16
CHILLI CON CARNE
Serves 4-6
1 kg mince
1 large onion, finely chopped
825 g can peeled tomatoes
salt and pepper
1-2 teaspoons chilli powder
1.
Mix mince and onion together in a large bowl. Cook for 10-12 minutes on
70%, stirring every 2 minutes.
2.
Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste
and kidney beans.
3.
Cook for 20-22 minutes on 70%, stirring twice during cooking.
4.
Serve with boiled rice.
BEEF MADEIRA
Serves 4-6
750 g blade or round steak, cubed
1
/
4
cup plain flour
1 large onion, sliced
2 carrots, thinly sliced
1 clove garlic, crushed
1.
In a 3-litre casserole dish, combine meat and flour; mix well.
2.
Add onions and carrots.
3.
In a jug, combine garlic, beef stock, madeira or sherry, and paprika;
stir well.
Pour over beef.
4.
Cook,
covered, for 20-22 minutes on
50%, stirring 2-3 times during cooking.
5.
Add beans and capsicum. Cover and cook a further 24-26 minutes on 50%,
stirring twice during cooking.
MINTED PICNIC LOAF
Serves 6-8
2 cups stale breadcrumbs
1
/
2
cup milk
1 large potato, grated
500 g sausage mince
TOPPING
1 cup grated fresh parmesan cheese
1 cup stale breadcrumbs
1 tablespoon chopped fresh mint
1.
Combine breadcrumbs and milk in medium bowl; stand for 5 minutes.
2.
Add potato, mince, tomato sauce and mint to breadcumb mixture; mix well.
3.
Press mixture into an 11 cm x 25 cm loaf dish lined with paper towels.
4.
Place on low rack. Cook for 24-26 minutes on 50%.
5.
Drain excess liquid from loaf dish.
TOPPING
1.
Combine topping ingredients and press evenly over loaf. Cook for a further
3-4 minutes on TOP GRILL.
2.
Allow to stand 10 minutes before turning out. Serve hot or cold.
500 g minced beef
1
/
2
cup tomato sauce
2 tablespoons chopped fresh mint
TR
OPICAL CURR
Y LAMB
Serves 4-6
1 onion, thinly sliced
1 kg lamb, trimmed and cubed
1 cup chicken stock
1 teaspoon chicken stock powder, extra
3 teaspoons curry powder
825 g can apricot halves, drained, reserving
1
/
2
cup syrup
2 tablespoons arrowroot
1.
Place onion, lamb, chicken stock, stock powder and curry powder into a 3-
litre casserole dish.
2.
Cover and cook for 28-30 minutes on 50%; stir twice during cooking.
3.
Drain lamb and reserve
1
/
2
cup of liquid.
4.
Combine liquid, apricot syrup and arrowroot. Cook for 1-2 minutes on 100%.
5.
Combine lamb, apricots and stock mixture and liquid, together in a 3-litre
casserole dish and cover.
6.
Heat through for 12-14 minutes on 50%.
7.
Serve with boiled rice.
1
/
2
cup beef stock
1
/
2
cup madeira or sherry
1
/
2
teaspoon paprika
350 g beans, washed and sliced
1 green capsicum, sliced
1 tablespoon vinegar
1 teaspoon sugar
375 g jar tomato paste
425 g can red kidney beans, drained