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– 90 –
Main Fare Meats
G
OULASH
Serves: 4
Ingredients:
750
g
diced lamb
1 onion, ¿ nely chopped
1 clove garlic, crushed
1 tablespoon butter
1 tablespoon À our
2 tablespoon tomato paste
1 teaspoon paprika
1 small red capsicum
cut into 2.5 cm cubes
1 cup beef stock
2 tablespoon sour cream
Method:
1. Place onion, garlic and butter in a 3-litre casserole
dish. Cook on 1000 W for 2 to 3 minutes.
2. Add Flour, tomato paste and paprika and cook on
1000 W for a further 1 minute.
3. Add lamb, capsicum, stock. Cover and cook on
600 W for 24 to 26 minutes. Stir in sour cream
and serve with vegetables.
L
AMB
C
HOPS WITH
S
PICY
S
AUCE
Serves: 4
Ingredients:
8 (approx. 800
g
) lamb loin chops
Marinade:
¼ cup medium or dry sherry
3 tablespoon tomato paste
2 tablespoon lemon juice
2 cloves garlic, crushed
1 teaspoon chilli powder
1 teaspoon ground coriander
1 teaspoon ground ginger
1 tablespoon ¿ nely chopped fresh parsley
freshly ground black pepper to
taste
Method:
1. Combine all marinade ingredients to form a thick
mixture.
2. Place chops in a single layer in a shallow
dish and pour marinade mixture over. Allow to
marinate for 6 to 8 hours.
3. Remove chops from marinade (reserving this
mixture) and place in a bowl with lid. Cook on
800 W for 8 to 10 minutes, turning over halfway
through cooking.
4. Place reserved marinade mixture into a jug and
heat on 1000 W for 1 to 2 minutes. Arrange
chops on serving plate then pour the sauce over.
Serve garnished with parsley or watercress.
R
OAST
B
EEF
Serves: 6
Ingredients:
2
kg
roast beef
seasoned À our
Method:
1. Sprinkle beef with seasoned Flour.
2. Place beef on glass shelf, cook on 600 W in
lower shelf positon for 20 minutes and cook on
convection 180 °C for 30 minutes medium result.
Stand covered for 10 minutes before serving.
Y
ORKSHIRE
P
UDDING
Serves: 6 to 8
Ingredients:
1 cup plain À our
pinch of salt
1 egg
1½ cups milk
oil for greasing muf¿ n tins
Method:
1. Sift À our and salt into a bowl. Break egg into À our
and gradually add milk, stirring constantly until
smooth. Set aside covered for 1 hour.
2. Preheat oven to 220 °C.
3. Brush twelve 7 × 3 cm muf¿ n tins with oil, and
place into oven for 2 to 3 minutes to heat oil.
Remove tins and pour in batter until tins are half
full.
4. Place on metal tray on lower shelf postion and
cook on 220 °C for 15 to 20 minutes or until
golden. Serve with roast beef.
C
ORNED
B
EEF
Serves: 4
Ingredients:
1.5 to 1.7
kg
corned silverside
1 tablespoon brown sugar
1 tablespoon white vinegar
1 onion, cut in half
4 cloves
6 peppercorns
1 bay leaf
5 cups water
Method:
1. Rinse corned silverside under cold running water
to remove excess salt. Place corned silverside in
a 4-litre casserole dish.
2. Add remaining ingredients. Cover and cook on
1000 W for 10 minutes. Turn meat, cover and
cook on 600 W for 1ѿ to 1½ hours. Stand corned
silverside in cooking liquid for 10 minutes before
serving.
Note:
Depending on the shape of the silverside, it may
require a further 10 to 15 minutes on 440 W.
F0003BH70QP_CB.indd 90F0003BH70QP_CB.indd 90 2014/7/9 13:33:582014/7/9 13:33:58
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