Breville BSC400 Veal Vegetarian, Moroccan veal, Easy Osso Bucco, Chilli bean Vegetable combo

Veal

Vegetarian

Moroccan veal 8

2 tablespoons oil

2 kg lean veal leg, diced

1 large onion, sliced

4 garlic cloves, crushed

3 teaspoons ground ginger

2 teaspoons ground turmeric

3 teaspoons sweet paprika

1⁄2 teaspoon cayenne pepper

2 teaspoons ground cumin

2 teaspoons ground coriander seeds

1 tablespoon ground cinnamon

4 cups beef stock

200g pitted prunes

1⁄ 3 cup honey

1 tablespoon grated orange rind

1⁄ 3 cup fresh mint, chopped

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 until golden brown. Stir in garlic, ginger, turmeric, paprika, pepper, cumin, coriander and cinnamon, cook for 1 minute. Blend in stock.

3.Place meat and onion mixture into removable crockery bowl. Cover with lid and cook on Low 7-8 hours or High 4 hours.

4.Stir in prunes, honey and orange rind 1 hour before end of cooking. Replace lid and continue cooking.

5.Spoon into serving bowls, top with mint.

Serve hot accompanied with steamed cous cous.

Easy Osso Bucco

6

12 lean veal shanks, 4cm thick

1⁄ 3 cup plain flour

1⁄4 cup olive oil

1 x 750ml Italian-style tomato cooking sauce

1 cup white wine

2 teaspoons caster sugar

2 teaspoons cracked black pepper

2 teaspoons salt

1⁄3 cup fresh basil leaves chopped

1⁄2 cup pesto

1 tablespoon grated lemon rind

1.Coat the veal shanks with flour, remove any excess. Heat oil in a non-stick pan. Add 2 to 3 shanks at a time and cook over medium heat until lightly browned. Place browned shanks in the removable crockery bowl. Repeat with remaining shanks.

2.Combine tomato sauce, wine, sugar, pepper, salt and basil. Pour over shanks in removable crockery bowl. Cover with lid and cook on Low 8-10 hours or High 3-4 hours.

3.Combine pesto and lemon rind. Sprinkle pesto mixture over Osso Bucco just before serving.

Serve hot accompanied with pre-packaged gnocchi and steamed mixed green vegetables.

Chilli bean and
	8-10
vegetable combo

1⁄ 3 cup olive oil

400g baby eggplant, thickly sliced

2 large onions, chopped

6 garlic cloves, crushed

2 large red capsicum, chopped

1 x 750ml Italian-style tomato cooking sauce

1⁄2 teaspoon cayenne pepper

2 small red chillies, finely sliced

400g zucchini, sliced

300g kumera, peeled and cubed

1 x 420g can chick peas, drained and rinsed

1 x 750g can red kidney beans, drained and rinsed

1⁄ 2 cup fresh parsley, chopped

1.Heat half the oil in a non-stick pan. Add eggplant in batches and cook over medium heat until golden brown. Remove from pan and place in the removable crockery bowl.

2.Heat remaining oil in non-stick pan, add onion, garlic and capsicum and cook until onion softens. Add tomatoes, cayenne pepper and chillies. Cook for 1 minute.

3.Place tomato mixture, zucchini, kumera, chick peas, kidney beans and parsley into the removable crockery bowl. Cover and cook on Low 5-6 hours or High 2-3 hours.

Serve hot with crusty bread rolls.

Curried pumpkin
	6-8
with spinach

2 tablespoon oil

2 medium onions, sliced

4 garlic cloves, crushed

3 teaspoons fresh ginger, grated

3 small green chillies, finely sliced

11⁄2 teaspoons ground coriander

11⁄2 teaspoons ground cumin

11⁄2 teaspoons brown mustard seeds

11⁄2 teaspoons ground turmeric

2 cups coconut milk powder

2 cups boiling water

1kg pumpkin, peeled and chopped 10 English spinach leaves, shredded 10 curry leaves, torn

Toasted flaked almonds, for serving

1.Heat oil in a non-stick pan. Add onion and cook over medium heat until golden brown. Stir in garlic, ginger, chillies, coriander, cumin, mustard seeds and turmeric. Cook for 1 minute.

2.Pour blended coconut milk powder and water into the non-stick pan. Stir over a medium heat until all ingredients are well combined.

3.Place pumpkin in the removable crockery bowl. Add the coconut milk mixture. Cover with lid and cook on Low 5-6 hours or High 3-4 hours.

4.Add spinach, curry leaves and kaffir leaves 1⁄2 hour before end of cooking. Stir well. Replace lid and continue cooking until spinach is soft.

Serve hot topped with flaked almonds and accompanied with Lebanese bread and salad of your choice.

R14 R15