Panasonic NN-SD38HS - Page 40

– 40 –
Main Fare Meats
(continued)
M
USSAMAN
B
EEF
C
URRY
Serves: 4
Ingredients:
500
g
round steak diced
1
⁄
3
cup mussaman curry paste
400
g
potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on 1000 W for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on 100 W for 40 minutes. Stir once during cooking
serve with jasmine rice.
L
AMB
P
ILAF
Serves: 4
Ingredients:
1 tablespoon oil
1 large onion, sliced
600
g
lean lamb, diced
400
g
can tomato pieces
2 teaspoons garam masala
1 teaspoon dried thyme
1 cup long grain rice
600 ml hot chicken stock
150
g
natural yoghurt
freshly ground black pepper
Method:
Place the oil and onion in a 3 litre dish. Cover and
cook on 1000 W for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on 800 W for 10 minutes. Stir. Cook on 800 W for a
further 10 minutes. Add the rice and chicken stock
and cook covered on 440 W for a further 30 minutes
or until the rice is tender. Stir in yoghurt, season with
pepper and serve.
C
ORNED
B
EEF
Serves: 4
Ingredients:
1.5 to 1.7
kg
corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover and cook
on 1000 W for 10 minutes. Turn meat, cover and cook
on 100 W for 1
1
⁄
4
to 1
1
⁄
2
hours. Stand corned silverside in
cooking liquid for 10 minutes before carving.
Note: Depending on the size and shape of the silverside,
it may require a further 10 to 15 minutes on 100 W.
G
INGERED
P
ORK
S
TIR
F
RY
Serves: 4
Ingredients:
500
g
sliced lean pork
1
⁄
4
cup teriyaki sauce
1 tablespoon honey
2 teaspoons minced ginger
2 teaspoons cornfl our
1 onion, sliced
300
g
sugar snap peas, trimmed
1 zucchini, sliced
1
⁄
2
red capsicum, sliced
2 green onions, sliced
1
⁄
2
cup bean sprouts
1 tablespoon toasted sesame seeds
Method:
Place pork, teriyaki sauce, honey, ginger and cornfl our
in a 2-litre dish. Cover and marinate in the refrigerator
for 2 hours. Place onion in a 3 litre dish. Cook on
1000 W for 1 to 2 minutes. Add marinated pork and
sauces and cook on 800 W for 3 to 4 minutes. Add
peas, zucchini, capsicum, green onions and bean
sprouts. Cook on 1000 W for 3 to 4 minutes. Sprinkle
with sesame seeds and serve with noodles.
L
AMB
K
ORMA
Serves: 4
Ingredients:
1 onion, diced
500
g
lamb, cubed
1
⁄
3
cup korma curry paste
2 cups carrots sliced
250 ml tomato puree
250 ml beef stock
2 tablespoons natural yoghurt
Method:
Place onion, lamb, curry paste and carrot in a 3-litre
casserole dish. Cook on 1000 W for 6 minutes. Add
tomato puree and beef stock and stir, cook on 600 W
for 35-38 minutes, stirring once during cooking. Stir in
yoghurt and serve with basmati rice.
B
EEF
B
OURGUIGNONNE
Serves: 4 to 6
Ingredients:
750
g
diced chuck steak
4 rashers bacon, diced
6 pickling, onions
2 teaspoons minced garlic
1
⁄
4
cup red wine
410 ml tomato puree
1
⁄
2
cup beef stock
1 teaspoon minced chilli
1 teaspoon dried tarragon
250
g
button mushrooms, halved
Method:
Place all ingredients except mushroom in a 3-litre
casserole dish, stir until combined. Cover and cook on
600 W for 14 to 16 minutes.Stir and cook on 100 W
for 28 to 30 minutes. Stir and add mushrooms halfway
through cooking.
F0003BW40QP_OI_08_170630.indd 40 2017/6/30 13:28:29