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A40266,SCA/SCNZ R350H/R450H C/B
HONEY ROAST LAMB
Serves 4-6
1.5 kg leg of lamb
3 tablespoons honey
1 tablespoon Dijon mustard
1. Combine honey and Dijon mustard. Brush over lamb.
2. Place fat-side down on a roasting rack.
3. Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on
MEDIUM HIGH (for well done).
4. Turn over halfway through cooking shielding shank with foil to prevent
overcooking. Brush combined ingredients over leg of lamb. Allow to stand for
10 minutes covered with foil before carving.
VEAL AND EGGPLANT
Serves 4-6
750 g veal, diced
1 Iarge eggplant, cubed
1 tablespoon flour
2 teaspoons fresh sage
black pepper to taste
1 teaspoon chicken stock powder
4 rashers bacon, chopped
1. Place flour, sage, stock powder, pepper and veal into a freezer bag, toss
well to coat the veal.
2. Transfer the meat and any flour remaining in the bag to a 3-litre casserole
dish.
3. Add the bacon, green onions, tomatoes, capsicum, tomato paste and
eggplant (aubergine). Mix well. Cover and cook for 25-32 minutes on
MEDIUM, stirring 2-3 times during cooking.
4. Sprinkle with parsley and serve with rice and Kalamata olives.
3 green onions, sliced
1 yellow capsicum, sliced
420 g can peeled tomatoes
2 tablespoons continental parsley,
chopped
2 tablespoons tomato paste
CHILLI CON CARNE
Serves 4-6
1 kg mince
1 large onion, finely chopped
825 g can peeled tomatoes
salt and pepper
1-2 teaspoons chilli powder
1. Mix mince and onion together in a large bowl. Cook for 10-12 minutes on
MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste
and kidney beans.
3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.
4. Serve with boiled rice.
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 g can red kidney beans, drained
INDIAN CURRY LAMB
Serves 4-6
1 small sweet potato, cubed
1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1
teaspoon chicken stock powder, extra
1. Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.
2. Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3-
litre casserole dish.
3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.
4. Add zucchini and cook for a further 1-2 minutes on HIGH.
5. Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole
dish and cover.
6. Heat through for 6-8 minutes on MEDIUM.
7. Stir through coriander, and serve.
1 tablespoon curry paste
300 g can of chickpeas
3 cubed zucchini
2 tablespoons fresh coriander or
parsley, chopped
ITALIAN SPAGHETTI SAUCE
Serves 4-6
500 g topside mince
1 onion, chopped
2 cloves garlic, crushed
410 g can whole tomatoes
1/2 cup tomato paste
1. Mix mince, onion and garlic together in a large bowl. Cook for 7-9 minutes
on MEDIUM HIGH, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano
and basil.
3. Cook for a further 6-8 minutes on MEDIUM HIGH. Stir halfway through
cooking.
4. Serve over hot spaghetti.
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil leaves
SCA/SCNZ R350J C/B,P20-22 04.6.22, 8:52 AM21