20
INDIAN CURRY LAMB
Serves 4-6
1 small sweet potato, cubed
1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder,
extra
1. Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.
2. Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3-
litre casserole dish.
3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.
4. Add zucchini and cook for a further 1-2 minutes on HIGH.
5. Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole
dish and cover.
6. Heat through for 6-8 minutes on MEDIUM.
7. Stir through coriander, and serve.
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
MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste
and kidney beans.
3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.
4. Serve with boiled rice.
CHINESE BEEF
Serves 4-6
750 g blade or round steak, cubed
1 large onion, sliced
2 carrots, thinly sliced
1 clove garlic, crushed
1
/2 cup beef stock
1
/2 cup oyster sauce
1. In a 3-litre casserole dish, combine meat , garlic and sesami oil; mix well.
Cook 1 minute on HIGH.
2. Add onions and carrots.
3. In a jug, combine beef stock, oyster sauce; stir well. Pour over beef.
4. Cook, covered, for 20-22 minutes on MEDIUM, stirring 2-3 times during
cooking.
5. Add baby corn and capsicum. Cover and cook a further 10-11 minutes on
MEDIUM, stirring once during cooking.
6. Add snow peas cover and cook 2-3 minutes on MEDIUM. Stir once.
7. Sprinkle toasted sesame seeds over the top.
200 g Fresh baby corn
2 tablepoons sesami oil
170 g snow peas, sliced
1 red capsicum, sliced
1
/4 cup sesami seeds
MINTED PICNIC LOAF
Serves 6-8
2 cloves garlic
140 g can crushed tomato
1 packet tomato soup mix
1 onion, minched
TOPPING
1 cup grated fresh tasty cheese
1 cup stale breadcrumbs
1 tablespoon chopped fresh mint
1. Mix onion, garlic, tomato and soup mix in bowl.
2. Add mince and mint; mix well.
3. Press mixture into an 11 x 25 cm loaf dish lined with paper towels.
4. Cook for 22-24 minutes on MEDIUM HIGH.
5. Drain excess liquid from loaf dish.
TOPPING
1. Combine topping ingredients and press evenly over loaf. Cook for a further
7-8 minutes on MEDIUM HIGH.
2. Allow to stand 10 minutes before turning out. Serve hot or cold.
500 g sausage mince
500 g minced beef
2 tablespoons chopped fresh mint
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 g can red kidney beans, drained
1 tablespoon curry paste
400 g can of chickpeas
3 cubed zucchini
2 tablespoons fresh coriander or
parsley, chopped
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