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Cooking Guide
Main Fare Meats
Veal Paprika
Serves: 4
Ingredients:
750 g diced veal
250 g mushrooms, sliced
1 cup chicken stock
1 onion, finely chopped
1 teaspoon paprika
salt and pepper
2 tablespoons flour
1 tablespoon tomato paste
1
/
2
cup sour cream
Method:
In a 3-litre casserole dish combine veal,
mushrooms,
1
/
2
cup of the chicken stock, onion
paprika and salt and pepper. Cook on HIGH for
10 minutes. Blend flour with remaining stock. Stir
into veal with tomato paste and cook on HIGH for 2
to 3 minutes. Blend in sour cream. Serve.
To Cook by Combination:
Prepare as above. Cook on Combination 1 for 35 to
40 minutes. Blend flour with remaining stock. Stir
into veal with tomato paste and cook on HIGH for 2
to 3 minutes. Blend in sour cream. Serve.
Crispy Spinach Stuffed Pork
Serves: 6
Ingredients:
1.8 kg pork roll
1
/
2
bunch spinach,
washed and stalks removed
1 clove garlic, crushed
juice of 1 lemon
1
/
2
cup pine nuts
Method:
Unroll pork on a flat surface. Place spinach leaves
garlic and lemon juice in a 3-litre casserole dish.
Cook covered on HIGH for 3 to 4 minutes. Place
spinach mixture on top of pork and sprinkle with
pine nuts. Re-roll pork tightly and secure with string.
Place pork on Low Rack. Cook on Combination 5 for
75 to 85 minutes. Stand covered for 10 minutes
before serving.
Barbecued Spare Ribs
Serves: 4
Ingredients:
1 kg pork spare ribs
3
/
4
cup fruit chutney
1
/
2
cup tomato sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
Method:
Place all ingredients into a large pyrex bowl and mix
well. Allow the spare ribs to marinate for several
hours or overnight. Preheat grill on Grill 1. Cook
spare ribs on High Rack for 20 to 25 minutes. Turn
halfway through cooking. Serve with rice.
Italian Sausage and Pepper Casserole
Serves: 4
Ingredients:
4 cups water
1
1
/
2
cups elbow macaroni
500 g Italian sausages or chipolatas
2 large onions, diced
2 green capsicums (pepper), diced
1 can (425 g) tomato purée
1
/
2
teaspoon salt
1
/
2
teaspoon pepper
1 teaspoon Italian herbs
1
/
3
cup Parmesan cheese
Method:
Place water in a 4-litre casserole dish. Cover and
cook on HIGH for 10 minutes. Add macaroni, cover
and cook on HIGH for 8 to 10 minutes. Stand
covered for 5 minutes. Drain. Place sausages in a
3-litre casserole dish. Cover and cook on HIGH for
4 to 6 minutes. Drain, slice into 3 cm pieces. Set
aside. Place onion and capsicum (pepper) in
casserole dish. Cover and cook on HIGH for 4 to
6 minutes. Stir in macaroni, sliced sausages, tomato
purée, salt and pepper, herbs and half the
Parmesan cheese. Cover and cook on Combination
1 for 20 minutes. Remove lid, stir, sprinkle over
remaining Parmesan cheese. Cook as above for a
further 15 minutes.
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Roast Pork
Serves: 6 to 8
Ingredients:
2 to 2.25 kg loin of pork, on bone
2 teaspoons salt
Method:
Place pork skin side up on Low Rack. Rub salt into
rind of pork,
To Cook by Combination:
Cook on Combination 5 for 1 hour 30 to 45 minutes.
Stand for at least 10 minutes before carving.
To cook by Auto Menu:
Prepare as above. Select
,
enter the weight,
then press .
Start
Pork
A
MC