11
MEAT RECIPES
2 serves
Serves
Ingredients;
chicken breast fillets,
cubed
flour
French onion soup mix
apricot nectar
dried apricot, halved
1 serve
500 g
1 1/2 tbs
1 pkt
250 ml
200 g
3 serves
750 g
2 tbs
1 1/2 pkts
375 ml
300 g
1000 g
2 tbs
2 pkts
500 ml
400 g
4 serves
1. Toss chicken in combined French onion soup mix and plain flour.
2. Place into a casserole dish and cover with a glass lid.
3. Cook on Sensor Cook MEAT No.5- "Casserole".
4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and
press START pad to continue cooking. The oven will stop again and display ADD STIR,
at this stage add apricot nectar and apricots. Cover with lid. Press START pad to continue
cooking.
5. After cooking, stir and stand, covered 3–5 minutes before serving.
CASSEROLE
Apricot Chicken
250 g
1 tbs
1/2 pkt
125 ml
100 g
Springtime Lamb Casserole
1. Toss lamb in combined French onion soup mix and flour in a freezer bag until evenly
coated.
2. Place lamb left over flour, onion, carrot and chicken stock in a casserole dish.
3. Cover with a glass lid and cook on Sensor Cook MEAT No.5- "Casserole".
4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and
press START pad to continue cooking. The oven will stop again and display ADD STIR at
this stage stir the casserole, add the corn and celery. Cover with lid. Press START pad to
continue cooking.
5. After cooking, stir in sour cream (optional) and stand, covered 3–5 minutes before serving.
N.B.
For small quantities, the food may require one stir only during the cooking.
The oven display will inform when to follow this procedure.
Serves
Ingredients;
lamb, cubed
French onion soup mix
plain flour
spring onion, chopped
small carrot, sliced
chicken stock
corn kernels
celery
sour cream (optional)
1 serve
250 g
1/2 pkt
2 tbs
1
1
1/2 cup
60 g
1 stick
75 ml
2 serves
500 g
1 pkt
4 tbs
2
2
1/2 cup
125 g
1 stick
150 ml
3 serves
750 g
1 1/2 pkts
1/4 cup
3
2
3/4 cup
310 g
2 sticks
200 ml
1 kg
2 pkts
1/4 cup
4
2
1 cup
310 g
2 sticks
300 ml
4 serves
Beef Stroganoff
Ingredients;
rump steak, cubed
plain flour
salt and pepper
onion, chopped
tomato puree
beef stock
red wine
mushroom, thinly sliced
sour cream
Serves
1 serve
250 g
2 tbs
to taste
1/2 (small)
2 ts
125 ml
60 ml
25 g
75 ml
2 serves
500 g
1/4 cup
to taste
1 (small)
1 tbs
200 ml
60 ml
50 g
150 ml
750 g
1/3 cup
to taste
1
1 1/2 tbs
250 ml
60 ml
75 g
200 ml
3 serves
4 serves
1 kg
1/2 cup
to taste
1
2 tbs
375 ml
60 ml
100 g
300 ml
1. Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2. Place steak, left over flour, onion, tomato puree, beef stock and wine into a casserole dish.
3. Cover with a glass lid and Cook on Sensor Cook MEAT No.5- "Casserole".
4. The oven will stop and display STIR. At this stage stir the casserole. Cover with lid and
press START pad to continue cooking. The oven will stop again and display ADD STIR,
at this stage stir the casserole and add mushrooms. Cover with lid. Press START pad to
continue cooking.
5. After cooking stir in sour cream and stand, covered 3–5 minutes. Serve hot with boiled rice
or pasta.
