Sharp R-890N operation manual Veal À La Medallion, Veal And Pineapple, Herbed Loin Of Lamb

VEAL À LA MEDALLION		Serves 4-6
1 kg veal, cubed	1/2 teaspoon grated lemon rind
1/2 cup plain flour	2 rashers bacon, chopped
salt and pepper	250 g fresh mushrooms, sliced
3/4 cup water	300 mL carton sour cream
1 cup finely chopped shallots	1 tablespoon chopped chives
2 carrots, thinly sliced

1.Toss veal in flour. Place in a 3 litre casserole dish. Stir in salt, pepper, water, shallots, carrots, lemon rind and bacon.

2.Cover and cook for 40 minutes on 50%, stirring 2-3 times during cooking.

3.Stir in mushrooms and sour cream.

4.Cover and cook a further 5-7 minutes on 50%.

5.Sprinkle with chives.

VEAL AND PINEAPPLE Serves 4-6

2 tablespoons flour

2 teaspoons mixed herbs

1 teaspoon chicken stock powder black pepper

750 g veal, diced

4 rashers bacon, chopped

3 shallots, chopped

440 g can pineapple pieces, drained

1 cup tomato sauce

2 tablespoons chopped parsley

1.Mix first 4 ingredients together in a large casserole dish.

2.Add the veal; toss to coat in the seasonings. Stir in bacon, shallots, pineap- ple pieces and tomato sauce.

3.Cover and cook for 35 minutes on 50%, stirring 2-3 times during cooking.

4.Sprinkle with parsley and serve with rice.

HERBED LOIN OF LAMB Serves 8

1/2 cup white wine

1/4 cup oil

3 cloves garlic, crushed freshly ground black pepper 1 teaspoon rosemary spikes 1 kg loin of lamb

1.Mix all ingredients except lamb together to form a marinade in a small bowl.

2.Place loin of lamb in a large shallow dish and pour over marinade; leave overnight.

3.Remove loin of lamb from marinade and roll loin tightly, securing with string.

4.Place on the low rack.Cook for 10-12 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL. Turn meat over and cook for a further 10-12 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL. (for medium). Or cook for 14-16 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL. Turn meat over and cook for a further 14-16 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL (for well done).

5.Allow to stand 10 minutes covered with foil before carving.

ITALIAN SPAGHETTI SAUCE Serves 4-6

500 g topside mince

1 onion, chopped

1 clove garlic, crushed

400 g can whole tomatoes

1/2 cup tomato paste

100 g mushrooms, sliced

1 tablespoon chopped parsley

1 teaspoon salt

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1.Mix mince, onion and garlic together in a large microwave safe bowl. Cook for 8-10 minutes on 70%, stirring every 2 minutes. Drain well.

2.Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and basil.

3.Cook a further 8-11 minutes on 70%. Stir halfway through cooking.

4.Serve over hot spaghetti.

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