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SPAGHETTI MEAT SAUCE
Serves: 4 to 6
Ingredients:
500 g minced beef
1 onion, chopped
1 clove garlic, minced
425 g can tomatoes
1 cup tomato paste
2 beef stock cubes
1 teaspoon dried mixed herbs
pepper
Method:
Combine all ingredients in a 3-litre casserole dish.
Cook on P10 for 7 minutes, stir. Cook on P7 for 14 to
16 minutes. Stir halfway through cooking. Serve with
spaghetti.
BEEF STROGANOFF
Serves: 4
Ingredients:
1 onion, sliced
1 clove garlic, minced
750 g rump steak sliced thinly
2 tablespoons tomato sauce
2 tablespoons worcestershire sauce
1 beef stock cube
1 teaspoon paprika
1
⁄3 cup sour cream
200 g sliced mushrooms
Method:
Place all ingredients (except sour cream and
mushrooms) in a 3-litre casserole dish. Stir until
combined. Cover and cook on P7 for 7 to 9 minutes,
stirring once during cooking. Add mushrooms. Stir
and cook on P7 for 4 to 5 minutes. Stir through sour
cream.
CHINESE BEEF AND VEGETABLES
Serves: 4 to 6
Ingredients:
500 g rump steak sliced
1 teaspoon chopped ginger
1 clove garlic, chopped
1 tablespoon soy sauce
1
⁄4 cup Hoisin sauce
1
⁄4 cup sweet chilli sauce
3 cups sliced vegetables
Method:
Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on P10 for 1 minute. Add soy sauce,
Hoisin sauce and chilli sauce to meat mixture. Cook
on P10 for 4 to 5 minutes. Add the vegetables, cover
and cook on P10 for 3 to 5 minutes, stirring halfway
through cooking. Let stand for 5 minutes before
serving.
LAMB PILAU
Serves: 4
Ingredients:
1 tablespoon oil
1 large onion, sliced
600 g lean lamb, diced
400 g can tomato pieces
2 teaspoons garam masala
1 teaspoon dried thyme
1 cup long grain rice
600ml hot chicken stock
150g natural yoghurt
freshly ground black pepper
Method:
Place the oil and onion in a 3 litre dish. Cover and
cook on P10 for 2 to 3 minutes. Add lamb, tomato
pieces, garam masala, and thyme. Cover and cook
on P7 for 10 minutes. Stir. Cook on P7 for a further
10 minutes. Add the rice and chicken stock and cook
covered on P5 for a further 30 minutes or until the rice
is tender. Stir in yoghurt, season with pepper and
serve.
SEASONED ROAST LAMB
Serves: 4 to 6
Ingredients:
1.4 kg leg of lamb
1 tablespoon seeded mustard
1 tablespoon rosemary
Method:
Place lamb fat side down on rack set in a 3-litre dish.
Brush with mustard and rosemary. Cook on P6 for 30
to 35 minutes, turn halfway through cooking. Stand,
covered, for 15 minutes before slicing.
GINGERED PORK STIR FRY
Serves: 4
Ingredients:
500 g sliced lean pork
1
⁄4 cup teriyaki sauce
1 tablespoon honey
2 teaspoons minced ginger
2 teaspoons cornflour
1 onion, sliced
300 g sugar snap peas, trimmed
1 zucchini, sliced
1
⁄2 red capsicum, sliced
2 green onions, sliced
1
⁄2 cup bean sprouts
1 tablespoon toasted sesame seeds
Method:
Place pork, teriyaki sauce, honey, ginger and
cornflour in a 2-litre dish. Cover and marinate in the
refrigerator for 2 hours. Place onion in a 3 litre dish.
Cook on P10 for 1 to 2 minutes. Add marinated pork
and sauces and cook on P7 for 3 to 4 minutes. Add
peas, zucchini, capsicum, green onions and bean
sprouts. Cook on P10 for 3 to 4 minutes. Sprinkle
with sesame seeds and serve with noodles.
Meat