69
Cooking Guide
Main Fare Meats
Veal Paprika
Serves: 4
Ingredients:
750 g diced veal 750 g
250 g mushrooms, sliced 250 g
1 cup chicken stock 250 ml
1 onion, finely chopped 1
1 teaspoons paprika 5 ml
salt and pepper
2 tablespoon flour 30 ml
1 tablespoon tomato paste 15 ml
1
/
2
cup sour cream 125 ml
Method:
In a 3-litre casserole dish combine veal,
mushrooms,
1
/
2
cup of the chicken stock, onion
paprika and salt and pepper. Cook on HIGH for
10 minutes. Blend flour with remaining stock. Stir
into veal with tomato paste and cook on HIGH for 2
to 3 minutes. Blend in sour cream. Serve.
To Cook by Combination:
Prepare as above. Cook on Combination 1 for 35 to
40 minutes. Blend flour with remaining stock. Stir
into veal with tomato paste and cook on HIGH for 2
to 3 minutes. Blend in sour cream. Serve.
Crispy Spinach Stuffed Pork
Serves: 6
Ingredients:
1.8 kg pork roll 1,8 kg
1
/
2
bunch spinach,
1
/
2
washed and stalks
removed
1 clove garlic, crushed 1
juice of 1 lemon
1
/
2
cup pine nuts 60 ml
Method:
Unroll pork on a flat surface. Place spinach leaves
garlic and lemon juice in a 3-litre casserole dish.
Cook covered on HIGH for 3 to 4 minutes. Place
spinach mixture on top of pork and sprinkle with
pine nuts. Re-roll pork tightly and secure with string.
Place pork on the low rack. Cook on Combination 5
for 75 to 85 minutes. Stand covered for 10 minutes
before carving.
Barbecued Spare Ribs
Serves: 4
Ingredients:
1 kg pork spare ribs 1 kg
3
/
4
cup fruit chutney 190 ml
1
/
2
cup tomato sauce 125 ml
1 tablespoons soy sauce 15 ml
1 tablespoons Worcestershire sauce 15 ml
Method:
Place all ingredients into a large pyrex bowl and mix
well. Allow the spare ribs to marinate for several
hours or overnight. Preheat grill on Grill 1. Cook
spare ribs for 20 to 25 minutes. Turn halfway
through cooking. Serve with rice.
Italian Sausage and Pepper Casserole
Serves: 4
Ingredients:
4 cups water 1 litre
1
1
/
2
cups elbow macaroni 375 ml
500 g Italian sausages or 500 g
chipolatas
2 large onions, diced 2
2 green capsicums 2
(pepper), diced
1 can (425 g) tomato purée 1 can (425 g)
1
/
2
teaspoon salt 2 ml
1
/
2
teaspoon pepper 1 ml
1 teaspoon Italian herbs 5 ml
1
/
3
cup Parmesan cheese 85 ml
Method:
Place water in a 4-litre casserole dish. Cover and
cook on HIGH for 10 minutes. Add macaroni, cover
and cook on HIGH for 8 to 10 minutes. Stand
covered for 5 minutes. Drain. Place sausages in a
3-litre casserole dish. Cover and cook on HIGH for
4 to 6 minutes. Drain, slice into 3 cm pieces. Set
aside. Place onion and capsicum (pepper) in
casserole dish. Cover and cook on HIGH for 4 to
6 minutes. Stir in macaroni, sliced sausages, tomato
purée, salt and pepper, herbs and half the
Parmesan cheese. Cover and cook on Combination
1 for 20 minutes. Remove lid, stir, sprinkle over
remaining Parmesan cheese. Cook as above for a
further 15 minutes.
MC
MC
MC
G
Roast Pork
Serves: 6 to 8
Ingredients:
2 to 2.25 kg loin of pork, 2 to 2.25 kg
on bone
2 teaspoons salt 10 ml
Method:
Place pork skin side up on the low rack. Place on
dish. Rub salt into rind of pork,
To Cook by Combination:
Cook on Combination 5 for 1 hour 30 to 45 minutes.
stand for at least 10 minutes before carving.
To cook by One Touch Cooking:
Prepare as above. Press
,
enter the weight,
then .
Start
Pork
A
MC
To Next Page
Loading...
