AGA Masterchef 100 G FSD User Manual

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AGA Masterchef 100 G FSD User Manual Manual pdf 9 page image

Slow Cooking Oven Recipes - Meal 36 - 8 hours cooking timeGammon and Apricot PieBraised Red CabbageSt. Clements PuddingIngredients MethodGammon and Apricot PieSt Clements PuddingBraised Red Cabbage2 gammon rashers approx 15mm ( 1 /2 ”) thick100g (4oz) no-soak dried apricots25g (1oz) sultanas3 large potatoes, thinly sliced300ml ( 1 /2 pt) chicken stock50g (2oz) butter, melted2 rounds of thick sliced wholemeal breada little milk50g (2oz) butter or margarine50g (2oz) soft brown sugargrated rind and juice of 1 lemongrated rind and juice of 1 orange3 eggs, separatedcaster sugar for sprinkling350g (3/4 lb) red cabbage25g (1oz) butter1 medium onion, sliced1 medium cooking apple, sliced30ml (2 tbsps) cider vinegar45ml (3 tbsps) honeysalt and pepper1. Remove the rind from the gammon. Nick the edgesand lay them in a shallow dish.2. Sprinkle with apricots, sultanas and pepper.3. Overlap the sliced potatoes on top of the gammon.Pour over stock.4. Brush with melted butter, place in the oven1. Grease a shallow ovenproof dish and line the basewith fingers of bread.2. Pour over sufficient milk to be absorbed by the bread.3. Cream the fat and sugar.4. Add the yolks, lemon and grated rind and juice. Beat.5. Whisk the egg whites stiffly and fold most of them intothe creamed mixture.6. Spread the mixture over the bread.7. Finish with a layer of the remaining egg white, thicklydredged with sugar. Leave uncovered. Place in theoven.1. Slice the red cabbage finely.2. Melt the butter in an oval casserole dish and sauté theonion and apple until starting to soften.3. Add the cabbage and cook for a further 2 minutes.4. Mix in the vinegar, honey and seasoning.5. Cover with buttered greaseproof paper and a tightlyfitting lid, covered in foil. Place in the oven.9