ITALIAN BEEF CASSEROLE WITH POLENTA DUMPLINGS

Serves 4 to 6

Ingredients:

 

2⁄3 cup

polenta

300 ml

boiling water

1⁄4 cup

grated Parmesan cheese

1

onion, sliced

2

cloves garlic, crushed

1 kg

diced beef

1 tablespoon

flour

1 cup

beef stock

1

red capsicum, de-seeded, roasted,

 

peeled and sliced

800 g

can crushed tomatoes

1 tablespoon

fresh oregano, chopped

2 tablespoons

pre-prepared pesto

Method:

Pour polenta into boiling water and stir until well combined. Cook on High for 2 minutes or until mixture leaves the sides of the dish. Stir in Parmesan cheese and allow to cool.

Place remaining ingredients, except pesto, into a 3- litre casserole dish. Stir well and cook on high for 10 minutes. Stir and continue cooking on Medium for 35 to 40 minutes, stir several times during cooking.

Shape polenta into 12 balls and place them on top of the casserole. Cook on medium for 10 minutes. Serve casserole topped with pesto.

THAI BEEF CURRY

Serves: 4 to 6

Ingredients:

 

1

onion, thinly sliced

2 tablespoons

Thai green curry paste

500 g

thinly sliced lean beef

1⁄2

red capsicum, thinly sliced

1

carrot, thinly sliced

1

zucchini, sliced

200 g

broccoli, broken into flowerets

1 cup

coconut milk

1 tablespoon

soy sauce

1 tablespoon

lemon juice

2 tablespoons

shredded fresh basil

1⁄2 cup

roasted unsalted peanuts

Method:

Place the onion and curry paste into a 4-litre dish. Cook on High for 2 to 3 minutes. Add the beef and cook on High for 4 to 6 minutes, stirring halfway through cooking. Add the vegetables and coconut milk and cook on High for 6 to 8 minutes. Mix in the soy sauce, lemon juice and basil and serve sprinkled with peanuts.

LAMB KORMA

Serves: 4

Ingredients:

 

1

onion, diced

500 g

lamb, cubed

1⁄3 cup

korma curry paste

2 large

carrots sliced

250 ml

tomato puree

250 ml

beef stock

2 tablespoons

natural yoghurt

Method:

Place onion, lamb, curry paste and carrot in a 3-litre casserole dish. Cook on High for 6 minutes. Add tomato puree and beef stock, stir, cook on Medium for 40 minutes, stirring once during cooking. Stir in yoghurt and serve with basmati rice.

MUSSAMAN BEEF CURRY

Serves: 4

Ingredients:

 

500 g

round steak diced

1⁄3 cup

mussaman curry paste

400 g

potato diced

250 ml

coconut milk

250 ml

beef stock

1 tablespoon

brown sugar

Method:

Place steak, curry paste and potato in a 3-litre casserole dish cook on High for 6 minutes. Add coconut milk, beef stock and brown sugar, stir, cook on Medium for 40 minutes. Stir once during cooking serve with jasmine rice.

HINT:

It is better to cook meat for a lesser time in a recipe and add extra time if needed. This will prevent over cooking.

Meat

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Panasonic NN-ST557M, NN-ST557W manual Meat, Hint
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