Husqvarna QCE8600X Recipe Book download pdf (Page 9)

• Time in the appliance: 90 minutes

• Shelf position: 1

4.13 Wild Boar

To make the marinade:

• 1.5 l red wine

• 150 g celeriac

• 150 g carrots

• 2 onions

• 5 bay leaves

• 5 cloves

• 2 bunches of soup vegetables (carrot,

leek, celery, parsley)

Bring everything to the boil and then

leave to cool.

• 1.5 kg wild boar joint (shoulder)

Pour the marinade over the meat until

it is covered and leave to marinade

for 3 days.

Ingredients for the roast:

• salt

• pepper

• soup vegetables from the marinade

• 1 small tin of chanterelles

Method:

Take the wild boar joint out of the

marinade and dry. Season with salt and

pepper and brown on all sides in a

roasting pan on the ring. Add

chanterelles and some of the soup

vegetables out of the marinade.

Pour marinade into the roasting pan. The

bottom should be covered by 10 - 15

mm. Cover the roasting pan with a lid

and put it in the appliance.

• Time in the appliance: 140 minutes

• Shelf position: 1

5. OVEN DISHES

5.1 Lasagne

Ingredients for the meat sauce:

• 100 g streaky bacon

• 1 onion

• 1 carrot

• 100 g celery

• 2 tablespoons olive oil

• 400 g mince (a mixture of beef and

pork)

• 100 ml meat stock

• 1 small tin tomatoes, chopped (about

400 g)

• oregano, thyme, salt and pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g mild cheese, grated

Method:

Using a sharp knife cut the bacon from

the rind and gristle and cut into fine dice.

Peel the onion and carrot, clean the

celery, dice all vegetables finely.

Heat the oil in a casserole, sauté the

bacon and the diced vegetables while

stirring constantly.

Gradually add the mince, sauté while

stirring constantly to break up and

deglaze with the meat stock. Season the

meat sauce with tomato purée, the

herbs, salt and pepper and simmer with

the lid on over a low heat for about 30

minutes.

In the meantime prepare the Béchamel

sauce: Melt the butter in a pan, add the

flour and cook until golden, stirring

constantly. Gradually pour in the milk,

stirring constantly. Season the sauce with

salt, pepper and nutmeg and simmer

without a lid for about 10 minutes.

Grease a large rectangular ovenproof

dish with 1 tablespoon of butter. Layer

alternately a layer of pasta sheets, meat

sauce, Béchamel sauce and mixed

cheese in the dish. The last layer should

be a layer of Béchamel sauce sprinkled

with cheese. Place the rest of the butter

in small knobs on the top of the dish.

• Time in the appliance: 55 minutes

• Shelf position: 2

5.2 Cannelloni

Ingredients for the filling:

ENGLISH

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