16
CHILLI CON CARNE
Serves 4-6
1 kg mince
1 large onion, finely chopped
825 g can peeled tomatoes
salt and pepper
1-2 teaspoons chilli powder
1. Mix mince and onion together in a large bowl. Cook for 10-12 minutes on
70%, stirring every 2 minutes.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste
and kidney beans.
3. Cook for 20-22 minutes on 70%, stirring twice during cooking.
4. Serve with boiled rice.
BEEF MADEIRA
Serves 4-6
750 g blade or round steak, cubed
1
/4 cup plain flour
1 large onion, sliced
2 carrots, thinly sliced
1 clove garlic, crushed
1. In a 3-litre casserole dish, combine meat and flour; mix well.
2. Add onions and carrots.
3. In a jug, combine garlic, beef stock, madeira or sherry, and paprika; stir well.
Pour over beef.
4. Cook, covered, for 20-22 minutes on 50%, stirring 2-3 times during cooking.
5. Add beans and capsicum. Cover and cook a further 24-26 minutes on 50%,
stirring twice during cooking.
MINTED PICNIC LOAF
Serves 6-8
2 cups stale breadcrumbs
1
/2 cup milk
1 large potato, grated
500 g sausage mince
TOPPING
1 cup grated fresh parmesan cheese
1 cup stale breadcrumbs
1 tablespoon chopped fresh mint
1. Combine breadcrumbs and milk in medium bowl; stand for 5 minutes.
2. Add potato, mince, tomato sauce and mint to breadcumb mixture; mix well.
3. Press mixture into an 11 cm x 25 cm loaf dish lined with paper towels.
4. Place on low rack. Cook for 24-26 minutes on 50%.
5. Drain excess liquid from loaf dish.
TOPPING
1. Combine topping ingredients and press evenly over loaf. Cook for a further
3-4 minutes on TOP GRILL.
2. Allow to stand 10 minutes before turning out. Serve hot or cold.
500 g minced beef
1
/2 cup tomato sauce
2 tablespoons chopped fresh mint
TROPICAL CURRY LAMB
Serves 4-6
1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder, extra
3 teaspoons curry powder
825 g can apricot halves, drained, reserving
1
/2 cup syrup
2 tablespoons arrowroot
1. Place onion, lamb, chicken stock, stock powder and curry powder into a 3-
litre casserole dish.
2. Cover and cook for 28-30 minutes on 50%; stir twice during cooking.
3. Drain lamb and reserve
1
/2 cup of liquid.
4. Combine liquid, apricot syrup and arrowroot. Cook for 1-2 minutes on 100%.
5. Combine lamb, apricots and stock mixture and liquid, together in a 3-litre
casserole dish and cover.
6. Heat through for 12-14 minutes on 50%.
7. Serve with boiled rice.
1
/2 cup beef stock
1
/2 cup madeira or sherry
1
/2 teaspoon paprika
350 g beans, washed and sliced
1 green capsicum, sliced
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 g can red kidney beans, drained
To Next Page
Loading...
