Panasonic NN-ST557M, NN-ST557W manual Ingredients Meat Sauce 500 g, Cheese Sauce, Method Meat Sauce

sliced lean pork teriyaki sauce honey minced ginger cornflour onion, sliced

sugar snap peas, trimmed zucchini, sliced

red capsicum, sliced green onions, sliced bean sprouts toasted sesame seeds

minced beef

small onions, chopped clove garlic, chopped tomato purée

beef stock chopped basil cracked black pepper

butter flour milk

grated cheese Parmesan cheese lasagne sheets, cooked extra grated cheese

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LASAGNE

Serves: 4 to 6

Ingredients: Meat Sauce: 500 g

2

1

425 g

1 cup

1⁄4 cup

1 tablespoon

Cheese Sauce:

80 g

1⁄4 cup

500 ml

1 cup

1⁄2 cup

12

1⁄2 cup

Method:

Meat Sauce:

Place beef, onion and garlic in a 3-litre casserole dish. Cook on High for 5 to 6 minutes. Add remaining sauce ingredients. Cook on Medium-High for 15 to

20 minutes, stirring several times during cooking. Set aside.

Cheese Sauce:

Melt butter in a 2-litre jug on High for 30 to 40 seconds. Add flour and mix well. Gradually stir in milk. Cook on High for 3 to 4 minutes. Stirring halfway through cooking. Add grated cheese and Parmesan cheese. Cook on High for 50 to 60 seconds. Spoon quarter of the meat sauce into the base of 25 x 25 cm deep casserole dish. Top with three lasagne sheets. Spoon another quarter of meat sauce over the lasagne sheets and spread with cheese sauce. Continue with remaining ingredients. Top with meat and cheese sauce. Sprinkle with extra cheese and cook on Medium-High for 20 to 25 minutes.

GOULASH

Serves: 4

Ingredients:
1	onion, chopped
1	clove garlic, crushed
1 tablespoon	butter
2 tablespoons	tomato paste
1⁄2 teaspoon	paprika
500 g	lamb, diced
1	small capsicum, diced
1 cup	beef stock
2 tablespoons	flour
2 tablespoons	water
2 tablespoons	sour cream
Method:

Place onion, garlic and butter in a 3-litre casserole dish. Cook on High for 1 to 2 minutes. Add tomato paste and paprika. Cook on High for a further 2 minutes. Add lamb, capsicum and stock. Cover and cook on Medium for 25 to 30 minutes, stirring halfway through cooking. Mix flour with 2 tablespoons of water and stir into goulash mixture. Cook on High for 1 to 2 minutes.

Stir in sour cream and serve with pasta and rice.

CORNED BEEF

Serves: 4

Ingredients:

1.5corned silverside

1 tablespoon	brown sugar
1 tablespoon	white vinegar
1	onion, cut in half
4	cloves
6	peppercorns
1	bay leaf
5 cups	water
Method:

Rinse corned silverside under cold running water to remove excess salt. Place corned silverside in a 4- litre casserole dish. Add remaining ingredients.

Cover and cook on High for 10 minutes. Turn meat, cover and cook on Medium-Low for 11⁄4 to 11⁄2 hours. Stand corned silverside in cooking liquid for 10 minutes before carving.

Note: Depending on the size and shape of the silverside, it may require a further 10 to 15 minutes on Medium-Low.

LAMB PILAU

Serves: 4

Ingredients:
1	large onion, sliced
1 tablespoon	oil
600 g	lean diced lamb
400 g	can tomato pieces
2 tablespoons	garam masala
1 teaspoon	dried thyme
1 cup	long grain rice
600ml	hot chicken stock
150g	natural yoghurt
	freshly ground black pepper

Method:

Place the onion and oil in a 3 litre dish. Cover and cook on High for 2 to 3 minutes. Add lamb, tomato pieces, garam masala, and thyme. Cover and cook on Medium-High for 10 minutes. Stir. Cook on Medium-High for a further 10 minutes. Add the rice and chicken stock and cook covered on Medium for a further 30 minutes or until the rice is tender. Stir in yoghurt, season with pepper and serve.

GINGERED PORK STIR FRY

Serves: 4

Ingredients: 500 g

1⁄4 cup

1 tablespoon

2 teaspoons

2 teaspoons

1

300 g

1

1⁄2

2

1⁄2 cup

1 tablespoon

Method:

Place pork, teriyaki sauce, honey, ginger and cornflour in a 2-litre dish. Cover and marinate in the refrigerator for 2 hours. Place onion in a 3 litre dish. Cook on High for 1 to 2 minutes. Add marinated pork and sauces and cook on Medium-High for 3 to 4 minutes. Add peas, zucchini, capsicum, green onions and bean sprouts. Cook on High for 3 to 4 minutes. Sprinkle with sesame seeds and serve with noodles.

Meat

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