Ingredients
500 g (1 lb 2 oz) braising steak, cubed
2 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned flour
15 ml (1 tbsp) brown sugar
300 ml (1/2 pt) hot beef stock 300 ml (1/2 pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Ingredients
Filling:
350 g (12 oz) braising steak, cubed
100 g (4 oz) kidney, cubed
30 ml (2 tbsp) seasoned flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175 g (6 oz)
75 g (3 oz) suet cold water to mix
15 ml (1 tbsp) cornflour
Ingredients
100 g (4 oz) creamed coconut
90 ml (6 tbsp) crunchy peanut butter
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce large pinch of chilli powder
4 chicken breast fillets, skinned
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp)
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
Belgian Beef Casserole | Serves 4 |
Dish: large casserole with lid
1.Combine all the casserole ingredients in dish. Cover with lid and cook on HIGH power for 10 mins. Stir then use SIMMER power for 90 mins. or until meat is tender, stir every
30 mins. Remove bay leaves.
Steak and Kidney Pudding | Serves 4 |
Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding basin
1.Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and cook on HIGH power for 10 mins., then SIMMER power for 60 mins., or until meat is tender. Remove plate.
2.Mix flour, salt and suet together. Mix to a firm dough with cold water.
3.Roll out 3/4 of pastry to line basin.
4.Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the gravy. Cook on HIGH power for 2 mins., stirring once, or until gravy has thickened. Pour 60 ml (4 tbsp) of gravy over the meat and reserve the rest for serving. Roll the remaining pastry to form a lid, moisten the edges and seal over the top of meat.
5.Cook on MEDIUM power for
Chicken Satay | Serves 4 |
Dish: 4-8 wooden skewers + large shallow dish
1.For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into a large jug. Add the peanut butter, 15 ml (1 tbsp) of the lemon juice, 15 ml (1 tbsp) of the soy sauce, the chilli powder and 300 ml (1⁄2 pt) water. Cook on HIGH power for
2.Cut the chicken into small chunks and place in a bowl.
3.Put the remaining creamed coconut, lemon juice and soy sauce into a blender or food processor. Add the remaining ingredients and blend until smooth.
4.Pour over the chicken. Cover and marinate in the fridge for
5.Thread the chicken onto wooden skewers. Place on a shallow dish, cover with any remaining marinade and cook covered on HIGH power for
M E A T A N D P O U L T R Y
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