup vegetables, bacon and water.

Turn the roast after about 30 minutes.

– Time in the appliance: 100 minutes

– Shelf position: 1

Meat Loaf

Ingredients:

• 2 dry bread rolls

• 1 onion

• 3 tablespoons chopped parsley

• 750 g mince (a mixture of beef and

pork)

• 2 eggs

• salt, pepper and paprika

• 100 g rashers of bacon

Method:

Soak dry rolls in water and then squeeze

water out. Peel onion and chop finely,

then sweat and add chopped parsley.

Mix together mince, eggs, the squeezed

out rolls and the onion. Season with salt,

pepper and paprika, place in a rectangu-

lar baking tin and cover with rashers of

bacon. Add a little water and put in the

appliance.

– Time in the appliance: 70 minutes

– Shelf position: 1

BEEF/GAME/LAMB

Roast Beef

Settings:

Automatic core temperature sensor. Core

temperature for:

•Rare - 48 °C

•Medium - 65 °C

• Well done - 70 °C

Method:

4

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