6
CHINESE BEEF
Serves 4
400g Blade Steak, thinly sliced
1 clove garlic, minced
1 tablespoon sesame oil
1
/
4
cup beef stock
3 tablespoons oyster sauce
1 onion, chopped
1 carrot, thinly sliced
1
/
2
red capsicum
100g snow peas
425g can baby corn
1 tablespoon sesame seeds
1. In a 3-litre casserole dish combine beef, garlic and sesame oil.
Cook for 6 minutes, stirring twice during cooking.
2. In a jug combine beef stock, oyster sauce, stir well and pour over beef.
3. Add onion and carrot, and cook for 8 minutes, stirring once during cooking.
4. Add baby corn and capsicum and cook for 5 minutes, stirring once during
cooking.
5. Add snow peas and cook for a further 2 minutes.
6. Toast sesame seeds for 2 minutes on high, stirring once during cooking.
7. Sprinkle seeds over Chinese beef and serve hot with rice.
POTATO BAKE
Serves 2-4
3 large potatoes peeled and sliced
1
/
4
cup hot water
1 small onion sliced into rings
1
/
4
cup grated cheese
1
/
2
cup thickened cream
1. Place sliced potato in a shallow dish and cover with water.
Cook covered for 8 minutes.
2. Drain off water.
3. Arrange sliced potatoes and cover with a layer of onions.
Cover with another potato layer. Pour over cream and sprinkle with cheese.
4. Cook for 15 minutes.
5. Let stand for 2 minutes before serving.
LEMON FISH FILLETS
Serve 1
1 fillet of fish (approximately 200g)
1 tablespoon lemon juice
2 teaspoons butter
2 teaspoons fresh parsley and chives, chopped
1. In a shallow dish arrange fish fillet with thin end tucked under.
2. Pour over lemon juice, sprinkle on herbs and dab with butter.
3. Cook covered for 5 minutes.
4. Stand for 1 minute, before serving with a fresh salad.
QUICK NACHOS
Serves 2
150g Cheese corn chips
250g salsa flavoured dip
420g can red kidney beans, drained
1
/
2
cup sour cream
1
/
4
cup grated cheese
2 tablespoons guacamole
1. Place corn chips on the base of a large plate.
2. Combine salsa and kidney beans, and spread over corn chips.
3. Sprinkle with cheese, and cook for 5 minutes or until all cheese has melted.
4. Serve topped with sour cream and guacamole.
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