Breville BSC400 manual Lamb, Corned silverside with Balsamic plum gaze, Chilli Con Carne

Beef continued

Lamb

Corned silverside with
	8
balsamic plum gaze

2 kg lean corned silverside

1⁄4 cup brown sugar

11⁄2 tablespoons balsamic vinegar

3 fresh mint sprigs

1 medium onion, peeled and studded with 4 cloves

2 medium carrots, peeled and roughly cut into chunks

3 cups water

8 peppercorns

BALSAMIC PLUM GLAZE

3⁄4 cup beef stock`

1⁄4 cup plum jam

11⁄2 tablespoons Balsamic vinegar

3 teaspoons sugar

1.Place meat, sugar, vinegar, mint, onion, carrot, water and peppercorns into removable crockery bowl. Cover with lid and cook on Low 10-12 hours or High 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. Serve meat slices with plum glaze.

Serve hot meat slices with Balsamic plum glaze accompanied with boiled potatoes, stir-fried carrots, parsnips and snow peas.

Chilli Con Carne

8

2 tablespoons oil

2 kg premium beef mince

1⁄4 cup pre-packaged chilli con carne seasoning mix 1 tablespoon fresh minced garlic

3 cups beef stock

1⁄3 cup tomato paste

11⁄2 cup red wine

2 x 420g cans Mexican chilli beans Sour cream, for serving

1.Heat oil in a non-stick pan. Add beef mince in batches and cook over a medium heat until well browned.

2.Place meat, chilli seasoning mix, garlic, stock, tomato paste, wine and undrained beans into the removable crockery bowl. Cover with lid and cook on low 8-9 hours.

3.Spoon Chilli Con Carne into serving bowls, top with sour cream if desired.

Serve hot accompanied with potato wedges and avocado salad.

Gingered lamb curry 8

2 tablespoons oil

2 kg lean lamb, cubed

2 large onions, chopped

400g eggplant, diced

4 garlic cloves, crushed

1⁄4 cup grated fresh ginger

2 small red chillies, finely chopped

2 teaspoons cracked black pepper

1⁄2 teaspoon salt

2 teaspoons ground turmeric

1 tablespoon green curry paste

11⁄2 cups beef stock

2 cups coconut milk powder

2 cups boiling water

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

2.Add onion to the non-stick pan, cook over medium heat until onion is golden brown. Stir in eggplant, garlic, ginger, chillies, pepper, salt, turmeric and curry paste, cook for 1 minute. Blend in stock.

3.Place meat and eggplant mixture into the removable crockery bowl. Cover with lid and cook on Low 8-10 hours or High 4 hours.

4.Blend coconut milk powder and water, stir into meat mixture 1 hour before end of cooking. Replace lid and continue cooking.

Serve hot accompanied with steamed jasmine rice and salad.

Lamb shanks in a tomato,
	8
pesto sauce

2 tablespoons olive oil

6 large French-cut lamb shanks, trimmed of fat 2 medium Spanish onions, sliced

400g button mushrooms, sliced

4 garlic cloves, crushed

1 x 800g can tomatoes, chopped

1⁄ 3 cup tomato paste

1⁄3 cup sun-dried tomato pesto

1cup red wine

1⁄2 cup sweet sherry

4 beef stock cubes, crumbled Fresh rosemary, chopped

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

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

3.Place shanks and tomato mixture in the removable crockery bowl. Cover with lid and cook on Low 8-10 hours or High 4-6 hours.

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

R10 R11