R11
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R10
Shepherds pie
1kg lean cooked roast lamb
30g butter
2 medium onions, thinly sliced
1
⁄
4
cup plain flour
1 teaspoon Dijon mustard
2 cups chicken stock
1
⁄
4
cup freshly chopped parsley
1
⁄
4
cup freshly chopped mint
1
⁄
2
teaspoon ground black pepper
2 tablespoons Worcestershire sauce
POTATO TOPPING
4 large potatoes, peeled and chopped
1
⁄
3
cup sour cream
40g butter
2 tablespoons freshly grated
Parmesan cheese
Salt and pepper to taste
1. Trim meat and cut into small cubes or mince in
food processor.
2. Heat Avance Cookware on setting 12. Add butter
and onions sauté until golden in colour.
3. Add flour and mustard. Cook for 3 minutes stirring
constantly. Reduce to a low setting 6-8.
4. Gradually add stock, stirring until smooth. Increase
heat to setting ‘High Sear’. Bring gravy to boil,
then reduce heat to a low setting 6-8 and simmer
for 5 minutes.
5. Stir through prepared meat, herbs and
Worcestershire sauce. Transfer lamb mixture
to a greased, 8 cup ovenproof dish. Keep Warm.
POTATO TOPPING
1. Place potatoes and sufficient water to cover in
Avance Cookware. Bring to the boil. Cover and
cook for 20 minutes or until soft. Drain.
2. Mash with remaining ingredients. Mix until
smooth and creamy.
3. Spread over prepared lamb mixture.
4. Place under a preheated oven 220°C for 20
minutes until potato topping is golden and crisp.
4
Vegetables
continued
Kumera, zucchini,
bean shoot and tofu stir-fry
1 tablespoon peanut oil
1 medium kumera, peeled and diced
1 zucchini, cut into matchsticks
1 clove garlic, diced
1 teaspoon ginger, sliced into matchsticks
100g bean shoots
150g firm tofu, cut into slices
1 teaspoon sesame seeds
1 teaspoon sesame oil
1 tablespoon sweet soy sauce
1. Heat the Avance Cookware on setting 12. Add the
oil then the kumera and cook for 2 minutes.
Add the zucchini, garlic and ginger continue to
cook for a few minutes to release the aromatics.
2. Add the remaining ingredients, continue to cook
for 2 minutes then serve.
Serve with grilled chicken or pork.
Dry potato and
kumera curry
2 tablespoons olive oil
2 teaspoons brown mustard seeds
2 onions, thinly sliced
2 cloves garlic, crushed
2 teaspoons minced ginger
2 red chillies, thinly sliced
1 tablespoon marsala curry paste
500g potatoes, peeled and cubed
500g kumara, peeled and cubed
1 cup vegetable or chicken stock
1. Heat oil in Avance Cookware on setting 10. Sauté
mustard seeds until they start to pop.
2. Add onions, garlic and chillies. Sauté for 2 minutes
until softened.
3. Add curry paste, potatoes, kumera and stock.
Bring to the boil on setting ‘High Sear’ then
reduce to a fast simmer on setting 6-8. Simmer
for 20 minutes or until vegetables are just tender
and liquid has reduced and thickened.
Serve with basmati rice.
4
4
Lamb
