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Cooking Guide
Main Fare Meats
Mini Meatballs
Serves: 4
Ingredients:
500 g topside mince
1 onion, finely chopped
1 clove garlic, crushed
1
/
2
cup fresh breadcrumbs
1 tablespoon tomato sauce
freshly ground black pepper
Sauce:
1
/
2
cup pineapple pieces, reserve juice
1
/
2
cup brown sugar
1 tablespoon cornflour
1
/
2
cup beef stock
1
/
4
cup vinegar
2 teaspoons soy sauce
Method:
Place mince, onion, garlic, breadcrumbs, tomato
sauce and pepper in a large bowl and mix well. Roll
mixture into 2.5 cm balls. Place half of balls onto a
paper towel lined dinner plate evenly spread. Cook on
MEDIUM for 6 to 8 minutes, turning halfway through
cooking. Set aside. Repeat with remaining mixture.
Sweet and Sour Sauce:
Drain pineapple and reserve pineapple juice. In a jug,
combine sugar and cornflour. Add reserved pineapple
juice, beef stock, vinegar and soy sauce. Mix well.
Cook on HIGH for 4 minutes. Stir and add pineapple
pieces. Cook on HIGH for a further 2 to 3 minutes.
Stir well. Spoon sauce over meatballs and serve.
To Cook by Grill:
Prepare meatballs as above. Preheat oven on
Grill 1. Arrange meatballs on High Rack and cook on
Grill 1 for 10 to 12 minutes, turning once during
cooking.
G
Apricot Meatloaf
Serves: 4 to 6
Ingredients:
500 g minced beef
1 onion, finely chopped
1 can (425 g) apricot halves,
drained and diced
1
/
2
green capsicum (pepper),
finely chopped
1
1
/
2
cups soft breadcrumbs
2 tablespoons fruit chutney
2 tablespoons chopped parsley
1 beef stock cube, crumbled
ground black pepper
1
/
4
cup milk
1 egg
2 tablespoons apricot jam
Method:
Combine all ingredients except jam in a large bowl,
mix well. Place into a lightly greased 12 cm x 20 cm
loaf dish. Cook on MED HIGH for 20 to 25 minutes.
Spread with jam while meatloaf is still warm.
Chinese Beef and Vegetables
Serves: 4 to 6
Ingredients:
400 g rump steak, sliced
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 tablespoon soy sauce
2 tablespoons Hoi Sin sauce
1
/
4
cup beef stock
3 cups sliced vegetables of your choice
(e.g. snow peas, broccoli, capsicum)
Method:
Place rump steak, ginger and garlic in a 3-litre dish.
Cook on HIGH for 1 minute. In a 1-cup jug mix soy
sauce, Hoi Sin sauce and beef stock. Mix into beef.
Cook on HIGH for 2 minutes. Mix in vegetables.
Cook on HIGH for 5 to 7 minutes stirring halfway
through cooking time.
R
Beef Stroganoff
Serves: 4
Ingredients:
1 tablespoon butter
1 onion, sliced
750 g rump steak sliced into ribbon
2 tablespoons tomato sauce
2 tablespoons Worcestershire sauce
200 g sliced button mushrooms
1 tablespoon cornflour
1
/
2
cup hot beef stock
1
/
2
cup sour ream
1 tablespoon chopped parsley
Method:
Place butter, onion, meat, sauces and mushrooms
into a 3-litre dish. Cook on MED HIGH for 8 to 10
minutes. Combine stock and cornflour in a small
bowl, then add to meat mixture. Stir well. Cook on
MED HIGH for a further 3 to 5 minutes. Add sour
cream and parsley. Stir and cook on MED HIGH for
2 minutes. Serve with egg noodles or rice.