Unold 68855 Notice D'utilisation page 34

Meat loaf
Preparation time: 75 minutes
Ingredients:
500 g ground beef and pork, 150 g chopped
pork liver, 1 day-old roll, 1 onion, 2 cloves garlic,
1 egg, 1 tsp salt, 3 pinches nutmeg, 3 pinches
pepper, 150 g lean bacon, thinly sliced, 1 tsp
paprika powder, 1 tsp mustard, 1 TBSP fine
bread crumbs
Preparation:
Soak the roll in water. Peel the onions and garlic
and chop very fine.
Knead together the squeezed out roll, the oni-
ons, ground meat, chopped liver, egg, salt, mu-
stard and spices with the bread crumbs.
Form the mass into a long loaf and place in an
ovenproof dish and cover with the sliced bacon.
Place the dish with the meat loaf on the grate
at the second level from the bottom and bake
at 180°C with top and bottom heat for about
50 minutes; it may be necessary to reduce the
heat to 160 °C after about 30 minutes.
leg of lamb
Marinating time: 6 hours
Preparation time: 60-80 minutes
Ingredients:
1.5 kg leg of lamb with bones, 3 cloves garlic,
3 onions, 1/4 l hot meat broth, 1/8 l dry white
wine, 1 tsp corn starch
For the marinade:
70 g tomato paste, 1 TBSP flour, 1 tsp salt,
2 TBSP lemon juice, 1 tsp dried rosemary,
¼ tsp caraway seed, ¼ tsp pepper
Preparation:
Cut a shallow cross shape into the leg of lamb
and use a sharp knife to make small incisions
for spiking with the peeled and sliced garlic.
Combine the tomato paste with the flour, salt,
lemon juice, rosemary, caraway seed and pep-
per. Spread this mixture on the leg of lamb and
marinate in the refrigerator for 6 hours.
Place the leg of lamb in an ovenproof dish at the
bottom level in the oven. Cover the roast with
onion rings. Roast about 150-180 minutes at
180°C with top and bottom heat.
When the onions are brown, move them to the
bottom of the pan and add some meat broth.
Gradually pour the remaining meat broth and
the wine over the leg of lamb and turn it after
about 2/3 of the cooking time. When it has finis-
hed cooking, switch off the oven and leave the
leg of lamb in the oven for about 10 minutes.
Loosen the pan juices with a little water, thicken
with corn starch and season to taste.
Leg of lamb is complemented very well by green
beans and au gratin potatoes.
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Pork steaks
Ingredients:
4 pork steaks (200 g each), 1 tsp salt, a few da-
shes of Tabasco, 2 tsp paprika, 3 TBSP oil
Preparation:
Prepare a marinade from the Tabasco, paprika
and oil and marinated the steaks about 2 hours.
Place the seasoned steaks on the grate, insert in
oven at third level from the bottom and grill the
steaks at 250°C with top and bottom heat about
10 minutes on each side.
TIP:
To save time you can use ready-to-grill steaks.
smoked pork loin in dough
Preparation time: 45 minutes
Ingredients:
300 g puff pastry dough, frozen, 1 kg cooked
lean smoked pork loin, 1 egg, separated
Preparation:
Thaw out the puff pastry dough. Brush egg yolk
on the edges of the thawed dough and paste
them together to form a large rectangle.
Place the dough over the pork loin so that the
bottom is not covered. Cut off the overhanging
edges.
Cut leaves and flowers from the remaining
dough for decoration.
Mix the egg yolk with the remaining egg white
and brush the mixture on the dough.
Place the pork loin on the baking sheet and in-
sert at the second level from the bottom; bake
at 180°C with top and bottom heat for about
30 minutes.
TIP: This dish goes very well with a hearty potato
salad.
Pork shoulder
Preparation time: 100 minutes
Ingredients:
1 kg pork shoulder with rind cut in crisscross
pattern (from butcher), 1 tsp salt, ¼ tsp pepper,
¼ tsp caraway seed, 1 onion, 2 cloves, 2 TBSP
oil, ¼ l hot water, 1/8 l sweet cream, 10 prunes
without pits
Preparation:
Soak the prunes in 1/8 l hot water.
Season the meat with pepper, caraway seed and
salt and place in a roasting pan with the rind
facing downward.
Place the roasting pan on the grate at the bot-
tom level in the oven.
Slice the onion and place on top of the meat.
Roast at 200°C with top and bottom heat about
120 minutes.