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Beef and red wine casserole
750g diced lean beef (round, chuck or
gravy beef)
1 tablespoon oil
8 small (pickling) onions
2 teaspoons crushed garlic
2 lean bacon rashers, chopped
250g whole button mushrooms
3
⁄4 cup red wine
1
⁄4 cup steak sauce
Heat a little of the oil in the frypan on
setting 10. Fry onions, garlic and bacon for
1 – 2 minutes. Remove and put aside.
Heat a little more oil on setting 10. Brown
beef in small batches, removing each batch
before adding the next.
Return beef and onion to pan.Add
remaining ingredients, stirring tocombine.
Cover and simmer gently on setting 2 to
4 for 1
1
⁄2-2 hours . Stir occasionally.
Season to taste.
Serve with steamed rice or pasta and
steamed vegetables.
Serves 4
Stir-Fry Chicken with Oyster Sauce
600g chicken breast or thigh fillets,
prepared as strips
1 tablespoon oil
2 tablespoons slivered almonds
1 teaspoon minced ginger
1 teaspoon minced garlic
2 carrots, thinly sliced
1 red or green capsicum, thinly sliced
2 small sticks celery, thinly sliced
2 shallots, chopped
200g snow peas, trimmed
1
⁄3 cup oyster sauce
Heat half the oil in the frypan on setting
10. Stir-fry almonds, ginger and garlic 1
minute.Add chicken strips, stir-fry a
further 2 – 3 minutes. Remove.
Heat remaining oil in pan on setting 10.
Stir-fry vegetables 1 – 2 minutes.
Return almonds, ginger, garlic and chicken
strips. Stir in oyster sauce, allow to heat
through 2 – 3 minutes.
Serving suggestion:
Serve with steamed rice.
Serves 4
Roast Lamb Seville
1.5kg Leg of lamb or smaller
Rind of 1 orange, grated
Pepper
1 teaspoon oil
1
⁄2 cup orange juice
1 teaspoon dry mustard
1 tablespoon honey
2 tablespoons mint sauce
1 small butternut pumpkin, cubed
1 bunch asparagus
Rub roast with grated rind and pepper.
Heat oil in frypan on setting 10.Add lamb
and brown on each side.
Reduce heat to setting 6,
co
v
er and cook
for approx. 1
1
⁄2 hours or until desired
tenderness.Turning meat once.