33
Recipes continued
Caramelised Onions
Makes: 2 cups
1 tablespoon olive oil
1.5kg brown onions, thinly sliced
¼ cup brown sugar
¼ cup balsamic sugar
Salt and pepper, to taste
1. Using the Brown function, heat oil on
150°C. When heated, set timer for 1 hour
and press
START
.
2. Add onion to pan and cook, stirring
occasionally until very soft (about 50
minutes). Add sugar and vinegar and cook
for a further 10 minutes. Season.
Note:
Caramelised onions taste great on
steak, roasts and burgers.
Stuffed Capsicums
2 teaspoons oil
1 small onion, finely chopped
400g lamb mince
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon finely grated lemon rind
¼ cup pine nuts
1 cup cooked white rice
3 long green onions, sliced
½ cup chopped fresh coriander
1 tablespoon lemon juice
Salt and pepper, to taste
4 small red capsicums
1. Using the Brown function, heat oil to
170°C. When pre-heated add onion and
cook until softened. Add mince and cook
until browned and cooked through.
2. Stir in garlic, cumin and coriander and
cook until fragrant. Transfer to a large
bowl. Stir through all remaining ingredients
except capsicum.
3. Cut tops from capsicum and remove seeds.
Spoon mixture into capsicums. Place filled
capsicum cut side up onto rack in the
cleaned pan. Cover with lid.
4. Using the Cook function set to HIGH, cook
for 40 minutes or until capsicums are just
tender. Serve with yoghurt if desired.
Tip:
You may need to trim the bottoms very
slightly so your capsicums sit flat. Be careful
not to cut too far or the filling may seep
through.