15
VEAL À LA MEDALLION
Serves 4-6
1 kg veal, cubed
1
/2 cup plain flour
salt and pepper
3
/4 cup water
1 cup finely chopped shallots
2 carrots, thinly sliced
1. Toss veal in flour. Place in a 3 litre casserole dish. Stir in salt, pepper, water,
shallots, carrots, lemon rind and bacon.
2. Cover and cook for 40 minutes on 50%, stirring 2-3 times during cooking.
3. Stir in mushrooms and sour cream.
4. Cover and cook a further 5-7 minutes on 50%.
5. Sprinkle with chives.
HERBED LOIN OF LAMB
Serves 8
1
/2 cup white wine
1
/4 cup oil
3 cloves garlic, crushed
freshly ground black pepper
1 teaspoon rosemary spikes
1 kg loin of lamb
1. Mix all ingredients except lamb together to form a marinade in a small bowl.
2. Place loin of lamb in a large shallow dish and pour over marinade; leave
overnight.
3. Remove loin of lamb from marinade and roll loin tightly, securing with string.
4. Place on the low rack.Cook for 10-12 minutes on HIGH MIX TOP GRILL and 3
minutes on TOP GRILL. Turn meat over and cook for a further 10-12 minutes
on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL. (for medium). Or cook
for 14-16 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL.
Turn meat over and cook for a further 14-16 minutes on HIGH MIX TOP GRILL
and 3 minutes on TOP GRILL (for well done).
5. Allow to stand 10 minutes covered with foil before carving.
1
/2 teaspoon grated lemon rind
2 rashers bacon, chopped
250 g fresh mushrooms, sliced
300 mL carton sour cream
1 tablespoon chopped chives
VEAL AND PINEAPPLE
Serves 4-6
2 tablespoons flour
2 teaspoons mixed herbs
1 teaspoon chicken stock powder
black pepper
750 g veal, diced
4 rashers bacon, chopped
3 shallots, chopped
440 g can pineapple pieces, drained
1 cup tomato sauce
2 tablespoons chopped parsley
1. Mix first 4 ingredients together in a large casserole dish.
2. Add the veal; toss to coat in the seasonings. Stir in bacon, shallots, pineap-
ple pieces and tomato sauce.
3. Cover and cook for 35 minutes on 50%, stirring 2-3 times during cooking.
4. Sprinkle with parsley and serve with rice.
ITALIAN SPAGHETTI SAUCE
Serves 4-6
500 g topside mince
1 onion, chopped
1 clove garlic, crushed
410 g can whole tomatoes
1
/2 cup tomato paste
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 teaspoon salt
1
/2 teaspoon dried oregano leaves
1
/2 teaspoon dried basil leaves
1. Mix mince, onion and garlic together in a large bowl. Cook for 8-10 minutes
on 70%, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano
and basil.
3. Cook a further 8-11 minutes on 70%. Stir halfway through cooking.
4. Serve over hot spaghetti.
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