Master Chef outdoor Stovetop User Manual download pdf (Page 9)

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 (

2”) thick

100g (4oz) no-soak dried apricots

25g (1oz) sultanas

3 large potatoes, thinly sliced

300ml (

/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, grated rind and juice of orange and

lemon. 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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Master Chef outdoor Stovetop User Manual Page 9

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