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R-393M O/M & C/B
08/06/2000
16:08
Page 49
RECIPES
PICNIC PASTIES
Makes 4 200g (7oz) bacon, roughly chopped 25g (1oz) margarine 100g (4oz) button mushrooms, finely chopped 4-6 spring onions, finely sliced 5ml (1tsp) dried mixed herbs salt and pepper to taste 100g (4oz) cheese, grated pastry: 100g (4oz) plain flour 100g (4oz) plain wholemeal flour 5ml (1tsp) dried mixed herbs salt and pepper to taste 100g (4oz) hard margarine cold water to mix 1 egg (size 3) beaten with a little milk, to brush 1 Place bacon, margarine, mushrooms, spring onions, mixed herbs, salt and pepper in a bowl and mix thoroughly. Cook on 100% for 3 minutes. Stir in the cheese and allow to cool. 2 To make the pastry mix both flours, herbs and salt and pepper together in a bowl. Rub in the margarine until the mixture resembles breadcrumbs. Add enough cold water to form a soft dough. Roll out the pastry on a lightly floured surface and cut out four 20.4cm (8�) circles of pastry (use a plate as a template). Dampen the outer edge with milk or water. 3 Spoon mixture into centre of pastry circle. Fold the pastry over to form a semi-circle shaped pasty. Pinch the down brush surface with egg and milk mixture. 4 Place two pasties in a greased flan dish and cook on 70% for 8 minutes. Repeat for the remaining pasties.
MOUSSAKA
Serves 6 450g (1lb) aubergines, thinly sliced 30ml (2tbsp) olive oil 225g (8oz) onion, chopped 15ml (1tbsp) fresh parsley, chopped 2 cloves garlic, crushed 350g (13oz) minced lamb 150ml (1/4 pint) hot beef stock 2 large fresh tomatoes, peeled and quartered 30ml (2tbsp) tomato purée salt and pepper to taste 300ml (1/2 pint) white sauce (See Page 59) 200g (7oz) cheese, grated
1 Sprinkle aubergines with salt and leave to drain on kitchen paper for 30 minutes. Heat 15ml (1tbsp) olive oil, onions, parsley and garlic on 100% for 1 minute. Stir in meat, mix well and cook on 100% for 7 minutes, stirring twice. 2 Add stock, tomatoes, purée and seasoning. Stir well and cook on 100% for 6 minutes. 3 Rinse salt from aubergines and pat dry with kitchen paper. Place in a bowl with remaining oil. Cover and cook on 100% for 5-6 minutes. 4 Use
2/ 3
of the aubergines to cover bottom and
sides of a 3 litre casserole dish. Add meat and top with remaining aubergines. 5 Stir half the cheese into the sauce. Pour over aubergines and sprinkle with remaining cheese. 6 Cook on 50% for 25 minutes.
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