Hotpoint EG95 - Manual (Page 31)

‘Slow’ Setting Menus
MENU 4
Salmon Pate
Roast Lamb
Jacket Potatoes
Pear Pudding
METHOD
Cook on a ‘Slow’ setting for 7 hrs.
SALMON PATE
450g (1 lb) cooked, or canned salmon,
pink or red
4 x 2.5 cm (1”) thick slices of white bread
from large loaf
25g (1 oz) butter, softened
1 egg yolk
2 tablespoons chopped parsley
Juice of
1 /
2
lemon
1. If using canned salmon, drain. Flake
salmon into bowl.
2. Break bread into small pieces and soak
in milk for 5-10 mins, or until soft. Stir
into fish.
3. Add softened butter, egg yolk, parsley,
lemon juice and seasoning. Beat
together till thoroughly mixed.
4. Turn mixture into 500ml (1 pint)
greased ovenware dish and cover with
foil.
5. Place dish in larger dish containing 2.5
cm (1”) of hot water.
6. Cover completely with foil. Place in
oven carefully.
1. Wipe meat. Place in piece of foil.
2. Season well with mixture and wrap
tightly in foil.
3. Place on rack in dish.
4. Cook in oven at 170˚C for 30 minutes
before setting to ‘Slow’.
ROAST LAMB
1.25 KG (2 1 /
2
lb) leg of lamb
1 teaspoon rosemary
1 tablespoon parsley, chopped
Salt and pepper
Bay leaf
mixed
together
250 ml ( 1 /
2
pint) milk
Salt and pepper
PEAR PUDDING
50g (2 oz) butter
50g (2 oz) dark brown sugar
100g (4 oz) margarine
100g (4 oz) caster sugar 1. Coat base of souffle dish with melted
butter and sugar.
2. Cream together margarine and sugar
until light and fluffy.
3. Beat in each egg, fold in flour, and stir
in almond essence.
4. Place prepared pear slices in base of
dish then cover with cake mixture.
5. Cover dish tightly with foil.
6. Place in oven.
2 size 4 eggs
100g (4 oz) self raising flour, sieved
1 /
4
teaspoon almond essence
3 pears peeled, cored and cut into 4
1. Scrub the potatoes, prick well.
2. Wrap each potato in a piece of cooking
foil.
JACKET POTATOES
4 large potatoes
31
}
mixed
together
}