Beef and red wine casserole
750g diced lean beef (round, chuck or gravy beef)
1 tablespoon oil
8 small (pickling) onions
2 teaspoons crushed garlic
2 lean bacon rashers, chopped
250g whole button mushrooms
3⁄4 cup red wine
1⁄4 cup steak sauce
Heat a little of the oil in the frypan on setting 10. Fry onions, garlic and bacon for 1 – 2 minutes. Remove and put aside.
Heat a little more oil on setting 10. Brown beef in small batches, removing each batch before adding the next.
Return beef and onion to pan. Add remaining ingredients, stirring tocombine.
Cover and simmer gently on setting 2 to 4 for
Serve with steamed rice or pasta and steamed vegetables.
Serves 4
Stir-Fry Chicken with Oyster Sauce
600g chicken breast or thigh fillets, prepared as strips
1 tablespoon oil
2 tablespoons slivered almonds
1 teaspoon minced ginger
1 teaspoon minced garlic
2 carrots, thinly sliced
1 red or green capsicum, thinly sliced
2 small sticks celery, thinly sliced
2 shallots, chopped
200g snow peas, trimmed
1⁄3 cup oyster sauce
Heat half the oil in the frypan on setting
10.
Heat remaining oil in pan on setting 10.
Return almonds, ginger, garlic and chicken strips. Stir in oyster sauce, allow to heat through 2 – 3 minutes.
Serving suggestion:
Serve with steamed rice.
Serves 4
Roast Lamb Seville
1.5kg Leg of lamb or smaller
Rind of 1 orange, grated
Pepper
1 teaspoon oil
1⁄2 cup orange juice
1 teaspoon dry mustard
1 tablespoon honey
2 tablespoons mint sauce
1 small butternut pumpkin, cubed
1 bunch asparagus
Rub roast with grated rind and pepper.
Heat oil in frypan on setting 10. Add lamb and brown on each side.
Reduce heat to setting 6, cover and cook for approx. 11⁄2 hours or until desired tenderness.Turning meat once.
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