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S
PAGHETTI
M
EAT
S
AUCE
Serves: 4 to 6
Ingredients:
500 g
minced beef
1
onion, chopped
1 clove
garlic, minced
425 g
can tomatoes
1 cup
tomato paste
2
beef stock cubes
1 teaspoon
dried mixed herbs
pepper
Method:
Combine all ingredients in a 3-litre casserole dish.
Cook on P10 for 7 minutes, stir. Cook on P7 for 14 to
16 minutes. Stir halfway through cooking. Serve with
spaghetti.
B
EEF
S
TROGANOFF
Serves: 4
Ingredients:
1
onion, sliced
1 clove
garlic, minced
750 g
rump steak sliced thinly
2 tablespoons
tomato sauce
2 tablespoons
worcestershire sauce
1
beef stock cube
1 teaspoon
paprika
1
⁄
3
cup
sour cream
200 g
sliced mushrooms
Method:
Place all ingredients (except sour cream and
mushrooms) in a 3-litre casserole dish. Stir until
combined. Cover and cook on P7 for 7 to 9 minutes,
stirring once during cooking. Add mushrooms. Stir
and cook on P7 for 4 to 5 minutes. Stir through sour
cream.
C
HINESE
B
EEF AND
V
EGETABLES
Serves: 4 to 6
Ingredients:
500 g
rump steak sliced
1 teaspoon
chopped ginger
1 clove
garlic, chopped
1 tablespoon
soy sauce
1
⁄
4
cup
Hoisin sauce
1
⁄
4
cup
sweet chilli sauce
3 cups
sliced vegetables
Method:
Place steak, ginger and garlic in a 3-litre casserole
dish. Cook on P10 for 1 minute. Add soy sauce,
Hoisin sauce and chilli sauce to meat mixture. Cook
on P10 for 4 to 5 minutes. Add the vegetables, cover
and cook on P10 for 3 to 5 minutes, stirring halfway
through cooking. Let stand for 5 minutes before
serving.
C
HILLI BEEF
Serves: 4
Ingredients:
500 g
topside beef mince
1 teaspoon
minced garlic
35 g
chilli seasoning mix
400 g
tomato purée
400 g
kidney beans, drained
Method:
Place all ingredients in a 3-litre dish. Mix well. Cook
on p7 for 15 to 17 minutes. Stir halfway through
cooking. Serve in taco shells with chopped tomatoes
and shredded lettuce or with a salad and crusty
bread.
S
EASONED
R
OAST
L
AMB
Serves: 4 to 6
Ingredients:
1.4 kg
leg of lamb
1 tablespoon
seeded mustard
1 tablespoon
rosemary
Method:
Place lamb fat side down on rack set in a 3-litre dish.
Brush with mustard and rosemary. Cook on P6 for 30
to 35 minutes, turn halfway through cooking. Stand,
covered, for 15 minutes before slicing.
G
INGERED
P
ORK
S
TIR
F
RY
Serves: 4
Ingredients:
500 g
sliced lean pork
1
⁄
4
cup
teriyaki sauce
1 tablespoon
honey
2 teaspoons
minced ginger
2 teaspoons
cornfl our
1
onion, sliced
300 g
sugar snap peas, trimmed
1
zucchini, sliced
1
⁄
2
red capsicum, sliced
2
green onions, sliced
1
⁄
2
cup
bean sprouts
1 tablespoon
toasted sesame seeds
Method:
Place pork, teriyaki sauce, honey, ginger and
cornfl our in a 2-litre dish. Cover and marinate in the
refrigerator for 2 hours. Place onion in a 3 litre dish.
Cook on P10 for 1 to 2 minutes. Add marinated pork
and sauces and cook on P7 for 3 to 4 minutes. Add
peas, zucchini, capsicum, green onions and bean
sprouts. Cook on P10 for 3 to 4 minutes. Sprinkle
with sesame seeds and serve with noodles.
Meat
F00039Y50QP_CB.indd 38
F00039Y50QP_CB.indd 38
2011-6-29 10:41:40
2011-6-29 10:41:40