40
Cooking Guide
Veal Paprika
Serves: 4
Ingredients:
750 g diced veal
250 g mushrooms, sliced
1 cup chicken stock
1 onion, finely chopped
1 teaspoon paprika
salt and pepper
2 tablespoons flour
1 tablespoon tomato paste
1
/
2
cup sour cream
Method:
In a 3-litre casserole dish combine veal,
mushrooms,
1
/
2
cup of the chicken stock, onion
paprika and salt and pepper.
To Cook by Microwave:
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 cover with a lid. 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 boned pork loin roll
1
/
2
bunch spinach,
washed and stalks
removed
1 clove garlic, crushed
juice of 1 lemon
1
/
2
cup pine nuts
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 Low Rack. Cook on Combination 5
for 1
1
/
4
to 1 hour 25 minutes. Stand covered for 10
minutes before serving.
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Italian Sausage and Pepper Casserole
Serves: 4
Ingredients:
4 cups water
250 g pasta shapes
500 g Italian sausages or chipolatas
2 large onions, diced
1 clove garlic, crushed
2 green capsicums, diced
410 g tomato purée
1
/
2
teaspoon salt
1
/
2
teaspoon pepper
1 teaspoon Italian herbs
1
/
3
cup Parmesan cheese
Method:
Place water in a 4-litre casserole dish. Cover and
cook on HIGH for 10 minutes. Add pasta, 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 in casserole dish. Cover
and cook on HIGH for 4 to 6 minutes. Stir in pasta,
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.
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Barbecued Spare Ribs
Serves: 4
Ingredients:
1 kg pork spare ribs
3
/
4
cup fruit chutney
1
/
2
cup tomato sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
Method:
Place all ingredients into a large pyrex bowl and
mix well. Allow the spare ribs to marinate for several
hours or overnight. Place spare ribs on High Rack
and cook on Grill 1 for 20 to 25 minutes. Turn
halfway through cooking. Serve with rice.
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Main Fare Meats
French Onion Beef Casserole
Serves: 4 to 6
Ingredients:
1 chopped onion
1 clove garlic, crushed
1 teaspoon mixed dried herbs
200 g diced potatoes
200 g diced carrots
600 g diced beef steak
40 g packet French onion soup mix
1
/
3
cup tomato paste
2 cups beef stock
100 g mushrooms
1
/
4
cup peas
Method:
In a 3-litre dish place onion, herbs, garlic, carrots
and potatoes. Cook on HIGH for 4 minutes. Add
steak, soup mix, tomato paste, and beef stock.
Cover. Cook on Combination 1 for 50 minutes,
stirring twice during cooking. Add mushrooms and
peas. Cook on Combination 1 for 10 minutes. After
cooking, allow to stand for 10 minutes.
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