CHILLI CON CARNE | Serves |
1 kg mince | 1 tablespoon vinegar |
1 large onion finely chopped | 1 teaspoon sugar |
825 g can peeled tomatoes | 375 g jar tomato paste |
Salt and pepper | 425 can red kidney beans drained |
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1.Mix mince and onion together in a large microwave safe glass bowl. Cook for 10 minutes on MEDIUM HIGH (70%), 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
4.Serve with boiled rice.
HONEY ROAST LAMB | Serves |
1.5 kg leg of lamb
3 tablespoons honey
1 tablespoons Dijon mustard
1.Combine honey and Dijon mustard. Brush over lamb, save some mixture to brush over lamb at halfway stage
2.Place fat side down on a roasting rack.
3.Cook for 28 minutes on MEDIUM HIGH (70%).
4.Turn over halfway through cooking shielding shank with foil to prevent overcooking. Brush saved mixture over leg of lamb.
5.When cooked cover with foil and allow to stand for 10 minutes before carving.
SPECIAL FRIED RICE | Serves 6 |
2 cups jasmine rice (rinsed) | 1/2 leek sliced ( cut into quarters ) |
1 teaspoon vegetable stock powder | 1 x 125 g can corn kernels |
4 cups water | 150 g bacon diced |
30 g butter | 2 eggs lightly whisked |
1 carrot grated | 2 tablespoons lite soy sauce |
100 g green beans sliced | 2 tablespoons sweet chilli sauce |
| 1 tablespoon oyster sauce |
1.In a large microwave safe glass bowl, add the rice, vegetable stock and water.
Cook uncovered for 17 minutes on MEDIUM HIGH (70%). Stirring after
2.In a large microwave safe glass bowl, melt butter on 60% for 30 seconds. Add the grated carrots, beans, leek and mix. Cook for 3 minutes on 60%, stirring every minute.
3.Add corn, bacon, lite soy sauce, sweet chilli sauce and oyster sauce and cook for 2 1/2 minutes on 60%.
4.In a small microwave safe glass bowl, cook eggs on 60% for 1 1/2 minutes, stirring every 30 seconds.
5.Add all the ingredients together and mix well.
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