– 101 –
Main Fare Meats
P
EPPER
P
OT
B
EEF +
Serves: 4 to 6
Ingredients:
1 teaspoon minced garlic
1 red capsicum cubed
400
g
can tomatoes
500
g
cubed beef
¼ cup tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon cracked pepper
Method:
In a 3 litre dish mix garlic, capsicum, tomatoes, beef,
tomato paste, Worcestershire sauce and pepper.
To Cook by Microwave:
Cook on 800 W for 35 to 40 minutes or until meat is
tender. Stirring regularly. Serve with steamed rice.
To Cook by Combination:
Prepare as above. Cover and cook on Combination
3 for 25-30 minutes or until beef is tender.
I
TALIAN
S
AUSAGE AND
P
EPPER
C
ASSEROLE
+
Serves: 4
Ingredients:
4 cups boiling water
250
g
pasta shapes
500
g
Italian sausages or chipolatas
2 large onions, diced
2 green capsicums, diced
410
g
tomato purée
½ teaspoon salt
½ teaspoon pepper
1 clove garlic, crushed
1 teaspoon Italian herbs
⅓ cup Parmesan cheese
Method:
Place water in a 4-litre casserole dish. Add pasta and
cook on 1000 W for 8 to 10 minutes. Stand covered
for 5 minutes. Drain. Place sausages in a 3-litre
casserole dish. Cover and cook on 1000 W for 4 to
6 minutes. Drain, slice into 3 cm pieces. Set aside.
Place onion and capsicum in a large casserole dish.
Cover and cook on 1000 W 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 3 for 20 minutes. Remove
lid, stir, sprinkle over remaining Parmesan cheese.
Cook as above for a further 15 minutes.
F
RENCH
O
NION
B
EEF
C
ASSEROLE
Serves: 4
Ingredients:
1 onion, chopped
1 teaspoon minced garlic
200
g
diced potatoes
600
g
beef, diced
2 carrots, diced
⅓ cup tomato paste
1½ cups beef stock
100
g
whole button mushroom
¼ cup frozen peas
Method:
Place onion and garlic in 3-litre casserole dish.
Cook on 1000 W for 1 to 2 minutes. Add remaining
ingredients, except mushrooms and peas. Stir until
combined. Cover and cook on 1000 W for 8 minutes.
Stir and cook on 440 W for 28 to 30 minutes. Add
mushrooms and frozen peas. Stir cook on 440 W for
14 to 15 minutes.
B
ARBECUED
S
PARE
R
IBS +
Serves: 4
Ingredients:
1
kg
pork spare ribs
¾ cup fruit chutney
½ 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 Grill Tray in
lower shelf position and cook on crispy grill for 28 to
35 minutes. Set steam shot for 3 minutes at halfway
through cooking. Serve with rice.
S
OUR
P
LUM
P
ORK
R
IB
Ingredients:
250
g
pork rib (cut into pieces, pierce
meat with fork)
Sauce:
1 tablespoon oil
8 pieces sour plum
1 tablespoon wine or Hua Teow chiew
2 tablespoons sour plum powder
1 tablespoon cornfl our
¼ teaspoon coarse black pepper
3 tablespoons water
Method:
Seasoned pork rib with sauce A for 1 hour. Cook
pork rib with sauce on 1000 W for 4-5 minutes in a
microwave safe casserole, covered with lid. (Stir at
½ time)
F0003BU00QP_CB_2016023.indd 101 2016/6/23 11:30:38
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