Panasonic NN-T704, NN-S784 manual Ingredients Meat Sauce 500 g, Cheese Sauce, Method Meat Sauce

minced beef

small onions, chopped clove garlic, chopped can 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

1 (425 g)

1 cup

1⁄4 cup

1 tablespoon

Cheese Sauce:

80 g

1⁄4 cup

500 ml

1⁄2cup

1⁄2 cup

12

1⁄2 cup

Method:

Meat Sauce:

Combine all meat sauce ingredients in 4-litre casserole dish. Cook on P7 for 30 to 35 minutes, stirring several times during cooking. Set aside.

Cheese Sauce:

Melt butter in 2-litre jug on P10 for 30 to 40 seconds. Add flour and mix well. Gradually stir in milk. Cook on P10 for 3 to 4 minutes. Stirring halfway through cooking. Add grated cheese and Parmesan cheese. Cook on P10 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 P7 for 20 to 25 minutes.

BARBECUED MARINATED SPARE RIBS

Serves: 4
Ingredients:
1 kg	pork spare ribs
3⁄4 cup	fruit chutney
3⁄4 cup	tomato sauce
1 tablespoon	soy sauce
1 tablespoon	worcestershire sauce

Method:

Place all ingredients in 3-litre casserole dish and marinate for several hours or overnight. Cook ribs covered on P7 for 20 to 25 minutes, turning once during cooking.

GINGERED PORK STIR FRY

Serves: 4
Ingredients:
500 g	sliced lean pork
1⁄4 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
1⁄2	red capsicum, sliced
2	green onions, sliced
1⁄2 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.

Corned Beef

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.

CORNED BEEF

Serves: 4
Ingredients:
1.5 to 1.7 kg	corned silverside
1 tablespoon	brown sugar
1 tablespoon	white vinegar
1	onion, cut in half
4	cloves
6	peppercorns
1	bay leaf
3 cups	water
Method:

Rinse corned silverside under cold running water to remove excess salt. Place corned silverside in 4-litre casserole dish. Add remaining ingredients. Cover and cook on P10 for 10 minutes. Turn meat, cover and cook on P3 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 P3.

LAMB PILAU

Serves: 4
Ingredients:
1 tablespoon	oil
1	large onion, sliced
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 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.

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Meat