A30092, R-880 C/B
15
VEAL À LA MEDALLION
Serves 4-6
1 kg veal, cubed
1
/
2
cup plain flour
salt and pepper
3
/
4
cup water
1 cup finely chopped shallots
2 carrots, thinly sliced
1.
Toss veal in flour. Place in a 3 litre casserole dish. Stir in salt, pepper, water,
shallots, carrots, lemon rind and bacon.
2.
Cover and cook for 40 minutes on 50%, stirring 2-3 times during cooking.
3.
Stir in mushrooms and sour cream.
4.
Cover and cook a further 5-7 minutes on 50%.
5.
Sprinkle with chives.
HERBED LOIN OF LAMB
Serves 8
1
/
2
cup white wine
1
/
4
cup oil
3 cloves garlic, crushed
freshly ground black pepper
1 teaspoon rosemary spikes
1 kg loin of lamb
1.
Mix all ingredients except lamb together to form a marinade in a small bowl.
2.
Place loin of lamb in a large shallow dish and pour over marinade; leave
overnight.
3.
Remove loin of lamb from marinade and roll loin tightly, securing with string.
4.
Place on the low rack.Cook for 10-12 minutes on HIGH MIX TOP GRILL and 3
minutes on TOP GRILL. Turn meat over and cook for a further 10-12 minutes
on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL. (for medium). Or cook
for 14-16 minutes on HIGH MIX TOP GRILL and 3 minutes on TOP GRILL.
Turn meat over and cook for a further 14-16 minutes on HIGH MIX TOP GRILL
and 3 minutes on TOP GRILL (for well done).
5.
Allow to stand 10 minutes covered with foil before carving.
1
/
2
teaspoon grated lemon rind
2 rashers bacon, chopped
250 g fresh mushrooms, sliced
300 mL carton sour cream
1 tablespoon chopped chives
VEAL
AND
PINEAPPLE
Serves 4-6
2 tablespoons flour
2 teaspoons mixed herbs
1 teaspoon chicken stock powder
black pepper
750 g veal, diced
4 rashers bacon, chopped
3 shallots, chopped
440 g can pineapple pieces, drained
1 cup tomato sauce
2 tablespoons chopped parsley
1.
Mix first 4 ingredients together in a large casserole dish.
2.
Add the veal; toss to coat in the seasonings. Stir in bacon, shallots, pineap-
ple pieces and tomato sauce.
3.
Cover and cook for 35 minutes on 50%, stirring 2-3 times during cooking.
4.
Sprinkle with parsley and serve with rice.
IT
ALIAN SP
AGHETTI SAUCE
Serves 4-6
500 g topside mince
1 onion, chopped
1 clove garlic, crushed
410 g can whole tomatoes
1
/
2
cup tomato paste
100 g mushrooms, sliced
1 tablespoon chopped parsley
1 teaspoon salt
1
/
2
teaspoon dried oregano leaves
1
/
2
teaspoon dried basil leaves
1.
Mix mince, onion and garlic together in a large bowl. Cook for 8-10 minutes
on
70%,
stirring every 2 minutes. Drain well.
2.
Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano
and basil.
3.
Cook a further 8-11 minutes on 70%. Stir halfway through cooking.
4.
Serve over hot spaghetti.
R880 C/B11-22
04.3.2, 3:29 PM
15
