AGA 100 G FSD Users Manual

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Brand: AGA

Category: Kitchen Appliances

Type: Operation & user’s manual for AGA 100 G FSD

Pages: 44 (1.62 Mb)

Download AGA 100 G FSD Operation & user’s manual

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Slow Cooking Oven Recipes - Meal 3
6 - 8 hours cooking time
Gammon and Apricot Pie
Braised Red Cabbage
St. Clements Pudding
Ingredients Method
Gammon and Apricot Pie
St Clements Pudding
Braised Red Cabbage
2 gammon rashers approx 15mm (
1
/
2”) thick
100g (4oz) no-soak dried apricots
25g (1oz) sultanas
3 large potatoes, thinly sliced
300ml (
1
/2 pt) chicken stock
50g (2oz) butter, melted
2 rounds of thick sliced wholemeal bread
a little milk
50g (2oz) butter or margarine
50g (2oz) soft brown sugar
grated rind and juice of 1 lemon
grated rind and juice of 1 orange
3 eggs, separated
caster sugar for sprinkling
350g (3/4 lb) red cabbage
25g (1oz) butter
1 medium onion, sliced
1 medium cooking apple, sliced
30ml (2 tbsps) cider vinegar
45ml (3 tbsps) honey
salt and pepper
1. Remove the rind from the gammon. Nick the edges
and 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 oven
1. Grease a shallow ovenproof dish and line the base
with 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 into
the creamed mixture.
6. Spread the mixture over the bread.
7. Finish with a layer of the remaining egg white, thickly
dredged with sugar. Leave uncovered. Place in the
oven.
1. Slice the red cabbage finely.
2. Melt the butter in an oval casserole dish and sauté the
onion 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 tightly
fitting lid, covered in foil. Place in the oven.
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