Beef, pork, veal and lamb continued
Lamb shanks in a | Sweet orange pork |
tomato pesto sauce |
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Corned silverside with plum balsamic glaze
Tagine of beef
Serves
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
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
2.Add onion to the pan, cook until onion is soft. Stir in mushrooms and garlic, cook for
3.Place shanks and tomato mixture into the removable crockery bowl, Cover with lid and cook on Low setting for
Serve hot accompanied with mashed potato,
Serves
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
2.Coat the meat with flour, remove any excess. Heat remaining oil in the
3.Place onion, meat and kumera into the removable crockery bowl.
4.Melt butter in
5.Pour spice mixture over the meat and vegetables in the removable crockery bowl. Cover with lid and cook on Low setting for
6.Serve hot accompanied with buttered noodles and salad greens.
Serves
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
2.To make Plum Glaze, place stock, jam, vinegar and sugar into a
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,
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
2.Add onion to the
3.Place meat and onion mixture into the removable crockery bowl. Cover with lid and cook on Low setting for
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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