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R11
Moroccan veal
2 tablespoons oil
2 kg lean veal leg, diced
1 large onion, sliced
4 garlic cloves, crushed
3 teaspoons ground ginger
2 teaspoons ground turmeric
3 teaspoons sweet paprika
1
⁄
2
teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
1 tablespoon ground cinnamon
4 cups beef stock
200g pitted prunes
1
⁄
3
cup honey
1 tablespoon grated orange rind
1
⁄
3
cup fresh mint, chopped
1. Heat oil in a non-stick pan. Add meat in batches
and cook over a medium heat until well browned.
Drain on paper towel.
2. Add onion to the non-stick pan, cook until golden
brown. Stir in garlic, ginger, turmeric, paprika,
pepper, cumin, coriander and cinnamon, cook for
1 minute. Blend in stock.
3. Place meat and onion mixture into removable
crockery pot. Cover with lid and cook on Low
7-8 hours or High 4 hours.
4. Stir in prunes, honey and orange rind 1 hour before
end of cooking. Replace lid and continue cooking.
5. Spoon into serving bowls, top with mint. Serve hot
accompanied with steamed cous cous.
Easy Osso Bucco
12 lean veal shanks, 4cm thick
1
⁄
3
cup plain flour
1
⁄
4
cup olive oil
1 x 750ml Italian-style tomato cooking sauce
1 cup white wine
2 teaspoons caster sugar
2 teaspoons cracked black pepper
2 teaspoons salt
1
⁄
3
cup fresh basil leaves chopped
1
⁄
2
cup pesto
1 tablespoon grated lemon rind
1. Coat the veal shanks with flour, remove any
excess. Heat oil in a non-stick pan. Add 2 to 3
shanks at a time and cook over medium heat
until lightly browned. Place browned shanks in
the removable crockery pot. Repeat with
remaining shanks.
2. Combine tomato sauce, wine, sugar, pepper, salt
and basil. Pour over shanks in removable crockery
pot. Cover with lid and cook on Low 8-10 hours or
High 3-4 hours.
3. Combine pesto and lemon rind. Sprinkle pesto
mixture over Osso Bucco just before serving.
4. Serve hot accompanied with pre-packaged gnocchi
and steamed mixed green vegetables.
68
Beef, pork, veal and lamb
continued
Tangine of beef
2 tablespoons olive oil
2 kg lean gravy beef, cubed
2 large onions, sliced
6 garlic cloves, crushed
1
⁄
4
cup Moroccan seasoning
1 tablespoon ground cinnamon
2 cups beef stock
2 strips lemon rind
2 cups tomato puree
1 cup dates, seeded and halved
1
⁄
3
cup honey
3
⁄
4
cup fresh parsley, chopped
1
⁄
2
cup 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 towel.
2. Add onion to the non-stick pan, cook until golden
brown. Stir in garlic, Moroccan seasoning,
cinnamon, stock, lemon rind and tomato puree.
3. Place meat and onion mixture in the removable
crockery pot. Cover with lid and cook on Low
8-10 hours or High 4-5 hours.
4. Stir in dates and honey 1 hour before end of
cooking. Replace lid and continue cooking.
5. Spoon Tagine into serving bowls, top with parsley
and almonds.
6. Serve hot accompanied with steamed cous cous,
baby carrots, cauliflower florets and green beans.
Corned silverside with
balsamic plum gaze
2 kg lean corned silverside
1
⁄
4
cup brown sugar
1
1
⁄
2
tablespoons Balsamic vinegar
3 fresh mint sprigs
1 medium onion, peeled and studded with 4 cloves
2 medium carrots, peeled and roughly
cut into chunks
3 cups water
8 peppercorns
Balsamic Plum Glaze
3
⁄
4
cup beef stock
1
⁄
4
cup plum jam
1
1
⁄
2
tablespoons Balsamic vinegar
3 teaspoons sugar
1. Place meat, sugar, vinegar, mint, onion, carrot,
water and peppercorns into removable crockery
pot. Cover with lid and cook on Low 10-12 hours
or High 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. Serve meat slices
with plum glaze.
4. Serve hot meat slices with Balsamic Plum Glaze
accompanied with boiled potatoes, stir-fried
carrots, parsnips and snow peas.
88
R10