Hotpoint EG95 - Manual (Page 29)

‘Slow’ Setting Menus
MENU 2
Spring Vegetable Soup
Braised Topside au Poivre
Rhubarb and Raspberry Crunch
Layer
METHOD
Cook on a ‘Slow’ setting for 7 hrs.
SPRING VEGETABLE SOUP
3 medium sized carrots, peeled and sliced
2 medium sized onions, peeled and diced
2 sticks celery, cut into 1” pieces
2 vegetable stock cubes
Salt and pepper
50g (2 oz) sliced green beans
100g (4 oz) shredded white cabbage
1. Melt butter in pan, add carrots, onions
and celery and fry gently for 3-4
minutes
2. Stir in tomato puree, crumbled stock
cubes, 1 litre (1 3 /
4
pints) water and
seasoning.
3. Bring to the boil, transfer to large
casserole dish.
4. Add remaining ingredients to dish,
cover tightly with foil and lid.
5. Place in oven.
1. Sprinkle beef with peppercorns and salt.
2. Heat butter and oil in frying pan, cook
half the courgettes and tomatoes, place
in bottom of casserole dish.
3. Fry meat on both sides and place on top
of vegetables, then cook remaining
vegetables and place on top of meat in
casserole dish.
4. Add red wine to pan and bring to the
boil. Pour into casserole dish.
5. Cover dish with foil and fit lid tightly.
6. Place in oven.
BRAISED TOPSIDE AU POIVRE
450g (1 lb) Topside of beef, cut into 4
slices
1 tablespoon black peppercorns,
crushed
Salt
25g (1 oz) butter
2 tablespoons vegetable oil
4 small courgettes, thickly sliced
4 tomatoes, sliced
125 ml (
1 /
4
pint) red wine
15g ( 1 /
2
oz) butter
58g (2 1 /
4
oz) can tomato puree
1 teaspoon cornflour, blended with a little
cold water
1. Fry minced beef in oil until lightly
browned, add onion and pepper and fry
for 5 mins, until soft.
2. Blend together chilli powder, brown
sugar and tomato puree.
3. Stir in tomatoes, chilli paste and
seasoning. Bring to boil.
4. Place in casserole dish
5. Cover tightly with foil and lid.
6. Place in oven.
RHUBARB AND RASPBERRY CRUNCH LAYER
100g (4 oz) butter, melted
100g (4 oz) rolled oats
100g (4 oz) digestive or ginger biscuits
coarsley crushed
50g (2 oz) mixed chopped nuts
175g (6 oz) demerara sugar, divided in half
Good pinch of cinnamon
450g (1 lb) rhubarb, cut into 2.5 cm
(1”) lengths
225g (8 oz) frozen raspberries
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