Hotpoint 6666 User Manual
44
I
ngredients
1 onion, diced
1 clove of garlic, crushed
1 green pepper, diced
30 ml (2 tbsp) oil
100 g (4 oz) mushrooms, sliced
225 g (8 oz) lean minced beef
1 glass of red wine
15 ml (1 tbsp) mixed herbs
100 g (4 oz) garlic sausage or bacon, diced
396 g (14 oz) can chopped tomatoes
30 ml (2 tbsp) tomato puree
salt and pepper
1 clove of garlic, crushed
1 green pepper, diced
30 ml (2 tbsp) oil
100 g (4 oz) mushrooms, sliced
225 g (8 oz) lean minced beef
1 glass of red wine
15 ml (1 tbsp) mixed herbs
100 g (4 oz) garlic sausage or bacon, diced
396 g (14 oz) can chopped tomatoes
30 ml (2 tbsp) tomato puree
salt and pepper
I
ngredients
675 g (1
1/
2
lb) shoulder of lamb, cubed
1 large onion, chopped
450 ml (
450 ml (
3/
4
pt) hot chicken stock
15 ml (1 tbsp) dried rosemary
450 g (1 lb) potatoes, peeled and coarsely
chopped
salt and pepper
10 ml (2 tsp) cornflour
50 g (2 oz) tasty cheese grated
450 g (1 lb) potatoes, peeled and coarsely
chopped
salt and pepper
10 ml (2 tsp) cornflour
50 g (2 oz) tasty cheese grated
Bolognese Sauce
Serves 4
Dish: 1.5 litre (3 pt) casserole dish
1. Mix onion, garlic, pepper and oil in a bowl. Cook on HIGH power for 2 mins. or until the
onion is soft.
2. Stir in all the other ingredients. Cover and cook on HIGH power for 10 mins. then MEDIUM
power for 15-20 mins. or until vegetables are soft.
Lamb Casserole
Serves 4
Dish: 3 litre (6 pt) casserole dish
1. Place all the ingredients except cheese and cornflour into casserole dish. Place plate on top
of meat to prevent meat drying out during cooking.
2. Cover and cook on HIGH power for 10 mins., then SIMMER power for 40 mins. or until
meat is tender.
3. Mix cornflour with a little water and stir into casserole to thicken gravy.
4. Sprinkle with cheese and reheat on HIGH power for 2 mins. or until cheese melts.
I
ngredients
3-4 cloves garlic
1 cm (
1 cm (
1/
4
”) piece fresh ginger, grated
50 g (2 oz) ground almonds
3x15 ml (3 tbsp) water
3 whole cardamen pods
2 cloves
2.5 cm (1”) stick of cinnamon
1 onion chopped
2x15 ml (2 tbsp) oil
450 g (1 lb) boned lamb, trimmed and cut
into cubes
1x5 ml (1 tsp) ground coriander
1x5 ml (1 tsp) ground cumin
1.5 ml (
3x15 ml (3 tbsp) water
3 whole cardamen pods
2 cloves
2.5 cm (1”) stick of cinnamon
1 onion chopped
2x15 ml (2 tbsp) oil
450 g (1 lb) boned lamb, trimmed and cut
into cubes
1x5 ml (1 tsp) ground coriander
1x5 ml (1 tsp) ground cumin
1.5 ml (
1/
4
tsp) garam masala
1.5 ml (
1/
4
tsp) cayenne pepper
150 ml (
1/
4
pt) single cream
salt and pepper
Lamb in a Spicy Cream and Almond Sauce
Serves 4
Dish: large casserole dish
1. Mix together the garlic, ginger, almonds and water to make a thick paste.
2. Place the cardamen pods, cloves, cinnamon, onion and oil in the casserole dish cook on
HIGH power for 2 mins.
3. Add the lamb and cook for 5 mins. on HIGH power or until light brown in colour. Stir
halfway.
4. Stir in the rest of the spices, the almond mixture, cream, salt and pepper. Cover and cook
on SIMMER power for 40-50 mins. or until the meat is tender. Stir the casserole
2-3 times during the cooking time.
2-3 times during the cooking time.
5. Remove the whole cardamen pods, cloves and cinnamon before serving with rice or other
vegetables.
MEA
T
AND POUL
TR
Y