13
HONEY ROAST LAMB
Serves 4-6
1.5 kg leg of lamb
3 tablespoons honey
1 tablespoons Dijon mustard
1. Combine honey and Dijon mustard. Brush over lamb, save some mixture to brush
over lamb at halfway stage
2. Place fat side down on a roasting rack.
3. Cook for 28 minutes on MEDIUM HIGH (70%).
4. Turn over halfway through cooking shielding shank with foil to prevent overcooking.
Brush saved mixture over leg of lamb.
5. When cooked cover with foil and allow to stand for 10 minutes before carving.
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
minutes on MEDIUM HIGH (70%), 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 (70%), stirring twice during cooking.
4. Serve with boiled rice.
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 can red kidney beans drained
SPECIAL FRIED RICE
Serves 6
2 cups jasmine rice (rinsed)
1 teaspoon vegetable stock powder
4 cups water
30
g
butter
1 carrot grated
100 g green beans sliced
1. In a large microwave safe glass bowl, add the rice, vegetable stock and water.
Cook uncovered for 17 minutes on MEDIUM HIGH (70%). Stirring after 7-8 minutes.
Stir with a fork and set aside.
2. In a large microwave safe glass bowl, melt butter on 60% for 30 seconds. Add the
grated carrots, beans, leek and mix. Cook for 3 minutes on 60%, stirring every
minute.
3. Add corn, bacon, lite soy sauce, sweet chilli sauce and oyster sauce and cook for
2 ½ minutes on 60%.
4. In a small microwave safe glass bowl, cook eggs on 60% for 1 ½ minutes, stirring
every 30 seconds.
5. Add all the ingredients together and mix well.
½ leek sliced ( cut into quarters )
1 x 125 g can corn kernels
150 g bacon diced
2 eggs lightly whisked
2 tablespoons lite soy sauce
2 tablespoons sweet chilli sauce
1 tablespoon oyster sauce
R-341Z(W)(S) CB 1-28.indd 13
R-341Z(W)(S) CB 1-28.indd 13
6/1/12 4:41:48 PM
6/1/12 4:41:48 PM
