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Meat
LASAGNE
Serves: 4 to 6
Ingredients:
Meat Sauce:
500 g minced beef
2 small onions, chopped
1 clove garlic, chopped
1 (425 g) can tomato purée
1 cup beef stock
1
⁄4 cup chopped basil
1 tablespoon cracked black pepper
Cheese Sauce:
80 g butter
1
⁄4 cup flour
500 ml milk
1
⁄2cup grated cheese
1
⁄2 cup Parmesan cheese
12 lasagne sheets, cooked
1
⁄2 cup extra grated cheese
Method:
Meat Sauce:
Combine all meat sauce ingredients in 4-litre
casserole dish. Cook on P7 for 30 to 35 minutes,
stirring several times during cooking. Set aside.
Cheese Sauce:
Melt butter in 2-litre jug on P10 for 30 to 40 seconds.
Add flour and mix well. Gradually stir in milk. Cook
on P10 for 3 to 4 minutes. Stirring halfway through
cooking. Add grated cheese and Parmesan cheese.
Cook on P10 for 50 to 60 seconds. Spoon quarter of
the meat sauce into the base of 25 x 25 cm deep
casserole dish. Top with three lasagne sheets.
Spoon another quarter of meat sauce over the
lasagne sheets and spread with cheese sauce.
Continue with remaining ingredients. Top with meat
and cheese sauce. Sprinkle with extra cheese and
cook on P7 for 20 to 25 minutes.
BARBECUED MARINATED SPARE RIBS
Serves: 4
Ingredients:
1 kg pork spare ribs
3
⁄4 cup fruit chutney
3
⁄4 cup tomato sauce
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
Method:
Place all ingredients in 3-litre casserole dish and
marinate for several hours or overnight. Cook ribs
covered on P7 for 20 to 25 minutes, turning once
during cooking.
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.
Corned Beef
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.
CORNED BEEF
Serves: 4
Ingredients:
1.5 to 1.7 kg corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
3 cups water
Method:
Rinse corned silverside under cold running water to
remove excess salt. Place corned silverside in 4-litre
casserole dish. Add remaining ingredients. Cover
and cook on P10 for 10 minutes. Turn meat, cover
and cook on P3 for 1
1
⁄4 to 1
1
⁄2 hours. Stand corned
silverside in cooking liquid for 10 minutes before
carving.
Note: Depending on the size and shape of the
silverside, it may require a further 10 to 15 minutes
on P3.
LAMB PILAU
Serves: 4
Ingredients:
1 tablespoon oil
1 large onion, sliced
600 g lean diced lamb
400 g can tomato pieces
2 tablespoons 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 onion and oil 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.