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HONEY ROAST LAMB
Serves 4-6
1.5 kg leg of lamb
3 tablespoons honey
1 tablespoon Dijon mustard
1. Combine honey and Dijon mustard. Brush over lamb.
2. Place fat-side down on a roasting rack.
3. Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on
MEDIUM HIGH (for well done).
4. Turn over halfway through cooking shielding shank with foil to prevent overcooking.
Brush combined ingredients over leg of lamb. Allow to stand for 10 minutes covered
with foil before carving.
VEAL AND EGGPLANT
Serves 4-6
750 g veal, diced
1 Iarge eggplant, cubed
1 tablespoon fl our
2 teaspoons fresh sage
black pepper to taste
1 teaspoon chicken stock powder
4 rashers bacon, chopped
1. Place fl our, sage, stock powder, pepper and veal into a freezer bag, toss well to
coat the veal.
2. Transfer the meat and any fl our remaining in the bag to a 3-litre casserole dish.
3. Add the bacon, green onions, tomatoes, capsicum, tomato paste and eggplant.
Mix well. Cover and cook for 32-34 minutes on MEDIUM, stirring 2-3 times during
cooking.
4. Sprinkle with parsley and serve with rice and Kalamata olives.
3 green onions, sliced
1 yellow capsicum, sliced
420 g can peeled tomatoes
2 tablespoons continental parsley,
chopped
2 tablespoons tomato paste
CHILLI CON CARNE
Serves 4-6
1 kg mince
1 large onion, fi nely chopped
825 g can peeled tomatoes
salt and pepper
1-2 teaspoons chilli powder
1. Mix mince and onion together in a large microwave safe glass bowl. Cook for
10-12 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.
2. Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste and
kidney beans.
3. Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.
4. Serve with boiled rice.
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 g can red kidney beans, drained
INDIAN CURRY LAMB
Serves 4-6
1 small sweet potato, cubed
1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1
teaspoon chicken stock powder, extra
1. Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.
2. Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3-litre
casserole dish.
3. Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.
4. Add zucchini and cook for a further 1-2 minutes on HIGH.
5. Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole dish and cover.
6. Heat through for 6-8 minutes on MEDIUM.
7. Stir through coriander, and serve.
1 tablespoon curry paste
300 g can of chickpeas
3 cubed zucchini
2 tablespoons fresh coriander or parsley,
chopped
ITALIAN SPAGHETTI SAUCE
Serves 4-6
500 g topside mince
1 onion, chopped
2 cloves garlic, crushed
410 g can whole tomatoes
1
/2 cup tomato paste
1. Mix mince, onion and garlic together in a large microwave safe glass bowl.
Cook for 8-10 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain well.
2. Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and basil.
3. Cook for a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.
4. Serve over hot spaghetti.
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil leaves
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