Breville BSC100 manual Lamb shanks in a, Tomato pesto sauce, Tagine of beef

Beef, pork, veal and lamb continued

Lamb shanks in a	Sweet orange pork
tomato pesto sauce

Corned silverside with plum balsamic glaze

Tagine of beef

Serves 4-6

Serves 4

1 tablespoon olive oil

4 large French cut lamb shanks, trimmed of fat

1 medium Spanish onion, peeled and sliced

200g button mushrooms, sliced

3 garlic cloves, peeled and crushed

400g canned tomatoes, chopped

2 tablespoons tomato paste

2 tablespoons sun-dried tomato pesto

1/2 cup / 125ml red wine

3 tablespoons sweet sherry or madeira

2 beef stock cubes, crumbled

2 teaspoons fresh rosemary, chopped

1.Heat oil in a non-stick pan. Add 2 to 3 shanks at a time, cook over medium heat until well browned. Drain on paper towels.

2.Add onion to the pan, cook until onion is soft. Stir in mushrooms and garlic, cook for 2-3 minutes. Add tomatoes, tomato paste, pesto, wine, sherry, stock cubes and rosemary, stir and cook for 1-2 minutes.

3.Place shanks and tomato mixture into the removable crockery bowl, Cover with lid and cook on Low setting for 6-8 hours or High setting for 4-6 hours.

Serve hot accompanied with mashed potato, char-grilled eggplant and zucchini.

Serves 4-6

11/2 tablespoons oil

1 medium Spanish onion, peeled and sliced 1.5kg lean pork steaks, halved

11/2 tablespoons plain flour

400g kumera, peeled and cubed

11/2 tablespoons / 30g butter

1 teaspoon ground cumin

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1/2 teaspoon fennel seeds

1/4 cup brown sugar

11/2 tablespoons lemon juice

3 tablespoons sweet sherry

1 cup / 250ml orange juice

1 cup / 250ml chicken stock

2 teaspoons grated orange rind

1.Heat half the oil in a non-stick pan. Add onion and cook over medium heat until golden brown. Remove onion from pan and set aside.

2.Coat the meat with flour, remove any excess. Heat remaining oil in the non-stick pan, cook meat in batches over a medium heat until lightly browned.

3.Place onion, meat and kumera into the removable crockery bowl.

4.Melt butter in non-stick pan, stir in cumin, cardamom, cinnamon, fennel seeds, brown sugar, lemon juice, sherry, orange juice, stock and rind, cook over medium heat until heated though.

5.Pour spice mixture over the meat and vegetables in the removable crockery bowl. Cover with lid and cook on Low setting for 6-8 hours or High setting for 4 hours.

6.Serve hot accompanied with buttered noodles and salad greens.

Serves 4-6

1.5kg lean corned silverside 2 tablespoons brown sugar

1 tablespoon Balsamic vinegar

2 fresh mint sprigs

1 onion, peeled and studded with 4 cloves

1 carrot, peeled and roughly cut into chunks

2 cups/ 500ml water

6 peppercorns

Plum glaze

1/2 cup / 125ml beef stock

2 tablespoons plum jam

1 tablespoon Balsamic vinegar

2 teaspoons sugar

1.Place meat, sugar, vinegar, mint, onion, carrot, water and peppercorns into the removable crockery bowl. Cover with lid and cook on Low setting for 10-12 hours or High setting for 6-7 hours.

2.To make Plum Glaze, place stock, jam, vinegar and sugar into a non-stick pan. Cook over a medium heat until mixture has reduced to a syrup consistency.

3.Remove meat, cover with foil and allow to stand for 10 minutes before slicing. Discard water and vegetables

4.Serve hot with Plum Glaze and accompanied with boiled potatoes, stir-fried carrots, parsnips and snow peas.

1 tablespoon olive oil

1.5 kg lean gravy beef, cubed

2 medium onions, peeled and sliced

3 garlic cloves, peeled and crushed

2 tablespoons Moroccan seasoning

2 teaspoons ground cinnamon

1 cup / 250ml beef stock

1 strip lemon rind

1 cup / 250ml tomato puree

3/4 cup / 130g dates, seeded and halved 2 tablespoons honey

1/2 cup fresh parsley, chopped

3 tablespoons flaked almonds, toasted

1.Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well browned. Drain on paper towels.

2.Add onion to the non-stick pan, cook over a medium heat until golden brown. Stir in garlic, Moroccan seasoning, cinnamon, stock, lemon rind and tomato puree.

3.Place meat and onion mixture into the removable crockery bowl. Cover with lid and cook on Low setting for 8-9 hours or High setting for 4-5 hours.

4.Stir in dates and honey 1 hour before end of cooking. Replace lid and continue cooking.

5.Spoon tagine into bowls, top with parsley and almonds.

6.Serve hot accompanied with steamed cous cous, baby carrots, cauliflower florets and green beans.

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