Sharp R580d(K) manual Chinese Beef, Indian Curry Lamb, Minted Picnic Loaf, Chilli CON Carne

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CHINESE BEEF

Serves 4-6

750 g blade or round steak, cubed

200 g Fresh baby corn

1 large onion, sliced

2 tablespoons sesame oil

2 carrots, thinly sliced

170 g snow peas, sliced

1 clove garlic, crushed

1 red capsicum, sliced

1/2

cup beef stock

8 tablespoons oyster sauce

1/2

cup oyster sauce

7 tablespoons sesame seeds

1.In a 3-litre casserole dish, combine meat , garlic and sesame oil; mix well. Cook 1 minute on HIGH.

2.Add onions and carrots.

3.In a jug, combine beef stock, oyster sauce; stir well. Pour over beef.

4.Cook, covered, for 20-22 minutes on MEDIUM, stirring 2-3 times during cooking.

5.Add baby corn and capsicum. Cover and cook a further 10-11 minutes on MEDIUM, stirring once during cooking.

6.Add snow peas cover and cook 2-3 minutes on MEDIUM. Stir once.

7.Sprinkle toasted sesame seeds over the top.

INDIAN CURRY LAMB

Serves 4-6

1 small sweet potato, cubed

1 tablespoon curry paste

1 onion, thinly sliced

400 g can of chickpeas

1 kg lamb, trimmed and cubed

3 cubed zucchini

1 cup chicken stock

2 tablespoons fresh coriander or

MINTED PICNIC LOAF

Serves 6-8

2 cloves garlic

500 g sausage mince

 

140 g can crushed tomato

500 g minced beef

 

1 packet tomato soup mix

2 tablespoons chopped fresh mint

1 onion, minced

 

 

TOPPING

1 cup grated fresh tasty cheese

1 cup stale breadcrumbs

1 tablespoon chopped fresh mint

1.Mix onion, garlic, tomato and soup mix in bowl.

2.Add mince and mint; mix well.

3.Press mixture into an 11 x 25 cm loaf dish lined with paper towels.

4.Cook for 22-24 minutes on MEDIUM HIGH.

5.Drain excess liquid from loaf dish.

TOPPING

1.Combine topping ingredients and press evenly over loaf. Cook for a further 7-8 minutes on MEDIUM HIGH.

2.Allow to stand 10 minutes before turning out. Serve hot or cold.

CHILLI CON CARNE

Serves 4-6

1 teaspoon chicken stock powder,

parsley, chopped

extra

 

1.

Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.

2.

Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3-

 

litre casserole dish.

1 kg mince

1 large onion, finely chopped

825 g can peeled tomatoes salt and pepper

1-2 teaspoons chilli powder

1 tablespoon vinegar

1 teaspoon sugar

375 g jar tomato paste

425 g can red kidney beans, drained

3.

Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.

4.

Add zucchini and cook for a further 1-2 minutes on HIGH.

5.

Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole

 

dish and cover.

6.

Heat through for 6-8 minutes on MEDIUM.

7.

Stir through coriander, and serve.

1.Mix mince and onion together in a large bowl. Cook for 10-12 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.

2.Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste and kidney beans.

3.Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.

4.Serve with boiled rice.

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