80
MEAT AND POULTRY
Ingredients
100 g (4 oz) plain flour
3 ml (
1
/
2
tsp) salt
2 eggs
300 ml (
1
/
2
pt) milk and water
25 g (1 oz) lard or dripping
450 g (1 lb) sausages
Toad In The Hole Serves 4
Dish: 25 x 18 cm (10" x 7") oblong tin
Oven Accessory: glass turntable + metal tray
1. Preheat oven on CONVECTION 220°C.
2. Sift flour and salt in a bowl. Add eggs and half the liquid.
Beat until smooth. Gradually stir in remaining liquid.
3. Put fat in tin with sausages and place in the preheated
oven. Enter a cooking time of 5-6 mins. This is to heat the
fat to sizzling point.
4. Pour in the batter and cook for 30-35 mins. or until the
batter is well risen and golden brown.
Ingredients
350 g (12 oz) leeks, trimmed
25 g (1 oz) butter
30 ml (2 tbsp) plain flour
300 ml (
1
/
2
pt) milk
225 g (8 oz) cooked chicken,
chopped
100 g (4 oz) ham, chopped
175 g (6 oz) Gruyere cheese,
grated
4 frozen individual garlic
bread slices
Creamy Chicken Gratin Serves 4
Dish: 24 cm (9") round gratin dish
Oven Accessory: glass turntable + metal tray
1. Slice the leeks and place in a large bowl with the butter.
Cover and soften on HIGH power for 3-4 mins. or until
softened.
2. Add the flour and mix well. Stir in the milk and heat on
HIGH power for 4-5 mins. or until thickened. Stir halfway.
Add the chicken, ham and cheese then season and mix
well.
3. Pour into the dish and top with the garlic bread slices. Cook
on Combination: CONVECTION 220°C + LOW power for
15-17 mins or until piping hot and golden.
