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ITALIAN BEEF CASSEROLE WITH POLENTA
DUMPLINGS
Serves 4 to 6
Ingredients:
2
⁄3 cup polenta
300 ml boiling water
1
⁄4 cup grated Parmesan cheese
1 onion, sliced
2 cloves garlic, crushed
1 kg diced beef
1 tablespoon flour
1 cup beef stock
1 red capsicum, de-seeded, roasted,
peeled and sliced
800 g can crushed tomatoes
1 tablespoon fresh oregano, chopped
2 tablespoons pre-prepared pesto
Method:
Pour polenta into boiling water and stir until well
combined. Cook on High for 2 minutes or until
mixture leaves the sides of the dish. Stir in
Parmesan cheese and allow to cool.
Place remaining ingredients, except pesto, into a 3-
litre casserole dish. Stir well and cook on high for 10
minutes. Stir and continue cooking on Medium for 35
to 40 minutes, stir several times during cooking.
Shape polenta into 12 balls and place them on top of
the casserole. Cook on medium for 10 minutes.
Serve casserole topped with pesto.
THAI BEEF CURRY
Serves: 4 to 6
Ingredients:
1 onion, thinly sliced
2 tablespoons Thai green curry paste
500 g thinly sliced lean beef
1
⁄2 red capsicum, thinly sliced
1 carrot, thinly sliced
1 zucchini, sliced
200 g broccoli, broken into flowerets
1 cup coconut milk
1 tablespoon soy sauce
1 tablespoon lemon juice
2 tablespoons shredded fresh basil
1
⁄2 cup roasted unsalted peanuts
Method:
Place the onion and curry paste into a 4-litre dish.
Cook on High for 2 to 3 minutes. Add the beef and
cook on High for 4 to 6 minutes, stirring halfway
through cooking. Add the vegetables and coconut
milk and cook on High for 6 to 8 minutes. Mix in the
soy sauce, lemon juice and basil and serve sprinkled
with peanuts.
LAMB KORMA
Serves: 4
Ingredients:
1 onion, diced
500 g lamb, cubed
1
⁄3 cup korma curry paste
2 large carrots sliced
250 ml tomato puree
250 ml beef stock
2 tablespoons natural yoghurt
Method:
Place onion, lamb, curry paste and carrot in a 3-litre
casserole dish. Cook on High for 6 minutes. Add
tomato puree and beef stock, stir, cook on Medium
for 40 minutes, stirring once during cooking. Stir in
yoghurt and serve with basmati rice.
MUSSAMAN BEEF CURRY
Serves: 4
Ingredients:
500 g round steak diced
1
⁄3 cup mussaman curry paste
400 g potato diced
250 ml coconut milk
250 ml beef stock
1 tablespoon brown sugar
Method:
Place steak, curry paste and potato in a 3-litre
casserole dish cook on High for 6 minutes. Add
coconut milk, beef stock and brown sugar, stir, cook
on Medium for 40 minutes. Stir once during cooking
serve with jasmine rice.
HINT:
It is better to cook meat for a lesser time in a recipe
and add extra time if needed. This will prevent over
cooking.
Meat