Pot & Steamer Recipes continued
Beef Ragu
This ragu can be used in lasagna or as a
pasta sauce.
2 tablespoons olive oil
1kg beef chuck roast
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 carrots, finely chopped
2 stalks celery finely chopped
2 onions, finely chopped
200g pancetta, roughly chopped
3 cloves garlic, crushed
¼ cup tomato paste
2 cups red wine
2 x 400g cans cherry tomatoes
1 cup beef stock
Salt and freshly ground black pepper, to taste
1. Heat oil on setting 15.
2. Add beef and cook until a deep golden
colour on all sides. Set aside.
3. Reduce heat to setting 8. Add bay leaves,
thyme, rosemary, carrots, celery, onions
and pancetta. Cook for about 10 minutes
or until golden and tender.
4. Add garlic and cook for 2 more minutes.
5. Add tomato paste and cook for 2 minutes
or until a deep golden colour.
6. Pour in red wine and cook until reduced by
half.
7. Add the beef back to the pot. Add
remaining ingredients. Cover with lid.
8. Reduce heat to setting 6. Cook, stirring for
2 hours or until meat is tender and can be
shredded.
9. Season to taste with salt and pepper. Serve
over pasta, in lasagna or even put in a pie.
Vegetarian Chilli Con Carne
2 tbsp olive oil
4 garlic cloves, crushed
2 onions, finely sliced
1 leek, finely chopped
1 long red chilli, chopped
2 tbsps ground cumin
2 tbsp ground coriander
2 tbsp dried oregano
2 tbsp smoked paprika
1 tsp ground nutmeg
½ cinnamon stick
¼ cup good quality cocoa powder
2 tbsp tomato paste
1 cup dried green lentils
1 cup dried red lentils
2 x 400g tins of red kidney beans, drained
and rinsed
2 x 400g tins of chopped tomatoes
6 cups vegetable stock
Sour cream, fresh coriander and fresh lime,
to serve
Salt and freshly ground black pepper, to taste
1. Heat oil in pot on setting 7.
2. Add garlic, onions, leek and chilli to the
pot. Cook for about 5 minutes or until
tender.
3. Add cumin, coriander, oregano, paprika,
nutmeg and cinnamon to the pot. Cook for
a further minute.
4. Add cocoa powder and tomato paste and
cook until golden brown.
5. Add remaining ingredients and stir to
combine. Reduce heat to setting 4. Cook,
stirring, for about an hour.
6. Season to taste with salt and pepper. Serve
with sour cream, fresh coriander and a
wedge of lime.
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