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Main Fare Meats
T
HAI
B
EEF
C
URRY
Serves: 4 to 6
Ingredients:
1 onion, thinly sliced
2 tablespoons Thai green curry paste
500
g
thinly sliced lean beef
1
⁄
2
red capsicum, thinly sliced
1 carrot, thinly sliced
1 zucchini, sliced
200
g
broccoli, broken into fl owerets
1 cup coconut milk
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoons shredded fresh basil
1
⁄
2
cup roasted unsalted peanuts
Method:
Place the onion and curry paste into a 4-litre dish.
Cook on 1100 W for 2 to 3 minutes. Add the beef and
Cook on 1100 W for 4 to 6 minutes, stirring halfway
through cooking. Add the vegetables and coconut
milk and Cook on 1100 W for 6 to 8 minutes. Mix
in the soy sauce, lemon juice and basil and serve
sprinkled with peanuts.
L
AMB
K
ORMA
Serves: 4
Ingredients:
1 onion, diced
500
g
lamb, cubed
1
⁄
3
cup korma curry paste
2 large 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 1100 W for 6 minutes. Add
tomato puree and beef stock and stir, cook on
440 W for 35 to 37 minutes, stirring once during
cooking. Stir in yoghurt and serve with basmati rice.
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 1100 W for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on 440 W for 40 minutes. Stir once during cooking
serve with jasmine rice.
B
EEF
B
OURGUIGNONNE
Serves: 4 to 6
Ingredients:
750
g
diced chuck steak
4 rashers bacon
6 pickling, onions
2 cloves garlic, minced
1
⁄
4
cup red wine
400 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 800 W for 14 to 16 minutes.Stir and cook on
440 W for 28 to 29 minutes. Stir and add mushrooms
halfway through cooking.
I
TALIAN
B
EEF
C
ASSEROLE WITH
P
OLENTA
D
UMPLINGS
Serves 4 to 6
Ingredients:
2
⁄
3
cup polenta
300 ml boiling water
1
⁄
4
cup grated Parmesan cheese
1 onion, sliced
2 cloves garlic, crushed
1
kg
diced beef
1 tablespoon fl our
1 cup beef stock
1 red capsicum, de-seeded, roasted,
peeled and sliced
800
g
can crushed tomatoes
1 tablespoon fresh oregano, chopped
2 tablespoons pre-prepared pesto
Method:
Pour polenta into boiling water and stir until well
combined. Cook on 1100 W for 2 minutes or
until mixture leaves the sides of the dish. Stir in
Parmesan cheese and allow to cool. Place remaining
ingredients, except pesto, into a 3-litre casserole
dish. Stir well and Cook on 1100 W for 10 minutes.
Stir and continue cooking on 600 W for 35 to 38
minutes, stir several times during cooking. Shape
polenta into 12 balls and place them on top of the
casserole. Cook on 600 W for 9 minutes. Serve
casserole topped with pesto.
F0003CA30QP_OI_06_180703.indd 49F0003CA30QP_OI_06_180703.indd 49 2018/7/3 9:21:002018/7/3 9:21:00
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