Sunbeam MU2000 manual Caramelised Onions, Stuffed Capsicums, Small red capsicums

Recipes continued

Caramelised Onions	Makes: 2 cups
1 tablespoon olive oil

1.5kg brown onions, thinly sliced

¼cup brown sugar

¼cup balsamic sugar Salt and pepper, to taste

1.Using the Brown function, heat oil on 150°C. When heated, set timer for 1 hour and press start.

2.Add onion to pan and cook, stirring occasionally until very soft (about 50 minutes). Add sugar and vinegar and cook for a further 10 minutes. Season.

Note: Caramelised onions taste great on steak, roasts and burgers.

Stuffed Capsicums

2 teaspoons oil

1 small onion, finely chopped

400g lamb mince

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon finely grated lemon rind ¼ cup pine nuts

1 cup cooked white rice

3 long green onions, sliced

½cup chopped fresh coriander 1 tablespoon lemon juice Salt and pepper, to taste

4 small red capsicums

1.Using the Brown function, heat oil to 170°C. When pre-heated add onion and cook until softened. Add mince and cook until browned and cooked through.

2.Stir in garlic, cumin and coriander and cook until fragrant. Transfer to a large bowl. Stir through all remaining ingredients except capsicum.

3.Cut tops from capsicum and remove seeds. Spoon mixture into capsicums. Place filled capsicum cut side up onto rack in the cleaned pan. Cover with lid.

4.Using the Cook function set to High, cook for 40 minutes or until capsicums are just tender. Serve with yoghurt if desired.

Tip: You may need to trim the bottoms very slightly so your capsicums sit flat. Be careful not to cut too far or the filling may seep through.

33