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86
Meat
ingredients
Serves 4
250 g brown lentils
1 large onion, chopped
4 rashers smoked bacon, diced
1 pinch thyme
1 stock cube
230 g smoked sausage
salt and pepper
Dish: 1 x 2 litre Pyrex® casserole
dish with lid
Accessory: none
1. Place the lentils in a Pyrex® casserole dish. Cover in cold
water. Place the dish on the base of the oven, bring to the boil
on HIGH MICROWAVE for 7-8 minutes. Drain and allow to
cool.
2. Place lentils in the Pyrex® casserole dish with the chopped
onion, the diced smoked bacon, a pinch of thyme and the
stock cube. Cover with water.
3. Cook, covered on the base of the oven on HIGH
MICROWAVE, for 12 minutes then 40-50 minutes on SIMMER
MICROWAVE. 20 minutes before the end of the cooking add
the smoked sausages. Season before serving.
Pork with lentils
ingredients
Serves 4
2 tbsp (30 ml) oil
1 medium onion, chopped
1 green pepper, deseeded and
chopped
2 medium carrots, peeled and sliced
450 g lean pork, cubed
2 tbsp (30 ml) seasoned our
1 bay leaf
1 tsp (5 ml) sage
300 ml dry cider
Dumplings
175 g self raising our
75 g suet
1 pinch salt
5 ml (1 tsp) mustard powder
1 tbsp (15 ml) fresh parsley, chopped
150 ml cold water
Dish: 1 x 3 litre Pyrex® casserole dish
with lid, 1 x medium Pyrex® bowl
Accessory: Square Panacrunch Pan
Fill water tank
1. Place oil, onion, green pepper and carrots in Pyrex® casserole
dish. Place on the base of the oven and cook on STEAM 1 +
LOW MICROWAVE for 6 minutes.
2. Toss pork in seasoned our and add to onion mixture. Stir in
all other ingredients. Cover and place the Square Panacrunch
Pan in the lower shelf position and cook on OVEN 160 °C for 1
hour or until pork is tender.
3. Whilst cooking, in a medium Pyrex® bowl, make the
dumplings by combining the our, suet, salt, mustard and
parsley. Add the water to make a stiff dough. Shape dough into
8 round dumplings. When pork is cooked, uncover and place
dumplings around the edge of dish.
4. Continue to cook uncovered on OVEN 160 °C for
15-20 minutes or until dumplings are cooked through.
Pork with herby dumplings
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