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Beef, pork, veal and lamb
continued
Lamb shanks in a
tomato pesto sauce
Serves 4
1 tablespoon olive oil
4 large French cut lamb shanks,
trimmed of fat
1 medium Spanish onion, peeled and sliced
200g button mushrooms, sliced
3 garlic cloves, peeled and crushed
400g canned tomatoes, chopped
2 tablespoons tomato paste
2 tablespoons sun-dried tomato pesto
1
/
2
cup / 125ml red wine
3 tablespoons sweet sherry or madeira
2 beef stock cubes, crumbled
2 teaspoons fresh rosemary, chopped
1. Heat oil in a non-stick pan. Add 2 to 3 shanks
at a time, cook over medium heat until well
browned. Drain on paper towels.
2. Add onion to the pan, cook until onion is soft. Stir in
mushrooms and garlic, cook for 2-3 minutes. Add
tomatoes, tomato paste, pesto, wine, sherry, stock
cubes and rosemary, stir and cook for 1-2 minutes.
3. Place shanks and tomato mixture into the removable
crockery bowl, Cover with lid and cook on Low
setting for 6-8 hours or High setting for 4-6 hours.
Serve hot accompanied with mashed potato,
char-grilled eggplant and zucchini.
Sweet orange pork
Serves 4-6
1
1
/
2
tablespoons oil
1 medium Spanish onion, peeled and sliced
1.5kg lean pork steaks, halved
1
1
/
2
tablespoons plain flour
400g kumera, peeled and cubed
1
1
/
2
tablespoons / 30g butter
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1
/
2
teaspoon fennel seeds
1
/
4
cup brown sugar
1
1
/
2
tablespoons lemon juice
3 tablespoons sweet sherry
1 cup / 250ml orange juice
1 cup / 250ml chicken stock
2 teaspoons grated orange rind
1. Heat half the oil in a non-stick pan. Add onion
and cook over medium heat until golden brown.
Remove onion from pan and set aside.
2. Coat the meat with flour, remove any excess. Heat
remaining oil in the non-stick pan, cook meat in
batches over a medium heat until lightly browned.
3. Place onion, meat and kumera into the removable
crockery bowl.
4. Melt butter in non-stick pan, stir in cumin,
cardamom, cinnamon, fennel seeds, brown sugar,
lemon juice, sherry, orange juice, stock and rind,
cook over medium heat until heated though.
5. P
our spice mixture over the meat and vegetables
in the removable crockery bowl. Cover with lid
and cook on Low setting for 6-8 hours or High
setting for 4 hours.
6. Serve hot accompanied with buttered noodles and
salad greens.
Corned silverside with
plum balsamic glaze
Serves 4-6
1.5kg lean corned silverside
2 tablespoons brown sugar
1 tablespoon Balsamic vinegar
2 fresh mint sprigs
1 onion, peeled and studded with 4 cloves
1 carrot, peeled and roughly cut into chunks
2 cups/ 500ml water
6 peppercorns
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1
/
2
cup / 125ml beef stock
2 tablespoons plum jam
1 tablespoon Balsamic vinegar
2 teaspoons sugar
1. Place meat, sugar, vinegar, mint, onion, carrot,
water and peppercorns into the removable
crockery bowl. Cover with lid and cook on Low
setting for 10-12 hours or High setting for
6-7 hours.
2. To make Plum Glaze, place stock, jam, vinegar
and sugar into a non-stick pan. Cook over a
medium heat until mixture has reduced to a
syrup consistency.
3. Remove meat, cover with foil and allow to stand
for 10 minutes before slicing. Discard water
and vegetables
4. Serve hot with Plum Glaze and accompanied with
boiled potatoes, stir-fried carrots, parsnips and
snow peas.
Tagine of beef
Serves 4-6
1 tablespoon olive oil
1.5 kg lean gravy beef, cubed
2 medium onions, peeled and sliced
3 garlic cloves, peeled and crushed
2 tablespoons Moroccan seasoning
2 teaspoons ground cinnamon
1 cup / 250ml beef stock
1 strip lemon rind
1 cup / 250ml tomato puree
3
/
4
cup / 130g dates, seeded and halved
2 tablespoons honey
1
/
2
cup fresh parsley, chopped
3 tablespoons flaked almonds, toasted
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towels.
2. Add onion to the non-stick pan, cook over a
medium heat until golden brown. Stir in garlic,
Moroccan seasoning, cinnamon, stock, lemon
rind and tomato puree.
3. Place meat and onion mixture into the removable
crockery bowl. Cover with lid and cook on Low
setting for 8-9 hours or High setting for 4-5 hours.
4. Stir in dates and honey 1 hour before end of
cooking. Replace lid and continue cooking.
5. Spoon tagine into bowls, top with parsley and
almonds.
6. Serve hot accompanied with steamed cous cous,
baby carrots, cauliflower florets and green beans.
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