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26
RECIPES
BOLOGNESE SAUCE
Serves 4
Preparation time - 12 minutes
45ml (3tbsp) vegetable oil
150g (5
1
/2oz) onions, finely chopped
100g (4oz) celery, finely chopped
2 cloves garlic, crushed
75g (3oz) bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2tbsp) tomato purée
450g (1lb) lean minced beef
15ml (1tbsp) dried mixed herbs
300ml (
1
/2
pint) red wine
300ml (
1
/2
pint) hot beef stock
salt and pepper to taste
30ml (2tbsp) cornflour blended with 30ml water
1 Place oil, onion, celery, garlic and bacon into a
bowl and mix well. Cover and cook on 100P for
6 minutes, stir halfway through cooking.
2 Add the bay leaf, tomatoes, tomato purée and
minced beef to the vegetable mixture. Cook on
100P for 5 minutes, stir 2-3 times during cooking
to break up the mince as it cooks.
3 Add the herbs, wine, stock and blended
cornflour and mix thoroughly. Cook on 70P 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
125g (5oz) 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 70P 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
centre to allow steam to escape.
5 Cover with cling film, pierce and cook on 100P for
15 minutes.
Bolognese Sauce- Variations:
Shepherds pie: Make as the bolognese sauce, omitting the wine. Place in dish, top with 675g (1
1
/2lb)
mashed potatoes. Heat on 100P for 5-6 minutes.
Chilli Con Carne: Make as the bolognese sauce. At stage 3, add 450g (1lb) drained canned red kidney
beans and 5-15ml (1-3 tsp) chilli powder, to taste.
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