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SWEET AND SOUR MINCE Makes 6 servings
90g butter or margarine
1 green capsicum, seeded, finely chopped
1 red capsicum, seeded, finely chopped
1 onion, finely chopped
1 clove garlic, crushed
750g minced topside steak
450g can pineapple pieces, undrained 1/4
cup vinegar
1-2 tablespoons finely chopped fresh ginger or
1-1
1
/
2
teaspoons ground ginger
2 tablespoons tomato sauce
1 tablespoon soy sauce
1 beef stock cube, crushed
1 teaspoon salt
1
/
2
teaspoon pepper
1 tablespoon cornflour
1 cup water
1 cup frozen peas
Boiled rice, optional
Melt butter in cooking vessel on No. 3, fry
capsicums, onion and garlic until soft, about 5
minutes. Add mince and cook, stirring, until well
browned. Add pineapple pieces together with
juice, the vinegar, ginger, tomato sauce, soy
sauce, stock cube, salt and pepper; cover and
simmer 5 minutes. Combine cornflour and water;
stir into mince mixture. Continue stirring until
thickened; reduce heat to Simmer and cook for
10 to 15 minutes more. Add peas and simmer a
further 5 minutes. Serve with boiled rice, if
desired.
SPAGHETTI MARINARA Makes 4 to 6 servings
30g butter or margarine
1 clove garlic, crushed
440g can whole tomatoes, drained and chopped,
liquid reserved
2 tablespoons tomato paste
1
/
2
cup water
1 chicken stock cube, crushed
500g (1 lb) fresh scallops, trimmed
500g fresh cooked prawns, shelled and deveined
1 bottle oysters (10 to 12 oysters), drained
Salt and pepper
250g spaghetti, cooked and drained
3 tablespoons chopped parsley
Melt butter in cooking vessel on No. 3; saute
garlic until soft, about 2 minutes. Add chopped
tomatoes, reserved liquid, tomato paste, water
and stock cube. Bring to the boil on No. 5;
reduce heat to Simmer and cook uncovered for
15 minutes. Add scallops, and simmer a further 5
minutes. Add prawns and oysters; season with
salt and pepper. Simmer until prawns and oysters
are heated through; serve over hot spaghetti.
Sprinkle with parsley.
NOTE: Lobster or crab can be added or
substituted for scallops or prawns.
NORMANDY CHICKEN Makes 4 servings
45g butter or margarine
2 tablespoons oil
1 No. 12 chicken, cut into serving pieces
1
/
2
cup chopped shallots or spring onions
1 clove garlic, crushed
3 rashers bacon, rind removed and chopped
2 tablespoons plain flour
2 cups sweet apple cider
2 cooking apples, peeled, cored and quartered
1
/
3
cup cream
2 tablespoons chopped parsley
Salt and pepper
Steamed or boiled rice, optional
Heat butter and oil in cooking vessel on No. 3;
add chicken and fry until golden brown; remove
and set aside. Add shallots, garlic and bacon to
vessel; saute for 3 minutes. Reduce heat to
Simmer; stir in flour and cook for 1 minute.
Gradually stir in cider; increase heat to No. 5 and
bring to the boil, stirring constantly. Add
chicken, cover vessel and reduce heat to Simmer.
Simmer gently for 30 minutes; add apple, cream,
parsley, salt and pepper to taste. Heat gently for
1 to 2 minutes; DO NOT BOIL. Serve with
steamed or boiled rice, if desired.
22
Main Courses (cont).