LAMONA LAM7001 Recipe Book download pdf (Page 5)

Veal Knuckle

Ingredients:

• 1 hind knuckle of veal 1.5 - 2 kg

• 4 slices cooked ham

• 2 tablespoons oil

• 1 teaspoon salt

• 1 teaspoon sweet-noble paprika

• 1/2 teaspoon basil

• 1 small tin sliced mushrooms (280 g)

• soup vegetables (carrot, leek, celery,

parsley)

• water

Method:

Cut 8 slits lengthwise all around the veal

knuckle. Cut four slices of cooked ham in

half and place in the slits. Mix oil, salt,

paprika and basil together and spread over

the veal knuckle. Put the veal knuckle into a

roasting tin and spread the mushrooms

over it. Add soup vegetables and water to

the veal knuckle. The bottom should be

covered to a depth of 10 - 15 mm. Turn the

roast after about 30 minutes.

• Time in the appliance: 160 minutes

• Shelf position: 1

Meat loaf with herbs

Ingredients

for 4 servings:

• slices of bread cut into small pieces and

softened with a little hot water

• 1 onion, finely chopped and sweated in

a little butter

• 1 clove of garlic, crushed

• 250 g minced beef

• 250 g minced pork

• 100 g roast veal

• 1 egg

• 1 teaspoon salt

• pepper

• paprika

• 1 tablespoon chopped parsley

• 1 teaspoon finely chopped rosemary

• 1 teaspoon thyme leaves

• 4 slices of bacon, for covering

Method:

Mix all the ingredients well, shape into a

meatloaf and place in a microwave-safe,

fireproof dish. Cover with slices of bacon.

• Time in the appliance: 40 minutes

• Shelf position: 2

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: 2

BEEF/GAME/LAMB

Braised meat

Settings:

Automatic core temperature sensor. Core

temperature for:

• Rare - 48 °C

• Medium - 65 °C

• Well done - 70 °C

Method:

Season meat to taste, insert the core

temperature sensor and place in an

ovenproof dish.

5

1 2 3 4 5 6 7 8 9 10 ... 27 28

Comments to this Manuals

No comments