28
RECIPES
BOLOGNESE SAUCE
Serves 4
Preparation time - 12 minutes
45ml (3tbsp) vegetable oil
150g (5
1
/2oz) onion, 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.
2Add the bay leaf, tomatoes, tomato purée and
minced beef to the vegetable mixture. Add the
herbs, wine, stock and blended cornflour and
mix thoroughly.
3 Cook on 70P for 30 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
30ml (2tbsp) 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.
2To make the pastry, place the flour, salt,
baking powder and suet in a bowl and mix
well.
3Add 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.
5Cover 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.
UK R-246 O/M,P25 03.6.18 10:00 AM Page 28
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