– 45 –
Meat
L
ASAGNE
Serves: 4 to 6
Ingredients:
Meat Sauce:
500 g minced beef
2 small onions, chopped
1 clove garlic, chopped
1 (425 g) can tomato purée
1 cup beef stock
1
⁄
4
cup chopped basil
1 tablespoon cracked black pepper
Cheese Sauce:
80 g butter
1
⁄
4
cup fl our
500 ml milk
1
⁄
2
cup grated cheese
1
⁄
2
cup Parmesan cheese
12 lasagne sheets, cooked
1
⁄
2
cup extra grated cheese
Method:
Meat Sauce:
Combine all meat sauce ingredients in 4-litre
casserole dish. Cook on P7 for 30 to 35 minutes,
stirring several times during cooking. Set aside.
Cheese Sauce:
Melt butter in 2-litre jug on P10 for 30 to 40 seconds.
Add fl our and mix well. Gradually stir in milk. Cook
on P10 for 3 to 4 minutes. Stirring halfway through
cooking. Add grated cheese and Parmesan cheese.
Cook on P10 for 50 to 60 seconds. Spoon quarter
of the meat sauce into the base of 25 x 25 cm deep
casserole dish. Top with three lasagne sheets. Spoon
another quarter of meat sauce over the lasagne
sheets and spread with cheese sauce. Continue with
remaining ingredients. Top with meat and cheese
sauce. Sprinkle with extra cheese and cook on P7
for 20 to 25 minutes.
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 P10 for 1 to 2 minutes. Add marinated pork
and sauces and cook on P7 for 3 to 4 minutes. Add
peas, zucchini, capsicum, green onions and bean
sprouts. Cook on P10 for 3 to 4 minutes. Sprinkle
with sesame seeds and serve with noodles.
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
3 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 P10 for 10 minutes. Turn meat, cover and cook
on P3 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 P3.
L
AMB
P
ILAU
Serves: 4
Ingredients:
1 tablespoon oil
1 large onion, sliced
600 g lean diced lamb
400 g can tomato pieces
2 tablespoon garam masala
1 teaspoon dried thyme
1 cup long grain rice
600 ml hot chicken stock
150g natural yoghurt
freshly ground black pepper
Method:
Place the onion and oil in a 3 litre dish. Cover and cook
on P10 for 2 to 3 minutes. Add lamb, tomato pieces,
garam masala, and thyme. Cover and cook on P7 for
10 minutes. Stir. Cook on P7 for a further 10 minutes.
Add the rice and chicken stock and cook covered on
P5 for a further 30 minutes or until the rice is tender.
Stir in yoghurt, season with pepper and serve.
Corned Beef
F00039Y40QP_CB.indd 45F00039Y40QP_CB.indd 45 2011-6-29 15:38:122011-6-29 15:38:12
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