John Lewis JLBIOS634 Recipe Book download pdf (Page 5)

Soak roll in water and then squeeze water out.

Then mix with egg, mince, salt, pepper, 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 rectangular 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

Swedish Festive Roast

Ingredients:

• 200 g dried plums

• 150 ml white wine

• 1.5 kg loin of pork or saddle of veal (without

bones)

• 1 medium onion

• apple

• salt, pepper and paprika

Method:

Soften the plums in white wine for two hours.

Rinse the meat briefly with water, then dry. Cut

notches into the underside of the meat and stick

a plum into each notch, pushing them as far as

possible into the meat. Season the meat and put

into the roasting tin with the side without the

plums facing uppermost. Peel the onions and

apple, cut into eighths and place around the

roast. Top the remains of the wine in which the

plums were soaked up to a quarter of a liter

with water and pour over the roast. Suitable

accompaniments are croquettes, potato gratin,

broccoli, or similar.

• Time in the appliance: 60 minutes

• Shelf position: 1

Oven Recipe Book

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