67
How to roast a joint by Combination
Place the joint on an upturned saucer on
heatproof dish on glass turntable. Joints are
best cooked by microwave only and then
browned and crisped by a final Combination
stage.
Follow the guidelines on pages 45-54.
DO NOT COVER.
Tips
Braised and stewed meat cooked in a
microwave has a slightly firm texture and
therefore it is essential to purchase good
quality meats.
When cooking a casserole, place a saucer or
small upturned plate over the meat to keep it
submerged in the juices.
Crispy bacon
- place on a microwave safe
rack (optional extra obtainable from cookware
shops). Cover with a plain piece of kitchen
towel to minimise splatter. Cook on HIGH Micro
for approx. 45 secs. per rasher, or until desired
crispness is achieved.
I
ngredients
500 g (1 lb 2 oz) braising steak, cubed
2 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned flour
15 ml (1 tbsp) brown sugar
300 ml (
1⁄
2
pt) hot beef stock
300 ml (
1⁄
2
pt) light ale
15 ml (1 tbsp) red wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Topping:
7 x 2.5 cm (1”) slices of French bread
15 ml (1 tbsp) French mustard
60 ml (4 tbsp) butter, softened
1 clove garlic, crushed
Dish: large casserole with lid
1. Combine all the casserole ingredients in
dish. Cover with lid and cook on HIGH
Micro for 10 mins. Stir then use SIMMER
Micro for 90 mins. or until meat is tender,
stir every 30 mins. Remove bay leaves.
2. Blend mustard, butter and garlic. Spread
over one side of each slice of bread.
3. Uncover casserole and arrange bread on
top. Return to oven and cook uncovered on
Combination: GRILL 1 and SIMMER Micro
for a further 10 mins. The casserole is
ready when the bread slices are crisp and
golden.
Belgian Beef Casserole
Serves 4
