Meat

SPAGHETTI MEAT SAUCE

Serves: 4 to 6

Ingredients:

 

500 g

minced beef

1

onion, chopped

1 clove

garlic, minced

425 g

can tomatoes

1 cup

tomato paste

2

beef stock cubes

1 teaspoon

dried mixed herbs

 

pepper

Method:

Combine all ingredients in a 3-litre casserole dish. Cook on P10 for 7 minutes, stir. Cook on P7 for 14 to 16 minutes. Stir halfway through cooking. Serve with spaghetti.

BEEF STROGANOFF

Serves: 4

Ingredients:

 

1

onion, sliced

1 clove

garlic, minced

750 g

rump steak sliced thinly

2 tablespoons

tomato sauce

2 tablespoons

worcestershire sauce

1

beef stock cube

1 teaspoon

paprika

13 cup

sour cream

200 g

sliced mushrooms

Method:

Place all ingredients (except sour cream and mushrooms) in a 3-litre casserole dish. Stir until combined. Cover and cook on P7 for 7 to 9 minutes, stirring once during cooking. Add mushrooms. Stir and cook on P7 for 4 to 5 minutes. Stir through sour cream.

CHINESE BEEF AND VEGETABLES

Serves: 4 to 6

Ingredients:

 

500 g

rump steak sliced

1 teaspoon

chopped ginger

1 clove

garlic, chopped

1 tablespoon

soy sauce

14 cup

Hoisin sauce

14 cup

sweet chilli sauce

3 cups

sliced vegetables

Method:

Place steak, ginger and garlic in a 3-litre casserole dish. Cook on P10 for 1 minute. Add soy sauce, Hoisin sauce and chilli sauce to meat mixture. Cook on P10 for 4 to 5 minutes. Add the vegetables, cover and cook on P10 for 3 to 5 minutes, stirring halfway through cooking. Let stand for 5 minutes before serving.

LAMB PILAU

Serves: 4

Ingredients:

 

1 tablespoon

oil

1

large onion, sliced

600 g

lean lamb, diced

400 g

can tomato pieces

2 teaspoons

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 oil and onion in a 3 litre dish. Cover and cook on P10 for 2 to 3 minutes. Add lamb, tomato pieces, garam masala, and thyme. Cover and cook on P7 for 10 minutes. Stir. Cook on P7 for a further

10 minutes. Add the rice and chicken stock and cook covered on P5 for a further 30 minutes or until the rice is tender. Stir in yoghurt, season with pepper and serve.

SEASONED ROAST LAMB

Serves: 4 to 6

Ingredients:

 

1.4 kg

leg of lamb

1 tablespoon

seeded mustard

1 tablespoon

rosemary

Method:

Place lamb fat side down on rack set in a 3-litre dish. Brush with mustard and rosemary. Cook on P6 for 30 to 35 minutes, turn halfway through cooking. Stand, covered, for 15 minutes before slicing.

GINGERED PORK STIR FRY

Serves: 4

Ingredients:

 

500 g

sliced lean pork

14 cup

teriyaki sauce

1 tablespoon

honey

2 teaspoons

minced ginger

2 teaspoons

cornflour

1

onion, sliced

300 g

sugar snap peas, trimmed

1

zucchini, sliced

12

red capsicum, sliced

2

green onions, sliced

12 cup

bean sprouts

1 tablespoon

toasted sesame seeds

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 P10 for 1 to 2 minutes. Add marinated pork and sauces and cook on P7 for 3 to 4 minutes. Add peas, zucchini, capsicum, green onions and bean sprouts. Cook on P10 for 3 to 4 minutes. Sprinkle with sesame seeds and serve with noodles.

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Image 41
Panasonic NN-ST667W Onion, sliced, Clove Garlic, minced 750 g, Leg of lamb, Tablespoon Rosemary, Red capsicum, sliced

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